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[HTML][HTML] Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications
Fish protein concentrate (FPC) is prepared to recover valuable nutrients from fish flesh as an
affordable, acceptable, and excellent protein source. This paper reviews the existing FPC …
affordable, acceptable, and excellent protein source. This paper reviews the existing FPC …
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking
Emerging technologies were combined to ensure the safety for consumers of Asian green
mussel (AGM; Perna viridis). The combination of acidic electrolyzed water (AEW) depuration …
mussel (AGM; Perna viridis). The combination of acidic electrolyzed water (AEW) depuration …
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
Proteins contribute to the flavor release and texture of foods besides their nutritional
attributes. However, processing affects the protein structural conformation and, thus, their …
attributes. However, processing affects the protein structural conformation and, thus, their …
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
P Sun, J Lin, X Ren, B Zhang, J Liu, Y Zhao… - Food and Bioprocess …, 2022 - Springer
Antarctic krill (Euphausia superba) is an important source of biomass and high-quality
protein. However, heat treatment negatively impacts the quality of Antarctic krill and …
protein. However, heat treatment negatively impacts the quality of Antarctic krill and …
Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during …
The current study aimed to assess the impact of chitosan coating (0.005 g/mL) combined
with thermal treatment (85° C for 30 min) on tenderness, lipid and protein oxidation, bacterial …
with thermal treatment (85° C for 30 min) on tenderness, lipid and protein oxidation, bacterial …
Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered …
P Li, L Sun, J Wang, Y Wang, Y Zou, Z Yan, M Zhang… - Food chemistry, 2021 - Elsevier
This study aimed to investigate the effect of combined ultrasound and low-temperature short-
time heating (ULTSTH)(40 kHz, 0.2 W/cm 2 at 55° C for 15 min) as pretreatment on …
time heating (ULTSTH)(40 kHz, 0.2 W/cm 2 at 55° C for 15 min) as pretreatment on …
Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken
This work investigated the effects of different thermal temperatures (84° C for 35 min, 95° C
for 30 min, and 121° C for 20 min) on the shelf life and microbial diversity of Dezhou-braised …
for 30 min, and 121° C for 20 min) on the shelf life and microbial diversity of Dezhou-braised …
Temperature-modified density effects in the black soldier fly: low larval density leads to large size, short development time and high fat content
The effects of biotic and abiotic factors on insect life histories have been extensively studied.
However, the impact of some crucial aspects, such as larval density (crowding) and the …
However, the impact of some crucial aspects, such as larval density (crowding) and the …
[HTML][HTML] Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets
L Yang, Z Li, T **e, J Feng, X Xu, Y Zhao, X Gao - Molecules, 2023 - mdpi.com
To investigate the effects of traditional high-temperature cooking and sous-vide cooking on
the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure …
the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure …
Using multi-modal spectroscopy technology and microscopic analysis to explore the regulation of ultra-high pressure heat-assisted treatment on the texture of ready-to …
N Li, Z Tan, R Ma, Y Song, R Liu, J Zhao, N Qin, Y Li… - Food Chemistry, 2025 - Elsevier
This study employed multi-modal spectroscopy technology and microscopic analysis to
investigate the effects of various treatments on the texture of ready-to-eat (RTE) shrimps …
investigate the effects of various treatments on the texture of ready-to-eat (RTE) shrimps …