Food Bioengineering最新文献_第8页

Moringa leaves for improving the health benefits of quinoa fermented by probiotics 辣木叶对改善健康有益，由益生菌发酵的藜麦

Food Bioengineering Pub Date : 2022-12-08 DOI: 10.1002/fbe2.12035

Asem M. Abdelshafy, Eid A. El-Naggar, Mohamed N. Kenawi

{"title":"Moringa leaves for improving the health benefits of quinoa fermented by probiotics","authors":"Asem M. Abdelshafy, Eid A. El-Naggar, Mohamed N. Kenawi","doi":"10.1002/fbe2.12035","DOIUrl":"10.1002/fbe2.12035","url":null,"abstract":"This study evaluates the effect of supplementation with Moringa leaves powder (MLP) at the concentrations of 0.25% and 0.50% (w/v) as additional sources of prebiotics to produce healthier fermented quinoa products. The biological experiment was used to study the influence of feeding with these fermented quinoa products on the blood biochemical parameters in experimental rats. The results indicated that selected probiotics, including Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 showed good tolerances to high acidity (pH = 2 or pH = 3), bile salts (0.3% w/v) and NaCl (7.5% w/v) and exhibited notable sensitivity against many antibiotics. Moreover, quinoa products supplemented with MLP at a concentration of 0.50% and fermented by both probiotics exhibited the highest counts of probiotic bacteria (9.32 and 9.12 log cfu/g, respectively) and showed more survival of probiotics than quinoa fermented without MLP (p > 0.05) during storage period. Also, the adding of MLP at both levels increased antioxidant activity and total phenolic contents of fermented quinoa by both probiotics, and the highest level exhibited highest values. Interestingly, fermented quinoa containing higher concentration of MLP showed the higher activity in improving serum lipid profile of experimental rats.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"264-275"},"PeriodicalIF":0.0,"publicationDate":"2022-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86951755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto 纳豆枯草芽孢杆菌及其亚种化合物的生物学功能

Food Bioengineering Pub Date : 2022-12-07 DOI: 10.1002/fbe2.12036

Taiki Miyazawa, Chizumi Abe, Maharshi Bhaswant, Ryoichi Ikeda, Ohki Higuchi, Teruo Miyazawa

引用次数: 0

Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology 基于微流变学的保加利亚乳杆菌与嗜热链球菌共发酵特性分析

Food Bioengineering Pub Date : 2022-12-02 DOI: 10.1002/fbe2.12033

Shujuan Yang, Weicheng Li, Mei Bai, Jicheng Wang, Zhihong Sun

{"title":"Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology","authors":"Shujuan Yang, Weicheng Li, Mei Bai, Jicheng Wang, Zhihong Sun","doi":"10.1002/fbe2.12033","DOIUrl":"10.1002/fbe2.12033","url":null,"abstract":"The fermented milk mainly consists of Lactobacillus bulgaricus and Streptococcus thermophilus. This research was aimed to investigate the cofermentation characteristics of different L. bulgaricus and S. thermophilus strains. Three strains of L. bulgaricus and S. thermophilus ST-2 were mixed and prepared into the starter (A, B, and C) and applied to milk fermentation for screening of optimal combination, and the commercial starter (D) was used as the reference. The microrheological properties during fermentation were analyzed by using multifrequency diffusion spectroscopy. Meanwhile, the fermented milk's stability, texture, and sensory characteristics were also observed during storage. Microrheology analysis revealed that the time to reach the fermentation endpoint of starters A, B, and C was almost the same during fermentation. Groups A, B, and C showed more elastic solid-state properties and groups A and C had higher elastic factors, indicating that the gel structure of the sample was relatively strong. During storage, the pH value of fermented milk in each group D, A, C, and B was in sequence from high to low, and the titratable acidity was also in sequence from high to low in B, C, A, and D groups, respectively. The viscosity of group A was significantly higher than that of groups B and C (p < 0.05), and there was no change in group D (p > 0.05). The sensory score of fermented milk in group A was higher, and the overall texture was good. Results concluded that group A starter culture produced fermented milk with a firm gel structure and excellent texture and flavor. This study will provide data support and methodology for developing and screening compound starters applied for milk fermentation in the future.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"233-240"},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12033","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85857506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improved N-acetylneuraminic acid bioproduction by optimizing pathway for reducing intermediate accumulation 通过优化减少中间积累的途径提高n -乙酰神经氨酸的生物产量

Food Bioengineering Pub Date : 2022-11-14 DOI: 10.1002/fbe2.12030

Haoyu Guo, Rongzhen Tian, Chenyun Wang, Runzhi Zhao, Xueqin Lv, Long Liu, Yanfeng Liu

