STRI
发表于 2025-3-21 20:07:27
书目名称Retention of Bioactives in Food Processing影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0828962<br><br> <br><br>书目名称Retention of Bioactives in Food Processing读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0828962<br><br> <br><br>
Dri727
发表于 2025-3-22 00:12:53
Different Food Processing Technologies: A General Backgroundmponents of the food matrix, and structural characteristics of the food material. Physical loss, chemical degradation and biological reactions may occur in foods, semi-finished products or raw materials rich in bioactive substances during storage and processing, and the total content of nutrients in
macrophage
发表于 2025-3-22 03:41:52
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ETHER
发表于 2025-3-22 08:14:28
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潜移默化
发表于 2025-3-22 10:07:04
Influence of Drying on Food Bioactivesood shelf-life without paying due attention to retaining quality attributes. However, recently, considerable efforts have been made to study and develop dehydrated products with higher nutritional quality. In this regard, the concept of functional food appeared to describe the potential of foods to
CAMP
发表于 2025-3-22 14:40:19
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阻挠
发表于 2025-3-22 17:54:21
Influence of Juice Processing on Food Bioactivesmpounds comes from their health-promoting effects, which depend not only on content but also on their bioaccessibility. A sequence of operations is involved in juice production to prepare to serve and obtain desired quality and safety. Despite the negative impact of processing steps, the favourable
古老
发表于 2025-3-22 22:10:57
Influence of Extrusion on Food Bioactivesunds. Extrusion cooking technology provides consumers with multiple choices in terms of nourishment and functionality, as well as palatability. Food extrusion has grown over the past 50 years and become a well-known industrial technology with different food applications such as production of snacks,
灾祸
发表于 2025-3-23 01:40:36
Influence of Fermentation and Germination on Food Bioactivesauses beneficial changes in the final product. Germination is a process in plant seeds that begins with the absorption of water by the embryo and then various changes occur due to enzymatic activity in the seed. During these two processes, many complex food compounds such as large carbohydrates and
Offbeat
发表于 2025-3-23 05:45:20
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