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Effect of high-pressure processing on colour, texture and flavour of fruit-and vegetable-based food products: a review
Colour, flavour and texture are important quality characteristics of fruits and vegetables and
major factors affecting sensory perception and consumer acceptance of foods. Various …
major factors affecting sensory perception and consumer acceptance of foods. Various …
The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review
Thermal treatment is the primary method of food preservation and pasteurization;
nevertheless, it impairs food quality. High hydrostatic pressure (HHP) could be …
nevertheless, it impairs food quality. High hydrostatic pressure (HHP) could be …
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
X Cao, X Bi, W Huang, J Wu, X Hu, X Liao - Innovative Food Science & …, 2012 - Elsevier
Changes of quality of cloudy and clear strawberry juices processed by high hydrostatic
pressure (HHP) at 600MPa/4min during 6-month storage at 4 and 25° C were investigated …
pressure (HHP) at 600MPa/4min during 6-month storage at 4 and 25° C were investigated …
Effect of high pressure processing on the quality of acidified Granny Smith apple purée product
The aim of the present study was the evaluation of the physicochemical, nutritional and
microbial quality of acidified Granny Smith (GS) apple purée processed on industrial-scale …
microbial quality of acidified Granny Smith (GS) apple purée processed on industrial-scale …
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)
The effects of high pressure processing,(HPP) applied within 100 to 600 MPa for 1 s to 20
min at ambient temperature (30±2° C), on the color, biochemical characteristics and …
min at ambient temperature (30±2° C), on the color, biochemical characteristics and …
Change of the rheological properties of mango juice by high pressure homogenization
L Zhou, Y Guan, J Bi, X Liu, J Yi, Q Chen, X Wu… - LWT-Food Science and …, 2017 - Elsevier
The effect of high pressure homogenization (HPH) on pH, total soluble solid, color, particle
size distribution (PSD), microstructure, ζ-potential, water soluble pectin, apparent viscosity …
size distribution (PSD), microstructure, ζ-potential, water soluble pectin, apparent viscosity …
[HTML][HTML] Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for the thermal processing of food. Although microbial …
studied as a partial or total substitute for the thermal processing of food. Although microbial …
Effect of particle size on the stability and flavor of cloudy apple juice
D Zhu, Y Shen, L Wei, L Xu, X Cao, H Liu, J Li - Food Chemistry, 2020 - Elsevier
Different particle sizes in cloudy apple juice were obtained following filtration with different
mesh sizes (100, 200, 300, and 400-mesh). The effects of cloud particle size on the stability …
mesh sizes (100, 200, 300, and 400-mesh). The effects of cloud particle size on the stability …
Recent trends in the management of mango by-products
Mango is one of the major cultivated tropical fruits in the world. A huge quantity of mango by-
products is generated after processing which gives rise to the severe problem of disposal …
products is generated after processing which gives rise to the severe problem of disposal …
Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars
F Liu, Y Wang, R Li, X Bi, X Liao - Innovative Food Science & Emerging …, 2014 - Elsevier
High hydrostatic pressure (HHP, 600 MPa/1 min) and high temperature short time (HTST,
110° C/8.6 s) treatments of mango nectars were comparatively evaluated by examining their …
110° C/8.6 s) treatments of mango nectars were comparatively evaluated by examining their …