المؤلفون: JI Qin, PAN Lihua, LI Hexing, LUO Shuizhong, ZHENG Zhi

المصدر: Shipin Kexue, Vol 45, Iss 4, Pp 257-263 (2024)

مصطلحات موضوعية: cold-pressed pecan oil, infrared pretreatment, oil yield, quality, storage stability, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-4-029.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/77092fd4cd8d43f7af7fe248182593faTest

المؤلفون: Ranalli, Natalia, Adornato, Luz, Califano, Alicia Noemí, Andrés, Silvina Cecilia

المصدر: Brazilian Journal of Food Technology. January 2020 23

مصطلحات موضوعية: Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100477Test

المؤلفون: Natalia Ranalli, Luz Adornato, Alicia Noemí Califano, Silvina Cecilia Andrés

المصدر: Brazilian Journal of Food Technology, Vol 23 (2020)

مصطلحات موضوعية: Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100477&tlng=enTest; https://doaj.org/toc/1981-6723Test

الوصول الحر: https://doaj.org/article/41223046f1954f9e83dc60c84056978fTest

المؤلفون: Xiaofeng Zhou, Yuqiu Dai, Haijun Wu, Peiqiao Zhong, Linjie Luo, Yangjuan Shang, Pengpeng Tan, Fangren Peng, Zhaoxia Tian

المصدر: Forests; Volume 11; Issue 8; Pages: 818

مصطلحات موضوعية: pecan oil content, fatty acid synthesis, CiWRI1, CiBCCP2

جغرافية الموضوع: agris

وصف الملف: application/pdf

العلاقة: Forest Ecophysiology and Biology; https://dx.doi.org/10.3390/f11080818Test

الإتاحة: https://doi.org/10.3390/f11080818Test

المؤلفون: Rafael Urrea-López, Laura A. de la Rosa, Emilio Alvarez_Parrilla

المساهمون: Rafael Urrea-López, Laura A. de la Rosa

مصطلحات موضوعية: Pecan kernel, pecan oil, nutshells, polyphenols, tocopherols, info:eu-repo/classification/cti/6

العلاقة: https://doi.org/10.31665/JFB.2018.1127Test

الإتاحة: https://doi.org/10.31665/JFB.2018.1127Test

المؤلفون: M. A. Carmona, F. Lafont, C. Jiménez-Sanchidrián, J. R. Ruiz

المصدر: Grasas y Aceites, Vol 66, Iss 3, Pp e094-e094 (2015)

مصطلحات موضوعية: adulteration of oils, macadamia oil, pecan oil, raman spectroscopy, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

العلاقة: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1560Test; https://doaj.org/toc/0017-3495Test; https://doaj.org/toc/1988-4214Test

الوصول الحر: https://doaj.org/article/24dd31190f3e42bf81441e09ef1586d5Test

المؤلفون: Carmona, M. A., Lafont, F., Jiménez-Sanchidrián, C., Ruiz, J. R.

المصدر: Grasas y Aceites; Vol. 66 No. 3 (2015); e094 ; Grasas y Aceites; Vol. 66 Núm. 3 (2015); e094 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2015.v66.i3

مصطلحات موضوعية: Adulteration of oils, Macadamia oil, Pecan oil, Raman spectroscopy, Aceite de macadamia, Aceite de nuez pecanera, Adulteración de aceites, Espectroscopia Raman

وصف الملف: text/html; application/pdf; text/xml

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Food Chem. 44, 2225–2230. http://dx.doi.org/10.1021/jf9600115Test; Bailey GF, Horvat RJ. 1972. Raman spectroscopic analysis of the cis/trans isomer composition of edible vegetable oils. J. Am. Oil Chem. Soc. 49, 494–498. http://dx.doi.org/10.1007/BF02582487Test; Baranska H, Labudzinska A. 1987. J. Laser Raman Spectroscopy: Analytical Application. Ellis Horward, Chichester, UK.; El-Abassy RM, Donfack P, Materny A. 2009. Visible Raman spectroscopy for the discrimination of olive oils from different vegetable oils and the detection of adulteration. J. Raman Spec. 40, 1284–1289. http://dx.doi.org/10.1002/jrs.2279Test; El-Abassy RM, Donfack P, Materay A. 2009. Rapid determination of free fatty acid in extra virgin olive oil by Raman spectroscopy and multivariate analysis. J. Am. Oil Chem. Soc. 86, 507–511. http://dx.doi.org/10.1007/s11746-009-1389-0Test; Farhad FU, Abedin KM, Islam R, Talukder AI, Haider AFMY. 2009. 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الإتاحة: https://doi.org/10.3989/gya.1191142Test
https://doi.org/10.3989/gya.2015.v66.i3Test
https://doi.org/10.1021/jf050595nTest
https://doi.org/10.1021/jf9707851Test
https://doi.org/10.1021/jf9600115Test
https://doi.org/10.1007/BF02582487Test
https://doi.org/10.1002/jrs.2279Test
https://doi.org/10.1007/s11746-009-1389-0Test
https://doi.org/10.3923/jas.2009.1538.1543Test
https://doi.org/10.1002/jsfa.1317Test

المؤلفون: Natalia Ranalli, Alicia Noemi Califano, Silvina Cecilia Andres, Luz Adornato

المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019177, Published: 07 DEC 2020

مصطلحات موضوعية: Taste, food.ingredient, Pectin, 030309 nutrition & dietetics, Produtos lácteos, Textura, Gelatin, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, medicine, TX341-641, Texture, Food science, Dehydration, Water content, Ciencias Exactas, Unsaturated fatty acid, purl.org/becyt/ford/2.11 [https], 0303 health sciences, Nutrition. Foods and food supply, Gelificantes, Química, Bala de goma, 04 agricultural and veterinary sciences, Óleo de nozes, medicine.disease, 040401 food science, Gelling agents, Gummy candies, Oleic acid, purl.org/becyt/ford/2 [https], chemistry, Milk fat, Dulce de leche, Pecan oil, Doce de leite, Dairy products, Food Science

وصف الملف: application/pdf; text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5da45bc8feb3ffa149fb36c567a9e9eTest
https://doi.org/10.1590/1981-6723.17719Test

المؤلفون: Natalia Ranalli (10480063), Luz Adornato (10480066), Alicia Noemí Califano (10480069), Silvina Cecilia Andrés (10480072)

مصطلحات موضوعية: Food Sciences not elsewhere classified, Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil

العلاقة: https://figshare.com/articles/dataset/Impact_of_processing_conditions_and_gelling_agent_on_physical_and_sensorial_properties_of_pecan_oil-dulce_de_leche_gummy_candies/14327320Test

الإتاحة: https://doi.org/10.6084/m9.figshare.14327320.v1Test

المؤلفون: Silvina Cecilia Andres, Natalia Ranalli, Alicia Noemi Califano

المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

مصطلحات موضوعية: Otras Ingenierías y Tecnologías, General Chemistry, INGENIERÍAS Y TECNOLOGÍAS, pecan oil, Alimentos y Bebidas, purl.org/becyt/ford/2 [https], quality, dulce de leche, Humanities, texture, purl.org/becyt/ford/2.11 [https], Food Science, Biotechnology, Mathematics

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::557323ce304894ba7af5b79a728bb606Test
http://www.informmagazine-digital.org/informmagazine/november_december_2017/MobilePagedReplica.action?search_term=Califano&doc_id=-1&pm=2&folio=28#pg30Test