Food and Humanity最新文献_第9页

Characterization of Axestotrigona ferruginea and Apis mellifera honeys from different geographical origins 不同产地的铁三角蜜和蜜蜂蜜的特性

Food and Humanity Pub Date : 2025-01-27 DOI: 10.1016/j.foohum.2025.100516

Christopher Alphonce Mduda , Isack Frank Rikohe , Juma Mahmud Hussein , Masoud Hadi Muruke

{"title":"Characterization of Axestotrigona ferruginea and Apis mellifera honeys from different geographical origins","authors":"Christopher Alphonce Mduda , Isack Frank Rikohe , Juma Mahmud Hussein , Masoud Hadi Muruke","doi":"10.1016/j.foohum.2025.100516","DOIUrl":"10.1016/j.foohum.2025.100516","url":null,"abstract":"<div><div>The properties and composition of honey are influenced by the bee species, as well as geographical and floral origin. Although Africa hosts diverse bee species and landscapes, data on the compositional profiles of the honey types produced in this region remains scant. This study examined the physicochemical properties and antioxidant potential of honey produced by the honey bee, <em>Apis mellifera</em>, and <em>Axestotrigona ferruginea</em>, a stingless bee species native to the African tropics. Multivariate analyses were utilized to classify the honey samples based on the assayed parameters. Significant differences were observed in water content, pH, free acidity, electrical conductivity, invertase activity, 5-hydroxymethylfurfural and sugar levels (p < 0.05). Notably, <em>A. ferruginea</em> honey exhibited higher total phenolic and flavonoid content, ascorbic acid, free radical scavenging activity and ferric reducing antioxidant power, indicating greater antioxidant potential compared to <em>A. mellifera</em> honey. The honey samples were effectively classified according to bee species, while distinctions based on geographical origin were limited. These findings contribute to the knowledge of honey produced by both honey bees and stingless bees in African environments.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100516"},"PeriodicalIF":0.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production and optimization of probiotic-enriched breakfast cereals: A mixture augmented design approach 富含益生菌的早餐麦片的生产和优化：混合增强设计方法

Food and Humanity Pub Date : 2025-01-25 DOI: 10.1016/j.foohum.2025.100508

Mumukom Maximus Anchang , Dinebari Philip Berebon , Gabriel Ifeanyi Okafor

{"title":"Production and optimization of probiotic-enriched breakfast cereals: A mixture augmented design approach","authors":"Mumukom Maximus Anchang , Dinebari Philip Berebon , Gabriel Ifeanyi Okafor","doi":"10.1016/j.foohum.2025.100508","DOIUrl":"10.1016/j.foohum.2025.100508","url":null,"abstract":"<div><div>Delivering probiotics in ready-to-eat breakfast cereals has potential in functional foods, but securing viability is challenging due to the high processing temperatures. This study aimed to deliver probiotics in ready-to-eat breakfast cereals and evaluate and optimise the formulation. A mixture centroid-augmented design was used to formulate the blends from sorghum, soybean flour, and fruit slurry (an equal mixture of mango and banana). Pure strains of <em>Lactobacillus plantarum</em> (NRRL B-787) were cultured and diluted to a 1.20 × 10<sup>9</sup> CFU/ml solution using a 4 McFarland turbidity standard. The liquid was mixed with the component mixtures, cold-extruded, and dried at 50 °C for five hours. The samples underwent proximate, mineral, isoflavones, sensory, and microbial analysis, and the results obtained were analysed and optimised using a special quartic model, with significance accepted at p < 0.05. The protein, moisture, ash, fat, fibre, carbohydrate, and energy contents ranged from 15.20 % to 27.69 %, 7.77–13.17 %, 2.18–2.86 %, 2.41–3.395 %, 2.28–3.08 %, 543.93–68.32 %, and 336.53–364.70 Kcal, respectively. Soybean flour contributed to the high phosphorus, zinc, and isoflavones (daidzein, genistein, and glycitein). In contrast, sorghum contributed to the high iron, potassium, and manganese. Sensory attributes, especially overall acceptability, increased proportionally with the inclusion of fruit slurry. The total viable count ranged from 1.0 × 10<sup>6</sup> to 8.9 × 10<sup>6</sup>, while lactic acid bacteria ranged from 1.0 × 10<sup>5</sup> to 9.0 × 10<sup>5</sup> CFU/g, with no coliforms detected. The optimum formulation was sorghum = 55.05 %, soybean flour = 26.42 %, and fruit slurry = 18.54 %, with a probiotic composition of 1.92 × 10<sup>5</sup> CFU/g.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100508"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the bioactive potential of Citrus reticulata pomace: Extraction, characterization, and applications 探索网状柑橘渣的生物活性潜力：提取、表征和应用

