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Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables
9小时前
已完结
Effect of Magnetic Field on Frozen Food Quality Characteristics
9小时前
已完结
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
10小时前
已完结
Innovative Strategies for Enhancing Heating Uniformity and Quality in Radio Frequency Food Processing: Challenges and Future Directions
10小时前
已完结
Impact of radio frequency treatment on textural properties of food products: An updated review
10小时前
已完结
Recent advances in food processing by radio frequency heating techniques: A review of equipment aspects
11小时前
已完结
Advances in radio frequency pasteurisation equipment for liquid foods: a review
11小时前
已完结
Application of radio frequency energy in processing of fruit and vegetable products
11小时前
已完结
Improvement of warmed-over flavor of bowl-steamed Tan lamb by flavonoids from the leaves of Lycium barbarum: using oxidation and flavor indicators for evaluation
22天前
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