Future Postharvest and Food最新文献

Effect of On-Farm Chemical Treatments and Packaging on Quality of Litchi During Long Distance Transportation 田间化学处理和包装对荔枝长途运输品质的影响

Future Postharvest and Food Pub Date : 2025-08-13 DOI: 10.1002/fpf2.70023

Karan Singh Dhami, Vidya Ram Sagar, Swarajya Laxmi Nayak

{"title":"Effect of On-Farm Chemical Treatments and Packaging on Quality of Litchi During Long Distance Transportation","authors":"Karan Singh Dhami, Vidya Ram Sagar, Swarajya Laxmi Nayak","doi":"10.1002/fpf2.70023","DOIUrl":"10.1002/fpf2.70023","url":null,"abstract":"An investigation was conducted to determine the optimal combination of packaging and chemical treatments to minimize postharvest losses where commercially mature fruits of the litchi variety “Shahi” were harvested from the orchard of the National Research Center for Litchi, Bihar and sequentially treated with various chemical combinations before packing in corrugated fiberboard (CFB) boxes or conventional wooden boxes. The packed fruits were transported by train from Bihar to IARI, New Delhi, within 24 h. Results showed that CFB boxes were significantly more effective in minimizing losses and retaining key nutritional parameters, including anthocyanin, reducing sugars, total sugars, and titratable acidity. Among the treatments, fruits treated with sodium hypochlorite (NaOCl, 0.2%) combined with potassium metabisulfite (KMS, 0.5%) showed the highest retention of anthocyanin (38.9 mg/100 g), TSS (24.2°Brix), phenolic content (318.4 μg GAE/g FW), and titratable acidity (0.7%). This treatment also resulted in the lowest physiological loss in weight (PLW, 2.86%), browning index (1.0), and no spoilage. These findings offer a practical solution for reducing spoilage and maintaining the nutritional quality of litchi fruits during transportation.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"361-368"},"PeriodicalIF":0.0,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70023","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012954","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

IoT Technology as an Effective Strategy Enhances Food Authentication for Current Fresh Fruit Supply Chain 物联网技术作为一种有效的策略，增强了当前生鲜水果供应链的食品认证

Future Postharvest and Food Pub Date : 2025-08-03 DOI: 10.1002/fpf2.70019

Yiqin Zhang, Simin Fan, Ruiling Liu, Huizhi Chen, Ben Niu, Hangjun Chen, Weijie Wu

{"title":"IoT Technology as an Effective Strategy Enhances Food Authentication for Current Fresh Fruit Supply Chain","authors":"Yiqin Zhang, Simin Fan, Ruiling Liu, Huizhi Chen, Ben Niu, Hangjun Chen, Weijie Wu","doi":"10.1002/fpf2.70019","DOIUrl":"10.1002/fpf2.70019","url":null,"abstract":"With trade globalization, food fraud such as tampering, substituting, and falsifying, challenges human health and the management of food supply chain. As a food type that only processed at primary level, the authenticity of fruit supply information has become a guarantee for its edible safety. This review covers recent applications of IoT technologies in fresh fruit supply chain (FFSC) management, focusing on their potential to authenticate fruit information, predict shelf-life, and improve supply chain efficiency. Besides, the technical evaluation and application barrier analysis are also conducted. Results showed that IoT can comprehensively improve the service level of the FFSC. Concretely, wireless sensors can record the whole supply information of fruits on cultivation, picking, processing, and transportation. Moreover, fruit quality authentication and shelf-life prediction are carried out by mathematical coupling models in remote monitoring database. Such information can be furtherly distributed and encrypted through blockchain and other encryption techniques, resulting in secure, permanent, and immutable food authentication information, thereby greatly avoiding the food fraud behaviors. However, the application of these emerging technologies still faces challenges of technical obstacles, infrastructure construction, and model optimization for commercial use.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"262-279"},"PeriodicalIF":0.0,"publicationDate":"2025-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012347","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

Honey Powder: Drying Methods, Physicochemical Properties, and Its Applications in Food Formulations 蜂蜜粉：干燥方法、理化性质及其在食品配方中的应用

Future Postharvest and Food Pub Date : 2025-07-25 DOI: 10.1002/fpf2.70020

Salma Farooq, Insha Zahoor, Tariq Ahmad Ganaie, Sajad Ahmad Rather, Farhana Mehraj Allai, Wani Suhana Ayoub

