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Fresh carrot cubes were blanched and dried by microwave processing combined with hot air drying.
The menu runs to asparagus soup studded with fava beans and carrot cubes, hearty pâtés, and grilled lamb and beef.
The carrot cubes dried using these two drying arrangements had better flavor and taste after drying as well as after rehydration.
The quality of dried carrot cubes under the average temperature gradient (ATG) of 6 °C mm−1 was better than that under other ATGs.
The carrot cubes dried using the two and three-stage microwave air spouted drying had retention of color, chlorophyll and carotenoids contents and higher rehydration capacity.
Microwave air spouted drying arranged in two and three-stages was used to improve the drying uniformity, energy efficiency and product quality (color, aroma, taste and rehydration capacity) of carrot cubes.
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Many people like to feed horses special treats such as carrots, sugar cubes, peppermint candies, or specially manufactured horse "cookies".
Feed it tidbits, like carrots, sugar cubes, and horse treats.
First the beetroots - "They have to be sweet, otherwise it won't be good" - then, after a little simmering, carrots, then cubed potatoes, then tomatoes or, in winter, pickled tomatoes or tomato paste; next white cabbage, chopped very finely; then a small measure of kvass.
The bowl of husky, country-style split pea soup was smoky from its bacon bits and thick from its potato cubes, carrot slivers and mellow, mashed peas and beans.
Food systems were comprised of a liquid phase using 4% w/w starch solution with 0.5% w/w salt, and a solid phase containing carrot puree and cubes of different sizes (6 and 13 mm) in different concentrations (30 and 50% w/w).
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