科研产出
- 时间
- 相关度
11Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Staling properties; starch retrogradation; steamed bread; texture; water mobility
年份：2019
12Antioxidant activity, nutritional, and phenolic composition of sweet potato leaves as affected by harvesting period
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD PROPERTIES
关键词： Sweet potato leaves; harvest period; nutritional composition; phenolic composition; antioxidant activity
年份：2020
13Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs
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机构：
来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
14Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems
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机构：
来源：FOOD RESEARCH INTERNATIONAL
关键词： High hydrostatic pressure; Thermo-mechanical properties; Fermentation properties; Rheological properties; Water mobility
年份：2019
15Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato
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机构：
来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2019
16Effect of different pretreatment on the microbial diversity of fermented potato revealed by high-throughput sequencing
作者：
机构：
来源：FOOD CHEMISTRY
关键词： High-throughput sequencing; Microorganisms; Fermented potato; Physicochemical composition
年份：2019
17Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
作者：
机构：
来源：JOURNAL OF FOOD ENGINEERING
关键词： 3D printing; Soy protein isolate; Gelatin; Sodium alginate; Rheological properties; Texture
年份：2019
18Optimization of ultrasonic-microwave synergistic extraction of flavonoids from sweet potato leaves by response surface methodology
作者：
机构：
来源：JOURNAL OF FOOD PROCESSING AND PRESERVATION
年份：2019
19Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Antioxidant activity; individual flavonoid; processing storage stability; simulated digestion; sweet potato leaf flavonoids; ultrasonic-microwave synergistic extraction
20Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Sweet potato residues; Lactic acid bacteria and bifidobacteria; fermentation; Nutritional composition; Antioxidant activity; Volatile compounds; Stability
年份：2022
