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Conventional use and sustainable valorization of spent egg-laying hens as functional foods and biomaterials: A review
Spent hen are egg-laying hens reaching the end of their laying cycles; billions of spent hens
are produced globally each year. Differences in people's attitudes towards spent hen as …
are produced globally each year. Differences in people's attitudes towards spent hen as …
Food dehydration
The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced ship** weights. The quality of a food product is …
packaging requirements and reduced ship** weights. The quality of a food product is …
[BOK][B] Food properties handbook
MS Rahman - 2009 - taylorfrancis.com
Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …
Sorption isotherms, thermodynamic properties and glass transition temperature of mucilage extracted from chia seeds (Salvia hispanica L.)
SK Velázquez-Gutiérrez, AC Figueira… - Carbohydrate …, 2015 - Elsevier
Freeze-dried chia mucilage adsorption isotherms were determined at 25, 35 and 40° C and
fitted with the Guggenheim–Anderson–de Boer model. The integral thermodynamic …
fitted with the Guggenheim–Anderson–de Boer model. The integral thermodynamic …
Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality
The use of insects for preparing high nutritional value foods is emerging. The dehydration
kinetic of yellow mealworms larvae and its hygroscopic behaviour were described also …
kinetic of yellow mealworms larvae and its hygroscopic behaviour were described also …
Thermodynamic sorption properties and glass transition temperature of tamarind seed mucilage (Tamarindus indica L.)
Adsorption isotherms for spray-dried tamarind seed mucilage were determined at 20, 30 and
40° C and fitted to GAB and Caurie sorption models. The sorption properties were estimated …
40° C and fitted to GAB and Caurie sorption models. The sorption properties were estimated …
The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins‐peas, lentils, and faba beans
Pulse proteins (PLP) can be ideal alternative‐sources that produce a meat‐like textured
product, known as a high moisture meat analog (HMMA). In this research, each commercial …
product, known as a high moisture meat analog (HMMA). In this research, each commercial …
Moisture sorption behaviour and thermodynamic characteristics of rice stored in a chamber under controlled humidity
The moisture sorption isotherms of rice stored in a chamber, the relative humidity of which is
controlled by an atomising humidification system were determined at 25, 35 and 45° C and …
controlled by an atomising humidification system were determined at 25, 35 and 45° C and …
Moisture sorption isotherms and thermodynamic properties of biodegradable polymers for application in food packaging industry
This work aims to evaluate the influence of two starch-based materials (B16 and B20) on the
moisture sorption isotherms, determined at 30, 40, and 50° C, where B16 contains 5%(w/w) …
moisture sorption isotherms, determined at 30, 40, and 50° C, where B16 contains 5%(w/w) …
Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces
Y Tao, Y Wu, J Yang, N Jiang, Q Wang, DT Chu… - Powder Technology, 2018 - Elsevier
Fresh blueberries were processed into three powder forms through freeze drying, namely
juice powders containing 8% whey protein isolate (WPI), fruit powders and pomace …
juice powders containing 8% whey protein isolate (WPI), fruit powders and pomace …