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American Journal of Food Technology最新文献

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Probing Water Desorption Mechanism of Glutinous Rice Flour with Four Theoretical Isotherm Models: A Comparative Study 四种理论等温线模型探讨糯米粉解水机理的比较研究
American Journal of Food Technology Pub Date : 2016-10-15 DOI: 10.3923/AJFT.2016.264.272
Hua Zhang, Yanhong Bai, Xuewei Zhao, Ruiqian Duan
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引用次数: 1
Effect of Indirect Subsurface Dripper Discharge on Fruit Growth and Quality of Jujube 间接地下滴管排水对枣树果实生长和品质的影响
American Journal of Food Technology Pub Date : 2016-10-15 DOI: 10.3923/AJFT.2016.282.290
An Qiaoxia, Sanmin Sun, Rongbao Xu
{"title":"Effect of Indirect Subsurface Dripper Discharge on Fruit Growth and Quality of Jujube","authors":"An Qiaoxia, Sanmin Sun, Rongbao Xu","doi":"10.3923/AJFT.2016.282.290","DOIUrl":"https://doi.org/10.3923/AJFT.2016.282.290","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1995 1","pages":"282-290"},"PeriodicalIF":0.0,"publicationDate":"2016-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90417686","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
Bacterial Strains as Vitamins Supplements to Prepare Functional Dairy Beverages 菌种作为维生素补充剂制备功能性乳制品饮料
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.234.239
A. Mohamed, H. Abbas, A. Zayan, Nayra Sh. Mehann
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引用次数: 1
Enhancement the Stability, Quality and Functional Properties of Rapeseed Oil by Mixing with Non-conventional Oils 通过与非常规油的混合提高菜籽油的稳定性、品质和功能特性
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.228.233
A. Abdel-Raze, M. Hassanein, M. Rudzińska, K. Ratusz, A. Siger
{"title":"Enhancement the Stability, Quality and Functional Properties of Rapeseed Oil by Mixing with Non-conventional Oils","authors":"A. Abdel-Raze, M. Hassanein, M. Rudzińska, K. Ratusz, A. Siger","doi":"10.3923/AJFT.2016.228.233","DOIUrl":"https://doi.org/10.3923/AJFT.2016.228.233","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"20 1","pages":"228-233"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82782402","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
Probiotic Ice Cream Made with Tiger-nut (Cyperus esculentus) Extract 以虎坚果(Cyperus esculentus)提取物制成的益生菌冰淇淋
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.204.212
M. El-shenawy, M. A. El-Azi, W. El-Kholy, M. Fouad
{"title":"Probiotic Ice Cream Made with Tiger-nut (Cyperus esculentus) Extract","authors":"M. El-shenawy, M. A. El-Azi, W. El-Kholy, M. Fouad","doi":"10.3923/AJFT.2016.204.212","DOIUrl":"https://doi.org/10.3923/AJFT.2016.204.212","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"22 1","pages":"204-212"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88095058","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
Tallaga Cheese as a New Functional Dairy Product 塔拉加奶酪作为一种新型功能性乳制品
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.182.192
W. El-Kholy, A. E. A. El-Khalek, S. Mohamed, M. Fouad, J. Kassem
{"title":"Tallaga Cheese as a New Functional Dairy Product","authors":"W. El-Kholy, A. E. A. El-Khalek, S. Mohamed, M. Fouad, J. Kassem","doi":"10.3923/AJFT.2016.182.192","DOIUrl":"https://doi.org/10.3923/AJFT.2016.182.192","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"46 1","pages":"182-192"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74729935","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: 18
Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal 还原性酚类和西蒙斯素含量对脱脂荷荷巴粕蛋白质品质的影响
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.213.220
S. Wagdy, F. Taha, S. Omar
{"title":"Influence of Reduced Phenolics and Simmondsins Contents on Protein Quality of Defatted Jojoba Meal","authors":"S. Wagdy, F. Taha, S. Omar","doi":"10.3923/AJFT.2016.213.220","DOIUrl":"https://doi.org/10.3923/AJFT.2016.213.220","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"1 1","pages":"213-220"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88241431","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: 1
Visual Loop-mediated Isothermal Amplification (LAMP) Method for Identification Bovine and Ovine Gene in Animal Foodstuff 目视环介导等温扩增(LAMP)方法鉴定动物食品中牛、羊基因
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.193.203
B. Ma, M. Dai, Jiehong Fang, Yingying Wu, Mingzhou Zhang
{"title":"Visual Loop-mediated Isothermal Amplification (LAMP) Method for Identification Bovine and Ovine Gene in Animal Foodstuff","authors":"B. Ma, M. Dai, Jiehong Fang, Yingying Wu, Mingzhou Zhang","doi":"10.3923/AJFT.2016.193.203","DOIUrl":"https://doi.org/10.3923/AJFT.2016.193.203","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"15 1","pages":"193-203"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80220959","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: 15
Radiation Preservation of Hog-plum (Spondias pinnata) in Combination with Chemicals 化学制剂联合辐射保鲜猪梅的研究
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.221.227
Abdullah Al-Mahin, Mohammad Al, Md.Zahid Hasan, Z. Kh, S. Mahmud, Harun or-Rashid
{"title":"Radiation Preservation of Hog-plum (Spondias pinnata) in Combination with Chemicals","authors":"Abdullah Al-Mahin, Mohammad Al, Md.Zahid Hasan, Z. Kh, S. Mahmud, Harun or-Rashid","doi":"10.3923/AJFT.2016.221.227","DOIUrl":"https://doi.org/10.3923/AJFT.2016.221.227","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"99 1","pages":"221-227"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76166797","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: 2
Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation 纳米强化硬脂酸酯蔬菜黄油在饼干中的应用及营养评价研究
American Journal of Food Technology Pub Date : 2016-05-01 DOI: 10.3923/AJFT.2016.171.181
Youssef El-Shattor, G. Abo-Elwafa, S. Aly, M. Foda, W. Bahgaat, A. Hegazy, I. Badawy
{"title":"Studies on the Application of Nano-fortified Interesterified Olein: Stearin Vegetable Butter in Biscuits Preparation and Its Nutritional Evaluation","authors":"Youssef El-Shattor, G. Abo-Elwafa, S. Aly, M. Foda, W. Bahgaat, A. Hegazy, I. Badawy","doi":"10.3923/AJFT.2016.171.181","DOIUrl":"https://doi.org/10.3923/AJFT.2016.171.181","url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"478 1","pages":"171-181"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79946607","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
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