{"title":"Improved N-acetylneuraminic acid bioproduction by optimizing pathway for reducing intermediate accumulation","authors":"Haoyu Guo, Rongzhen Tian, Chenyun Wang, Runzhi Zhao, Xueqin Lv, Long Liu, Yanfeng Liu","doi":"10.1002/fbe2.12030","DOIUrl":"10.1002/fbe2.12030","url":null,"abstract":"N-acetylneuraminic acid (NeuAc), which has been widely used as a nutraceutical and pharmaceutical intermediate, plays an important role in improving brain development and cognition while enhancing immunity. Bacillus subtilis, generally regarded as a food-safe microorganism, is suitable for developing as a chassis cell for efficient NeuAc synthesis. However, accumulated intermediates can lead to metabolic bottlenecks for NeuAc synthesis. To eliminate the accumulated byproduct N-acetylglucosamine (GlcNAc), the UDP-GlcNAc epimerase pathway without GlcNAc production was first reconstructed and optimized in B. subtilis, resulting in the NeuAc titer increase of 5.9 g/L with GlcNAc elimination. In addition, to reduce another accumulated byproduct N-acetylmannosamine (ManNAc), the directed evolution of N-acetylneuraminic acid synthase and the enhancement of phosphoenolpyruvate supply was implemented. Using this strategy, ManNAc decreased by 46.3%, and the NeuAc titer increased by 54.9%, reaching 7.9 g/L. Finally, the maximum titer of NeuAc in a 3-L fermenter reached 21.8 g/L with a productivity of 0.34 g/L/h.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"205-211"},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12030","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79350980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Hydroxyl radical enhanced carbon dots fluorescence quenching immunoassays for simultaneous detection of six kinds of antibiotics 羟基自由基增强碳点荧光猝灭免疫法同时检测6种抗生素

Food Bioengineering Pub Date : 2022-11-14 DOI: 10.1002/fbe2.12031

Shijie Li, Linqing Nie, Wenjun Wen, Zicheng Wang, Junping Wang, Shuo Wang

{"title":"Hydroxyl radical enhanced carbon dots fluorescence quenching immunoassays for simultaneous detection of six kinds of antibiotics","authors":"Shijie Li, Linqing Nie, Wenjun Wen, Zicheng Wang, Junping Wang, Shuo Wang","doi":"10.1002/fbe2.12031","DOIUrl":"10.1002/fbe2.12031","url":null,"abstract":"Hydroxyl radical (•OH)-sensitive carbon dots (CDs) with an excitation wavelength of 390 nm and emission wavelength of 525 nm were synthesized by microwave in one-step. Using CDs as fluorescent probes, an •OH-enhanced fluorescence quenching detection signal based on horseradish peroxidasecatalyzed H2O2 was introduced on the basis of enzyme-linked immunoassay, and a •OH-enhanced label-free fluorescence quenching immunoassay (FQIA) was constructed for high-sensitivity detection of six broad-spectrum antibiotics. When used for nitrofuran Q2 metabolites (3-amino-1,3-oxazolidin-2-one, 3-amino-5-(morpholin-4-ylmethyl)-1,3-oxazolidin-2-one, 1-aminohydantoin hydrochloride, semicarbazide hydrochloride), chloramphenicol (CAP) and florfenicol (FLR) detection, FQIAs achieved high sensitivity detection of 0.061, 0.0058, 0.064, 0.045, 0.015, and 0.01 ng/ml, respectively. Compared with ELISA, the detection sensitivity was improved by 2.03- to 7.8-fold. On this basis, the sample pretreatment methods for six targets were optimized, and the simultaneous extraction and high-sensitivity detection of six targets were achieved. The FQIA proposed in this work improved the detection sensitivity, reduced the sample consumption and pretreatment steps, shortened the extraction time, and improved the detection efficiency, which provided support for the development and application of new immunoassay products and the development of the rapid analysis industry.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"212-223"},"PeriodicalIF":0.0,"publicationDate":"2022-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74927142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lactiplantibacillus plantarum X7022 ameliorates loperamide-induced constipation and modulates gut microbiota in mice 植物乳杆菌X7022改善洛哌丁胺诱导的便秘并调节小鼠肠道微生物群

