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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研... [8]
中科院西北特色植物资... [2]
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Food Proce... [1]
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刘刚 [5]
曾凡逵 [5]
许丹 [4]
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马铃薯功能因子与加工性能的研究
学位论文
工学博士, 北京: 中国科学院大学, 2020
Authors:
许丹
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View/Download:158/0
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Submit date:2023/01/19
马铃薯,马铃薯生全粉,营养,加工性能,面筋蛋白Potato, Raw dehydrated potato flour (RDPF), Nutrition, Processing performance, Gluten protein
Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation
期刊论文
Food Processing and Preservation, 2020, 期号: 1, 页码: 1-16
Authors:
Dan Xu
;
Xiaoping Zhou
;
Chunni Lei
;
Yan Shang
;
Yuci Zhao
;
Zhaojun Wang
;
Fankui Zeng
;
Gang Liu
Adobe PDF(1276Kb)
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View/Download:37/0
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Submit date:2022/11/27
A new potato variety grown in China suitable for raw eating
期刊论文
European Food Research and Technology, 2018, 期号: 244, 页码: 851-860
Authors:
Dan Xu
;
Liu H(刘红)
;
Cheng‑yu Jin
;
Chun‑mei Cao
;
Wen‑gang
;
Fan‑kui Zeng
;
Yu‑ci Zhao
;
Gang Liu
Adobe PDF(1534Kb)
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Submit date:2018/12/05
Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China
期刊论文
Food Science and Human Wellness, 2018, 期号: 2213-4530, 页码: 156–162
Authors:
Jin Cheng-Yu
;
Liu Hong
;
Xu Dan
;
Zeng Fan-Kui
;
Zhao Yu-Ci
;
Zhang Hai
;
Liu Gang
Adobe PDF(1349Kb)
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Submit date:2018/11/22
Glycoalkaloids
Phenolic Compounds
Dehydrated Potato Flake
Potato
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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View/Download:161/2
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Submit date:2018/01/02
Potato
Hongmei
Sensory Evaluations
Glycoalkaloids
Phenolic Compounds
Fructose
中国马铃薯主食化面临的问题及解决方法(英文)
期刊论文
现代食品科技, 2017, 卷号: 33, 期号: 9, 页码: 293-298
Authors:
曾凡逵
;
刘刚
Adobe PDF(2397Kb)
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View/Download:98/1
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Submit date:2018/01/02
Potato
Staple Food
China
Ecological Environment
Dietary Culture
马铃薯
主食
中国
生态环境
饮食文化
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying
期刊论文
International Journal of Food Engineering, 2017, 卷号: 13, 期号: 11, 页码: 20170127(1-10)
Authors:
Jin CY(靳承煜)
;
Xu D(许丹)
;
Zeng FK(曾凡逵)
;
Zhao YC(赵宇慈)
;
Yang YC(杨延辰)
;
Gao GQ(高国强)
;
Wen GH(文国宏)
;
Liu G(刘刚)
;
Ceng FK(曾凡逵)
;
Liu G(刘刚)
Adobe PDF(5142Kb)
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Submit date:2018/01/02
Low-temperature Vacuum Drying
Raw Dehydrated Potato Flour
Rheological Properties
Potato Staple Food
马铃薯营养综述
期刊论文
中国马铃薯, 2015, 卷号: 29, 期号: 4, 页码: 233-243
Authors:
曾凡逵
;
许丹
;
刘刚
Adobe PDF(4966Kb)
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View/Download:155/1
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Submit date:2015/11/24
马铃薯
营养价值
淀粉
血糖指数
蛋白质
植物营养素
Potato
Nutritional Value
Starch
Glycemic Index
Protein
Plant Nutrient
Physicochemical properties of starch extracted from Colocasia esculenta (L.) Schott (Bun-long taro) grown in Hunan, China
期刊论文
Starch-Stärke, 2014, 卷号: 66, 期号: 1-2, 页码: 142-148
Authors:
Zeng FK(曾凡逵)
;
Liu H(刘红)
;
Liu G(刘刚)
;
Liu G(刘刚)
Adobe PDF(418Kb)
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Submit date:2013/12/03
Bun-long Taro
Chinese Taro
Physicochemical Property
Taro Starch