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Location of Water in Egg Yolk “Grains” as Seen Using SEM 用扫描电镜观察蛋黄“颗粒”中水分的位置
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70080-1
L.K. Ferrier , A.K. Smith
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引用次数: 0
Profiles of Isolate and Crystalline Proteins Obtained from Unprocessed and Processed Full-Fat Soybeans 从未加工和加工的全脂大豆中获得的分离蛋白和结晶蛋白的概况
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70062-X
S. Kermasha, I. Alli, M. Ste-Marie, A. Khalyfa
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引用次数: 0
Nanofiltration – A New Membrane Processing Application for Demineralization in the Dairy Industry 纳滤——一种新的膜处理技术在乳制品工业中的应用
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70141-7
P. Jelen
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引用次数: 6
Osmotic dehydration of strawberries 草莓的渗透脱水
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70093-X
David C. Yang, Marc Le Maguer
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引用次数: 2
Sensory Evaluation of Several Scab-Resistant Apple Genotypes 苹果几种抗结痂基因型的感官评价
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70091-6
R.L. Granger , S. Khanizadeh , J. Fortin , K. Lapsley , M. Meheriuk
{"title":"Sensory Evaluation of Several Scab-Resistant Apple Genotypes","authors":"R.L. Granger , S. Khanizadeh , J. Fortin , K. Lapsley , M. Meheriuk","doi":"10.1016/S0315-5463(91)70091-6","DOIUrl":"10.1016/S0315-5463(91)70091-6","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)70091-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82871079","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: 7
Effet de la germination et du grillage sur la qualite nutritionnelle des proteines du sorgho, du soja et du melange sorgho: soja 发芽和烘烤对高粱、大豆和混合高粱蛋白质营养品质的影响:大豆
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70136-3
C. Teteli, T. Desrosiers
{"title":"Effet de la germination et du grillage sur la qualite nutritionnelle des proteines du sorgho, du soja et du melange sorgho: soja","authors":"C. Teteli, T. Desrosiers","doi":"10.1016/S0315-5463(91)70136-3","DOIUrl":"10.1016/S0315-5463(91)70136-3","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)70136-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81985812","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 Quality Evaluation of Processed Saskatoon Berries 加工萨斯卡通浆果的风味品质评价
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70070-9
S.E. Lutz, L.R.J. Dowdell, Z.J. Hawrysh, P. Sporns
{"title":"Flavour Quality Evaluation of Processed Saskatoon Berries","authors":"S.E. Lutz, L.R.J. Dowdell, Z.J. Hawrysh, P. Sporns","doi":"10.1016/S0315-5463(91)70070-9","DOIUrl":"10.1016/S0315-5463(91)70070-9","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)70070-9","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85180839","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 de la transformation sur les résidus de thiabendazole dans les pommes de terre 加工对噻苯达唑在马铃薯中的残留的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70075-8
France Blouin, Makhlouf Joseph, François Castaigne
{"title":"Effet de la transformation sur les résidus de thiabendazole dans les pommes de terre","authors":"France Blouin, Makhlouf Joseph, François Castaigne","doi":"10.1016/S0315-5463(91)70075-8","DOIUrl":"10.1016/S0315-5463(91)70075-8","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)70075-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84222416","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
Y-Glutamyl Transpeptidase in Milk and Butter as an Indicator of Pasteurization 牛奶和黄油中的y -谷氨酰转肽酶作为巴氏灭菌的指标
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70085-0
R.C. McKellar, D.B. Emmons, J. Farber
{"title":"Y-Glutamyl Transpeptidase in Milk and Butter as an Indicator of Pasteurization","authors":"R.C. McKellar, D.B. Emmons, J. Farber","doi":"10.1016/S0315-5463(91)70085-0","DOIUrl":"10.1016/S0315-5463(91)70085-0","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)70085-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75373034","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
Starch Deposition in Potatoes Susceptible and Resistant to Low Temperature Sweetening 马铃薯淀粉沉积对低温增甜的敏感性和抗性
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 DOI: 10.1016/S0315-5463(91)70066-7
V. Smith, V. Locke, J.M. Maybew, R.Y. Yada
{"title":"Starch Deposition in Potatoes Susceptible and Resistant to Low Temperature Sweetening","authors":"V. Smith, V. Locke, J.M. Maybew, R.Y. Yada","doi":"10.1016/S0315-5463(91)70066-7","DOIUrl":"10.1016/S0315-5463(91)70066-7","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)70066-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76183930","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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