Changes in the carbohydrates and proteins of coconut during roasting-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in the carbohydrates and proteins of coconut during roasting

Published:1990-01 Issue:2 Volume:37 Page:123-134
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jayalekshmy A.,Mathew A.G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Effect of heat processing on the nutritional value of groundnut products. II. Individual amino acids;Anantharaman;J. Sci. Food Agric.,1971

2. Official Methods of Analysis;AOAC,1984

3. Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water;Arnoldi;J. Agric. Food Chem.,1988

4. Technology of cocomut cream—How important is it in India's Economy?;Arumughan;Indian Coconut J.,1987

5. Maillard Browning of common amino-acids and sugars;Ashoor;J. Food Sci.,1984

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Prospects and challenges of elite coconut varieties in China: a case study of makapuno;Tropical Plants;2024

2. Effect of the Incorporation of Virgin Coconut Oil Byproduct in the Optimization Process of a Baked Snack;Journal of Food Processing and Preservation;2023-05-04

3. Processing of Coconut Water;Coconut Water;2022

4. Effects of Roasting Conditions on Physicochemical Properties of the Watermelon Seed;IRAN J CHEM CHEM ENG;2021

5. Coconut (Cocos nucifera);Oilseeds: Health Attributes and Food Applications;2020-10-31

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP