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Ultraviolet radiation: An interesting technology to preserve quality and safety of milk and dairy foods
Background Thermal processing is the most common decontamination method used in the
dairy industry to ensure food safety and extend shelf life. However, due to the increased …
dairy industry to ensure food safety and extend shelf life. However, due to the increased …
UVC radiation for food safety: An emerging technology for the microbial disinfection of food products
The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
A review on recent development in non-conventional food sterilization technologies
Sterilization is one of the most effective food preservation methods. Thermal sterilization
technologies have been widely employed in food industry since they are well developed …
technologies have been widely employed in food industry since they are well developed …
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157: H7 and
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …
Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.)
The effects of the application of indirect cold plasma treatment on vitamin C, polyphenol and
flavonoid contents, antioxidant activity (FRAP, DPPH, ABTS) and sucrose, fructose and …
flavonoid contents, antioxidant activity (FRAP, DPPH, ABTS) and sucrose, fructose and …
The impact of nonthermal technologies on the microbiological quality of juices: A review
Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …
Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice
Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt
mixing in a twin-screw extruder. Packages prepared from the films were then filled with fresh …
mixing in a twin-screw extruder. Packages prepared from the films were then filled with fresh …
Recent advances in controlling polyphenol oxidase activity of fruit and vegetable products
Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …
Advances in ultraviolet light technology for non-thermal processing of liquid foods
T Koutchma - Food and Bioprocess Technology, 2009 - Springer
A negative, public reaction is growing over the addition of chemical preservatives to liquid
foods and beverages to extend their shelf life and to protect against foodborne pathogens …
foods and beverages to extend their shelf life and to protect against foodborne pathogens …
Novel technologies to improve food safety and quality
Highlights•Nonthermal technologies produce safe and high-quality foods.•Nonthermal
technologies are more energy-efficient than conventional treatments.•Nonthermal …
technologies are more energy-efficient than conventional treatments.•Nonthermal …