Lv6
2450 积分 2024-11-13 加入
Meat preservation innovation: Ultrasonic pretreatment-driven quality improvement in vacuum-cooled chicken breast
2天前
已完结
Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption
3天前
已完结
An Innovative Color Control Strategy of Fruits and Vegetables During Drying
3天前
待确认
Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes
3天前
已完结
Effects of vacuum ultrasonic infiltration and combined drying on rehydration quality of ginger (Zingiber officinale Roscoe)
3天前
已完结
Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review
3天前
已完结
Ultrasound pre-treatment enhances the carrot drying and rehydration
1个月前
已完结
Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols
2个月前
已完结
Valorization of red grape pomace for sustainable food packaging: Development of pectin/kidney bean protein based biocomposite films enriched with grape pomace polyphenols
2个月前
已完结
Multifunctional biodegradable films from fruit and vegetable by-products: Enhanced mechanical, antioxidant and antimicrobial properties
2个月前
已完结
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