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Advances, applications, and comparison of thermal (pasteurization, sterilization, and aseptic packaging) against non-thermal (ultrasounds, UV radiation, ozonation …
Nowadays, food treatment technologies are constantly evolving due to an increasing
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …
demand for healthier and tastier food with longer shelf lives. In this review, our aim is to …
Comprehensive review on single and dual modification of starch: Methods, properties and applications
Starch is a natural, renewable, affordable, and easily available polymer used as gelling
agents, thickeners, binders, and potential raw materials in various food products. Due to …
agents, thickeners, binders, and potential raw materials in various food products. Due to …
Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible
High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …
processed food products with better retention of the natural aroma, fresh-like taste, additive …
The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch-a review
Z Chen, Q Yang, Y Yang, H Zhong - International Journal of Biological …, 2023 - Elsevier
High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry.
Starch is an important renewable natural resource. The applications of starch are …
Starch is an important renewable natural resource. The applications of starch are …
The efficacy and safety of high‐pressure processing of food
EFSA Panel on Biological Hazards (BIOHAZ … - EFSA …, 2022 - Wiley Online Library
High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …
[HTML][HTML] Brewing with starchy adjuncts: Its influence on the sensory and nutritional properties of beer
R Cadenas, I Caballero, D Nimubona, CA Blanco - Foods, 2021 - mdpi.com
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet),
pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch …
pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch …
[HTML][HTML] High-pressure processing for sustainable food supply
Sustainable food supply has gained considerable consumer concern due to the high
percentage of spoilage microorganisms. Food industries need to expand advanced …
percentage of spoilage microorganisms. Food industries need to expand advanced …
Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing
This review summarizes recent research on the use of novel food processing techniques to
modify starch for additive manufacturing or 3D food printing applications. It provides an …
modify starch for additive manufacturing or 3D food printing applications. It provides an …
Food processing to reduce antinutrients in plant-based foods
Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are
phytochemicals that can decrease the bioavailability of micro-and macronutrients, thus …
phytochemicals that can decrease the bioavailability of micro-and macronutrients, thus …
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables,
and flowers, boast antioxidant properties with potential human health benefits. However …
and flowers, boast antioxidant properties with potential human health benefits. However …