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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 …
[HTML][HTML] Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components
Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …
[HTML][HTML] Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties
Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …
decades. Additionally, the development of novel dairy products is gaining importance due to …
[HTML][HTML] Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
The effects of high intensity ultrasound (HIU) modification (power: 200, 400, 600, 800 and
1000 W, corresponding to intensities of: 88, 117, 150, 173 and 193 W cm− 2) on the …
1000 W, corresponding to intensities of: 88, 117, 150, 173 and 193 W cm− 2) on the …
[HTML][HTML] Applications of ultrasound in food and bioprocessing
Improving the quality and nutritional aspects of food is one of the key issues for healthy life of
human beings. The stability during storage is an important parameter in quality assurance of …
human beings. The stability during storage is an important parameter in quality assurance of …
Innovative technologies for extraction and microencapsulation of bioactives from plant-based food waste and their applications in functional food development
The by-products generated from the processing of fruits and vegetables (F&V) largely are
underutilized and discarded as organic waste. These organic wastes that include seeds …
underutilized and discarded as organic waste. These organic wastes that include seeds …
[HTML][HTML] Effects of high-energy ultrasound on the functional properties of proteins
In recent years, high-energy ultrasound has been used as an alternative to improve the
functional properties of various proteins, such as from milk, eggs, soy and poultry. The …
functional properties of various proteins, such as from milk, eggs, soy and poultry. The …
Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties
Over the last years, consumers are increasingly demanding for nutritious, healthy and fresh-
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …
like food products, with high organoleptic quality. Nowadays, emerging non-thermal …
Structural and functional modification of food proteins by high power ultrasound and its application in meat processing
In the field of agricultural and food processing, high power ultrasound (HPUS) is recognized
as a green, physical and non-thermal technology in improving the safety and quality of …
as a green, physical and non-thermal technology in improving the safety and quality of …
[HTML][HTML] Modifications to functional and biological properties of proteins of cowpea pulse crop by ultrasound-assisted extraction
Natural resource depletion, negative environmental effects and the challenge to secure
global food security led to the establishment of the Sustainable Development Goals (SDGs) …
global food security led to the establishment of the Sustainable Development Goals (SDGs) …