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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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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)  |  Favorite  |  View/Download：37/0  |  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)  |  Favorite  |  View/Download：95/2  |  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)  |  Favorite  |  View/Download：91/3  |  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)  |  Favorite  |  View/Download：161/2  |  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)  |  Favorite  |  View/Download：98/1  |  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)  |  Favorite  |  View/Download：139/2  |  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)  |  Favorite  |  View/Download：154/1  |  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)  |  Favorite  |  View/Download：522/8  |  Submit date：2013/12/03
Bun-long Taro  Chinese Taro  Physicochemical Property  Taro Starch