다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
LWT- Food science and technology, v.64 no.1, 2015년, pp.74 - 81
Afoakwah, N.A. , Dong, Y. , Zhao, Y. , Xiong, Z. , Owusu, J. , Wang, Y. , Zhang, J.
AI-Helper
Physicochemical and functional properties of two types of Jerusalem artichoke powder (JAP), freeze-dried powder (FDP) and oven-dried powder (ODP), and their potential application in emulsion-type sausages were evaluated in this study. The total phenolic content of FDP was higher than that of ODP. Ag...
Food Chemistry Abdul-Hamid 68 1 15 2000 10.1016/S0308-8146(99)00145-4 Functional-properties of dietary-fibre prepared from defatted rice-bran
Meat Science Abril 58 1 69 2001 10.1016/S0309-1740(00)00133-9 Beef colour evolution as a function of ultimate pH
Food Hydrocolloids Adebowale 23 7 1947 2009 10.1016/j.foodhyd.2009.01.002 Modification and properties of African yam bean (Sphenostylis stenocarpa Hochst. Ex A. Rich.) harms-starch I: heat moisture-treatments and annealing
Carbohydrate Polymers Albalasmeh 97 2 253 2013 10.1016/j.carbpol.2013.04.072 A new-method for rapid determination of carbohydrate and total carbon-concentrations using UV spectrophotometry
Innovative Food Science & Emerging Technologies Aleson-Carbonell 6 2 247 2005 10.1016/j.ifset.2005.01.002 Characteristics of beef-burger as influenced by various-types of lemon albedo
LWT-Food Science and Technology Alfredo 42 1 168 2009 10.1016/j.lwt.2008.05.012 Physicochemical-properties of a fibrous fraction from-chia (Salvia hispanica L.)
Meat Science Álvarez 94 3 320 2013 10.1016/j.meatsci.2013.02.011 Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural-parameters of cooked meat-batters
Meat Science Bañón 80 3 649 2008 10.1016/j.meatsci.2008.03.001 Modelling the yield and texture of comminuted-pork-products using color and temperature. Effect of fat/lean ratio and starch
Journal of Excipient. Food Chemistry Barclay 1 27 2010 Inulin-a versatile polysaccharide with multiple pharmaceutical and food chemical uses
Nutrition Research Reviews Bosscher 19 02 216 2006 10.1017/S0954422407249686 Inulin and oligofructose as prebiotics in the prevention of intestinal-infections and diseases
Meat Science Bozkurt 73 2 344 2006 10.1016/j.meatsci.2006.01.001 Colour and textural-attributes of sucuk during ripening
Industrial Crops and Products Chen 47 0 339 2013 10.1016/j.indcrop.2013.03.027 Phenolics and antifungal-activities analysis in industrial crop Jerusalem artichoke (Helianthus tuberosus L.) leaves
Meat Science Choe 93 4 849 2013 10.1016/j.meatsci.2012.11.054 Quality of frankfurter-type sausages with added pig skin and wheat fiber-mixture as fat-replacers
Meat Science Choi 82 2 266 2009 10.1016/j.meatsci.2009.01.019 Characteristics of low-fat meat emulsion-systems with pork fat replaced by vegetable oils and rice bran-fiber
The Journal of Nutrition Coudray 133 1 1 2003 10.1093/jn/133.1.1 Effects of dietary-fibers on magnesium absorption in animals and humans
The Journal of Nutrition Coussement 129 7 1412S 1999 10.1093/jn/129.7.1412S Inulin and-oligofructose: safe-intakes and legal-status
International Journal of Food Science & Technology Das 43 3 383 2008 10.1111/j.1365-2621.2006.01449.x Physicochemical, textural, sensory-characteristics and storage-stability of goat meat patties-extended with full-fat soy paste and soy-granules
Spectrochimica Acta Part B: Atomic Spectroscopy Farı́as 57 12 2133 2002 10.1016/S0584-8547(02)00183-0 Levels of essential and potentially-toxic trace metals in Antarctic-macro algae
Journal of Food Science Feng 68 4 1220 2003 10.1111/j.1365-2621.2003.tb09628.x Textural-properties of pork-frankfurters containing thermally/enzymatically modified soy proteins
Color Research & Application Fernández-López 25 5 376 2000 10.1002/1520-6378(200010)25:5<376::AID-COL9>3.0.CO;2-H Effect of mincing degree on colour-properties in pork-meat
Journal of the Science of Food and Agriculture Fleury 55 3 389 1991 10.1002/jsfa.2740550307 Chemical and physico-chemical-characterisation of fibres from Laminaria digitata (kombu breton): a physiological-approach
Franck 437 2008 Handbook of prebiotics Food applications of prebiotics
World Academy of Science, Engineering & Technology Gedrovica 75 2013 Sensory evaluation of meatballs with Jerusalem artichoke (Helianthus tuberosus L.)
