標(biāo)題: Titlebook: Effect of Emerging Processing Methods on the Food Quality; Advantages and Chall Shahin Roohinejad,Mohamed Koubaa,Kumar Mallikarjun Book 201 [打印本頁(yè)] 作者: 全體 時(shí)間: 2025-3-21 18:47
書目名稱Effect of Emerging Processing Methods on the Food Quality影響因子(影響力)
書目名稱Effect of Emerging Processing Methods on the Food Quality影響因子(影響力)學(xué)科排名
書目名稱Effect of Emerging Processing Methods on the Food Quality網(wǎng)絡(luò)公開度
書目名稱Effect of Emerging Processing Methods on the Food Quality網(wǎng)絡(luò)公開度學(xué)科排名
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書目名稱Effect of Emerging Processing Methods on the Food Quality被引頻次學(xué)科排名
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書目名稱Effect of Emerging Processing Methods on the Food Quality讀者反饋
書目名稱Effect of Emerging Processing Methods on the Food Quality讀者反饋學(xué)科排名
作者: Allure 時(shí)間: 2025-3-21 22:59 作者: FLIRT 時(shí)間: 2025-3-22 02:43 作者: 剝削 時(shí)間: 2025-3-22 07:10 作者: CRAFT 時(shí)間: 2025-3-22 11:10 作者: CALL 時(shí)間: 2025-3-22 16:57 作者: CALL 時(shí)間: 2025-3-22 18:49
Cytogenetics of Rye (Secale Spp.)technology requires also that sensorial attributes of the PEF-treated food meet the consumer expectations and acceptance. In this chapter, studies on the impact of PEF on these key issues will be discussed, in both animal- and plant-based foods.作者: 江湖騙子 時(shí)間: 2025-3-22 22:26
https://doi.org/10.1007/978-3-642-75510-1useful tool to inactivate bacteria (including spores), viruses, yeast, molds, and parasites. This high effectivity is due to the absorption of this radiation by DNA/RNA and proteins, which provokes a loss of structure and subsequent malfunction.?In this chapter, the impact of ultraviolet processing on food constituents was reviewed.作者: 消滅 時(shí)間: 2025-3-23 05:03
Chromosomes During Sexual Reproductionternative electrode arrangements could also be applied. Similar to other volumetric heating methods, the elimination of heating surfaces in contact with foodstuff in ohmic heating helps to reduce thermal degradation and consequently an enhancement in product quality.作者: Arb853 時(shí)間: 2025-3-23 07:35 作者: caldron 時(shí)間: 2025-3-23 11:19 作者: 摸索 時(shí)間: 2025-3-23 14:50 作者: Ostrich 時(shí)間: 2025-3-23 19:44 作者: Strength 時(shí)間: 2025-3-23 23:57 作者: inundate 時(shí)間: 2025-3-24 06:06
https://doi.org/10.1007/978-3-030-18191-8Non-thermal Food Processing; Food Quality Assurance; Meat Product Processing; Dairy Product Processing; 作者: 放氣 時(shí)間: 2025-3-24 09:01
978-3-030-18193-2Springer Nature Switzerland AG 2019作者: chemoprevention 時(shí)間: 2025-3-24 12:28 作者: Axillary 時(shí)間: 2025-3-24 18:48
Cytogenetics of Rye (Secale Spp.)ctionality and healthiness of foods and ingredients or creating novel food structures, knowledge is needed regarding their impact on key food constituents such as proteins, lipids, carbohydrates, bioactive and flavor compounds, as well as on product microstructure. The successful application of the 作者: LATER 時(shí)間: 2025-3-24 20:36
Greg M. Delgoffe,Dario A. A. Vignali of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extracti作者: 入會(huì) 時(shí)間: 2025-3-25 02:40 作者: cortisol 時(shí)間: 2025-3-25 04:10
Cytokines and the immune response,nology uses intermittent light pulses to treat food products without leaving any residues. The current use of PL technology is for decontamination purposes. The decontamination effects of PL treatment rely on primarily light with the different wavelength and the pulsed energy. Therefore, this chapte作者: 確定無(wú)疑 時(shí)間: 2025-3-25 09:33 作者: FLASK 時(shí)間: 2025-3-25 14:59 作者: 排斥 時(shí)間: 2025-3-25 19:41
