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Effects of pre-drying treatment and particle sizes on physicochemical and structural properties of pumpkin flour
The objective of this study is to investigate the effect of pre-drying treatment and particle size
on pumpkin flour's compositional, functional, pasting, thermal, and structural properties. Pre …
on pumpkin flour's compositional, functional, pasting, thermal, and structural properties. Pre …
Mass Modeling of Indian Coffee Plum (Flacourtia Jangomas) Fruit with Its Physicochemical Properties
ABSTRACT Flacourtia jangomas (Lour.) Raeush is an underutilized fruit of India frequently
found in the Barak valley of Assam and nearby areas of the north-eastern part of the country …
found in the Barak valley of Assam and nearby areas of the north-eastern part of the country …
Rehydration of mango powders produced by cast-tape drying, freeze drying, and spray drying
This study aimed at evaluating the drying of mango-based pulps and the rehydration
properties of the resulting powders produced by cast-tape drying (CTD), freeze drying (FD) …
properties of the resulting powders produced by cast-tape drying (CTD), freeze drying (FD) …
Characterization of kinnow (citrus reticulate) peel and its effect on the quality of muffin
Kinnow peel powder (KPP) characterization (particle size;< 180 μm, 180–250 μm, and 250–
500 μm) showed that the particle size under 180 μm posses higher bulk density, color value …
500 μm) showed that the particle size under 180 μm posses higher bulk density, color value …
Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent
Influence of three particle size (< 180, 180, and 250 μ m) of shallot flour on compositional,
structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber …
structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber …
Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow
Aim of this research was to study the effects of microfluidization [103 (MEY1), 138 (MEY2),
172 (MEY3), and 207 (MEY4) MPa] on the rheological characteristics of liquid egg yolk (EY) …
172 (MEY3), and 207 (MEY4) MPa] on the rheological characteristics of liquid egg yolk (EY) …
Optimization of incorporating κ‐Carrageenan‐based gels on improving cloud stability, physical stability, and viscosity of ready‐to‐drink mango juice
Abstract κ‐Carrageenan gels were explored for improving the stability of ready‐to‐drink
(RTD) mango juice. RTD mango juice with an acidity of 0.3% and a Brix of 18° was …
(RTD) mango juice. RTD mango juice with an acidity of 0.3% and a Brix of 18° was …
Effect of sonication on the quality attributes of juçara, banana and strawberry smoothie
Abstract Effect of sonication on the quality parameters of juçara, banana and strawberry
smoothie was evaluated using a rotational central composite design with power (73.5–250.0 …
smoothie was evaluated using a rotational central composite design with power (73.5–250.0 …
Stability evaluation of juçara, banana and strawberry pasteurized smoothie during storage
The objective of this work was to evaluate the effect of storage time and temperature on main
characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized …
characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized …
Physical and cooking properties of extruded rice spaghetti supplemented with mango peel fibre
Mango peel is a rich source of dietary fibre and exhibits strong antioxidant capacity. Rice
spaghetti was extruded from rice flour, defatted soy protein (10% w/w), and modified starch …
spaghetti was extruded from rice flour, defatted soy protein (10% w/w), and modified starch …