• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

食品物理特性研究。

Studies on Food Physical Characterization.

作者信息

Lapčík Lubomír

机构信息

Department of Foodstuff Technology, Faculty of Technology, Tomas Bata University in Zlín, Nam. T.G. Masaryka 5555, Zlín 760 01, Czech Republic.

Department of Physical Chemistry, Faculty of Science, Palacky University in Olomouc, 17. Listopadu 12, Olomouc 771 46, Czech Republic.

出版信息

Foods. 2024 May 17;13(10):1572. doi: 10.3390/foods13101572.

DOI:10.3390/foods13101572
PMID:38790872
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11121612/
Abstract

With the growing focus on sustainable food production, there has been a surge in research aimed at developing innovative and eco-friendly food alternatives [...].

摘要

随着对可持续粮食生产的关注度不断提高，旨在开发创新型和环保型食品替代品的研究激增[……]。

相似文献

1
Studies on Food Physical Characterization.食品物理特性研究。
Foods. 2024 May 17;13(10):1572. doi: 10.3390/foods13101572.
2
From E-Waste to High-Value Materials: Sustainable Synthesis of Metal, Metal Oxide, and MOF Nanoparticles from Waste Printed Circuit Boards.从电子垃圾到高价值材料：利用废弃印刷电路板可持续合成金属、金属氧化物和金属有机框架纳米颗粒
Nanomaterials (Basel). 2023 Dec 26;14(1):69. doi: 10.3390/nano14010069.
3
Eco-friendly management of postharvest fungal decays in kiwifruit.猕猴桃采后真菌腐烂的环保管理。
Crit Rev Food Sci Nutr. 2022;62(30):8307-8318. doi: 10.1080/10408398.2021.1926908. Epub 2021 May 17.
4
Edible Insects in Latin America: A Sustainable Alternative for Our Food Security.拉丁美洲的食用昆虫：保障我们粮食安全的可持续替代方案
Front Nutr. 2022 May 27;9:904812. doi: 10.3389/fnut.2022.904812. eCollection 2022.
5
Sustainable control strategies for plant protection and food packaging sectors by natural substances and novel nanotechnological approaches.可持续的植物保护和食品包装领域的控制策略，通过天然物质和新型纳米技术方法。
J Sci Food Agric. 2019 Feb;99(3):986-1000. doi: 10.1002/jsfa.9341. Epub 2018 Oct 11.
6
Unlocking the potential of biosurfactants: Production, applications, market challenges, and opportunities for agro-industrial waste valorization.解锁生物表面活性剂的潜力：生产、应用、市场挑战以及农业工业废物增值的机会。
Environ Res. 2024 Mar 1;244:117879. doi: 10.1016/j.envres.2023.117879. Epub 2023 Dec 10.
7
Cellulose as an Eco-Friendly and Sustainable Material for Optical Anticounterfeiting Applications: An Up-to-Date Appraisal.纤维素作为用于光学防伪应用的环保且可持续材料：最新评估
ACS Omega. 2022 Nov 16;7(47):42681-42699. doi: 10.1021/acsomega.2c05547. eCollection 2022 Nov 29.
8
Renovation of Agro-Waste for Sustainable Food Packaging: A Review.用于可持续食品包装的农业废弃物翻新：综述
Polymers (Basel). 2023 Jan 27;15(3):648. doi: 10.3390/polym15030648.
9
Phenolic Compounds from By-Products for Functional Textiles.用于功能性纺织品的副产物中的酚类化合物
Materials (Basel). 2023 Nov 20;16(22):7248. doi: 10.3390/ma16227248.
10
An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry.植物精油在食品工业中的有效性与实用性最新进展
Plants (Basel). 2022 Sep 22;11(19):2488. doi: 10.3390/plants11192488.

本文引用的文献

1
Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates.添加麦麸和乳清分离蛋白的面包的物理化学和感官特性
Foods. 2023 Jul 7;12(13):2635. doi: 10.3390/foods12132635.
2
The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics.面粉粒度和破损淀粉含量对大米和荞麦浆料、面团及面包特性影响的比较
Foods. 2023 Jul 5;12(13):2604. doi: 10.3390/foods12132604.
3
Physical Characteristics of Egg Yolk Granules and Effect on Their Functionality.蛋黄颗粒的物理特性及其功能影响
Foods. 2023 Jun 29;12(13):2531. doi: 10.3390/foods12132531.
4
Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content.热处理对不同脂肪含量猪肝酱的化学、物理、微生物和感官特性的影响
Foods. 2023 Jun 20;12(12):2423. doi: 10.3390/foods12122423.
5
Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel.杜英果实乙醇提取物：提取、表征及其对沙丁鱼鱼糜凝胶特性和储存稳定性的影响。
Foods. 2023 Apr 13;12(8):1635. doi: 10.3390/foods12081635.
6
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.添加不同藻类水胶体对奶油芝士产品的物理化学、粘弹性、质地和感官特性的影响
Foods. 2023 Apr 10;12(8):1602. doi: 10.3390/foods12081602.
7
Techno-Functional and Rheological Properties of Alternative Plant-Based Flours.替代性植物基面粉的技术功能和流变学特性
Foods. 2023 Mar 26;12(7):1411. doi: 10.3390/foods12071411.
8
Physico-Chemical Study of Curcumin and Its Application in O/W/O Multiple Emulsion.姜黄素的物理化学研究及其在水包油包水多重乳液中的应用
Foods. 2023 Mar 25;12(7):1394. doi: 10.3390/foods12071394.
9
Emulsion-Based Coatings for Preservation of Meat and Related Products.用于肉类及相关产品保鲜的乳液基涂料
Foods. 2023 Feb 15;12(4):832. doi: 10.3390/foods12040832.