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Metal Ions in Biological Systems: 26. Compendium on Magnesium and Its Role in Biology, Nutrition and Physiology, H. Sigel, A. Sigel (Eds.). Marcel Dekker Inc., NY (1990), 768, $150.00 金属离子在生物系统中的应用;26。镁及其在生物学，营养学和生理学中的作用纲要，H. Sigel, A. Sigel(编辑)。Marcel Dekker Inc.， NY (1990)， 768， $150.00
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70147-8
J. Blais
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引用次数: 41
Effet des combinaisons de sel, lactose et glycérol sur l'activité de l'eau (Aw) des fromages fondus à tartiner 盐、乳糖和甘油组合对固化奶酪水分活性(Aw)的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70158-2
E. Kombila-Moundounga, C. Lacroix
{"title":"Effet des combinaisons de sel, lactose et glycérol sur l'activité de l'eau (Aw) des fromages fondus à tartiner","authors":"E. Kombila-Moundounga, C. Lacroix","doi":"10.1016/S0315-5463(91)70158-2","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70158-2","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"12 1","pages":"233-238"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78610740","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: 4
Calcium Association With Isolated Whey Proteins 钙与分离乳清蛋白的关系
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70155-7
G. Patocka, P. Jelen
{"title":"Calcium Association With Isolated Whey Proteins","authors":"G. Patocka, P. Jelen","doi":"10.1016/S0315-5463(91)70155-7","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70155-7","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"27 1","pages":"218-223"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75450689","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: 19
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 DOI: 10.1016/S0315-5463(91)70065-5
L. Zhuo, I. Alli, S. Kermasha, M. Benetti
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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 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
Détection des bactériophages de lactocoques a l'aide de sonde génétique 用遗传探针检测乳球菌噬菌体
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70131-4
J. Fortier, S. Moineau, S. Pandian
{"title":"Détection des bactériophages de lactocoques a l'aide de sonde génétique","authors":"J. Fortier, S. Moineau, S. Pandian","doi":"10.1016/S0315-5463(91)70131-4","DOIUrl":"10.1016/S0315-5463(91)70131-4","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"24 5","pages":"Page 198"},"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)70131-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"99762301","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 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
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 DOI: 10.1016/S0315-5463(91)70059-X
M. Salivaras, A.R. McCurdy
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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 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
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 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
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