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178 积分 2024-11-20 加入
The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS
1天前
已完结
Optimizing Infrared Wavelengths in Food Drying: A Comprehensive Review of Standalone and Combined Techniques
27天前
已完结
Analysis of differences in volatile flavor substances of peanut pods under various drying methods via GC–IMS
27天前
已完结
Application of hot air‐assisted radio frequency as second stage drying method for mango slices
3个月前
已完结
A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris
3个月前
已完结
Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture
3个月前
已完结
Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara
3个月前
已完结
Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods
3个月前
已完结
Infrared Heating in Food Drying: An Overview
3个月前
已完结
Recent developments in radio frequency drying of food and agricultural products: A review
3个月前
已完结
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