ヘルプ
ヘルプ

検索結果 1,850 件

Lwt : Lebensmittel - Wissenschaft + Technologie

Lwt : Lebensmittel - Wissenschaft + Technologie
紙雑誌
Elsevier Science Ltd<Z53-V303>
国立国会図書館全国の図書館
  • ISSN0023-6438
  •  
  •  
  •  
  •  
  •  
    •  

Soluble-protein-aggregate-assisted improvements in heat-induced gel properties: Effect of genipin-mediated crosslinks on egg white protein

Soluble-protein-aggregate-assisted improvements in heat-induced gel properties: Effect of genipin-mediated crosslinks on egg white protein
デジタル記事
2023-07LWT184p.115079-
全国の図書館

Evaluation of starch retrogradation by X-ray diffraction using a water-addition method

Evaluation of starch retrogradation by X-ray diffraction using a water-addition method
紙記事
Taguchi, Takumi, Onishi, Misa, Katsuno, Nakako, Miwa, Noriko, Oomoto, Chie, Sato, Miho, Sekita, Misa, Yamaguchi, Hideyuki, Imaizumi, Teppei, Nishizu, TakahisaElseviser2023LWT173p.114341-
全国の図書館

Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea

Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea
デジタル記事
2023-01LWT173p.114286-
全国の図書館

Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil

Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil
デジタル記事
2023-01LWT173p.114259-
全国の図書館

Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu

Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu
デジタル記事
2023-01LWT173p.114290-
全国の図書館

Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu

Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu
デジタル記事
2022-12LWT172p.114173-
全国の図書館

Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice

Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice
デジタル記事
2022-12LWT171p.114104-
全国の図書館

Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum

Effect of different tea manufacturing methods on the antioxidant activity, functional components, and aroma compounds of Ocimum gratissimum
デジタル記事
2022-11LWT169p.114058-
インターネットで読める全国の図書館

Chitosan-based active coating for pineapple preservation: Evaluation of antimicrobial efficacy and shelf-life extension

Chitosan-based active coating for pineapple preservation: Evaluation of antimicrobial efficacy and shelf-life extension
デジタル記事
2022-10LWT168p.113940-
全国の図書館

An overview of tea polyphenols as bioactive agents for food packaging applications

An overview of tea polyphenols as bioactive agents for food packaging applications
デジタル記事
2022-09LWT167p.113845-
全国の図書館

Moisture sorption isotherms and thermodynamic properties of tiger nuts: An oil-rich tuber

Moisture sorption isotherms and thermodynamic properties of tiger nuts: An oil-rich tuber
デジタル記事
2022-09LWT167p.113866-
全国の図書館

Study on antibacterial properties of mucus extract of snakehead (Channa argus) against Escherichia coli and its application in chilled fish fillets preservation

Study on antibacterial properties of mucus extract of snakehead (Channa argus) against Escherichia coli and its application in chilled fish fillets preservation
デジタル記事
2022-09LWT167p.113840-
全国の図書館

Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes

Flavor encapsulation into chitosan-oleic acid complex particles and its controlled release characteristics during heating processes
デジタル記事
黒岩, 崇, 士野, 紘輝, 吉岡, 大知Elsevier2022-08-08LWT167 113815p.1-8
全国の図書館
  • 掲載誌（ISSN）0023-6438

Deciphering the intra- and inter-kingdom networks of microbiota in the pit mud of Chinese strong-flavor liquor

Deciphering the intra- and inter-kingdom networks of microbiota in the pit mud of Chinese strong-flavor liquor
デジタル記事
2022-08LWT165p.113703-
全国の図書館

A decision fusion method based on hyperspectral imaging and electronic nose techniques for moisture content prediction in frozen-thawed pork

A decision fusion method based on hyperspectral imaging and electronic nose techniques for moisture content prediction in frozen-thawed pork
デジタル記事
2022-08LWT165p.113778-
全国の図書館

Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation

Distinct succession of abundant and rare fungi in fermented grains during Chinese strong-flavor liquor fermentation
デジタル記事
2022-06LWT163p.113502-
全国の図書館

Metagenomics analyses of microbial dynamics associated with putative flavor development in mash fermentation of sake

Metagenomics analyses of microbial dynamics associated with putative flavor development in mash fermentation of sake
デジタル記事
2022-06LWT163p.113570-
全国の図書館

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage

Inhibitory effect of antioxidants on key off-odors in French fries and oils and prolong the optimum frying stage
デジタル記事
2022-06LWT162p.113417-
全国の図書館

A multifunctional chitosan-derived conformal coating for the preservation of passion fruit

A multifunctional chitosan-derived conformal coating for the preservation of passion fruit
デジタル記事
2022-06LWT163p.113584-
全国の図書館