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Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics
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Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars
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Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge
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Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution
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Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
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Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
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Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism
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High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties
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Growth/no-growth boundary of superdormant Clostridium perfringens spores under synergic treatment of heat and hydrostatic pressure: Modeling and evaluation
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Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes
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Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology
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Design of a peristaltic pump-based feeding device for achieving continuous production in food 3D printing
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Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality
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Development and validation of a susceptor-assisted radio frequency heating strategy for improving uniformity in powdered foods
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Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment
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Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions
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Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate
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Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations
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Advances and prospects for edible robots based on additive manufacturing technology
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Superhydrophobic surfaces: A promising strategy for addressing food industry challenges
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Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation
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Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
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Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch
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Enhancing the storage stability and shelf-life of plant-based Pickering emulsions through emulgel formation
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Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility
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Application of antioxidants in cold plasma treatment of fish oil
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Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions
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Antimicrobial and antioxidative electrospun cellulose acetate-essential oils nanofibrous membranes for active food packaging to extend the shelf life of perishable fruits
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Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety
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Promising biocatalysts for producing lactose-free food matrices: β-galactosidase immobilized on cellulose-rich agro-industrial waste supports
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