Czech Journal of Food Sciences Glibowski 29 2 137 2011 10.17221/213/2009-CJFS Effect of storage on-texture and microbiological-stability of o-w-emulsions with inulin
Carbohydrate-Polymers Glibowski 83 2 635 2011 10.1016/j.carbpol.2010.08.028 Amorphous and crystal inulin-behavior in a water environment
Food Chemistry Grigelmo-Miguel 65 2 175 1999 10.1016/S0308-8146(98)00190-3 Characterisation of peach dietary fibre- concentrate as a food-ingredient
Food Research International Grigelmo-Miguel 31 5 355 1998 10.1016/S0963-9969(98)00087-8 Characterization of dietary-fiber from orange juice -extraction
Kays 2007 Biology and chemistry of Jerusalem artichoke: Helianthus tuberosus L
Carbohydrate Polymers Kim 46 2 135 2001 10.1016/S0144-8617(00)00296-4 Factors affecting gel-formation of inulin
Carbohydrate Polymers Lou 78 4 666 2009 10.1016/j.carbpol.2009.05.029 Preparation of inulin and phenols-rich dietary fibre-powder from burdock-root
Acta Alimentaria Penksza 42 53 2013 10.1556/AAlim.42.2013.Suppl.7 Jerusalem artichoke powder as a food-additive in dairy-products and fat- replacers
Food/Nahrung Praznik 46 3 151 2002 10.1002/1521-3803(20020501)46:3<151::AID-FOOD151>3.0.CO;2-4 Soluble-dietary-fibres in Jerusalem artichoke-powders: composition and application in bread
British Journal of Nutrition Roberfroid 93 1 13 2005 10.1079/BJN20041350 Introducing-inulin-type fructans
Meat Science Rodriguez Furlán 96 2, Part A 762 2014 10.1016/j.meatsci.2013.09.015 Development of reduced-fat minced-meats using inulin and bovine plasma-proteins as fat replacers
Food Chemistry Ruiz-Cano 160 0 134 2014 10.1016/j.foodchem.2014.03.091 Chemical and functional-properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning-processing
European Food Research and Technology Saengkanuk 233 4 609 2011 10.1007/s00217-011-1552-3 A simplified-spectrophotometric-method for the determination of inulin in Jerusalem artichoke (Helianthus tuberosus L.) tubers
Food Chemistry Sridaran 130 3 528 2012 10.1016/j.foodchem.2011.07.062 Pithecellobium jiringa legume-flour for potential food-applications: studies on their physico-chemical and functional-properties
Journal of Agricultural and Food Chemistry Stevenson 60 40 10111 2012 10.1021/jf3032292 Rapid heating of Alaska pollock and chicken breast myofibrillar-protein gels as affecting water-holding-properties
Flavour and Fragrance Journal Viuda-Martos 25 1 13 2010 10.1002/ffj.1951 Antioxidant-activity of essential-oils of five spice plants widely used in a Mediterranean diet
Meat Science Yang 75 2 283 2007 10.1016/j.meatsci.2006.07.013 Textural and sensory properties of low fat-pork sausages with added-hydrated oatmeal and tofu as texture-modifying-agents
Food Chemistry Yuan 133 1 10 2012 10.1016/j.foodchem.2011.09.071 Free radical-scavenging activities and bioactive-substances of Jerusalem artichoke (Helianthus tuberosus L.) leaves
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.