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Colour measurement and analysis in fresh and processed foods: A review
PB Pathare, UL Opara, FAJ Al-Said - Food and bioprocess technology, 2013 - Springer
Colour is an important quality attribute in the food and bioprocess industries, and it
influences consumer's choice and preferences. Food colour is governed by the chemical …
influences consumer's choice and preferences. Food colour is governed by the chemical …
A review of Maillard reaction in food and implications to kinetic modelling
SIFS Martins, WMF Jongen… - Trends in food science & …, 2000 - Elsevier
This paper reviews some of the research designed to lead to an increased understanding of
the chemistry of the Maillard reaction, based on recent developments, and its influence on …
the chemistry of the Maillard reaction, based on recent developments, and its influence on …
Kinetics of colour change of kiwifruits during hot air and microwave drying
M Maskan - Journal of food engineering, 2001 - Elsevier
The kinetics of colour changes of kiwifruits, due to drying by hot air, microwave (MW) and hot
air–MW finish drying, were studied. Kinetic parameters for the colour change were …
air–MW finish drying, were studied. Kinetic parameters for the colour change were …
[HTML][HTML] Effect of alternative preservation steps and storage on vitamin C stability in fruit and vegetable products: Critical review and kinetic modelling approaches
MC Giannakourou, PS Taoukis - Foods, 2021 - mdpi.com
Vitamin C, a water-soluble compound, is a natural antioxidant in many plant-based products,
possessing important nutritional benefits for human health. During fruit and vegetable …
possessing important nutritional benefits for human health. During fruit and vegetable …
[کتاب][B] Physical chemistry of foods
P Walstra - 2002 - taylorfrancis.com
Exploring the structure and physical and chemical properties of solutions, dispersions, soft
solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical …
solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical …
Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review
SC Fonseca, FAR Oliveira, JK Brecht - Journal of food engineering, 2002 - Elsevier
Respiration rate and gas exchange through the package material are the processes
involved in creating a modified atmosphere inside a package that will extend shelf life of …
involved in creating a modified atmosphere inside a package that will extend shelf life of …
Kinetics of food quality changes during thermal processing: A review
B Ling, J Tang, F Kong, EJ Mitcham, S Wang - Food and bioprocess …, 2015 - Springer
Thermal treatments are extensively used in the food industry for control of pathogenic and
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …
Effect of heating on Maillard reactions in milk
M Van Boekel - Food chemistry, 1998 - Elsevier
Heated milk is subject to the Maillard reaction; lactose and lysine residues in milk proteins
(mainly casein) are the reactants. An overview is given of the early, advanced and final …
(mainly casein) are the reactants. An overview is given of the early, advanced and final …
Kinetic modeling of food quality: a critical review
MAJS Van Boekel - … reviews in food science and food safety, 2008 - Wiley Online Library
This article discusses the possibilities to study relevant quality aspects of food, such as color,
nutrient content, and safety, in a quantitative way via mathematical models. These quality …
nutrient content, and safety, in a quantitative way via mathematical models. These quality …
[کتاب][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …