Lv3
238 积分 2024-06-16 加入
Unraveling the potential of blue foods: A comprehensive review on the extraction, bioactive properties, and applications of proteins and biopeptides from fish swim bladder
1天前
已完结
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties
5天前
已完结
Effect of vacuum drying and pulsed vacuum drying on drying kinetics and quality of bitter orange ( Citrus aurantium L.) slices
1个月前
已完结
Size dependence of the salting process for dry salted sea cucumber (Stichopus japonicus)
3个月前
已完结
Sulfated fucan/fucosylated chondroitin sulfate-dominated polysaccharide fraction from low-edible-value sea cucumber ameliorates type 2 diabetes in rats: New prospects for sea cucumber polysaccharide based-hypoglycemic functional food
3个月前
已完结
High‐humidity hot‐air impingement blanching conditions for the inhibition of potato‐browning enzymes and for quality retention
4个月前
已完结
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)
4个月前
已完结
Drying kinetics and physicochemical properties of kumquat under hot air and air-impingement jet dryings
4个月前
已完结
Improvement of drying efficiency and physicochemical quality of kiwifruit slices using infrared-assisted tilted tray air impingement drying
4个月前
已完结
Evaluation of innovative drying technologies in Gardenia jasminoides Ellis drying considering product quality and drying efficiency
4个月前
已完结
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