Current Research in Food Science最新文献

{"title":"Metabolomic and biochemical insights into bioactive compounds and antioxidant properties of black oilseed testa and peeled seeds","authors":"Habtamu Kefale ,&nbsp;Rong Zhou ,&nbsp;Zishu Luo ,&nbsp;Senouwa Segla Koffi Dossou ,&nbsp;Muez Berhe ,&nbsp;Lei Wang ,&nbsp;Ahmed A. Abbas ,&nbsp;Yanxin Zhang ,&nbsp;Ting Zhou ,&nbsp;Jun You ,&nbsp;Linhai Wang","doi":"10.1016/j.crfs.2024.100939","DOIUrl":"10.1016/j.crfs.2024.100939","url":null,"abstract":"<div><div>Black oilseed crops are rich in diverse phenolic compounds and have excellent antioxidant activities, as reported in traditional Chinese medicine. Testa (seed coat) and peeled seeds (cotyledon, embryo, and other structures) are the seed's crucial components, contributing to the variation in phytonutrient, phenol content, bioactive component, and protective and pharmacological effects. However, comprehensive and comparative information on total phenol, flavonoid, antioxidant, and metabolic profiles in black seed testa and peeled sesame, soybean, peanut, and rapeseed seeds is rare. Here, we investigated the metabolic profiles, phenolic contents, and antioxidant activities of four black oilseed crop testas and peeled seeds. This study revealed that testa has higher total phenol, flavonoid, and antioxidant activities than peeled seeds. A total of 1847 metabolites were identified across all samples and categorized into 17 major classes: flavonoids (20.02%), phenolic acids (15.15%), lipids (11.47%), amino acids and derivatives (9.36%), alkaloids (7.47%), organic acids (5.79%), terpenoids (5.68%), lignans (5.57%), saccharides (4.27%), and nucleotides and derivatives (4.17%) among the top ten. Primary class metabolites such as amino acids, saccharides, and vitamins were higher in the peeled seeds than in the testa, signifying the role of energy reservoirs and nutritive potential. However, flavonoids, phenolic acids, coumarins, chromones, lignans, terpenoids, tannins, organic acids, and lipids were abundant in the testa. Interestingly, the diversity and content of secondary metabolites were more abundant in the testa than in the peeled seeds of each crop, explaining their potential for phenol content, bioactivity, antioxidant activity, and pharmacological potential. The bioactivity of peeled seeds and testas may be associated with the phytochemical composition and content of flavonoids, phenolic acids, terpenoids, alkaloids, lipids, terpenoids, lignans, amino acids, and saccharides. Therefore, according to our results, peeled seeds offer higher nutritional value, and the testa has medicinal and protective properties. This study provides insights into the variations in phytochemical composition, phenolic content, and antioxidant activity of testa and peeled black sesame, soybean, peanut, and rapeseed seeds for further application of oilseeds in food products and to maximize nutritional benefits.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100939"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11683268/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142906653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing water solubility of phytosterols through Co-amorphization with food-grade coformers","authors":"Yuxin Li ,&nbsp;Yingting Luo ,&nbsp;Xuening Song ,&nbsp;Yuzhuo Wang ,&nbsp;Simiao Liu ,&nbsp;Fazheng Ren ,&nbsp;Lingyan Kong ,&nbsp;Hao Zhang","doi":"10.1016/j.crfs.2025.100984","DOIUrl":"10.1016/j.crfs.2025.100984","url":null,"abstract":"<div><div>Phytosterols (PS) offer significant health benefits in human diet, but its poor solubility limits its effectiveness and application. This study explored enhancing PS solubility by testing thirteen food-grade coformers, three preparation methods and proportions screening to obtain the optimal formulation. Nicotinamide (Nic) was identified as the most effective coformer. A 20:1 (w/w) PS-Nic co-amorphous (CM) mixture, prepared via freeze-drying, achieved a solubility of 1536.4 μg/mL, significantly higher than pure PS. X-ray diffraction and differential scanning calorimetry confirmed the amorphous state of the mixture. Fourier-transform infrared, Raman, and ¹H NMR spectroscopies, along with molecular dynamics simulations, revealed strong intermolecular interactions between PS and Nic. The PS-Nic CM demonstrated up to 60% <em>in vitro</em> dissolution and release within 2 h and maintained stable after storage at 4 °C for 6 months and under accelerated conditions equivalent to 10 months at room temperature. In sum, the crystal structure of PS was altered, and formed a co-amorphous system by using Nic as the optimal ligand via lyophilization to increase solubility. These findings suggest that the PS-Nic CM system has potential applications in functional foods, offering a feasible strategy to enhance the bioavailability of PS.