Lv3
210 积分 2023-10-17 加入
Polyphenol Oxidase Inhibition for Browning Control in Fruit and Vegetable Products: Molecular Mechanisms, Computational Screening, and Natural Inhibitors
3天前
已关闭
Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods
4天前
已完结
Insights into the mechanisms and regulatory strategies for aroma profiles and browning phenomena in banana puree processing
3个月前
已完结
Preserving pungency and color: thermal/storage stability of bioactive compounds in chili oil and shelf-life extension strategies
7个月前
已完结
Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants
7个月前
已完结
Use of egg yolk phospholipids to improve the thermal-oxidative stability of fatty acids, capsaicinoids and carotenoids in chili oil
7个月前
已完结
Effects and mechanisms of colour protectants combined with ultrasound treatment on colour enhancement in hot-air-dried green peppers (Piper nigrum L.)
8个月前
已完结
Dual protective function of L-arginine on color and flavor quality of kiwifruit juice during thermal processing
8个月前
已完结
Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise
8个月前
已完结
Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies
8个月前
已完结
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