Food and Humanity Pub Date : 2025-01-25 DOI: 10.1016/j.foohum.2025.100518

Samandeep Kaur , Parmjit S. Panesar , Harish K. Chopra , Vikrant Singh

{"title":"Exploring the bioactive potential of Citrus reticulata pomace: Extraction, characterization, and applications","authors":"Samandeep Kaur , Parmjit S. Panesar , Harish K. Chopra , Vikrant Singh","doi":"10.1016/j.foohum.2025.100518","DOIUrl":"10.1016/j.foohum.2025.100518","url":null,"abstract":"<div><div>Citrus pomace, a major by-product of the juice processing industry, presents significant potential for valorization due to its rich bioactive compounds and dietary fiber content. This study investigates the physicochemical properties of <em>C. reticulata</em> pomace and evaluates various solvents, their concentrations, and both conventional (Soxhlet, maceration) and novel (ultrasound-assisted and microwave-assisted) extraction techniques for recovering bioactive compounds. Among these, ultrasonication achieved the highest total phenolic content (3.64 mg GAE/g pomace) and antioxidant activity (65.75 % DPPH reduction) using 80 % ethanol. HPLC analysis identified major phenolic compounds, including gallic acid (307.13 ± 3.21 µg/g), p-coumaric acid (178.19 ± 2.63 µg/g), chlorogenic acid (319.26 ± 14.34 µg/g), ferulic acid (1409.35 ± 5.16 µg/g), hesperidin (1273.29 ± 6.59 µg/g), and quercetin (313.67 ± 9.61 µg/g). In-vitro bio-accessibility studies revealed that 42–45 % of phenolic compounds and 70 % of antioxidant activity remained bioavailable after digestion, indicating their potential health benefits. Additionally, the phenolic extract exhibited significant antimicrobial activity, with inhibition zones of 12.49 mm against <em>Bacillus subtilis</em> and 7.18 mm against <em>Aspergillus niger</em>, demonstrating its broad-spectrum antimicrobial potential. These findings highlight the value of <em>C. reticulata</em> pomace as a sustainable and cost-effective source of bioactive compounds for applications in functional foods, natural preservatives, and nutraceuticals.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100518"},"PeriodicalIF":0.0,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of different processing methods on nutrient, phytochemicals composition, and microbial quality of pearl millet 不同加工方法对珍珠粟营养成分、植物化学成分及微生物品质的影响

