发布求助
文献互助 智能选刊 最新文献

Canadian Institute of Food Science and Technology journal最新文献

筛选
英文 中文
Thermal Process Simulations for Sous Vide Processing of Foods 真空烹调食品的热过程模拟
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70092-8
S. Ghazala, H.S. Ramaswamy, J.P. Smith, M.V. Simpson
{"title":"Thermal Process Simulations for Sous Vide Processing of Foods","authors":"S. Ghazala, H.S. Ramaswamy, J.P. Smith, M.V. Simpson","doi":"10.1016/S0315-5463(91)70092-8","DOIUrl":"10.1016/S0315-5463(91)70092-8","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 192"},"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)70092-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83130659","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
Permeabilities of Red Beet Vacuoles 红甜菜液泡的渗透性
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70104-1
H.C. Chu, M. Le Maguer
{"title":"Permeabilities of Red Beet Vacuoles","authors":"H.C. Chu, M. Le Maguer","doi":"10.1016/S0315-5463(91)70104-1","DOIUrl":"10.1016/S0315-5463(91)70104-1","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 194"},"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)70104-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82095506","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
Tryptic Hydrolysis and Amylase Inhibitory Activity of Crystalline and Non-Crystalline Proteins from Phaseolus Vulgaris 菜豆结晶蛋白和非结晶蛋白的胰蛋白酶水解及淀粉酶抑制活性研究
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70065-5
L. Zhuo, I. Alli, S. Kermasha, M. Benetti
{"title":"Tryptic Hydrolysis and Amylase Inhibitory Activity of Crystalline and Non-Crystalline Proteins from Phaseolus Vulgaris","authors":"L. Zhuo, I. Alli, S. Kermasha, M. Benetti","doi":"10.1016/S0315-5463(91)70065-5","DOIUrl":"10.1016/S0315-5463(91)70065-5","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 189"},"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)70065-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83014102","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
Relation entre la sensibilite des fruits de la tomate a la maladie physiologique du froid (chilling injury) et la composition de l'atmosphere interne du fruit 番茄果实对生理冷病(冻伤)敏感性与果实内部大气组成的关系
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70053-9
G. L'Heureux, M. Bergevin , C. Willemot
{"title":"Relation entre la sensibilite des fruits de la tomate a la maladie physiologique du froid (chilling injury) et la composition de l'atmosphere interne du fruit","authors":"G. L'Heureux, M. Bergevin , C. Willemot","doi":"10.1016/S0315-5463(91)70053-9","DOIUrl":"10.1016/S0315-5463(91)70053-9","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)70053-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89391012","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
Quatification of Penicillium Roqueforti (PR) Toxin by Reverse Phase High Performance Liquid Chromatography Roqueforti青霉(PR)毒素的反相高效液相色谱鉴定
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70071-0
K. Siemens, J. Zawistowski
{"title":"Quatification of Penicillium Roqueforti (PR) Toxin by Reverse Phase High Performance Liquid Chromatography","authors":"K. Siemens, J. Zawistowski","doi":"10.1016/S0315-5463(91)70071-0","DOIUrl":"10.1016/S0315-5463(91)70071-0","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)70071-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127303354","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
Detection of Olive Oil Adulteration with Canola Utilizing Reverse-Phase High Performance Liquid Chromatography 反相高效液相色谱法检测菜籽油中掺假橄榄油
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70059-X
M. Salivaras, A.R. McCurdy
{"title":"Detection of Olive Oil Adulteration with Canola Utilizing Reverse-Phase High Performance Liquid Chromatography","authors":"M. Salivaras, A.R. McCurdy","doi":"10.1016/S0315-5463(91)70059-X","DOIUrl":"10.1016/S0315-5463(91)70059-X","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 188"},"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)70059-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88613001","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
Structural Changes in Blueberries (Vaccinium Myrtilloides) Exposed to Modified Atmospheres 蓝莓(Vaccinium Myrtilloides)暴露于改性大气中的结构变化
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70076-X
D. Montpetit, K. Lapsley
{"title":"Structural Changes in Blueberries (Vaccinium Myrtilloides) Exposed to Modified Atmospheres","authors":"D. Montpetit, K. Lapsley","doi":"10.1016/S0315-5463(91)70076-X","DOIUrl":"10.1016/S0315-5463(91)70076-X","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)70076-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75184445","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
Comparaison of SEM Preparation Techniques for Fish Protein Gels 鱼蛋白凝胶的SEM制备技术比较
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70079-5
B. Barl, T. Gill, D. O'Neil , P. Odense
{"title":"Comparaison of SEM Preparation Techniques for Fish Protein Gels","authors":"B. Barl, T. Gill, D. O'Neil , P. Odense","doi":"10.1016/S0315-5463(91)70079-5","DOIUrl":"10.1016/S0315-5463(91)70079-5","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)70079-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90885991","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
Distribution of triglycerides, phospholipids and polyunsaturated fatty acids in different sites in raw albacore (Thunnus alalunga) muscle: changes after cooking 甘油三酯、磷脂和多不饱和脂肪酸在生青花鱼(Thunnus alalunga)肌肉不同部位的分布:烹调后的变化
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70167-3
S. Aubourg, J. M. Gallardo, C. G. Sotelo
{"title":"Distribution of triglycerides, phospholipids and polyunsaturated fatty acids in different sites in raw albacore (Thunnus alalunga) muscle: changes after cooking","authors":"S. Aubourg, J. M. Gallardo, C. G. Sotelo","doi":"10.1016/S0315-5463(91)70167-3","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70167-3","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"15 1","pages":"287-291"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81166282","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: 10
Acceleration of Fish Sauce Fermentation Using Added Enzymes 添加酶加速鱼露发酵
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70055-2
R. Chaveesuk, J.P. Smith, B.K. Simpson
{"title":"Acceleration of Fish Sauce Fermentation Using Added Enzymes","authors":"R. Chaveesuk, J.P. Smith, B.K. Simpson","doi":"10.1016/S0315-5463(91)70055-2","DOIUrl":"10.1016/S0315-5463(91)70055-2","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Pages 187-188"},"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)70055-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84017906","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信
小红书