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40 积分 2025-07-08 加入
Thermal and single frequency counter-current ultrasound pretreatments of sodium caseinate: enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution and antioxidant peptides
4小时前
待确认
A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water
9天前
已完结
Effect of temperature fluctuation on colour change and softening of postharvest sweet cherry
9天前
已完结
Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review
16天前
已完结
Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue
17天前
已完结
Changes in polygalacturonase, cellulase and pectin methylesterase activities and sugars during fruit ripening in banana varieties Ney Poovan and Robusta in response to ethylene treatment
17天前
已关闭
Ultrasound, infrared and its assisted technology, a promising tool in physical food processing: A review of recent developments
23天前
已完结
Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review
1个月前
已完结
Recommendations for Reporting Therapeutic Ultrasound Treatment Parameters
2个月前
已完结
Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure
2个月前
已完结
Towards single-crystalline two-dimensional poly(arylene vinylene) covalent organic frameworks
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