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A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration
Background Food adulteration, commonplace throughout human history, remains a concern
today, with several notable instances involving the agro-food industry. Scope and approach …
today, with several notable instances involving the agro-food industry. Scope and approach …
Meat analogs: Protein restructuring during thermomechanical processing
Increasing awareness of inefficient meat production and its future impact on global food
security has led the food industry to look for a sustainable approach. Meat products have …
security has led the food industry to look for a sustainable approach. Meat products have …
Meat quality assessment using biophysical methods related to meat structure
JL Damez, S Clerjon - Meat science, 2008 - Elsevier
This paper overviews the biophysical methods developed to gain access to meat structure
information. The meat industry needs reliable meat quality information throughout the …
information. The meat industry needs reliable meat quality information throughout the …
Quantifying and predicting meat and meat products quality attributes using electromagnetic waves: An overview
JL Damez, S Clerjon - Meat science, 2013 - Elsevier
The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …
in order to guarantee high-quality meat products for consumers. Besides laboratory …
FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions
Y Kobayashi, SG Mayer, JW Park - Food Chemistry, 2017 - Elsevier
Tilapia proteins refined by pH shift and water washing were chopped under various
comminution conditions and their structural changes were investigated using Fourier …
comminution conditions and their structural changes were investigated using Fourier …
Preliminary investigation into the prediction of indicators of beef spoilage using Raman and Fourier transform infrared spectroscopy
The objective of this study was to assess the potential to predict the microbial beef spoilage
indicators by Raman and Fourier transform infrared (FT-IR) spectroscopies. Vacuum skin …
indicators by Raman and Fourier transform infrared (FT-IR) spectroscopies. Vacuum skin …
Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions
B Chen, J Guo, Y **e, K Zhou, P Li, B Xu - Food Chemistry, 2021 - Elsevier
In this study, the strategy of utilizing a model hydrophobic molecule, octenyl succinic
anhydride (OSA), to inhibit over-aggregation of MP during heating, aiming to alleviate high …
anhydride (OSA), to inhibit over-aggregation of MP during heating, aiming to alleviate high …
Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress
This study presented the formation of cold-set myofibrillar protein gel under oxidative stress
originated from malondialdehyde (MDA) in the presence of 0.6 M NaCl. Heating procedure …
originated from malondialdehyde (MDA) in the presence of 0.6 M NaCl. Heating procedure …
Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages
The performance of the Lactobacillus plantarum L125 strain with probiotic potential,
previously isolated from a traditional Greek fermented sausage, was assessed as an adjunct …
previously isolated from a traditional Greek fermented sausage, was assessed as an adjunct …
Differentiation of protein types extracted from tilapia byproducts by FTIR spectroscopy combined with chemometric analysis and their antioxidant protein hydrolysates
K Wachirattanapongmetee, S Katekaew… - Food Chemistry, 2024 - Elsevier
This research aimed to characterize protein types including sarcoplasmic protein (SP),
myofibrillar protein (MP), and alkali-aided protein extract (AP) prepared from tilapia …
myofibrillar protein (MP), and alkali-aided protein extract (AP) prepared from tilapia …