최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Food chemistry, v.276, 2019년, pp.591 - 598
Hadidi, Milad (Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain) , Ibarz, Albert (Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain) , Conde, Josep (Departament de Mathematics, Universitat de Lleida, Carrer Jaume II, 69, 25001 Lleida, Spain) , Pagan, Jordi (Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain)
Abstract The use of alfalfa protein in human food is limited by its low quality. Response Surface Methodology was employed to optimise the combined effects of different steam blanching conditions on the enzymatic activity, browning and protein degrading which cause undesirable characteristics. The ...
Food Chemistry Bonnely 83 4 483 2003 10.1016/S0308-8146(03)00129-8 A model oxidation system to study oxidized phenolic compounds present in black tea
Box 1978 Statistics for experimenters
Analytical Biochemistry Bradford 72 1-2 248 1976 10.1016/0003-2697(76)90527-3 A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
Journal of Dairy Science Ding 96 4 2536 2003 10.3168/jds.2012-6438 Effects of plant enzyme inactivation or sterilization on lipolysis and proteolysis in alfalfa silage
Food Chemistry Duangmal 64 351 1999 10.1016/S0308-8146(98)00127-7 A comparative study of polyphenoloxidases from taro (Colocasia esculenta) and potato (Solanum tuberosum var. Romano)
Journal of Dairy Science Fairbairn 71 1 152 1988 10.3168/jds.S0022-0302(88)79536-3 Proteolysis associated with the ensiling of chopped alfalfa
Separation and Purification Technology Firdaous 178 7 29 2017 10.1016/j.seppur.2017.01.009 Adsorptive removal of polyphenols from an alfalfa white protein concentrate: Adsorbent screening, adsorption kinetics and equilibrium study
Journal of Membrane Science Firdaous 329 1-2 60 2009 10.1016/j.memsci.2008.12.012 Concentration and selective separation of bioactive peptides from an alfalfa white protein hydrolysate by electrodialysis with ultrafiltration membranes
Gokmen 123 2010 Enzymes in fruit and vegetable processing: Chemistry and engineering applications Chapter 5: selection of the indicator enzyme for blanching of vegetables
Animal Feed Science and Technology Guo 168 1-2 42 2011 10.1016/j.anifeedsci.2011.03.018 Contribution of endopeptidase to the formation of nonprotein nitrogen during the ensiling process of alfalfa
Grass Forage Science Guo 62 1 35 2007 10.1111/j.1365-2494.2007.00559.x Changes in the distribution of N and plant enzymatic activity during ensilage of lucerne treated with different additives
Journal of the Science of Food and Agriculture Heron 37 979 1986 10.1002/jsfa.2740371005 Changes in the nitrogenous components of gamma-irradiated and inoculated ensiled ryegrass
Journal of the Science of Food and Agriculture Hojilla-Evangelista 97 3 882 2016 10.1002/jsfa.7810 Extraction, composition and functional properties of dried alfalfa (Medicago sativa L.) leaf protein
Journal of the Science of Food and Agriculture Ibarz 80 1162 2000 10.1002/1097-0010(200006)80:8<1162::AID-JSFA613>3.0.CO;2-Z Kinetic models of non-enzymatic browning in apple puree
Crop Science Jones 35 2 537 1995 10.2135/cropsci1995.0011183X003500020043x Characterization of proteolysis in alfalfa and red clover
Journal of Agricultural and Food Chemistry Knuckles 30 4 748 1982 10.1021/jf00112a030 Functional properties of edible protein concentrates from alfalfa
CRC Critical Reviews in Food Technology Labuza 3 2 217 1972 10.1080/10408397209527139 Nutrient losses during drying and storage of dehydrated foods
Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology Lamsal 40 9 1520 2007 10.1016/j.lwt.2006.11.010 Some physicochemical and functional properties of alfalfa soluble leaf proteins
Animal Feed Science and Technology Licitra 57 4 347 1996 10.1016/0377-8401(95)00837-3 Standardization of procedures for nitrogen fractionation of ruminant feeds
Food Chemistry Lin 134 4 2021 2012 10.1016/j.foodchem.2012.04.008 Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities
Journal of Membrane Science Lin 493 690 2015 10.1016/j.memsci.2015.07.018 Unraveling flux behavior of superhydrophilic loose nanofiltration membranes during textile wastewater treatment
Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology Medina-Meza 60 1 86 2015 10.1016/j.lwt.2014.09.033 Effects of thermal and high-pressure treatments in color and chemical attributes of an oil-based spinach sauce
Journal of Agricultural and Food Chemistry Miller 23 6 1177 1975 10.1021/jf60202a037 Soluble protein concentrate from alfalfa by low-temperature acid precipitation
Phytochemistry Mayer 67 21 2318 2006 10.1016/j.phytochem.2006.08.006 Polyphenol oxidases in plants and fungi: Going places? A review
Food Chemistry Ndiaye 113 1 92 2009 10.1016/j.foodchem.2008.07.027 Steam blanching effect on polyphenoloxidase, peroxidase and color of mango (Mangifera indica L.) slices
Journal of the Science of Food and Agriculture Ohshima 29 6 497 1978 10.1002/jsfa.2740290602 A review of the herbages in nitrogenous compounds in herbage during ensiling
Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology Ozturk 65 318 2016 10.1016/j.lwt.2015.07.068 Change of enzyme activity and quality during the processing of Turkish green tea
Journal of Food Science Palou 64 1 42 1999 10.1111/j.1365-2621.1999.tb09857.x Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree
Journal of Plant Physiology Scalet 116 2 133 1984 10.1016/S0176-1617(84)80070-X Proteolytic activities in alfalfa (Medicago sativa L.) leaves
Innovative Food Science and Emerging Technologies Schweiggert 6 4 403 2005 10.1016/j.ifset.2005.05.001 Inactivation of peroxidase, polyphenoloxidase, and lipoxygenase in paprika and chili powder after immediate thermal treatment of the plant material
Journal of Food Engineering Sharif 124 105 2014 10.1016/j.jfoodeng.2013.10.003 Experimental design of supercritical fluid extraction - a review
Crop Science Sullivan 46 662 2006 10.2135/cropsci2005.06-0132 Polyphenol oxidase and o-diphenols inhibit post-harvest roteolysis in red clover and alfalfa
Journal of Dairy Science Tao 94 8 3928 2011 10.3168/jds.2010-3752 Contribution of exopeptidase to the formation of nonprotein nitrogen during the ensiling process of alfalfa
Postharvest Biology and Technology Toivonen 48 1 1 2008 10.1016/j.postharvbio.2007.09.004 Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables
Journal of the Science of Food and Agriculture Tomas-Barberan 81 9 853 2001 10.1002/jsfa.885 Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
Field Crop Research Volenec 75 1-2 97 2002 10.1016/S0378-4290(02)00020-5 Physiological genetics of alfalfa improvement: Past failures, future prospects
Journal of Food Science Wang 41 2 286 1976 10.1111/j.1365-2621.1976.tb00602.x Functional properties of novel proteins: Alfalfa leaf protein
Information Processing in Agriculture Xiao 4 2 101 2017 10.1016/j.inpa.2017.02.001 Recent developments and trends in thermal blanching-A comprehensive review
Journal of Membrane Science Zhang 489 183 2015 10.1016/j.memsci.2015.03.092 Leaf protein concentration of alfalfa juice by membrane technology
Journal of the Science of Food and Agriculture Zhang 85 1 16 2005 10.1002/jsfa.1931 Carrot browning on stimulated market shelf and during cold storage
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.