Food Bioengineering Pub Date : 2022-11-02 DOI: 10.1002/fbe2.12029

Xingye Chen, Guang Liu, Li Zhao, Lei Du, Jingli Xie, Dongzhi Wei

{"title":"Lactiplantibacillus plantarum X7022 ameliorates loperamide-induced constipation and modulates gut microbiota in mice","authors":"Xingye Chen, Guang Liu, Li Zhao, Lei Du, Jingli Xie, Dongzhi Wei","doi":"10.1002/fbe2.12029","DOIUrl":"10.1002/fbe2.12029","url":null,"abstract":"Lactiplantibacillus plantarum X7022 is a novel strain isolated from stinky tofu brine. Its constipation amelioration potential was evaluated on two different constipation types (acute and subacute) in mice induced by loperamide hydrochloride in present work. L. plantarum X7022 could significantly decrease the first black stool defecation time, and increase black fecal weight, number, and the gastrointestinal transit ratio in both models. High-dose treatment of L. plantarum X7022 (2 × 1010 CFU/kg BW) was more significant in improving constipation condition than low-dose (2 × 107 CFU/kg BW). Furthermore, 16S rDNA sequencing of the intestinal flora showed that the treatment with the strain X7022 could increase the α diversity in both constipation models. Meanwhile, the abundance of Bacteroidetes increased, and Firmicutes decreased, which was more effective in acute constipated mice. In addition, X7022 treatment could enhance the relative abundance of beneficial flora, such as Bacteroides, Ruminococcus, and depressed Adlercreutzia and Odoribacter in acute model mice. In subacute constipated mice, X7022 treatment could enhance Alloprevotell, Rikenellaceae_RC9, and decreased Lachnospiraceae_NK4A136 and Desulfovibrio. Therefore, L. plantarum X7022 is a prospect probiotic strain for the amelioration of constipation.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"252-263"},"PeriodicalIF":0.0,"publicationDate":"2022-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75704874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

The purification and identification of antioxidants and dipeptidyl peptidase IV inhibitory peptides from whey protein hydrolysates 乳清蛋白水解物中抗氧化剂及二肽基肽酶IV抑制肽的纯化与鉴定

Food Bioengineering Pub Date : 2022-10-11 DOI: 10.1002/fbe2.12027

Zheng Yuanrong, Pang Jiakun, Liu Zhenmin

{"title":"The purification and identification of antioxidants and dipeptidyl peptidase IV inhibitory peptides from whey protein hydrolysates","authors":"Zheng Yuanrong, Pang Jiakun, Liu Zhenmin","doi":"10.1002/fbe2.12027","DOIUrl":"10.1002/fbe2.12027","url":null,"abstract":"In the present study, whey protein was enzymatically hydrolyzed using an ultrahigh-pressure synergistic enzymolysis method. The antioxidant activities and DPP-IV inhibitory activities of the enzymatic hydrolysates were measured. Three-layer isolation and purification were conducted on the enzymatic hydrolysates with antioxidant activity and DPP-IV inhibitory activity by gel filtration chromatography and RP-HPLC. The amino acid sequences were determined by LC-MS/MS. The identified amino acid sequences were then synthesized, and their antioxidants and DPP-IV inhibitory activities were determined. The results showed that 3 of the 14 polypeptides of N3-8 exhibited high antioxidant activity. Among them, peptide DDQNPHSSN had both high antioxidant activity and DPP-IV inhibitory activity. When the concentration was 1 mg/mL, then the ABTS radical scavenging rate, DPPH radical scavenging rate and reducing power were prominent, reaching 91.42%, 88.76%, and 0.637%, respectively, and DPP-IV inhibitory activity reached 66.28%. Whey protease hydrolysates are expected to be commercially developed as functional peptides.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"298-306"},"PeriodicalIF":0.0,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12027","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77918064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving textural properties of gluten-free veggie sausage with egg white proteins 蛋清蛋白改善无麸质蔬菜香肠的结构特性

Food Bioengineering Pub Date : 2022-10-11 DOI: 10.1002/fbe2.12028

Hefei Zhao, Aiyun Han, Joshua J. Nduwamungu, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa, Yue Zhang, Kaustav Majumder, Changmou Xu

{"title":"Improving textural properties of gluten-free veggie sausage with egg white proteins","authors":"Hefei Zhao, Aiyun Han, Joshua J. Nduwamungu, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa, Yue Zhang, Kaustav Majumder, Changmou Xu","doi":"10.1002/fbe2.12028","DOIUrl":"10.1002/fbe2.12028","url":null,"abstract":"Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label-friendly for consumers with gluten sensitivity or consumers looking for clean-label foods. Therefore, two commercial egg white proteins (P110 and M200) were studied at different levels (0%–10%) to substitute gluten or xanthan gum. The veggie sausages were subjected to color, texture, length, and weight loss evaluations. M200 significantly improved the texture of sausages and exhibited the most similar texture profile as a commercial meat sausage. The overall texture-enhanced capability of gel materials was ranked in the order of 5% M200 > 5% P110 ≥ 3% Gluten ≥ 1.3% Xanthan Gum. Egg white proteins did not significantly affect the color, length, and weight loss of sausages. Raman spectra revealed that M200 gel had a higher α-helix structure than P110 gel, which indicated that M200 formed an ordered gel by reforming tyrosine at Raman shift 833 and 860 cm−1 inside while P110 formed a disordered gel by exposing tyrosine. This study demonstrated that M200 would substitute both the gluten and xanthan gum for improving the texture of veggie sausages. The findings may also be applied to other meat analogs targeting gluten-free and label-friendly purposes.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"319-330"},"PeriodicalIF":0.0,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12028","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80990920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Nitrite-reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes 两株从川产传统发酵肠中分离的乳杆菌在不同生产工艺下的亚硝酸盐还原性能