{"title":"Honey Powder: Drying Methods, Physicochemical Properties, and Its Applications in Food Formulations","authors":"Salma Farooq, Insha Zahoor, Tariq Ahmad Ganaie, Sajad Ahmad Rather, Farhana Mehraj Allai, Wani Suhana Ayoub","doi":"10.1002/fpf2.70020","DOIUrl":"10.1002/fpf2.70020","url":null,"abstract":"Honey is an organic natural substance that is produced from the nectar of flowers by Apis mellifera and is a sweet flavorful liquid. It is one of the most popular natural sweet substances. It works as an antioxidant, anti-inflammatory, antibacterial, and antimicrobial agent and is used as medicine for burns, ulcers, diabetes, and wound healing. Because of its high density and viscosity, usage of liquid honey in the food and pharmaceutical industries is limited, making honey powder an enticing substitute. However, there are still challenges facing the industry and researchers in the production of powdered honey. The bacteria that cause honey to deteriorate are eliminated by thermal processing. The physicochemical characteristics of dried honey powder, its storage stability, its applications in the food industry, and the marketed goods have all been covered in this review, along with the several processing techniques that have been proposed for its production. Research has been carried out on spray drying, freeze drying, vacuum drying, and microwave drying as substitutes for conventional heat processing.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"248-261"},"PeriodicalIF":0.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013108","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

Biocompatible Nanopolymer Coating Based on Chitosan Nanoprecipitation Containing Guava Oil to Control Fruit Rot, Enhance Defense-Related Enzymes, and Quality of Chili Pepper 基于壳聚糖纳米沉淀的番石榴油生物相容性纳米聚合物包衣防治果实腐烂，提高防御相关酶和辣椒品质

Future Postharvest and Food Pub Date : 2025-07-25 DOI: 10.1002/fpf2.70021

Oluwagbenga Adeogun, Mujeeb Lawal, Adedotun Adekunle, Olufunke Nejo, Omoteso Karfeel Oluwa

{"title":"Biocompatible Nanopolymer Coating Based on Chitosan Nanoprecipitation Containing Guava Oil to Control Fruit Rot, Enhance Defense-Related Enzymes, and Quality of Chili Pepper","authors":"Oluwagbenga Adeogun, Mujeeb Lawal, Adedotun Adekunle, Olufunke Nejo, Omoteso Karfeel Oluwa","doi":"10.1002/fpf2.70021","DOIUrl":"10.1002/fpf2.70021","url":null,"abstract":"This study evaluates the efficacy of chitosan nanoprecipitation loaded with guava leaf essential oil as a sustainable alternative to synthetic preservatives for reducing postharvest deterioration in Capsicum frutescens (chili pepper). Essential oils extracted from Psidium guajava leaves via hydrodistillation were analyzed by GC-MS, identifying β-caryophyllene (22.44%) as the major constituent. Nanoparticles were synthesized via solvent displacement (NP with guava oil and NNP without oil) and nanoelaboration (NC with guava oil and NNC without oil), and characterized by DLS and TEM, confirming stable sizes and zeta potentials. Antifungal activity of NP and NC was tested against Colletotrichum gloeosporioides and Rhizopus stolonifer, both pathogenic to chili. Complete fungal inhibition occurred in vitro by Day 5, whereas in vivo application significantly reduced disease incidence and prolonged shelf life up to 28 days. Treated fruits showed reduced weight loss, better firmness, lower electrolyte leakage, enhanced antioxidant activity, higher phenolic content, and reduced enzymatic browning. Encapsulation and release studies demonstrated controlled diffusion of guava oil, enhancing antimicrobial efficacy. Elevated activities of β-1,3-glucanase, phenylalanine ammonia lyase, and polyphenol oxidase indicated improved resistance to oxidative stress and microbial attack. Toxicity assays using Artemia salina confirmed formulation safety. These findings highlight chitosan nanoencapsulated guava oil as a safe eco-friendly biopreservative for chili peppers.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"335-360"},"PeriodicalIF":0.0,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013115","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

Floral Origin Determines the In Vitro Antibacterial Activity of Bee Pollen Collected From Western Oromia, Ethiopia 衣索比亚西部奥罗米亚地区蜂花粉的体外抑菌活性