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100984"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"2′-Fucosyllactose as a prebiotic modulates the probiotic responses of Bifidobacterium bifidum","authors":"Jingfang Du,&nbsp;Hong Yang","doi":"10.1016/j.crfs.2025.100975","DOIUrl":"10.1016/j.crfs.2025.100975","url":null,"abstract":"<div><div>2′-Fucosyllactose (2′-FL), one of the most representative oligosaccharides in human milk, is intimately linked to the enrichment of specific <em>Bifidobacterium</em> species. However, the efficacy of 2′-FL in modulating the probiotic responses of bifidobacterium has been rarely researched. Thereinto, three key issues have yet to be reported: the effects of 2′-FL hydrolysis on bifidobacterial growth, the protective effects of 2′-FL on bifidobacterium under gastrointestinal stress and the inhibitory activity of 2′-FL metabolites against <em>Cronobacter</em> spp. This work intended to address these concerns. 2′-FL dramatically accelerated the growth and proliferation of <em>Bifidobacterium bifidum</em> YH17 and <em>Bifidobacterium bifidum</em> BBI01. The glucose in lactose core on 2′-FL was preferable for <em>B. bifidum</em> to achieve substantial increases in biomass while the galactose was not readily available. Additionally, 2′-FL showed unique advantages in ameliorating the resistance of <em>B. bifidum</em> to gastrointestinal challenges. 2′-FL considerably improved the adhesive property of <em>B. bifidum</em>, thus facilitating the competitive elimination of <em>Cronobacter sakazakii</em> ATCC 29544 and <em>Cronobacter muytjensii</em> ATCC 51329 by B<em>. bifidum</em>. The growth inhibition of 2′-FL on the <em>Cronobacter</em> strains was mediated by promoting the secretion of antibacterial substances from <em>B. bifidum</em>. The inhibitory activity hinged on the <em>B. bifidum</em> strains. 2′-FL specifically induced <em>B. bifidum</em> BBI01 to produce some antibacterial substances that were proteinaceous, thermostable and relatively stable even at pH 8.0. These antibacterial substances played a key role in the inhibitory activity and had a synergistic effect with acidification. These observations provide a useful guideline for developing synbiotic supplements to intervene the infant gut microbiota.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100975"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095839","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elucidating the role of compositional and processing variables in tailoring the technological functionalities of plant protein ingredients","authors":"Lorenzo Barozzi ,&nbsp;Stella Plazzotta ,&nbsp;Ada Nucci ,&nbsp;Lara Manzocco","doi":"10.1016/j.crfs.2025.100971","DOIUrl":"10.1016/j.crfs.2025.100971","url":null,"abstract":"<div><div>Although various plant protein (PP) ingredients are available on the market, their application in foods is not trivial, and food companies are struggling to identify PP ingredients fitting the intended use. To fill this gap, abundant literature has appeared but data are hardly comparable due to the absence of a recognized classification of PP ingredients accounting not only for protein purity but also for the process history, and of standardised protocols for technological functionality assessment. In this review, a comprehensive analysis of comparable literature data was thus carried out to elucidate the effect of composition and processing variables on PP technological functionalities. The review presents four sections describing: (i) the approach followed for the construction of a database of PP ingredient functionalities; (ii) the composition and processing factors relevant to PP ingredients; (iii) PP ingredient functional properties and methods used for their determination; (iv) the effect of composition and processing factors on PP ingredient functionalities. This analysis showed legume proteins to present the highest solubility and interfacial properties while pseudocereal ones the highest water-holding capacity. Although pure ingredients show higher functionalities, non-protein components could contribute to interfacial properties. Alkaline extraction, isoelectric precipitation and freeze-drying is the process mostly used in academic research to obtain PP ingredients. However, other extraction, purification, and drying methods can be properly combined, resulting in specific PP ingredient functionalities. Overall, this review highlights that, besides protein purity and source, knowledge of the processing history is required to select PP ingredients with desired functionalities.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100971"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hydrodynamic cavitation induced fabrication of soy protein isolate–polyphenol complexes: Structural and functional properties","authors":"Fengyan Wei ,&nbsp;Xianʹe Ren ,&nbsp;Yongchun Huang ,&nbsp;Ning Hua ,&nbsp;Yuting Wu ,&nbsp;Feng Yang","doi":"10.1016/j.crfs.2024.100969","DOIUrl":"10.1016/j.crfs.2024.100969","url":null,"abstract":"<div><div>The combination of polyphenols and protein can improve the functional characteristics of protein. How to effectively promote the binding of polyphenols to protein is still a difficult topic. In this study, hydrodynamic cavitation (HC) was used to induce the fabrication of complexes between soy protein isolate (SPI) and different polyphenols (tannic acid (TA), chlorogenic acid (CGA), ferulic acid (FA), caffeic acid (CA), and gallic acid (GA)). The effect of HC on the interaction between polyphenols and SPI was investigated, and the structural and functional properties of the formed complexes were characterized. The results showed that HC treatment