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Microbial lipases and their industrial applications: a comprehensive review
Lipases are very versatile enzymes, and produced the attention of the several industrial
processes. Lipase can be achieved from several sources, animal, vegetable, and …
processes. Lipase can be achieved from several sources, animal, vegetable, and …
Microbial fermentation and its role in quality improvement of fermented foods
Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …
Bioactive peptides as natural antioxidants in food products–A review
Background Diseases related to oxidative stress and food quality decay are of major
concern worldwide as they can lead to economic losses in both public health and food …
concern worldwide as they can lead to economic losses in both public health and food …
[HTML][HTML] The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects
This review describes the effects of processing and preservation technologies on sensory
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …
and nutritional quality of meat products. Physical methods such as dry aging, dry curing …
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …
waste/by-products and discards, resulting in negative economic and environmental impacts …
A comprehensive review of drying meat products and the associated effects and changes
Preserving fresh food, such as meat, is significant in the effort of combating global food
scarcity. Meat drying is a common way of preserving meat with a rich history in many …
scarcity. Meat drying is a common way of preserving meat with a rich history in many …
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A …
J Zhang, J Cao, Z Pei, P Wei, D **ang, X Cao… - Food Research …, 2019 - Elsevier
The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …
[PDF][PDF] Meat spoilage mechanisms and preservation techniques: a critical review
Problem statement: Extremely perishable meat provides favorable growth condition for
various microorganisms. Meat is also very much susceptible to spoilage due to chemical …
various microorganisms. Meat is also very much susceptible to spoilage due to chemical …
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing …
Thermal processing is a common processing method for tilapia which has an important
impact on the quality and characteristics of fish meat. This study aimed to investigate …
impact on the quality and characteristics of fish meat. This study aimed to investigate …
Improving functional value of meat products
In recent years, much attention has been paid to develop meat and meat products with
physiological functions to promote health conditions and prevent the risk of diseases. This …
physiological functions to promote health conditions and prevent the risk of diseases. This …