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Carotenoid content and profiles of pumpkin products and by-products
The goal of this review is to provide an overview of the current findings on the major
carotenoids and their content in pumpkin products and by-products. The content of total …
carotenoids and their content in pumpkin products and by-products. The content of total …
Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: A review
F Salehi - Nutrire, 2020 - Springer
Purpose Bakery products such as cookies and biscuits are widely consumed all over the
world and the enrichment of these products with vitamins, mineral, natural colourants …
world and the enrichment of these products with vitamins, mineral, natural colourants …
Chemistry, stability, and biological actions of carotenoids
A striking characteristic of the carotenoid structure is the long system of alternating double
and single bonds that forms the central part of the molecule. Physical properties, natural …
and single bonds that forms the central part of the molecule. Physical properties, natural …
Effect of extrusion process conditions on extrudates enriched with carotenoids encapsulated by different methods using gum arabic and vegetable fat as carriers
Bioactive compounds into extruded foods enhance their nutritional value but they are heat
and shear labile and prone to oxidation. This study was aimed to examine the impacts of …
and shear labile and prone to oxidation. This study was aimed to examine the impacts of …
Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes
This research studies the influence of the addition of defatted press cakes (from the
production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important …
production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important …
Cocoa husk application in the enrichment of extruded snack products
The aim of this research was to enrich extruded snack with cocoa husks. It was added to
corn grits in 5%, 10%, and 15% dm, the moisture was set to 15%, and the prepared samples …
corn grits in 5%, 10%, and 15% dm, the moisture was set to 15%, and the prepared samples …
[PDF][PDF] Optimisation of Extrusion Variables for the Production of Corn Snack Products Enriched with Defatted Hemp Cake.
The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the
moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder …
moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder …
Carotenoid and color changes in traditionally flaked and extruded products
The objective of this study was to evaluate the impact of process and formulation on
individual carotenoid loss in traditionally prepared cornflakes and those prepared by …
individual carotenoid loss in traditionally prepared cornflakes and those prepared by …
[PDF][PDF] Value-added products from pumpkin wastes: a review
Conversion of agricultural residues into valuable products has become an important study in
the industry. Generally, they are made up of lignocellulose biomass which requires a …
the industry. Generally, they are made up of lignocellulose biomass which requires a …
Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder
Red cactus pear has significant antioxidant activity and potential as a colorant in food, due to
the presence of betalains. However, the betalains are highly thermolabile, and their …
the presence of betalains. However, the betalains are highly thermolabile, and their …