https://doi.org/10.1007/978-3-642-75510-1n be distinguished between UV-A (400-315?nm), UV-B (315-280?nm), and UV-C (280-100?nm). Among the complete UV range, the UV-C radiation, and more specifically, the wavelength at 254?nm, has been demonstrated to achieve the highest germicidal effect. Indeed, UV-C radiation has been confirmed to be a 作者: 泰然自若 時(shí)間: 2025-3-25 21:21 作者: intention 時(shí)間: 2025-3-26 00:23
Effect of Emerging Processing Methods on the Food Quality978-3-030-18191-8作者: 熒光 時(shí)間: 2025-3-26 08:01
ocessing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and 978-3-030-18193-2978-3-030-18191-8作者: wreathe 時(shí)間: 2025-3-26 11:13 作者: Defiance 時(shí)間: 2025-3-26 12:54 作者: Aviary 時(shí)間: 2025-3-26 19:18
Cytokines and Autoimmune Diseases mixtures. These reactive species react with surfaces, they come into contact with resulting in modifications. The effects of cold plasma on the various food components such as proteins, starch, lipids, and phenolics have been previously reported. One of the main applications of cold plasma in food 作者: 聲明 時(shí)間: 2025-3-26 23:40
Book 2019d Quality: Advantages and Challenges.?not only covers the advantagesof using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and 作者: MILK 時(shí)間: 2025-3-27 02:28
Impact of Pulsed Light on Food Constituents, three types according to the emission spectrum: (1) short-wave UV (UV-C) with wavelengths from 200 to 280 nm, (2) medium-wave UV (UV-B) with wavelengths from 280 to 320 nm, and (3) long-wave UV (UV-A) with wavelengths from 320 to 400 nm. UV-C has been used for disinfection of air, surface, water, a作者: expeditious 時(shí)間: 2025-3-27 06:30 作者: 范圍廣 時(shí)間: 2025-3-27 10:47
Cold Plasma Effects on the Nutritional, Textural and Sensory Characteristics of Fruits and Vegetabl mixtures. These reactive species react with surfaces, they come into contact with resulting in modifications. The effects of cold plasma on the various food components such as proteins, starch, lipids, and phenolics have been previously reported. One of the main applications of cold plasma in food 作者: 連鎖,連串 時(shí)間: 2025-3-27 15:11 作者: 突襲 時(shí)間: 2025-3-27 20:21
Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of ctionality and healthiness of foods and ingredients or creating novel food structures, knowledge is needed regarding their impact on key food constituents such as proteins, lipids, carbohydrates, bioactive and flavor compounds, as well as on product microstructure. The successful application of the 作者: MOT 時(shí)間: 2025-3-27 22:52 作者: Fortuitous 時(shí)間: 2025-3-28 03:52 作者: Biofeedback 時(shí)間: 2025-3-28 08:00
Impact of Pulsed Light on Food Constituents,nology uses intermittent light pulses to treat food products without leaving any residues. The current use of PL technology is for decontamination purposes. The decontamination effects of PL treatment rely on primarily light with the different wavelength and the pulsed energy. Therefore, this chapte作者: 纖細(xì) 時(shí)間: 2025-3-28 11:24
Impact of Microwave Irradiation on Food Composition,W) fall between radio frequencies and infrared (IR) radiation frequencies in the electromagnetic spectrum and range between 0.3 GHz and 300 GHz with wavelengths?ranging between 1 m and 1 cm. MW is an innocuous radiation type, when used with standard oven protection, and exert low vibrational energy 作者: Ischemia 時(shí)間: 2025-3-28 16:32