Food and Humanity Pub Date : 2025-01-21 DOI: 10.1016/j.foohum.2025.100513

Charu Choudhary , Vignesh S , Chidanand DV , Baskaran N

{"title":"Effect of different processing methods on nutrient, phytochemicals composition, and microbial quality of pearl millet","authors":"Charu Choudhary , Vignesh S , Chidanand DV , Baskaran N","doi":"10.1016/j.foohum.2025.100513","DOIUrl":"10.1016/j.foohum.2025.100513","url":null,"abstract":"<div><div>Pearl millet is a nutritional powerhouse with the potential to tackle food security challenges and has gathered recognition for their unique nutritional composition and resilience in diverse agro-climatic conditions. In this study, the effect of Fermentation (FP), Steaming (SP), Blanching (BP), and Ultrasound treatment (UP) on the proximate composition, vitamin content, physicochemical properties, anti-nutrient factors, bioactive compounds, microbial count, and antioxidant activity of pearl millet was analyzed. Raw Pearl millet (RP) fermented, steamed, blanched, and ultrasound treated were characterized. The results showed that there was a significant increase in the protein content of FP. All the treatment samples led to a reduction of phytic acid and tannin, but the highest reduction was found in fermentation. UP showed a positive effect on color and antioxidant activity. Fermentation led to an increase in total phenolic and flavonoid content. Ultrasound and fermentation led to an increase in the volatile bioactive compounds. Also, these treatments profoundly influenced microbial activity (total plate count), underscoring their ability to enhance food safety and quality. This study found that these treatments showed major effects on millet's physicochemical and nutritional composition, suggesting that it can be used in food processing to reduce anti-nutritional components.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100513"},"PeriodicalIF":0.0,"publicationDate":"2025-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173411","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Uses of rosemary (Salvia rosmarinus) extract as natural preservative in peanut oil, African walnut oil and their 60:40 and 50:50 blends during accelerated storage 使用迷迭香（鼠尾草）提取物作为花生油，非洲核桃油及其60:40和50:50混合物中的天然防腐剂加速储存

Food and Humanity Pub Date : 2025-01-18 DOI: 10.1016/j.foohum.2025.100507

Sarah-Rose Mbong Kum , Fabrice Tonfack Djikeng , Achidi Aduni Ufuan , Veshe-Teh Zemoh Sylvia Ninying , Bernard Tiencheu

{"title":"Uses of rosemary (Salvia rosmarinus) extract as natural preservative in peanut oil, African walnut oil and their 60:40 and 50:50 blends during accelerated storage","authors":"Sarah-Rose Mbong Kum , Fabrice Tonfack Djikeng , Achidi Aduni Ufuan , Veshe-Teh Zemoh Sylvia Ninying , Bernard Tiencheu","doi":"10.1016/j.foohum.2025.100507","DOIUrl":"10.1016/j.foohum.2025.100507","url":null,"abstract":"<div><div>This study aimed at evaluating the effect of rosemary extract in preserving multisource edible oils from peanut and African walnut oils during accelerated storage. Rosemary extract was added to 100 g of each oil blend/mixture at concentrations 500–1500ppm. Oil blends with ter-butyl hydroquinone served as positive control while the oil samples without antioxidants served as the negative ones. All oil samples were stored in an electric-air drying oven at 65<sup>0</sup> C for 21 days (8 h of heating per day). Samples were collected after every 7 days for quality analysis. Results showed that the total phenolic content was 33.72 mg EAE/g and the extract had good antioxidant properties. The effect of the extract on the oxidative stability of oil samples and their 50:50 and 60:40 (Peanut oil: Walnut oil) blends during accelerated storage proved that the extract significantly (p < 0.05) preserved the oils by delaying the formation of primary and secondary oxidation products.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100507"},"PeriodicalIF":0.0,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143174472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Allergen management in Costa Rican food industries: Challenges and future actions 哥斯达黎加食品工业的过敏原管理：挑战和未来行动

Food and Humanity Pub Date : 2025-01-17 DOI: 10.1016/j.foohum.2025.100502

Rebeca López-Calvo, Manuel Montero-Barrantes, Marcy González-Vargas, Marjorie Henderson-García, Diana Víquez-Barrantes