Future Postharvest and Food Pub Date : 2025-06-25 DOI: 10.1002/fpf2.70018

Ofijan Tesfaye

{"title":"Floral Origin Determines the In Vitro Antibacterial Activity of Bee Pollen Collected From Western Oromia, Ethiopia","authors":"Ofijan Tesfaye","doi":"10.1002/fpf2.70018","DOIUrl":"10.1002/fpf2.70018","url":null,"abstract":"Bee pollen has been used as a medicine and food supplement. The biological activity and nutrient composition of bee pollen depend on its floral origin. Therefore, it was aimed to determine the phenolic and flavonoid content and antibacterial activities of methanolic (99.9%) extract of bee pollens among flora. Floral origin was identified using melissopalynological analysis. In vitro antibacterial activity was evaluated using the agar well diffusion assay. The findings showed that the bee pollen from Eucalyptus plants had the highest phenol (62.4 ± 0.5 mg gallic acid equivalent/100 g) and flavonoid (49.6 ± 0.2 mg quercetin equivalent/100 g) contents. In comparison, bee pollen from Bidens had the lowest phenol (27.5 ± 0.8 mg gallic acid equivalent/100 g) and flavonoid (18.8 ± 0.7 mg quercetin equivalent/100 g) contents. The diameter of the inhibition zone ranged from 6.6 ± 0.6 mm against Escherichia coli ATCC 25922 and Acinetobacter baumannii ATCC 17978 (Bidens spp.) to 23.3 ± 0.6 mm against Staphylococcus aureus ATCC 25923 (Eucalyptus spp.). Besides, it was shown that phenolic and flavonoid content and antibacterial activity were positively correlated. The results showed that the bee pollen with more phenolic and flavonoid content strongly inhibited the growth of bacterial strain.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"325-334"},"PeriodicalIF":0.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013252","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

A Multifaceted Review on Neodiosmin In Planta Distribution, (Bio)synthesis, Food and Health Effects 新薯蓣皂苷在植物分布、（生物）合成、食品和健康中的作用

Future Postharvest and Food Pub Date : 2025-06-24 DOI: 10.1002/fpf2.70016

Yuxuan Zhao, Jingyimei Liang, Xincheng Wu, Mohamed A. Farag, Predrag Putnik

引用次数: 0

Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review 谷子生物活性肽的功能特性综述

Future Postharvest and Food Pub Date : 2025-06-20 DOI: 10.1002/fpf2.70015

Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan

{"title":"Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review","authors":"Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan","doi":"10.1002/fpf2.70015","DOIUrl":"10.1002/fpf2.70015","url":null,"abstract":"Millets are a set of small-seeded grasses that have been gaining popularity in recent times owing to their dietary values, sustainability, and culinary flexibility. The common millet variants include pearl millet, finger millet, foxtail millet, proso millet, and barnyard millet. Millets are high in protein, fiber, vitamins, and minerals; therefore they are nutritious. This review explores the functional characteristics of peptides obtained from millets and investigates their bioactivities, uncovering new properties such as antibacterial, antihypertensive, and antioxidant effects. The identification of these bioactivities would draw attention to millets' potential for use in functional food applications and their positive impacts on health. The analysis highlights the bioavailability of these peptides as well as the methods used for their production. Studying millet bioactive peptides is a promising avenue of investigation because it may lead to a novel understanding of a millet's beneficial qualities and its application as a functional food ingredient.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"220-236"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012044","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

Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage 牛油果（美洲鳄）种子提取物和粉末在多源棕榈油和大豆油加速储存过程中的天然防腐剂的应用

Future Postharvest and Food Pub Date : 2025-06-01 DOI: 10.1002/fpf2.70007

Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe-Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni

