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中国科学院兰州化学物理研究所机构知识库
KMS Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences
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环境材料与生态化学... [28]
中科院西北特色植物资... [1]
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现代食品科技 [8]
中国马铃薯 [6]
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刘刚 [28]
曾凡逵 [23]
周添红 [10]
赵鑫 [7]
许丹 [6]
赵宇慈 [5]
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炸薯条和薯片的风味物质及影响因素
期刊论文
中国马铃薯, 2023, 卷号: 37, 期号: 01, 页码: 62-69
Authors:
徐健
;
刘琳
;
姜红
;
刘刚
;
曾凡逵
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Submit date:2023/11/02
烘烤马铃薯风味化合物的形成过程、种类及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 06, 页码: 551-558
Authors:
姜红
;
刘琳
;
徐健
;
张小璐
;
曾凡逵
;
刘刚
Adobe PDF(1318Kb)
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Submit date:2023/11/02
生马铃薯和蒸煮马铃薯的风味物质及影响因素
期刊论文
中国马铃薯, 2022, 卷号: 36, 期号: 05, 页码: 443-457
Authors:
刘琳
;
徐健
;
姜红
;
李小军
;
刘刚
;
曾凡逵
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添加马铃薯雪花全粉对面团特性和纸杯蛋糕营养品质的变化
期刊论文
现代食品科技, 2021, 卷号: 37, 期号: 3, 页码: 1-9
Authors:
许丹
;
赵宇慈
;
曾凡逵
;
刘刚
Adobe PDF(2064Kb)
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Submit date:2022/11/27
马铃薯雪花全粉
纸杯蛋糕
营养品质
热机械学特性
面团
微观结构
一种有趣的马铃薯脱水产品——巧妞
期刊论文
食品工业, 2021, 卷号: 42, 期号: 4, 页码: 316-321
Authors:
王昭珺
;
曾凡逵
;
刘晓风
;
刘刚
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Recovery of Protease Inhibitors from Potato Fruit Water by Expanded Bed Adsorption Chromatography in Pilot Scale
期刊论文
American Journal of Potato Research, 2018, 卷号: 95, 期号: 1, 页码: 1-8
Authors:
Jin CY(靳承煜)
;
Zeng FK(曾凡逵)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
Adobe PDF(761Kb)
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Submit date:2018/01/02
Protease Inhibitors
Expanded Bed Adsorption
Potato
Glycoalkaloids
A new potato variety grown in China suitable for raw eating
期刊论文
European Food Research and Technology, 2017, 卷号: 244, 期号: 5, 页码: 851-860
Authors:
Xu D(许丹)
;
Liu H(刘红)
;
Jin CY(靳承煜)
;
Cao CM(曹春梅)
;
Li WG(李文刚)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(1563Kb)
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Submit date:2018/01/02
Potato
Hongmei
Sensory Evaluations
Glycoalkaloids
Phenolic Compounds
Fructose
马铃薯糖苷生物碱的水解及其工业应用
期刊论文
食品工业科技, 2017, 期号: 10, 页码: 368-372
Authors:
靳承煜
;
曾凡逵
;
许丹
;
赵宇慈
;
刘刚
Adobe PDF(1374Kb)
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Submit date:2018/01/02
马铃薯
糖苷生物碱
水解
Α-卡茄碱
Α-茄碱
马铃薯浓缩蛋白
Potato
Glycoalkaloids
Hydrolysis
Α-chaconine
Α-solanine
Potato Protein Concentrate
马铃薯块茎干物质、淀粉及还原糖含量的检测及相关性分析
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 10, 页码: 288-293
Authors:
赵宇慈
;
许丹
;
靳承煜
;
曾凡逵
;
刘刚
Adobe PDF(1315Kb)
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Submit date:2018/01/02
干物质
淀粉
还原糖
相关性
马铃薯
Dry Matter
Reducing Sugars
Starch
Correlation
Potatoes
用Mixolab分析马铃薯生全粉的流变学特性
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 3, 页码: 146-154
Authors:
曾凡逵
;
刘刚
;
林罡
;
于卉
;
高国强
;
文国宏
Adobe PDF(1630Kb)
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Submit date:2018/01/02
马铃薯生全粉
Mixolab
重复性
专用粉目标剖面图
流变学特性
Raw Dehydrated Potato Flour
Repeatability
Target Profile For Specialized Flour
Rheological Properties