相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Impact of high pressure homogenization on physical properties, extraction yield and biopolymer structure of soybean okara
Goly Fayaz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese
Emilio Francesco Ricciardi et al.
INTERNATIONAL DAIRY JOURNAL (2019)
Pulsed light technology to enhance food safety and quality: a mini-review
Dalia John et al.
CURRENT OPINION IN FOOD SCIENCE (2018)
Efficacy of ultraviolet light (UV-C) and pulsed light (PL) for the microbiological decontamination of raw salmon (Salmo solar) and food contact surface materials
S. Pedros-Garrido et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Influence of pulsed light treatment on the aggregation of whey protein isolate
Md Abu Bakar Siddique et al.
FOOD RESEARCH INTERNATIONAL (2017)
Short communication: Influence of pulsed light treatment on the quality and sensory characteristics of Cheddar cheese
J. Proulx et al.
JOURNAL OF DAIRY SCIENCE (2017)
Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business
Auke de Vries et al.
ACS APPLIED MATERIALS & INTERFACES (2017)
Effect of pulsed light treatment on structural and functional properties of whey protein isolate
Md Abu Bakar Siddique et al.
FOOD RESEARCH INTERNATIONAL (2016)
Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese
Valentina Lacivita et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging
Carlo Pala et al.
ITALIAN JOURNAL OF FOOD SAFETY (2016)
Post-packaging application of pulsed light for microbial decontamination of solid foods: A review
Victoria Heinrich et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation
Ian B. O'Loughlin et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2015)
Microfluidic chip electrophoresis investigation of major milk proteins: study of buffer effects and quantitative approaching
Fabiano Freire Costa et al.
ANALYTICAL METHODS (2014)
Protein oxidation in processed cheese slices treated with pulsed light technology
M. Fernandez et al.
FOOD CHEMISTRY (2014)
Drying and Denaturation Characteristics of α-Lactalbumin, β-Lactoglobulin, and Bovine Serum Albumin in a Convective Drying Process
M. Amdadul Haque et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of pulsed light on selected properties of egg white
Lara Manzocco et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties
Xuhai Cui et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Effectiveness of High Intensity Light Pulses (HILP) treatments for the control of Escherichia coli and Listeria innocua in apple juice, orange juice and milk
I. Palgan et al.
FOOD MICROBIOLOGY (2011)
Bio-based nanocomposite coating to preserve quality of Fior di latte cheese
D. Gammariello et al.
JOURNAL OF DAIRY SCIENCE (2011)
Chitosan/whey protein film as active coating to extend Ricotta cheese shelf-life
Prospero Di Pierro et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties
Lara Manzocco et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2011)
Protein Carbonylation
Yuichiro J. Suzuki et al.
ANTIOXIDANTS & REDOX SIGNALING (2010)
Environmental impact of novel thermal and non-thermal technologies in food processing
R. N. Pereira et al.
FOOD RESEARCH INTERNATIONAL (2010)
Protein oxidative changes in whole and skim milk after ultraviolet or fluorescent light exposure
D. Scheidegger et al.
JOURNAL OF DAIRY SCIENCE (2010)
Analysis of crystallized lactose in milk powder by Fourier-transform infrared spectroscopy combined with two-dimensional correlation infrared spectroscopy
Yu Lei et al.
JOURNAL OF MOLECULAR STRUCTURE (2010)
Shelf life of Stracciatella cheese under modified-atmosphere packaging
D. Gammariello et al.
JOURNAL OF DAIRY SCIENCE (2009)
Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese
A. Conte et al.
JOURNAL OF DAIRY SCIENCE (2009)
Effect of pulsed-light treatment on milk proteins and lipids
Noura Elmnasser et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
Gozde Gurdeniz et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)
Inactivation of staphylococcus aureus in milk using flow-through pulsed UV-Light treatment system
K. Krishnamurthy et al.
JOURNAL OF FOOD SCIENCE (2007)
SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments
Snezana Jovanovic et al.
SENSORS (2007)
Pulsed light for food decontamination: a review
Vicente M. Gomez-Lopez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated ß-lactoglobulin and ovalbumin proteins using Fourier transform Raman spectroscopy and self-deconvolution
S Ngarize et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Developments in mid-infrared FT-IR spectroscopy of selected carbohydrates
M Kacuráková et al.
CARBOHYDRATE POLYMERS (2001)
分享论文
