[HTML][HTML] Exploration of induced electric field on physicochemical, nutritional and microbiological quality of kiwifruit juice during storage
Y Jin, Y Fu, S Zhou, N Yang, H Zhang, L Zhang, X Xu - LWT, 2024 - Elsevier
Induced electric field (IEF) technology is an emerging method for liquid food treatment,
aimed at improving product quality. However, research on the shelf life and quality of IEF …
aimed at improving product quality. However, research on the shelf life and quality of IEF …
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state …
J Zhu, D Liu, F Lu, X Liu, Y Wang, H Ma - International Journal of Biological …, 2024 - Elsevier
This study proposed a novel extraction method for soy protein isolate, which involved solid-
state fermentation of high-temperature soybean meal. The proteinases secreted by …
state fermentation of high-temperature soybean meal. The proteinases secreted by …
A review on fruit and vegetable processing using traditional and novel methods
PK Srivastava, N Sit - Future Postharvest and Food, 2024 - Wiley Online Library
Fruits and vegetables are essential for human health, providing superior nutritional benefits
while contributing to a sustainable approach that mitigates the impact of climate change …
while contributing to a sustainable approach that mitigates the impact of climate change …