Lv11
90 积分 2024-12-05 加入
Effects of pulsed magnetic field on microbial and enzymic inactivation and quality attributes of orange juice
3小时前
已完结
Understanding the anti-browning mechanism and physicochemical properties in potato pulp during the magnetic field processing
28天前
已完结
Effect of induced electric field parameters on physiochemical characteristics and microorganism of orange juice
5个月前
已完结
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)
5个月前
已完结
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
5个月前
已关闭
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
5个月前
已关闭
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
5个月前
已关闭
Effects of ultrafiltration combined with high‐pressure processing, ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend
6个月前
已完结
Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber juice
6个月前
已完结
Physicochemical, sensory characterisation and volatile components of 16 NFC pear juice
7个月前
已完结
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