Measurement: Food最新文献

{"title":"Influence of Sucrose Levels and Encapsulated Extracts on Sensory Perception: Bitterness Masking and Turmeric Flavor Balance in Functional Instant Drinks","authors":"Kanjana Singh ,&nbsp;Julia Low ,&nbsp;Worrapob Chaisan ,&nbsp;Peeraporn Pakakaew ,&nbsp;Charles Stephen Brennan ,&nbsp;Benu Adhikari ,&nbsp;Lisa Newman ,&nbsp;Wilatsana Posri ,&nbsp;Niramon Utama-ang","doi":"10.1016/j.meafoo.2025.100264","DOIUrl":"10.1016/j.meafoo.2025.100264","url":null,"abstract":"<div><div>Taste is crucial for food acceptance, with sweetness generally preferred and bitterness often rejected. Encapsulated green tea and turmeric extracts (COE) previously retained undesirable turmeric aroma, flavor, and bitterness, reducing consumer acceptance. This study evaluated the effect of sucrose (5–15%) in masking these attributes in COE-enriched instant peach drinks. Sensory tests included Generic Descriptive Analysis (GDA) with 13 trained panelists and consumer acceptance testing with 50 Thai consumers. A factorial experiment assessed drinks containing COE (1.0–2.0%), sucrose (5–15%), and peach freeze-dry powder (8%) in 100 mL water. Sucrose levels significantly influenced the physicochemical and sensory properties (p &lt; 0.05). Increasing sucrose improved pH, TSS, and liking scores (e.g., turmeric aroma, flavor, sweetness, bitterness, astringency, overall liking), while decreasing color and GDA-rated turmeric attributes. Higher COE levels increased catechin and curcuminoid content but intensified bitterness and reduced flavor acceptance. Turmeric flavor liking was significantly lower at 2.0% COE than at 1.0% and 1.5%. Principal component analysis (79.59% variance explained) identified 15% sucrose and 1.5% COE as the optimal formulation (overall liking: 7.6 ± 1.0). These findings underscore the importance of cross-modal interactions in sensory modulation and offer a sustainable formulation strategy for functional beverages targeting both health benefits and consumer preference.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100264"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145519807","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}

{"title":"Comprehensive analysis of elemental profiles, caffeine and chlorogenic acid contents, antioxidant activities, and isotope ratios in Thai single-origin green coffee beans","authors":"Piyanuch Orpong,&nbsp;Wiranee Sriwiang,&nbsp;Sirilak Chookaew,&nbsp;Jaruratana Eamsiri,&nbsp;Chakrit Saengkorakot,&nbsp;Khemruji Khemthong,&nbsp;Kiattipong Kamdee,&nbsp;Ratchaneeporn Photinam,&nbsp;Roppon Picha","doi":"10.1016/j.meafoo.2025.100265","DOIUrl":"10.1016/j.meafoo.2025.100265","url":null,"abstract":"<div><div>Coffee is a globally consumed beverage with increasing interest in its chemical composition and origin traceability. This study analyzed the chemical, antioxidant, elemental, and isotopic characteristics of Arabica and Robusta green coffee beans from 31 cultivation regions in Thailand. High-performance liquid chromatography (HPLC) revealed that Robusta beans had significantly higher concentrations of caffeine (15.57 mg/g) and chlorogenic acid (47.71 mg/g) compared to Arabica beans (11.76 mg/g and 40.9 mg/g, respectively). Spectrophotometric assays showed that Robusta samples exhibited significantly higher total phenolic content (TPC) (55.19 mg GAE/g), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) (51.42 mg AAE/g), and ferric reducing antioxidant power (FRAP) (551.17 µmol FeSO₄/g) activities, indicating a stronger antioxidant capacity than Arabica. X-ray fluorescence (XRF) analysis identified potassium as the predominant element and revealed significant differences in the elemental compositions between the two varieties, likely influenced by geographic and agricultural factors. Isotope ratio mass spectrometry (IRMS) showed distinct δ¹⁵N values for Robusta (2.79 ‰) and Arabica (1.89 ‰), suggesting variations in fertilizer practices, while the δ¹³C values confirmed that both varieties followed the C3 photosynthetic pathway. Strong correlations were observed between TPC, DPPH, and FRAP as well as between caffeine and chlorogenic acid content. Hierarchical clustering grouped the samples based on their biochemical and isotopic profiles, supporting the use of these markers for coffee authenticity verification and origin traceability. The findings provided valuable insights into the biochemical diversity and geographic differentiation of Thai green coffee beans.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100265"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145618096","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}

