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Canadian Institute of Food Science and Technology journal最新文献

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Cloning & Expression of Capyulate-Esterase Gene of Lactobacillus Casei in Lactococcus Lactis 乳酸乳球菌中干酪乳杆菌capyulate -酯酶基因的克隆与表达
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70111-9
Z. Gu, W. Martindale, B.H. Lee
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引用次数: 0
Optimization of Enzymatic Methods for Recovering Seafood Flavourant 酶法回收海鲜香精的优化研究
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70125-9
G. Nayeri, B.K. Simpson, V. Yaylayan
{"title":"Optimization of Enzymatic Methods for Recovering Seafood Flavourant","authors":"G. Nayeri, B.K. Simpson, V. Yaylayan","doi":"10.1016/S0315-5463(91)70125-9","DOIUrl":"10.1016/S0315-5463(91)70125-9","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 197"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70125-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85003944","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
Thermal Kinetic Studies of Streptococcus Faecium in Minimally Processed Sous Vide Products 低温烹调产品中粪链球菌的热动力学研究
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70098-9
M.V. Simpson, J.P. Smith, H. Ramaswamy, B.K. Simpson, S. Ghazala
{"title":"Thermal Kinetic Studies of Streptococcus Faecium in Minimally Processed Sous Vide Products","authors":"M.V. Simpson, J.P. Smith, H. Ramaswamy, B.K. Simpson, S. Ghazala","doi":"10.1016/S0315-5463(91)70098-9","DOIUrl":"10.1016/S0315-5463(91)70098-9","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 193"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70098-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90472707","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
Composition and Properties of Linseed Gum 亚麻籽胶的组成和性能
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70052-7
R.W. Fedeniuk, C.G. Biliaderis , G. Mazza
{"title":"Composition and Properties of Linseed Gum","authors":"R.W. Fedeniuk, C.G. Biliaderis , G. Mazza","doi":"10.1016/S0315-5463(91)70052-7","DOIUrl":"10.1016/S0315-5463(91)70052-7","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 187"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70052-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80993078","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
Use of Chemical and Physical Measurements as an Indication of Microbiological Quality of Egg Washwater 用化学和物理方法测定洗蛋水的微生物质量
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70120-X
F.M. Bartlett , C.L. Addison , J.M. Laird , R.C. McKellar
{"title":"Use of Chemical and Physical Measurements as an Indication of Microbiological Quality of Egg Washwater","authors":"F.M. Bartlett , C.L. Addison , J.M. Laird , R.C. McKellar","doi":"10.1016/S0315-5463(91)70120-X","DOIUrl":"10.1016/S0315-5463(91)70120-X","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 196"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70120-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80249507","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
Flavour Defect Reference Standards for Butter and Cheddar Cheese 黄油和切达奶酪风味缺陷参考标准
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70162-4
D. A. Mackie, J. Elsaesser
{"title":"Flavour Defect Reference Standards for Butter and Cheddar Cheese","authors":"D. A. Mackie, J. Elsaesser","doi":"10.1016/S0315-5463(91)70162-4","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70162-4","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"1 1","pages":"264-268"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78915942","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
Effet de divers additifs sur la survie à la lyophilisation de Lactococcus lactis 各种添加剂对乳酸乳球菌冻干生存的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70156-9
R. Couture, D. Gagné, C. Champagne
{"title":"Effet de divers additifs sur la survie à la lyophilisation de Lactococcus lactis","authors":"R. Couture, D. Gagné, C. Champagne","doi":"10.1016/S0315-5463(91)70156-9","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70156-9","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"27 3 1","pages":"224-227"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80079022","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: 14
Effect Of CO2 Concentrations on Respiration and on Anaerobic Metabolism of “Pinot Noir” Grapes CO2浓度对“黑皮诺”葡萄呼吸和无氧代谢的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70049-7
V.M. Tait , B. Martineau , T. Beveridge, B.J. Skura
{"title":"Effect Of CO2 Concentrations on Respiration and on Anaerobic Metabolism of “Pinot Noir” Grapes","authors":"V.M. Tait , B. Martineau , T. Beveridge, B.J. Skura","doi":"10.1016/S0315-5463(91)70049-7","DOIUrl":"10.1016/S0315-5463(91)70049-7","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 187"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70049-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133560356","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
Évaluation des qualités sensorielle et nutritionnelle du brocoli de 4e gamme entreposé a l'air et en atmosphère contrôlée 4级西兰花在空气和控制气氛下的感官和营养品质评价
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70078-3
C. Paradis , F. Castaigne , T. Desrosiers , J. Fortin , C. Willemot
{"title":"Évaluation des qualités sensorielle et nutritionnelle du brocoli de 4e gamme entreposé a l'air et en atmosphère contrôlée","authors":"C. Paradis , F. Castaigne , T. Desrosiers , J. Fortin , C. Willemot","doi":"10.1016/S0315-5463(91)70078-3","DOIUrl":"10.1016/S0315-5463(91)70078-3","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 191"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70078-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85681200","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
Évaluation de la perméabilité a l'éthylene du chlorure de polyvinyle 聚氯乙烯对乙烯渗透性的评价
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70074-6
G. Doyon, E. Savoie , C. Gagnon , F. Brunet
{"title":"Évaluation de la perméabilité a l'éthylene du chlorure de polyvinyle","authors":"G. Doyon, E. Savoie , C. Gagnon , F. Brunet","doi":"10.1016/S0315-5463(91)70074-6","DOIUrl":"10.1016/S0315-5463(91)70074-6","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 190"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/S0315-5463(91)70074-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85860900","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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