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Effect of Oregano Essential Oil on the Stability of Microencapsulated Fish Oil 牛至精油对微胶囊鱼油稳定性的影响
Innovative Food Science and Emerging Technologies Pub Date : 2018-09-03 DOI: 10.1201/b22470-18
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引用次数: 0
An Underutilized Novel Xeric Crop: Kair (Capparis decidua) 一种未充分利用的新型干旱作物:凯尔(Capparis decidua)
Innovative Food Science and Emerging Technologies Pub Date : 2018-09-03 DOI: 10.1201/b22470-28
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引用次数: 0
Composting of Cashew Apple Waste Residue for Cultivating Paddy Straw Mushroom 腰果废渣堆肥栽培稻草菇的研究
Innovative Food Science and Emerging Technologies Pub Date : 2018-09-03 DOI: 10.1201/b22470-31
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引用次数: 0
Foods Preserved with Hurdle Technology 用障碍技术保存的食品
Innovative Food Science and Emerging Technologies Pub Date : 2018-09-03 DOI: 10.1201/b22470-24
{"title":"Foods Preserved with Hurdle Technology","authors":"","doi":"10.1201/b22470-24","DOIUrl":"https://doi.org/10.1201/b22470-24","url":null,"abstract":"","PeriodicalId":13954,"journal":{"name":"Innovative Food Science and Emerging Technologies","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88555605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Aquatic Enzymes and Their Applications in the Seafood Industry 水生酶及其在海产品工业中的应用
Innovative Food Science and Emerging Technologies Pub Date : 2018-09-03 DOI: 10.1201/b22470-12
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引用次数: 0
WITHDRAWN: Review on antimicrobial packaging containing essential oils and their active biomolecules 撤回:含有精油及其活性生物分子的抗菌包装综述
Innovative Food Science and Emerging Technologies Pub Date : 2013-10-01 DOI: 10.1016/J.IFSET.2014.03.002
Faten Sadaka, C. Nguimjeu, C. Brachais, I. Vroman, L. Tighzert, J. Couvercelle
{"title":"WITHDRAWN: Review on antimicrobial packaging containing essential oils and their active biomolecules","authors":"Faten Sadaka, C. Nguimjeu, C. Brachais, I. Vroman, L. Tighzert, J. Couvercelle","doi":"10.1016/J.IFSET.2014.03.002","DOIUrl":"https://doi.org/10.1016/J.IFSET.2014.03.002","url":null,"abstract":"","PeriodicalId":13954,"journal":{"name":"Innovative Food Science and Emerging Technologies","volume":"46 1","pages":"350"},"PeriodicalIF":0.0,"publicationDate":"2013-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84714471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 38
WITHDRAWN: Incorporation of partially purified antimicrobial enzymes in to sodium alginate films for carrot preservation 撤回:将部分纯化的抗菌酶掺入海藻酸钠薄膜中用于胡萝卜保存
Innovative Food Science and Emerging Technologies Pub Date : 2008-02-11 DOI: 10.1016/J.IFSET.2007.12.004
P. Moorthi, K. P. Kumar, N. K. Vaidyanat, M. Deecaraman, P. T. Kalaichelvan
{"title":"WITHDRAWN: Incorporation of partially purified antimicrobial enzymes in to sodium alginate films for carrot preservation","authors":"P. Moorthi, K. P. Kumar, N. K. Vaidyanat, M. Deecaraman, P. T. Kalaichelvan","doi":"10.1016/J.IFSET.2007.12.004","DOIUrl":"https://doi.org/10.1016/J.IFSET.2007.12.004","url":null,"abstract":"","PeriodicalId":13954,"journal":{"name":"Innovative Food Science and Emerging Technologies","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2008-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76854939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
WITHDRAWN: Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple 撤下:蔗糖和低聚果糖在苹果中渗透作用的比较
Innovative Food Science and Emerging Technologies Pub Date : 2007-11-22 DOI: 10.1016/J.IFSET.2007.10.008
A. Matusek, B. Czukor, Péter Merész
{"title":"WITHDRAWN: Comparison of sucrose and fructo-oligosaccharides as osmotic agents in apple","authors":"A. Matusek, B. Czukor, Péter Merész","doi":"10.1016/J.IFSET.2007.10.008","DOIUrl":"https://doi.org/10.1016/J.IFSET.2007.10.008","url":null,"abstract":"","PeriodicalId":13954,"journal":{"name":"Innovative Food Science and Emerging Technologies","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2007-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78673391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening. 暴露于50mpa压力下对切达干酪成熟的影响。
Innovative Food Science and Emerging Technologies Pub Date : 2000-06-01 DOI: 10.1016/S1466-8564(00)00011-4
C. O’Reilly, P. O’Connor, P. M. Murphy, A. Kelly, T. Beresford
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引用次数: 65
Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection 用高效液相色谱-二极管阵列-质谱法测定芒果浓缩液中多酚的含量
Innovative Food Science and Emerging Technologies Pub Date : 2000-06-01 DOI: 10.1016/S1466-8564(00)00015-1
A. Schieber, W. Ullrich, R. Carle
{"title":"Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection","authors":"A. Schieber, W. Ullrich, R. Carle","doi":"10.1016/S1466-8564(00)00015-1","DOIUrl":"https://doi.org/10.1016/S1466-8564(00)00015-1","url":null,"abstract":"","PeriodicalId":13954,"journal":{"name":"Innovative Food Science and Emerging Technologies","volume":"20 1","pages":"161-166"},"PeriodicalIF":0.0,"publicationDate":"2000-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87789532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 201
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