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[HTML][HTML] Recent progress in the study of taste characteristics and the nutrition and health properties of organic acids in foods
Y Shi, D Pu, X Zhou, Y Zhang - Foods, 2022 - mdpi.com
Organic acids could improve the food flavor, maintain the nutritional value, and extend the
shelf life of food. This review summarizes the detection methods and concentrations of …
shelf life of food. This review summarizes the detection methods and concentrations of …
Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction
According to the investigation of Food and Drug Administration 2021, one hundred and
twenty-six potentially harmful substances are produced by Maillard reaction. Discovery of …
twenty-six potentially harmful substances are produced by Maillard reaction. Discovery of …
Formation and fate of Amadori rearrangement products in Maillard reaction
Background Maillard reaction occurs during food processing and storage and accounts for
flavor and browning formation. As significant Maillard reaction intermediates, Amadori …
flavor and browning formation. As significant Maillard reaction intermediates, Amadori …
Control strategies of pyrazines generation from Maillard reaction
Background Pyrazines is a group of volatile heterocyclic nitrogen-containing compounds
contributing to baking, roasted, and nutty flavors in food products. Maillard reaction (MR) is …
contributing to baking, roasted, and nutty flavors in food products. Maillard reaction (MR) is …
Derivatization of carbohydrates for GC and GC–MS analyses
GC and GC–MS are excellent techniques for the analysis of carbohydrates; nevertheless the
preparation of adequate derivatives is necessary. The different functional groups that can be …
preparation of adequate derivatives is necessary. The different functional groups that can be …
Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
The Maillard reaction (MR) occurs widely during food manufacture and storage, through
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …
controlled or uncontrolled pathways. Its consequences are ambiguous depending on the …
Kinetic modeling of food quality: a critical review
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 …
Wastewater treatment in molasses-based alcohol distilleries for COD and color removal: a review
Molasses-based distilleries are one of the most polluting industries generating large
volumes of high strength wastewater. Different processes covering anaerobic, aerobic as …
volumes of high strength wastewater. Different processes covering anaerobic, aerobic as …
[کتاب][B] Handbook of food engineering
DR Heldman, DB Lund, C Sabliov - 2018 - books.google.com
As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …
convert raw food materials and ingredients into consumer food products becomes more …
Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH
Maillard reaction products (MRPs) were prepared by heating the solution containing 2%
porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) …
porcine plasma protein (PPP) and 2% glucose adjusted to various pHs (8, 9, 10, 11 and 12) …