{"title":"Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage","authors":"Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe-Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni","doi":"10.1002/fpf2.70007","DOIUrl":"10.1002/fpf2.70007","url":null,"abstract":"The objective of this study was to evaluate the effect of avocado seed extract and powder on the oxidative stability of palm oil and soya bean oil, and their 50:50 and 60:40 blends, respectively, during accelerated storage. The ethanolic and hexanic extracts were prepared from avocado powder. For the stabilization of oils, only the ethanolic extract and the powder were used at concentrations 1000 and 2000 ppm against the positive [BHT (butylated hydroxytoluene)] and negative (oil without additive) controls. Oils were heated at 65°C for 20 days with samples collected after every 10 days for characterization. Results showed that avocado ethanolic extract was best in phenolic compounds (255 mg EAE/g) and antioxidant activity compared to the hexanic extract (106 mg EAE/g). At the end of the storage, oils without additives, oils enriched with BHT, oils supplemented with avocado ethanolic extract and oils enriched with avocado powder, respectively, presented values ranged between 77.70 and 111.86, 51.70 and 77.57, 60.01 and 86.50 and 70.85 and 93.22. Avocado ethanolic extract and powder are potential sources of antioxidants that can be exploited in the stabilization of oils and fats.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"309-324"},"PeriodicalIF":0.0,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012104","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

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.) 不同烹饪方法对辣椒风味和营养成分影响的比较分析

Future Postharvest and Food Pub Date : 2025-05-30 DOI: 10.1002/fpf2.70013

Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng

{"title":"Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)","authors":"Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng","doi":"10.1002/fpf2.70013","DOIUrl":"10.1002/fpf2.70013","url":null,"abstract":"Pepper (Capsicum annuum L.) is a widely cultivated vegetable crop globally. This study aimed to investigate the effects of different cooking methods on the flavor (taste and aroma) and nutritional composition (amino acids, vitamins, etc.) of “HJ008” pepper fruits. We utilized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography–mass spectrometry (GC–MS) to analyze and compare the nonvolatile and volatile flavor compounds (VOCs), as well as nutrient components, in fresh peppers (Fresh), pan-frying peppers without oil (PWOO), and pan-frying peppers with oil (PWO). A total of 797 nonvolatile primary metabolites and 610 VOCs were identified across three different groups of samples. The comparative analysis revealed that PWOO treatment increased the content of most nonvolatile primary metabolites (including lipids, organic acids, and amino acids), whereas the PWO treatment led to a significant decrease in certain VOCs (such as terpenoids, esters, and aldehydes). In general, from the perspective of actual cooking practice and healthy diet, PWOO has more advantages than PWO, which can better retain the nutritional value of pepper fruit to a certain extent, and also help to maintain its unique aroma characteristics.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"295-308"},"PeriodicalIF":0.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013213","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

In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By-Products 富含食物副产品的谷子速溶早餐的体外抗高血糖、抗氧化和技术功能特性

Future Postharvest and Food Pub Date : 2025-05-24 DOI: 10.1002/fpf2.70012

Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye

{"title":"In Vitro Antihyperglycemic, Antioxidant, and Technofunctional Properties of Fonio Millet Instant Breakfast Meal Enriched With Food By-Products","authors":"Olusola Samuel Jolayemi, Durosimi Yisa, Shukurat Abolore Ismaila, Oluwapelumi Esther Foluso, Modesola Dorcas Boboye","doi":"10.1002/fpf2.70012","DOIUrl":"10.1002/fpf2.70012","url":null,"abstract":"Valorizing agro by-products and using underutilized food crops are two important ways to guarantee sustained food and health security in the tropics. Hence, this study was to create a functional breakfast meal using a combination of soy cake (SC), cocoa bean shell (CBS), and germinated fonio millet. Using a 10-run optimal mixture experiment, five blends that demonstrated greater total phenolic contents (TPC) were chosen. Nutritional composition, antihyperglycemic potentials, and technofunctional and sensory qualities of the meals were examined. All the blends had an average of over 18.0 g/100 g protein content and an average fiber content of over 8.00 g/100 g, with SC and CBS contributing to these nutrients, respectively. The meals were low in carbohydrates < 65%, and the predominant minerals were Na, K, Ca, and P. Na/K and Ca/P ratios were < 1.0 and 2.0, respectively, further establishing the nutritional values of the meal. Bioactive compounds and antioxidant properties (DPPH, ABTS, and FRAP assays) of the meal increased with the proportion of CBS. All the formulations were low-glycemic (GI < 50% and GL < 40%) foods, and their capacities to inhibit α-amylase and α-glucosidase were significant. However, hydration, pasting viscosities, and sensory attributes of the meal were affected by the compositional differences.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"280-294"},"PeriodicalIF":0.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145007973","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