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Orifice based hydrodynamic cavitation of sugarcane juice: Changes in Physico-chemical parameters and Microbiological load
An orifice based hydrodynamic cavitation system was developed for treating fresh
sugarcane juice, non-thermally. The effect of hydrodynamic cavitation treatment parameters …
sugarcane juice, non-thermally. The effect of hydrodynamic cavitation treatment parameters …
Dielectric heating: A review of liquid foods processing applications
A Abea, P Gou, MD Guàrdia, P Picouet… - Food Reviews …, 2023 - Taylor & Francis
Dielectric heating is one of the most promising alternatives to conventional thermal treatment
of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and …
of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and …
Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials
This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on
the physicochemical and microbial qualities of meat balls with or without moringa leaf …
the physicochemical and microbial qualities of meat balls with or without moringa leaf …