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Effet combiné de la caséine et des hydrocol-loides sur la biodisponibilité potentielle du ca 酪蛋白和类水醇对钙潜在生物利用度的联合影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70134-X
J. Marin, J.A. Zee, M.A. Lessard
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引用次数: 0
The Effects of Amino Acids on Milk Fat Oxidation 氨基酸对乳脂氧化的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70068-0
Zhen-yu Chen , Wassef W. Nawar , Stephen C. Cunnane
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引用次数: 0
Effet de l'irradiation sur la formation d'oxydes de cholestérol dans la viande de poulet 辐照对鸡肉中胆固醇氧化物形成的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70132-6
E. Tousignant , J.A. Zee , J. Martin
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引用次数: 0
Removal of Flatulence-Causing Sugars from Legumes and Oilseeds 从豆类和油籽中去除引起肠胃胀气的糖
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70103-X
M. Naczk , R.M. Myhara , F. Shahidi
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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
Quality of Farmed Cod (Gadus Morhua) 养殖鳕鱼的质量(Gadus Morhua)
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70126-0
E. Dunajski, C. Hong, F. Shahidi
{"title":"Quality of Farmed Cod (Gadus Morhua)","authors":"E. Dunajski, C. Hong, F. Shahidi","doi":"10.1016/S0315-5463(91)70126-0","DOIUrl":"10.1016/S0315-5463(91)70126-0","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)70126-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81277493","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
Effet des combinaisons de chlorure de sodium, de lactose et de glycérol sur les caractéristiques rhéologiques et la couleur des fromages fondus à tartiner 氯化钠、乳糖和甘油组合对固化奶酪流变特性和颜色的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70159-4
E. Kombila-Moundounga, C. Lacroix
{"title":"Effet des combinaisons de chlorure de sodium, de lactose et de glycérol sur les caractéristiques rhéologiques et la couleur des fromages fondus à tartiner","authors":"E. Kombila-Moundounga, C. Lacroix","doi":"10.1016/S0315-5463(91)70159-4","DOIUrl":"https://doi.org/10.1016/S0315-5463(91)70159-4","url":null,"abstract":"","PeriodicalId":9532,"journal":{"name":"Canadian Institute of Food Science and Technology journal","volume":"28 1","pages":"239-251"},"PeriodicalIF":0.0,"publicationDate":"1991-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88019831","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: 8
Stirred Yogurt Rheology as Influenced by Added Pectin and Strawberry Concentrate 添加果胶和草莓浓缩液对搅拌酸奶流变学的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70096-5
S. Basak, H. Ramaswamy
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引用次数: 0
Respiration of sweet cherries determined in sealed, impermeable containers 在密封的不透水容器中测定甜樱桃的呼吸作用
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70154-5
T. Beveridge, N. B. Day
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引用次数: 14
Engineering and Food, Volumes 1–3, W.E.L. Spiess, H. Schultz (Eds.). Elsevier Applied Science Publishers, London, New York (1987), $509.50 工程和食品，卷1-3,W.E.L. Spiess, H.舒尔茨(编辑)。爱思唯尔应用科学出版社，伦敦，纽约(1987)，509.50美元
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70146-6
H. Ramaswamy
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引用次数: 0
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