Lv31
222 积分 2024-06-16 加入
Water distribution, physicochemical and microstructural properties of scallop adductors as affected by different drying methods
1小时前
已完结
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
2天前
已完结
Comparison of clam drying in solar, solar-hybrid, and infrared dryer: Drying characteristics, quality aspects, and techno-economic analysis
3天前
已完结
The effect of cold plasma treatment on the color and drying efficiency of fresh cut yam (Dioscorea opposita Thunb. cv. Tiegun)
1个月前
已完结
The effect of cold plasma treatment on the color and drying efficiency of fresh cut yam (Dioscorea opposita Thunb. cv. Tiegun)
1个月前
已完结
Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation
2个月前
已完结
Cold plasma technology: Reshaping food preservation and safety
2个月前
已完结
Rehydration characteristics of dried icefish (Salangidae) with different drying methods by low‐field nuclear magnetic resonance and magnetic resonance imaging
2个月前
已完结
Unraveling the potential of blue foods: A comprehensive review on the extraction, bioactive properties, and applications of proteins and biopeptides from fish swim bladder
3个月前
已完结
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties
3个月前
已完结
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