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[HTML][HTML] Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021)
The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …
associated with thermal food processing methods, for instance, high operational costs and …
Plasma-activated water (PAW) as a disinfection technology for bacterial inactivation with a focus on fruit and vegetables
Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma
(CAP) using controllable parameters, such as plasma-forming voltage, carrier gas …
(CAP) using controllable parameters, such as plasma-forming voltage, carrier gas …
Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small …
The aim of this work has been to evaluate the combined effect of modified atmosphere
packaging (MAP), and a gaseous ozone pre-treatment on the main microbiological and …
packaging (MAP), and a gaseous ozone pre-treatment on the main microbiological and …
Impact of slightly acidic electrolyzed water in combination with ultrasound and mild heat on safety and quality of fresh cut cauliflower
Slightly acidic electrolyzed water (SAEW) has recently gained a lot of interest as a chlorine
sanitizer which provides higher decontamination effect with minimum available chlorine …
sanitizer which provides higher decontamination effect with minimum available chlorine …
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods
Considering the high perishable nature of muscle foods (fish, poultry and red meat) and
wide diversity in spoilage microorganisms responsible for spoilage, the prevalence of …
wide diversity in spoilage microorganisms responsible for spoilage, the prevalence of …
Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends
Background The application of emerging technologies for the food preservation is a relevant
topic for the industry; these technologies are highly efficient to reduce the growth of spoilage …
topic for the industry; these technologies are highly efficient to reduce the growth of spoilage …
A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables
A Saikumar, A Singh, A Dobhal, S Arora… - Systems Microbiology …, 2024 - Springer
The sudden outbreak of the COVID-19 pandemic made people around the world more
concerned about health and food safety. As a part of healthy diets, consumption of fruits and …
concerned about health and food safety. As a part of healthy diets, consumption of fruits and …
Alleviation of pulp breakdown in harvested longan fruit by acidic electrolyzed water in relation to membrane lipid metabolism
Q Liu, H **e, Y Chen, M Lin, YC Hung, H Lin - Scientia horticulturae, 2022 - Elsevier
This study investigated the effect of acidic electrolyzed water (AEW) on the inhibition of pulp
breakdown of postharvest longan fruit. The harvested longan fruit were immersed in AEW …
breakdown of postharvest longan fruit. The harvested longan fruit were immersed in AEW …
Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage
Chlorinated water treatment has been extensively used to manage postharvest
decontamination of fruits for decades. It has been well established that chlorine may …
decontamination of fruits for decades. It has been well established that chlorine may …
Efficacy of gaseous ozone to counteract postharvest table grape sour rot
This work aims at studying the efficacy of low doses of gaseous ozone in postharvest control
of the table grape sour rot, a disease generally attributed to a consortium of non …
of the table grape sour rot, a disease generally attributed to a consortium of non …