英文版答辩模板

ASystematicReviewofImprovingSomeLegumesProteinDigestibilityviaCookingandFermentationSchoolofAgriculture&Food,

FacultyofVeterinary&AgriculturalSciences

TheUniversityofMelbourneSpeakerYourName设计说明部分校徽放入了幻灯片母版中，如需调整请进入母版视图更多说明，请参照《模板使用手册》顶部菜单栏：视图→幻灯片母版母版进入方式：幻灯片母版进入方式图示调整完毕后，退出母版视图您在编辑中，遇到点了没反应的，都是做进了母版中;母版内封面、目录、过渡页、内容页、封底都有各自对应的版式页，您多看一下，（可以慢慢滚动鼠标滑轮）找到对应的版式页点击转入作调整;替换好想要修改的元素后，请先退出母版视图，回到正常视图编辑您的内容。提供的logo是pptx格式文件，您自取下载打开后，可直接复制，然后粘贴进模板中使用OUTLINEPart01BACKGROUNDPart02METHODOLOGYOFDATACOLLECTIONANDANALYSISPart03PROJECTPURPOSEPart04METHODOLOGYPart05RESULTSPart06DISCUSSIONPart07CONCLUSIONANDFUTRUEPERSPECTIVEPart08REFERENCEBackgroundPrincipleProjectPurposeMethodologyResultsConclusionandPerspectiveReferenceDeaker,R.,Roughley,R.J.andKennedy,I.R.(2004)‘Legumeseedinoculationtechnology-Areview’,inSoilBiologyandBiochemistry.doi:10.1016/j.soilbio.2004.04.009.Deol,J.K.andBains,K.(2010)‘Effectofhouseholdcookingmethodsonnutritionalandantinutritionalfactorsingreencowpea(Vignaunguiculata)pods’,JournalofFoodScienceandTechnology.doi:10.1007/s13197-010-0112-3.DiBiase,M.etal.(2019)‘LactobacillusplantarumITM21Bfermentationproductandchickpeaflourenhancethenutritionalprofileofsaltreducedbakeryproducts’,InternationalJournalofFoodSciencesandNutrition.doi:10.1080/09637486.2019.1567699.Drulyte,D.andOrlien,V.(2019)‘Theeffectofprocessingondigestionoflegumeproteins’,Foods.doi:10.3390/foods8060224.Espinosa-Páez,E.etal.(2017)‘Increasingantioxidantactivityandproteindigestibilityinphaseolusvulgarisandavenasativabyfermentationwiththepleurotusostreatusfungus’,Molecules.doi:10.3390/molecules22122275.Ferreira,C.D.etal.(2019)‘Changesinthechemicalcompositionandbioactivecompoundsofchickpea(CicerarietinumL.)fortifiedbygermination’,LWT.doi:10.1016/j.lwt.2019.05.049.Flegal,K.M.etal.(2010)‘PrevalenceandtrendsinobesityamongUSadults,1999-2008’,JAMA-JournaloftheAmericanMedicalAssociation.doi:10.1001/jama.2009.2014.Gaonkar,V.andRosentrater,K.A.(2019)‘Soybean’,inIntegratedProcessingTechnologiesforFoodandAgriculturalBy-Products.doi:10.1016/B978-0-12-814138-0.00004-6.Hernández-Salazar,M.etal.(2010)‘Invitrofermentabilityandantioxidantcapacityoftheindigestiblefractionofcookedblackbeans(PhaseolusvulgarisL.),lentils(LensculinarisL.)andchickpeas(CicerarietinumL.)’,JournaloftheScienceofFoodandAgriculture.doi:10.1002/jsfa.3954.Hill,A.M.etal.(2015)‘Typeandamountofdietaryproteininthetreatmentofmetabolicsyndrome:Arandomizedcontrolledtrial’,AmericanJournalofClinicalNutrition.doi:10.3945/ajcn.114.104026.Hojilla-Evangelista,M.P.etal.(2018)‘CompositionandFunctionalPropertiesofSaline-SolubleProteinConcentratesPreparedfromFourCommonDryBeans(PhaseolusvulgarisL.)’,JAOCS,JournaloftheAmericanOilChemists’Society.doi:10.1002/aocs.12135.Hu,H.etal.(2013)‘Effectsofultrasoundonstructuralandphysicalpropertiesofsoyproteinisolate(SPI)dispersions’,FoodHydrocolloids.doi:10.1016/j.foodhyd.2012.08.001.Hussain,G.andHaydar,S.(2019)‘Exploringpotentialofpearlmillet(Pennisetumglaucum)andblack-eyedpea(vignaunguiculatasubsp.unguiculata)asbio-coagulantsforwatertreatment’,DesalinationandWaterTreatment.doi:10.5004/dwt.2019.23255.Ivanova,P.etal.(2018)‘Foamingpropertiesofacid-solubleprotein-richingredientobtainedfromindustrialrapeseedmeal’,JournalofFoodScienceandTechnology.doi:10.1007/s13197-018-3311-y.Jang,H.S.,Lee,H.C.andChin,K.B.(2015)‘Evaluationofredbeanprotein[Vignaangularis]isolateonrheologicalpropertiesofporkmyofibrillarproteingelsinducedbymicrobialtransglutaminase’,InternationalJournalofFoodScienceandTe