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Flavor challenges in extruded plant‐based meat alternatives: A review
Demand for plant‐based meat alternatives has increased in recent years due to concerns
about health, ethics, the environment, and animal welfare. Nevertheless, the market share of …
about health, ethics, the environment, and animal welfare. Nevertheless, the market share of …
Electronic nose and its application in the food industry: a review
M Wang, Y Chen - European Food Research and Technology, 2024 - Springer
Food is closely related to human life. With the development of the times, the human demand
for food has changed dramatically. People pay closer attention to the safety, health …
for food has changed dramatically. People pay closer attention to the safety, health …
Off-flavors in pulses and grain legumes and processing approaches for controlling flavor-plant protein interaction: Application prospects in plant-based alternative …
With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family,
specifically pea, faba, or soybean varieties, have received attention recently as alternative …
specifically pea, faba, or soybean varieties, have received attention recently as alternative …
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic …
L Chen, F Ning, L Zhao, H Ming, J Zhang, W Yu, S Yi… - Food Chemistry, 2023 - Elsevier
Royal jelly (RJ) is known for its unique flavor and nutritional value. However, the flavor
changes of RJ during storage remain unclear. In this work, the flavor profiles of RJ during …
changes of RJ during storage remain unclear. In this work, the flavor profiles of RJ during …
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
Background Rising health awareness has driven tremendous public interest among food
manufacturers and academicians in identifying and develo** novel functional foods …
manufacturers and academicians in identifying and develo** novel functional foods …
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
C Yi, Y Li, H Zhu, Y Liu, K Quan - Lwt, 2021 - Elsevier
The effects of fermentation with Lactobacillus plantarum on the volatile flavors of mung
beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose …
beans were studied using a gas chromatograph-ion mobility spectrometer, electronic nose …
Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid
With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-
sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels …
sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels …
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS …
Y Kong, Z Wu, Y Li, Z Kang, L Wang, F **e, D Yu - Food Chemistry, 2024 - Elsevier
The beany flavor of soy protein isolate (SPI) creates barriers to their application in food
processing. This study investigated the effect of ultrasonic-thermal synergistic treatments …
processing. This study investigated the effect of ultrasonic-thermal synergistic treatments …
Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus …
X Li, X Cheng, J Yang, X Wang, X Lü - Food Bioscience, 2022 - Elsevier
The fermented dry chili sauce (FDCS) has the advantage of year-round production
compared with the traditional fermented fresh chili sauce (FFCS). This study determined the …
compared with the traditional fermented fresh chili sauce (FFCS). This study determined the …
[HTML][HTML] Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder
Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins.
In this study, control plant-based patties were compared with patties supplemented with biji …
In this study, control plant-based patties were compared with patties supplemented with biji …