{"title":"3D-sersnet based pesticide residue detection in okra using hyperspectral imaging technology","authors":"Z. Sikkandar Basha,&nbsp;B. Ganesh Shankar Ram,&nbsp;B. Sathya Bama,&nbsp;P. Padmasri,&nbsp;S.Md. Mansoor Roomi","doi":"10.1016/j.meafoo.2025.100254","DOIUrl":"10.1016/j.meafoo.2025.100254","url":null,"abstract":"<div><div>Modern agricultural methods are leading to a noticeable increase in pesticide residues in vegetables, which can be harmful to health. To address this issue, this work investigates a hyperspectral imaging (HSI)-based deep learning approach for classifying pesticide residue levels in okra. A dedicated HSI dataset can be created using the Resonon Pika-L camera, covering the spectral range of 400–1000 nm with 300 bands, for okra samples treated with pesticide residues at varying concentrations of 0.5 ml, 3 ml, and 6 ml per liter of water, representing low, medium, and high levels, respectively, along with organic okra samples. To effectively process the rich spectral-spatial information, a novel deep learning framework, a 3D Squeeze Excitation-Residual Spectral Network (3D-SERSNET), is proposed. This model accepts raw 3D hyperspectral cubes as input and integrates 3D convolutional layers with Squeeze-and-Excitation (SE) blocks to capture inter-channel dependencies and enhance spectral feature learning. This study performs both binary classification (presence or absence of pesticide) and multi-class classification (pure, low, medium, and high). For comparison, the machine learning (ML) algorithms are evaluated, and the results show that the K-nearest neighbor achieves the highest accuracy of 79.3 % for the four-class classification, while the Decision Tree classifier reaches 84.6 % for the two-class classification. Finally, the proposed 3D deep model records an accuracy of 98.07 %, whereas the model without the SE layer achieves 77.83 %. These findings show that the proposed model outperforms ML algorithms in detecting pesticide residues in okra and is adaptable for future integration with portable HSI systems.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100254"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321063","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}

{"title":"Oxidative stability and fatty acid profile of vegetable oils from the Estonian market","authors":"S. Yurchenko ,&nbsp;N. Saealle","doi":"10.1016/j.meafoo.2025.100255","DOIUrl":"10.1016/j.meafoo.2025.100255","url":null,"abstract":"<div><div>The fatty acid (FA) composition of vegetable oils (VOs) plays a crucial role in determining their oxidative stability. In this study, 80 oil samples purchased from the Estonian market were analysed to examine the relationship between FA profiles and oxidative stability. FAs were quantified by gas chromatography with a flame ionization detector using a highly polar capillary column, while oxidative stability was assessed via a rapid small-scale oxidation test by measuring the induction period (IP). The IP varied widely among samples, ranging from 13.31 ± 0.70 min for linseed oil to 87.68 ± 0.51 min for cold-pressed high-oleic sunflower oil (HOSO). Saturated fatty acids (SFAs) ranged from 3.33 ± 0.31 % to 21.21 ± 0.50 %<strong>,</strong> monounsaturated fatty acids (MUFA) from 15.33 ± 0.58 % to 84.11 ± 1.19 %, and polyunsaturated fatty acids (PUFA) from 3.70 ± 0.57 % to 69.83 ± 0.76 %. Descriptive analysis revealed that oils rich in MUFA (especially HOSO) exhibited the longest IP, whereas linseed oil, with a high PUFA content, showed the shortest IP. Principal component and cluster analyses further classified the oils into four distinct groups based on their FA composition and IP characteristics. These findings provide insights to improve oil shelf life and food quality. IP increased with MUFA – particularly oleic acid (C18:1n-9c) – and decreased with PUFA and the PUFA/SFA ratio (all <em>p</em> &lt; 0.001); SFA showed no association. Stepwise regression identified C18:1n-9c as the strongest positive predictor of log(IP) (<em>p</em> &lt; 0.001). The results indicate considerable variability in the quality of VOs on the Estonian market, highlighting the importance of label transparency. This study provides the first comprehensive evaluation of the FA composition and oxidative stability of a wide range of VOs available on the Estonian market. By combining chromatographic profiling with chemometric analysis, the work not only identifies key quality differences among oils but also demonstrates how oxidative stability is closely linked with FA composition. These findings emphasize the importance of selecting oils with higher oxidative stability for both consumers and the food industry, thereby contributing to improved dietary recommendations and storage guidelines.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100255"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145268678","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}

{"title":"An image processing method for the detection, classification and measurement of pecan cracks","authors":"C.M. Langston,&nbsp;M.W. Jackson,&nbsp;R.B. Davis","doi":"10.1016/j.meafoo.2025.100261","DOIUrl":"10.1016/j.meafoo.2025.100261","url":null,"abstract":"<div><div>This paper describes a software program that detects, classifies, and measures pecan cracks using image processing techniques. Equipped with this software, pecan processors can generate statistics to help monitor the status and efficacy of industrial cracking and shelling processes. The software operates by first detecting the cracks in a pecan shell. The cracks are then classified as longitudinal, circumferential, or open based on their aspect ratio and orientation. Depending on this classification, the software then generates length, circumference, or area measurements. To calibrate and validate the software, a rig is manufactured to rotate the pecans while collecting raw video images. The software is calibrated on a set of 30 pecans and validated on a set of 380. With the validation set, the software accurately identifies 90.6% of cracks, correctly classifies 98.7% of cracks, and measures the length, diameter, and area of cracks within 10% of manual measurements. In addition to aiding pecan processors, the software can facilitate future research on methods for cracking and shelling pecans by providing researchers with an accurate and consistent way of analyzing pecan cracks.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100261"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145466288","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}