led to SPI structure stretching, which increased the binding level of polyphenols, especially that of TA (increased from 35.08 ± 0.73% to 66.42 ± 1.35%). The increase in ultraviolet–visible absorption intensity and quenching of fluorescence intensity confirmed that HC enhanced the interaction between polyphenols and protein. HC treatment reduced the contents of free sulfhydryl and amino groups in SPI–polyphenol complexes and altered their Fourier transform infrared spectroscopy, indicating that HC treatment promoted the formation of C–N and C–S bonds between SPI and polyphenols. Circular dichroism spectroscopy indicated that HC treatment altered the secondary structure of SPI–polyphenol complexes, inducing an increase in α-helix and random coil contents and a decrease in β-sheet content. Regarding functional properties, HC treatment improved the emulsification and antioxidant activity of SPI–polyphenol complexes. Therefore, HC is an effective technique for promoting the binding of polyphenols to protein.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100969"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11762184/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143045875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Diversity of dietary protein patterns across Europe – Impact on nutritional quality and environmental sustainability","authors":"Merel C. Daas ,&nbsp;Pieter van 't Veer ,&nbsp;Elisabeth H.M. Temme ,&nbsp;Anneleen Kuijsten ,&nbsp;Mirjana Gurinović ,&nbsp;Sander Biesbroek","doi":"10.1016/j.crfs.2025.101019","DOIUrl":"10.1016/j.crfs.2025.101019","url":null,"abstract":"<div><div>Transitioning from animal-based to plant-rich diets could potentially improve both human and planetary health, but a thorough understanding of the protein component in the diet is essential. This research aimed to identify dietary protein patterns in the European adult population and evaluate differences in nutritional quality and environmental sustainability. Individual-level food consumption data were obtained from 25 European countries (40,101 participants, 18–64 years), available from the EFSA Comprehensive European Food Consumption Database. We applied statistical clustering to classify individuals according to their consumption of 24 protein source food groups. The patterns were evaluated for nutrient requirements, the Nutrient Rich Diet (NRD) 15.3 score, greenhouse gas emissions (GHGE) and land use (LU). Six patterns emerged: <em>Common</em> (42.2%), <em>Fast-food</em> (19.5%), <em>Traditional</em> (14.8%), <em>Health-conscious</em> (12.0%), <em>Milk-rich</em> (9.8%) and <em>Plant-forward</em> (1.6%), with country-specific variations. Most patterns obtained 64–69% of their protein intake from animal products, except for the <em>Plant-forward</em> pattern (52%). The <em>Plant-forward</em> pattern achieved the highest NRD15.3 (+11%), and lowest GHGE (−20%) and LU (−25%) compared to the population average and was most commonly consumed in Austria, Finland, Spain, Portugal and Belgium (4.1–4.5%). The <em>Health-conscious</em> pattern also scored high in nutritional quality (NRD15.3: +9%), whereas the <em>Traditional</em> pattern showed higher environmental impacts (GHGE: +5%, LU: +7%). These findings highlight the diversity of dietary protein patterns across Europe, each with unique nutritional profiles and varying environmental impacts. The <em>Plant-forward</em> pattern provides a promising example for healthier, more sustainable diets, but tailored approaches that consider the cultural and demographic contexts of individual countries are needed to optimize health and environmental outcomes for all patterns.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101019"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143601115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor","authors":"Roman Karki,&nbsp;Pravin Ojha,&nbsp;Sushma Maharjan,&nbsp;Utshah Manandhar,&nbsp;Sophi Maharjan","doi":"10.1016/j.crfs.2025.100987","DOIUrl":"10.1016/j.crfs.2025.100987","url":null,"abstract":"<div><div>The germination of millets is a traditional yet underutilized method to enhance their nutritional and functional attributes. This study investigates the impact of germination time on the bioactive, enzymatic, and antinutritional properties of proso millet (<em>Chino Dude</em>) and foxtail millet (<em>Kaguno Red</em> and <em>Kaguno White</em>) varieties. Germination was conducted over five days (0–5 days), and changes in total phenolic and flavonoid content, tannin content, antioxidant activity, diastatic power, α-amylase activity, reducing sugars, and trypsin inhibition activity were measured. A two-way ANOVA revealed significant effects (<em>p</em> &lt; 0.05) of varietal differences and germination time on these properties. Total phenolic and flavonoid content and antioxidant activity increased significantly (<em>p</em> &lt; 0.05) unit day 3 of germination after which it decreased until day 5. Tannin content and trypsin inhibitor decreased significantly (<em>p</em> &lt; 0.05) from day 1 to day 5 of germination, whereas diastatic power and α-amylase increased (<em>p</em> &lt; 0.05) with an increase in germination time. The optimal germination time was determined to be 3.46 days using multiple regression models to maximize bioactive compounds and enzymatic activity while minimizing antinutritional factors. Moreover, <em>Kaguno Red</em> exhibited the highest bioactive levels, while <em>Kaguno White</em> had the lowest trypsin inhibition activity, indicating varietal-specific differences in analyzed parameters. This study highlights the potential of tailored germination strategies to enhance the nutritional and functional profiles of millets, providing actionable insights for functional food development in regions reliant on millet as a staple crop.