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Trends in Food Science and Technology最新文献

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Book reviewChemical Markers for Processed and Stored Foods, Tung-Ching Lee, Hie-Joon Kim (Eds.), in: ACS Symposium Series 631, American Chemical Society (1996), p. xi + 290, ISBN: 0 8412 3404 3 《加工和储存食品的化学标记》，李东清，金希俊(编)，in: ACS Symposium Series 631, American Chemical Society (1996)， p. xi + 290, ISBN: 084123404
Trends in Food Science and Technology Pub Date : 1997-10-01 DOI: 10.1016/S0924-2244(97)85569-0
S. Jørgensen
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引用次数: 2
Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization 酶交联作为食品胶体流变控制和界面稳定的工具
Trends in Food Science and Technology Pub Date : 1997-10-01 DOI: 10.1016/S0924-2244(97)01067-4
E. Dickinson
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引用次数: 189
Wheat End Uses Around the World, Hamed Faridi, Jon M. Faubion (Eds.). American Association of Cereal Chemists (1995), xv + 292, ISBN: 0 913250 87 2 《世界各地小麦最终用途》，Hamed Faridi, Jon M. Faubion主编。美国谷物化学协会(1995)，xv + 292, ISBN: 0 913250 87 2
Trends in Food Science and Technology Pub Date : 1997-02-01 DOI: 10.1016/S0924-2244(97)85861-X
B. D'appolonia
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引用次数: 0
Classification of the Maillard reaction: A conceptual approach 美拉德反应的分类:一种概念方法
Trends in Food Science and Technology Pub Date : 1997-01-01 DOI: 10.1016/S0924-2244(96)20013-5
V. Yaylayan
{"title":"Classification of the Maillard reaction: A conceptual approach","authors":"V. Yaylayan","doi":"10.1016/S0924-2244(96)20013-5","DOIUrl":"https://doi.org/10.1016/S0924-2244(96)20013-5","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1997-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84878555","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: 131
High Pressure Processing of Foods, D.A. Ledward, D.E. Johnston, R.G. Earnshaw, A.P.M. Hasting (Eds.). Nottingham University Press, Cambridge, UK (1995), viii + 208, ISBN: 1 897676 506
Trends in Food Science and Technology Pub Date : 1997-01-01 DOI: 10.1016/S0924-2244(97)82717-3
D. Farkas
{"title":"High Pressure Processing of Foods, D.A. Ledward, D.E. Johnston, R.G. Earnshaw, A.P.M. Hasting (Eds.). Nottingham University Press, Cambridge, UK (1995), viii + 208, ISBN: 1 897676 506","authors":"D. Farkas","doi":"10.1016/S0924-2244(97)82717-3","DOIUrl":"https://doi.org/10.1016/S0924-2244(97)82717-3","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1997-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87749134","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
Egg science and technology (4th edn): edited by William J. Stadelman and Owen J. Cotterill, Food Products Press, 1995. $79.95 hbk/$24.95 pbk (xv + 590 pages) ISBN 1 56022 855 5 鸡蛋科学与技术(第4版):William J. Stadelman和Owen J. Cotterill主编，食品出版社，1995年。$79.95 hbk/$24.95 pbk (xv + 590页)ISBN 156022 855
Trends in Food Science and Technology Pub Date : 1996-10-01 DOI: 10.1016/0924-2244(96)83862-3
R. Sleigh
{"title":"Egg science and technology (4th edn): edited by William J. Stadelman and Owen J. Cotterill, Food Products Press, 1995. $79.95 hbk/$24.95 pbk (xv + 590 pages) ISBN 1 56022 855 5","authors":"R. Sleigh","doi":"10.1016/0924-2244(96)83862-3","DOIUrl":"https://doi.org/10.1016/0924-2244(96)83862-3","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1996-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83357603","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: 86
The oat crop: Production and utilization: edited by Robert W. Welch, Chapman & Hall, 1995. £89.00 (xx + 584 pages) ISBN 0 412 37310 6 《燕麦作物:生产与利用》:罗伯特·w·韦尔奇主编，查普曼与霍尔出版社，1995年版。89英镑(xx + 584页)ISBN 0 412 37310
Trends in Food Science and Technology Pub Date : 1996-10-01 DOI: 10.1016/0924-2244(96)83865-9
F. H. Webster
{"title":"The oat crop: Production and utilization: edited by Robert W. Welch, Chapman & Hall, 1995. £89.00 (xx + 584 pages) ISBN 0 412 37310 6","authors":"F. H. Webster","doi":"10.1016/0924-2244(96)83865-9","DOIUrl":"https://doi.org/10.1016/0924-2244(96)83865-9","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1996-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90508473","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: 5
Enzymatic browning and its prevention (ACS symposium series 600): edited by Chang Y. Lee and John R. Whitaker, American Chemical Society, 1995. $89.95 (xii + 338 pages) ISBN 0 8412 3249 0 酶促褐变及其预防(ACS研讨会系列600):由Chang Y. Lee和John R. Whitaker编辑，美国化学学会，1995年。$89.95 (xii + 338页)ISBN 0 8412 3249 0
Trends in Food Science and Technology Pub Date : 1996-10-01 DOI: 10.1016/0924-2244(96)83866-0
L. M. Larsen
{"title":"Enzymatic browning and its prevention (ACS symposium series 600): edited by Chang Y. Lee and John R. Whitaker, American Chemical Society, 1995. $89.95 (xii + 338 pages) ISBN 0 8412 3249 0","authors":"L. M. Larsen","doi":"10.1016/0924-2244(96)83866-0","DOIUrl":"https://doi.org/10.1016/0924-2244(96)83866-0","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1996-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82352807","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: 16
Book reviewCharacterization of food: Emerging methods: edited by Anilkumar G. Gaonkar, Elsevier, 1995. $264.75 (xiv + 450 pages) ISBN 0 444 814 99 X 书评:《食物的特性:新兴方法》，Anilkumar G. Gaonkar编辑，Elsevier, 1995年。$264.75 (xiv + 450页)ISBN 0 444 814 99 X
Trends in Food Science and Technology Pub Date : 1996-10-01 DOI: 10.1016/0924-2244(96)83863-5
P. Belton
{"title":"Book reviewCharacterization of food: Emerging methods: edited by Anilkumar G. Gaonkar, Elsevier, 1995. $264.75 (xiv + 450 pages) ISBN 0 444 814 99 X","authors":"P. Belton","doi":"10.1016/0924-2244(96)83863-5","DOIUrl":"https://doi.org/10.1016/0924-2244(96)83863-5","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1996-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87726452","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
Savory flavors: by THAW Nagodawithana, Esteekay Associates, 1995. $117.00 (xii + 468 pages) ISBN 0 9646172 3 4 咸味:THAW Nagodawithana, Esteekay Associates, 1995年。$117.00 (xii + 468页)ISBN 0 9646172 34
Trends in Food Science and Technology Pub Date : 1996-10-01 DOI: 10.1016/0924-2244(96)83864-7
T. Hofmann
{"title":"Savory flavors: by THAW Nagodawithana, Esteekay Associates, 1995. $117.00 (xii + 468 pages) ISBN 0 9646172 3 4","authors":"T. Hofmann","doi":"10.1016/0924-2244(96)83864-7","DOIUrl":"https://doi.org/10.1016/0924-2244(96)83864-7","url":null,"abstract":"","PeriodicalId":23248,"journal":{"name":"Trends in Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"1996-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91497487","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: 3
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