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440 积分 2026-07-20 加入
Insight into the effect of osmosis agents on macro- and micro- texture, water distribution, and thermal stability of instant controlled pressure drop drying peach chips
6小时前
求助中
Osmotic dehydration with different agents induced pectin diversity: Physicochemical and structural properties of pectin from instant controlled pressure drop dried peach chips
6小时前
已完结
Development of Crispy, Antioxidant‐Rich Sultana Grape Chips via Hybrid Pre‐Drying and Explosion Puff Drying
6小时前
已完结
Structural, physicochemical and functional properties of dietary fibers from tea residue modified by steam explosion
1天前
已完结
Instant decompression‐induced swell drying of banana: Machine learning and swarm intelligence embedded modeling and process optimization
2天前
已完结
Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis
22天前
已完结
Neuro‐fuzzy interface and mathematical modeling of rehydration kinetics and dynamic vapor sorption behavior of novel no‐cooking rice
22天前
已完结
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)
22天前
已完结
Effects of radio frequency explosion puffing on the texture of purple sweet potato chips and the physicochemical properties of the flour under different energy inputs and pressures
22天前
已完结
Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea
22天前
已完结
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