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刊名Food Production, Processing and Nutrition
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2020 2021 2022


题名刊名作者出版年年卷期
Effect of drying methods and parameters on the antioxidant properties of tea(Camellia sinensis)leaves食物生产加工与营养(英文)A.S.Roslan;A.Ismail;Y.Ando;A.Azlan20201
Black,pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids食物生产加工与营养(英文)Priscila L.S.Alves;Jose De J Berrios;James Pan;Wallace H.Yokoyama20201
Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage食物生产加工与营养(英文)Franklin Bonilla;Vondel Reyes;Alexander Chouljenko;Bennett Dzandu;Subramaniam Sathivel20201
Classification of archaic rice grains excavated at the Mojiaoshan site within the Liangzhu site complex reveals an Indica and Japonica chloroplast complex食物生产加工与营养(英文)Katsunori Tanaka;Chunfang Zhao;Ningyuan Wang;Shinji Kubota;Masaaki Kanehara;Nobuhiko Kamijo;Ryuji Ishikawa;Hiroyuki Tasaki;Minako Kanehara;Bin Liu;Minghui Chen;Shin-ichi Nakamura;Tetsuro Udatsu;Cailin Wang20201
Dielectric properties of edible fungi powder related to radio-frequency and microwave dryingFood Production, Processing and NutritionSiying Qi;Jiping Han;Camel Lagnika;Ning Jiang;Chunlu Qian;Chunquan Liu;Dajing Li;Yang Tao;Zhifang Yu;Libin Wang;Zhongyuan Zhang;Chunju Liu;Yadong Xiao;Min Zhang20211
Techniques for postmortem tenderisation in meat processing:effectiveness,application and possible mechanismsFood Production, Processing and NutritionHaibo Shi;Fereidoon Shahidi;Jiankang Wang;Yan Huang;Ye Zou;Weimin Xu;Daoying Wang20211
Effects of Aronia polyphenols on the physico-chemical properties of whey,soy,and pea protein isolate dispersionsFood Production, Processing and NutritionMackenzie M.Hansen;Richard W.Hartel;Yrjö H.Roos20211
Variations in the substrate composition and microbial community structure in the anaerobic fermentation process using the green algae Enteromorpha proliferaFood Production, Processing and NutritionChao Ai;Aijun Tong;Jiahui Wen;Ruoxin Chen;Yajun Huang;Chao Zhao20221
Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systemsFood Production, Processing and NutritionCheng Luo;Tao Zhang;Xiping Jiang;Yinji Chen;Guanghong Zhou;Xinbo Zhuang20221
Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodologyFood Production, Processing and NutritionAparna Kumari;Aditya Gupta;Anil Kumar Chauhan20221
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