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Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review
Potatoes are a widely consumed staple food and a key ingredient in numerous food
products such as French fries, chips, mashed potatoes and various snacks. The quality of …
products such as French fries, chips, mashed potatoes and various snacks. The quality of …
Hot‐air‐assisted radio frequency blanching of broccoli: Heating uniformity, physicochemical parameters, bioactive compounds, and microstructure
S Qing, Y Long, Y Wu, S Shu, F Zhang… - Journal of the …, 2023 - Wiley Online Library
BACKGROUND Vegetables are often blanched before drying. The hot‐water blanching
(HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air …
(HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air …
A review on fruit and vegetable processing using traditional and novel methods
PK Srivastava, N Sit - Future Postharvest and Food, 2024 - Wiley Online Library
Fruits and vegetables are essential for human health, providing superior nutritional benefits
while contributing to a sustainable approach that mitigates the impact of climate change …
while contributing to a sustainable approach that mitigates the impact of climate change …