{"title":"Allergen management in Costa Rican food industries: Challenges and future actions","authors":"Rebeca López-Calvo, Manuel Montero-Barrantes, Marcy González-Vargas, Marjorie Henderson-García, Diana Víquez-Barrantes","doi":"10.1016/j.foohum.2025.100502","DOIUrl":"10.1016/j.foohum.2025.100502","url":null,"abstract":"<div><div>Food allergies have been recognized as a food safety issue since 1990. Responsibility with consumers is mandatory since implications significantly affect life quality for those who suffer from food allergies. Producers are forced to continue their efforts to supply safe products. The present study aimed to analyze the Costa Rican food industry’s strengths and limitations regarding implementation of an effective Food Allergy Management to guide future regulations and strategies. Results show general improvement over time; nevertheless, the percentage accomplished (73 %) is still considered low and risky given the hazard’s severity. Product development and cleaning efficacy were the criteria with the lowest compliance during the second evaluation period, while knowledge, cross-contact prevention, and supplier control showed improvements. Costa Rican industries must focus on cleaning, training, and cross-contact prevention strategies since consumers expect a more inclusive system, gaps between legislation and practical aspects were evident during the evaluation. No direct relationship was found between the implementation or progress in food allergen management and company size, nevertheless, exporting industries showed better management than those who didn´t and the combination of exportation and food safety implementation showed a higher level of fulfillment performance.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100502"},"PeriodicalIF":0.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Stability of vitamin A in fortified soybean oil during prolonged storage and heating 强化大豆油中维生素A在长期贮存和加热过程中的稳定性

Food and Humanity Pub Date : 2025-01-17 DOI: 10.1016/j.foohum.2025.100512

Shahriar Ahmed, Md. Rakibul Hasan , Julhasnain Mohammad Jubair Furquani, Rokeya Begum

{"title":"Stability of vitamin A in fortified soybean oil during prolonged storage and heating","authors":"Shahriar Ahmed, Md. Rakibul Hasan , Julhasnain Mohammad Jubair Furquani, Rokeya Begum","doi":"10.1016/j.foohum.2025.100512","DOIUrl":"10.1016/j.foohum.2025.100512","url":null,"abstract":"<div><div>This study investigates the storage and thermal stability of vitamin A in fortified edible oils, focusing on the effects of PET (polyethylene terephthalate) and Pouch packaging under light and dark conditions over a 12-month period. Vitamin A levels in PET-packaged oils stored in light conditions dropped from 2.51 mg/100 g to undetectable levels with 100 % loss after 9 months, while Pouch-packaged oils decreased from 2.35 mg/100 g to 0.89 mg/100 g with 62.13 % loss after 12 months of storage. Dark storage conditions showed a more gradual decline, with PET and Pouch-packaged oils retaining 1.48 mg/100 g with 40.56 % loss and 1.14 mg/100 g of with 51.28 % loss of vitamin A, respectively after 12 months of storage. Besides, the oils were heated at 150 °C for 5 and 10 minutes, the oils retain about 85 % and 79.5 % of vitamin A respectively. Simultaneously, at 175 °C for 2, 5, 10 and 15 min of heating, the oils retain about 89.54 %, 77.20 %, 50.24 %, and 45.69 % of vitamin A respectively. And at 190 °C for 5 and 10 min of heating, the oils retain about 64.23 % and 50.93 % of vitamin A respectively. Acid and peroxide values increased with temperature and time, indicating quality deterioration, while free fatty acid content also rose, reflecting hydrolytic breakdown. The study suggests that light exposure and high temperatures significantly degrade vitamin A, and recommends improved packaging (Pouch packaging) and storage conditions (dark storage) to preserve vitamin A content in fortified oils.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100512"},"PeriodicalIF":0.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification and influence of soil type and urea foliar application on phenolic compounds in the red musts and wines of Tempranillo variety 土壤类型及叶面施尿素对丹魄红葡萄酒中酚类化合物的鉴定及影响

Food and Humanity Pub Date : 2025-01-17 DOI: 10.1016/j.foohum.2025.100506

Jiarong Zhang , Eva P. Pérez-Álvarez , Pinhe Liu , Rebeca Murillo-Peña , Matteo Bordiga , Xuequan Sun , Monica Locatelli , Jean Daniel Coïsson , José M. Martínez-Vidaurre , Harold Corke , Teresa Garde-Cerdán