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100987"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143528731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions","authors":"Kiyota Sakai ,&nbsp;Nickolas Broches ,&nbsp;Keita Okuda ,&nbsp;Masamichi Okada ,&nbsp;Shotaro Yamaguchi","doi":"10.1016/j.crfs.2025.101022","DOIUrl":"10.1016/j.crfs.2025.101022","url":null,"abstract":"<div><div>Plant-based meat analogs (PBMAs) have attracted attention owing to their various advantages, however, their taste limits their application, requiring improvement of the umami and saltiness levels while meeting clean-label requirements. Enzymatic treatments for food processing are effective strategies for developing clean-label food products because enzymes are not considered food additives. In this study, we aimed to enhance the umami and saltiness intensity of PBMA patties by combining protease- and glutaminase-catalyzed reactions. For the production of extrudates to construct PBMA patties, enzymatically hydrolyzed pea proteins (eHPP) were produced via enzyme catalysis combinations, followed by the preparation of eHPP-mixed textured pea protein (eTPP) from eHPP and starch. Sensory evaluation revealed that the umami, kokumi, and saltiness levels of the eTPP-based patties containing 0.5% NaCl were significantly higher than those of the control patties containing 0.5% NaCl. Notably, the eTPP-based patties exhibited a 20% salt reduction. By screening for saltiness-enhancing amino acids and peptides released from eTPP-based patties in artificial saliva, the combination of Glu, Arg, Lys, and the separated peptide 3 was determined important in enhancing the saltiness intensity of NaCl. Moreover, it was revealed that the saltiness-enhancing peptide 3 may be a Maillard-induced peptide, based on the Lys residues in Glu-Gly-Lys-Gly and 5-hydroxymethylfurfural condensed from Glucose in starch during the extrusion process. Our findings suggest that the combination of proteases and glutaminases could be an attractive approach to enhance the umami and saltiness levels of PBMA products while meeting clean-label requirements.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101022"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genistein improves depression-like behavior in rats by regulating intestinal flora and altering glutamate gene expression","authors":"Chun-min Ma ,&nbsp;Fu-shun Zhang ,&nbsp;Xin-huai Zhao ,&nbsp;Yang Yang ,&nbsp;Bing Wang ,&nbsp;Yan Wang ,&nbsp;Xiao-fei Liu ,&nbsp;Xin Bian ,&nbsp;Zi-Xuan Xu ,&nbsp;Guang Zhang ,&nbsp;Li-zhe Qu ,&nbsp;Na Zhang","doi":"10.1016/j.crfs.2025.101020","DOIUrl":"10.1016/j.crfs.2025.101020","url":null,"abstract":"<div><div>Depression is a mental disorder, and genistein is known to have antidepressant effects, but its mechanism of action is still unclear. Here, the mechanism of genistein improving depression based on gut microbiota was explored using classic behavioral indicators of depression combined with genomic technology. The behavioral evaluation showed that rats gavaged with 20–40 mg/kg genistein showed an increase in body weight, glucose preference, absenteeism score, body temperature, and 5-hydroxytryptamine (5-HT) content, while a decrease in adrenocorticotropic hormone (ACTH) and corticosterone (CORT) content compared to the depression rat model group, but there was no significant difference compared to the positive control (fluoxetine). The results of high-throughput sequencing showed that genistein increased the relative abundance of Firmicutes and Actinobacteriota and decreased the relative abundance of Bacteroidota at the phylum level. At the genus level, the abundance of <em>Bifidobacterium</em>, a short-chain fatty acid producing bacterium, was increased. Furthermore, metagenome results revealed that the antidepressant effect of genistein can be achieved by promoting glutamate metabolism, increasing glutamic acid decarboxylase (GAD) expression levels, promoting γ-aminobutyric acid (GABA) synthesis, and indirectly increasing 5-HT levels.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101020"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143563804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Profiles of aroma volatile components in textured vegetable proteins using headspace solid phase microextraction-gas chromatography-mass spectrometry” [Curr. Res. Food Sci. 10 (2025) 100999]","authors":"Geon-Woo Park,&nbsp;Da-Hye Lee,&nbsp;Kyung-Ho Park,&nbsp;Sang-Gu Kim,&nbsp;Sang-Yun Lee","doi":"10.1016/j.crfs.2025.101006","DOIUrl":"10.1016/j.crfs.2025.101006","url":null,"abstract":"","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101006"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}