{"title":"Unsafe to eat? A systematic review of heavy metal contamination in urban street foods: Sources, risks, and regional disparities","authors":"Fizanaz Kabir ,&nbsp;Rabeya Binte Abdullah ,&nbsp;Md. Nur E Alam ,&nbsp;Amit Hasan Anik","doi":"10.1016/j.meafoo.2025.100256","DOIUrl":"10.1016/j.meafoo.2025.100256","url":null,"abstract":"<div><div>This systematic review compiles and synthesizes data from over 35 published studies, covering 93 types of street-vended foods across 37 cities in Asia, Africa, and the Middle East, providing a comprehensive cross-regional comparison of heavy metal contamination. West Africa exhibited the highest levels (in mg/kg) of toxic metals, including Ni (5.07), Pb (0.99), As (1.11), and Hg (1.55). North Africa had concerning Pb levels of 5.94 mg/kg, while East Africa was noted for its Cr concentration (1.96 mg/kg). South and Southeast Asia also showed elevated levels of carcinogenic metals (Pb = 0.89 mg/kg, Cd = 0.14 mg/kg). Hazardous levels of essential metals were also found, particularly in West Africa. Health risk assessments demonstrate that many foods can be unsafe for children, with the highest risk found in a local dish in Ghana. On the other hand, there are very few studies on street foods from developed countries, making it hard to compare. The sources of contamination include air and dust pollution from vehicles and industries, the use of contaminated water, poor-quality utensils, and unsafe cooking and storage practices. This review underscores the pressing need for robust food safety laws, regular monitoring, and heightened public awareness to safeguard public health, particularly for low-income individuals who rely on street food.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"20 ","pages":"Article 100256"},"PeriodicalIF":3.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145321062","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}

{"title":"Optimization of microwave-assisted extraction conditions for bioactive compounds from Cannabis sativa L. leaves using response surface methodology","authors":"Karnsinee Thanarukwuttikorn ,&nbsp;Nopparat Prabsangob ,&nbsp;Pitchaon Maisuthisakul ,&nbsp;Thepkunya Harnsilawat","doi":"10.1016/j.meafoo.2025.100237","DOIUrl":"10.1016/j.meafoo.2025.100237","url":null,"abstract":"<div><div>This research aims to optimize the microwave-assisted extraction (MAE) conditions for extracting bioactive compounds from <em>Cannabis sativa</em> L. leaves by varying extraction temperature, time, and water ratio to enhance the extraction efficiency of total phenolic content (TPC), total flavonoid content (TFC), antioxidants, and cannabidiol (CBD). A Box-Behnken design (BBD) combined with Response Surface Methodology (RSM) was used to optimize the MAE process. The effects of extraction temperature (90–150 °C), extraction time (10–30 min), and solid-to-solvent ratio (SSR) (1:10–1:30 g-dried sample/ml) were investigated. The RSM results indicated that the optimal conditions were a SSR of 1:28.5 g-dried sample/ml, extraction temperature of 150 °C, and extraction time of 23 min, yielding 38.75 % extraction, 19.08 mg GAE/g dw TPC 8.98 mg QE/g dw TFC, 42.09 mg Trolox/g dw FRAP, and 44.14 mg Trolox/g dw ABTS. This study highlights the significance of MAE technology, particularly the use of water as a green solvent, and identifies optimal conditions for achieving high-quality extracts, facilitating the utilization of <em>C. sativa</em> L. leaves in various high-value applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100237"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144517571","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}