{"title":"Identification and influence of soil type and urea foliar application on phenolic compounds in the red musts and wines of Tempranillo variety","authors":"Jiarong Zhang , Eva P. Pérez-Álvarez , Pinhe Liu , Rebeca Murillo-Peña , Matteo Bordiga , Xuequan Sun , Monica Locatelli , Jean Daniel Coïsson , José M. Martínez-Vidaurre , Harold Corke , Teresa Garde-Cerdán","doi":"10.1016/j.foohum.2025.100506","DOIUrl":"10.1016/j.foohum.2025.100506","url":null,"abstract":"<div><div>Phenolic compounds are directly related to wine quality and also possess health benefits. Thus, an in-depth understanding of these compounds in grapes and wines is essential. In this study, phenolic compounds in musts and wines of Tempranillo variety from three soil types and two levels of urea foliar application during two vintages were analyzed, identified and quantified. Both soil type and urea foliar application showed significant effects on must phenolic compounds, but these effects could be relatively or largely reduced in wines by the vinification process. Among the three soil types, the one characterized as <em>Fluventic Haploxerepts</em> showed highest effects on must phenolic compounds. However, for urea foliar application, were more susceptible to vintage and other factors, such as grape performance and microenvironment. Therefore, a clear relationship among different urea applications could not be concluded.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100506"},"PeriodicalIF":0.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

HR-MS-based bioactive profiling of green Banana flour and millets-based Murukku snack 基于hr - ms的绿香蕉粉和以小米为基础的Murukku小吃的生物活性分析

Food and Humanity Pub Date : 2025-01-15 DOI: 10.1016/j.foohum.2025.100511

Tomaly Saha , Manish Kumar Singh , Dinesh Chandra Rai , Arvind Kumar

{"title":"HR-MS-based bioactive profiling of green Banana flour and millets-based Murukku snack","authors":"Tomaly Saha , Manish Kumar Singh , Dinesh Chandra Rai , Arvind Kumar","doi":"10.1016/j.foohum.2025.100511","DOIUrl":"10.1016/j.foohum.2025.100511","url":null,"abstract":"<div><div>Globally, there is a surge in the demand for functional snacks in the food industry. The utilization of unripened fruits and millet grains in developing ethnic products is greatly enhanced. In recent years, omics methodologies have emerged as quantitative and qualitative approaches for screening various functional foods. This study explores the development of <em>Murukku</em> snacks incorporating green banana flour (GBF) and millet. Additionally, it investigates several metabolites in the developed <em>Murukku</em> using liquid chromatography coupled to high-resolution mass spectrometry (LC-HRMS/Orbitrap). GBF and millets contain a wide range of phytochemicals that aid the functionality of the ethnic snack. A total of 40 major metabolites, including ginsenoside, orotic acid, campesteryl glucoside, tocotrienol, apigenin, etc. were determined in the snack which are involved in various health benefits. Identified bioactive compounds are known for their anti-carcinogenic, anti-diabetic, anti-inflammatory, neuroprotective, anti-CVD, etc. attributes. The principal component analysis (PCA) plots were drawn to reveal the pattern of the bioactive compounds formed in the <em>Murukku</em> sourced from GBF and millets during the snack development. This study has shown the developed <em>Murukku</em> snack is a functional food owing to multifaceted health benefits. Also, research has provided new opportunities for developing unripened fruits and millet-based snacks and investigating their bioactivity and functionality with different foodomics tools.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"4 ","pages":"Article 100511"},"PeriodicalIF":0.0,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Estimating decision-making factors for locally produced and imported rice using consumer models 利用消费者模型估计本地生产和进口大米的决策因素

Food and Humanity Pub Date : 2025-01-14 DOI: 10.1016/j.foohum.2025.100510

Bitaisha Nakishuka Shukuru , Natalia Anatolievna Politaeva , Yulia Smyatskaya

引用次数: 0