Food Bioengineering Pub Date : 2022-09-14 DOI: 10.1002/fbe2.12025

Lili Ji, Chunyan Zhou, Jia-wen Ning, Shu Wang, Qing Nie, Wei Wang, Jiamin Zhang, Zhiping Zhao

{"title":"Nitrite-reducing performance of two Lactobacillus strains isolated from traditional Sichuan fermented sausage in different production processes","authors":"Lili Ji, Chunyan Zhou, Jia-wen Ning, Shu Wang, Qing Nie, Wei Wang, Jiamin Zhang, Zhiping Zhao","doi":"10.1002/fbe2.12025","DOIUrl":"10.1002/fbe2.12025","url":null,"abstract":"Two lactic acid bacteria (LAB) strains were screened in traditional Sichuan sausage, and their nitrite-reducing performance in different production processes was determined in this study. LAB were isolated from traditional Sichuan sausages and identified by 16S rDNA sequencing. The effects of the isolated bacteria on the bacterial community, physicochemical properties, and nitrite-decreasing capacity during sausage fermentation were investigated by comparing nonactivated treatment and activated treatment at 30°C. The results showed that the screened two LAB strains were identified as Pediococcus pentosaceus and Leuconostoc mesenteroides, which adapted well to the new habitat of fermented sausage, reaching a maximum of 7.00 and 7.32 lg CFU g−1 in the nonactivated treatment, 7.65 and 7.52 lg CFU g−1 in the activated treatment, and the two strains had strong acidizing potential, which could inhibit the growth of saprophytic bacteria. Otherwise, the activated treatment was better than the traditional process for nitrite degradation and fermentation time, except for color. Both strains contribute to nitrite consumption while reducing fermentation time and sausage production cycles. In conclusion, these two strains are expected to be the starting point for the improvement of biological safety and nitrite residue control in traditional Sichuan sausage production.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"307-318"},"PeriodicalIF":0.0,"publicationDate":"2022-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12025","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77998064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Characterization of biodegradable food packaging films prepared with polyamide 4: Influence of molecular weight and environmental humidity 聚酰胺4制备的可生物降解食品包装膜的表征:分子量和环境湿度的影响

Food Bioengineering Pub Date : 2022-09-02 DOI: 10.1002/fbe2.12024

Di Zhang, Rong Nie, Chunyue Zhang, Yibing Wang, Li Wang, Tao Chen, Liming Zhao

{"title":"Characterization of biodegradable food packaging films prepared with polyamide 4: Influence of molecular weight and environmental humidity","authors":"Di Zhang, Rong Nie, Chunyue Zhang, Yibing Wang, Li Wang, Tao Chen, Liming Zhao","doi":"10.1002/fbe2.12024","DOIUrl":"10.1002/fbe2.12024","url":null,"abstract":"The development of biodegradable packaging materials focuses on their barrier properties and mechanical properties, which are critical parameters for food protection. Synthetic biodegradable material polyamide 4 (PA4) may offer outstanding capacities for packaging due to its rigid molecular structure. The current study originally reveals the various physical properties of PA4 films and explores the influence of its internal structure, molecular weight, and external environment, environmental humidity, on its performance to provide further guidance for PA4 application. PA4 (Mη = 18,000 g/mol) films showed tensile strength (TS) of 47.5 ± 1.3 MPa, elongation at break (EB) of 228% ± 30%, oxygen permeability of 7.83 ± 3.32 × 10−17 cm3 m−1 s−1 Pa−1, and water vapor permeability of 4.34 ± 0.06 × 10−11g m−1 s−1 Pa−1. The TS and EB of PA4 improved slightly with increasing molecular weight, while the barrier characteristic remained unchanged. The moisture adsorption capabilities of PA4 films were similar to natural hydrophilic polymers. The mechanical characteristic of PA4 changed from brittle to ductile with the increase in relative humidity. Overall, PA4 can be considered to be a promising food packaging material since it presented better mechanical and oxygen barrier properties than those of commercial food packaging polymers.","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 3-4","pages":"276-288"},"PeriodicalIF":0.0,"publicationDate":"2022-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83862595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2