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Canadian Institute of Food Science and Technology journal最新文献

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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 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70136-3
C. Teteli, T. Desrosiers
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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 Epub Date: 2013-04-18 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
Assessment of Meat and Bone Meal on the Performance of Broilers 肉骨粉对肉鸡生产性能的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70121-1
F. Nunez, A. Alarcon, F. Salvador, J. Guzman
{"title":"Assessment of Meat and Bone Meal on the Performance of Broilers","authors":"F. Nunez, A. Alarcon, F. Salvador, J. Guzman","doi":"10.1016/S0315-5463(91)70121-1","DOIUrl":"10.1016/S0315-5463(91)70121-1","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)70121-1","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75408637","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 Epub Date: 2013-04-18 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
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 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70062-X
S. Kermasha, I. Alli, M. Ste-Marie, A. Khalyfa
{"title":"Profiles of Isolate and Crystalline Proteins Obtained from Unprocessed and Processed Full-Fat Soybeans","authors":"S. Kermasha, I. Alli, M. Ste-Marie, A. Khalyfa","doi":"10.1016/S0315-5463(91)70062-X","DOIUrl":"10.1016/S0315-5463(91)70062-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)70062-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77875235","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 Epub Date: 2013-04-18 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
Effect of Milk Protein on the Firmness of Fish Gels 乳蛋白对鱼凝胶硬度的影响
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70054-0
A. Cormier, J. Thériault , J. Arul
{"title":"Effect of Milk Protein on the Firmness of Fish Gels","authors":"A. Cormier, J. Thériault , J. Arul","doi":"10.1016/S0315-5463(91)70054-0","DOIUrl":"10.1016/S0315-5463(91)70054-0","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)70054-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"96249767","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
Osmotic dehydration of strawberries 草莓的渗透脱水
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70093-X
David C. Yang, Marc Le Maguer
{"title":"Osmotic dehydration of strawberries","authors":"David C. Yang, Marc Le Maguer","doi":"10.1016/S0315-5463(91)70093-X","DOIUrl":"10.1016/S0315-5463(91)70093-X","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)70093-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86200925","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
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 Epub Date: 2013-04-18 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
Fatty Acid Profile and Content of Cholesterol and Nucleic Acids in Seal Meat 海豹肉的脂肪酸分布、胆固醇和核酸含量
Canadian Institute of Food Science and Technology journal Pub Date : 1991-12-01 Epub Date: 2013-04-18 DOI: 10.1016/S0315-5463(91)70127-2
F. Shahidi, J. Synowiecki
{"title":"Fatty Acid Profile and Content of Cholesterol and Nucleic Acids in Seal Meat","authors":"F. Shahidi, J. Synowiecki","doi":"10.1016/S0315-5463(91)70127-2","DOIUrl":"10.1016/S0315-5463(91)70127-2","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)70127-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75129454","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
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