{"title":"Optimizing extrusion for maximum resistant starch: Unlocking the potential of banana flour","authors":"Stellamaris Kembabazi ,&nbsp;Martin Mutambuka ,&nbsp;Norhasnida Zawawi ,&nbsp;Ediriisa Mugampoza ,&nbsp;Radhiah Shukri ,&nbsp;Florence Isabirye Muranga","doi":"10.1016/j.meafoo.2025.100238","DOIUrl":"10.1016/j.meafoo.2025.100238","url":null,"abstract":"<div><div>Banana starch, particularly rich in resistant starch type 2 (RS2), is known for its physiological benefits, but it lacks thermal stability compared to resistant starch type 3 (RS3). This study explored the use of twin-screw extrusion to modify native starch into the more thermally stable RS3 in banana flour derived from East African Highland cooking bananas. Using a central composite design, four variables; banana cultivar, feed moisture, barrel temperature, and screw speed were optimized. The highest RS content (38 %) was achieved under the following conditions: cultivar <em>Enyeru</em>, 18 % feed moisture, 90 °C barrel temperature, and 300 rpm screw speed. Post-cooking evaluation of the optimized extrudate showed significant RS retention and improved thermal stability. The increased RS positively impacted the functional properties: solubility, swelling power, water absorption capacity, and oil absorption capacity. Extrusion further improved the banana flour attributes with better paste stability against shear and heat, as well as reduced bulk density and tannin. These findings highlight the potential of extrusion technology to enhance the RS3 content in banana flour, offering new opportunities for functional food applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100238"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144605872","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}

{"title":"Mechanistic insights into biopolymer-based encapsulation of black cardamom (Amomum subulatum) oleoresin via spray drying: Techno-functional, physicochemical properties, and release of bioactives in simulated gastrointestinal and milk matrix","authors":"Sakkaravarthy Abishek,&nbsp;Ravishankar Kaarthik,&nbsp;Parameswaran Gurumoorthi","doi":"10.1016/j.meafoo.2025.100235","DOIUrl":"10.1016/j.meafoo.2025.100235","url":null,"abstract":"<div><div>Black cardamom is an underutilized spice valued for its distinct aroma and flavour in food, but its commercial potential as a functional ingredient in the concentrated form of oleoresin is limited due to its volatility and oxidative degradation. This study aimed to extract BCO using supercritical fluid, followed by encapsulation via spray drying with different biopolymers such as gum arabic (GA), maltodextrin (MD), whey protein (WP), and their combination to enhance its stability and functionality. The resulting encapsulates were evaluated for yield, moisture, solubility, thermal, structural, and functional characteristics. Among the carriers, GA based encapsulates exhibited the highest encapsulation efficiency and superior functional attributes such as solubility, wettability, bulk density, and tapped density. FTIR and XRD analyses confirmed strong intermolecular interactions and successful amorphous matrix formation. SEM revealed spherical, smooth microcapsules while thermal analysis (DSC and TGA) indicated better thermal stability, confirming the effectiveness of GA as a carrier. Furthermore, <em>in-vitro</em> release studies under simulated gastrointestinal conditions revealed that GA formulations released over 80 % of the bioactive compounds, indicating strong potential for targeted delivery. In addition, the controlled release behavior of 1,8-cineole and α-terpinyl acetate in milk revealed that GA presented the highest and most sustained release profiles, reaching over 95 % for 1,8-cineole and over 85 % for α-terpinyl acetate within 210 min, demonstrating the efficacy of the carriers in delivering bioactives in functional food matrices. These results highlight the importance of selecting biopolymers for the development of stable, functional ingredients with controlled release that are suitable for food and pharmaceutical applications.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100235"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502504","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}

{"title":"Animal milk identification: Advanced square-core terahertz photonic fiber design","authors":"Md. Galib Hasan,&nbsp;Md. Rahmot Ullah,&nbsp;Md Shible Noman,&nbsp;A.H.M. Iftekharul Ferdous","doi":"10.1016/j.meafoo.2025.100227","DOIUrl":"10.1016/j.meafoo.2025.100227","url":null,"abstract":"<div><div>This research presents an exceedingly sensitive Photonic Crystal Fiber (PCF) biosensor which has a square-shaped core along with novel rectangular and circular cladding. It is specially architected to efficiently identify milk from camel, cow, and buffalo. Simulation of the biosensor and numerical analysis has been done using a Terahertz (THz) band between 1 and 2.8 THz. Numerical analysis provides several optical properties considered to be the performance indices of PCF-based sensors. At 1.8 THz, the suggested PCF biosensor exhibits highest Relative Sensitivity (RS) to identify camel, cow, and buffalo milk are 97.09 %, 97.21 %, and 97.33 %, as sequenced, in addition to the values of numerical aperture, 0.2162, 0.2154 and 0.2148 in the same order at the identical operating point. The other parameters, like Confinement Loss (CL), Total Loss (TL), along Effective Material Loss (EML), are noticeably negligible. These outcomes confirm the effectiveness of postulated biosensor for the purpose of identifying services in dairy industry to discern various milk. The industry may improve its ability to ensure the quality along authenticity of milk by utilizing this biosensor, lowering threat of deceptions. This study helps to enhance the assurance of consuming the right nutrition. As the findings from the study are derived from purely simulation-based analysis, subsequent experimental validation is necessary to verify the practical feasibility and robustness of the proposed sensor design.</div></div>","PeriodicalId":100898,"journal":{"name":"Measurement: Food","volume":"19 ","pages":"Article 100227"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271359","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}