Current Research in Food Science最新文献

{"title":"Novel Technique for Measuring Salt Concentrations in Food Using Silver Dichromate","authors":"Jiale Liang,&nbsp;Shin-ichi Ishikawa","doi":"10.1016/j.crfs.2024.100880","DOIUrl":"10.1016/j.crfs.2024.100880","url":null,"abstract":"<div><div>Curing with salt reduces water content in food and extends its shelf life; therefore, understanding salt permeability in food is critical to food quality and safety. Although there are many new techniques to measure salt concentrations in food, they cannot be applied in practice owing to drawbacks such as the need for expensive equipment or the inability to image quickly; therefore, development of a fast and simple measurement method is crucial. Silver dichromate is converted to silver chloride when it encounters chloride ions. Based on this principle, we soaked radishes in NaCl solutions of different concentrations and added a layer of silver dichromate to it. Salt concentrations was observed in 5 min, as areas with NaCl concentration of ≥ 1 % appeared white, whereas the other regions appeared red. A strong correlation (<em>r</em> = 0.94/0.96) was observed between the area of salt concentrations measured using this method and that measured using the conventional salt measurement method, demonstrating the reliability of the method. This method will help advance research related to salt concentrations in food and its application in industrial scenarios.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100880"},"PeriodicalIF":6.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420472","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":"Non-covalent complexes of lutein/zeaxanthin and whey protein isolate formed at different pH levels: Binding interactions, storage stabilities, and bioaccessibilities.","authors":"Gang Zhang, Xin Qi, Linlin He, Xiao Wang, Yanna Zhao, Qingpeng Wang, Jun Han, Zhengping Wang, Zhuang Ding, Min Liu","doi":"10.1016/j.crfs.2024.100778","DOIUrl":"10.1016/j.crfs.2024.100778","url":null,"abstract":"<p><p>Lutein (Lut) and zeaxanthin (Zx) are promising healthy food ingredients; however, the low solubilities, stabilities, and bioavailabilities limit their applications in the food and beverage industries. A protein-based complex represents an efficient protective carrier for hydrophobic ligands, and its ligand-binding properties are influenced by the formulation conditions, particularly the pH level. This study explored the effects of various pH values (2.5-9.5) on the characteristics of whey protein isolate (WPI)-Lut/Zx complexes using multiple spectroscopic techniques, including ultraviolet-visible (UV-Vis), fluorescence, and Fourier transform infrared (FTIR) spectroscopies and dynamic light scattering (DLS). UV-Vis and DLS spectra revealed that Lut/Zx were present as H-aggregates in aqueous solutions, whereas WPI occurred as nanoparticles. The produced WPI-Lut/Zx complexes exhibited binding constants of 10⁴-10⁵ M^-1, which gradually increased with increasing pH from 2.5 to 9.5. FTIR spectra demonstrated that pH variations and Lut/Zx addition caused detectable changes in the secondary WPI structure. Moreover, the WPI-Lut/Zx complexes effectively improved the physicochemical stabilities and antioxidant activities of Lut/Zx aggregates during long-term storage and achieved bioaccessibilities above 70% in a simulated gastrointestinal digestion process. The comprehensive data obtained in this study offer a basis for formulating strategies that can be potentially used in developing commercially available WPI complex-based xanthophyll-rich foods.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"100778"},"PeriodicalIF":6.3,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11157214/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295748","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":"How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties?","authors":"Ugo Berthelot, Juliette Barrot, Gwenn Pinel, Alain Doyen","doi":"10.1016/j.crfs.2024.100763","DOIUrl":"10.1016/j.crfs.2024.100763","url":null,"abstract":"<p><p>The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"100763"},"PeriodicalIF":6.3,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11103380/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141070273","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":"Role of autophagy in betaine-promoted hepatoprotection against non-alcoholic fatty liver disease in mice","authors":"Jinuk Seo ,&nbsp;Doyoung Kwon ,&nbsp;Sou Hyun Kim ,&nbsp;Mi Ran Byun ,&nbsp;Yun-Hee Lee ,&nbsp;Young-Suk Jung","doi":"10.1016/j.crfs.2023.100663","DOIUrl":"10.1016/j.crfs.2023.100663","url":null,"abstract":"<div><p>Betaine, a compound found in plants and sea foods, is known to be beneficial against non-alcoholic fatty liver disease (NAFLD), but its hepatoprotective and anti-steatogenic mechanisms have been not fully understood. In the present study, we investigated the mechanisms underlying betaine-mediated alleviation of NAFLD induced by a choline-deficient, L-amino acid-defined, high-fat diet (CDAHFD) in mice, with special focus on the contribution of betaine-stimulated autophagy to NAFLD prevention. Male ICR mice were fed a CDAHFD with or without betaine (0.2–1% in drinking water) for 1 week. Betaine ameliorated the CDAHFD-induced fatty liver by restoring sulfur amino acid (SAA)-related metabolites, such as S-adenosylmethionine and homocysteine, and the phosphorylation of AMPK and ACC. In addition, it reduced the CDAHFD-induced ER stress (BiP, ATF6, and CHOP) and apoptosis (Bax, cleaved caspase-3, and cleaved PARP); however, it induced autophagy (LC3II/I and p62) which was downregulated by CDAHFD. To determine the role of autophagy in the improvement of NAFLD, chloroquine (CQ), an autophagy inhibitor, was injected into the mice fed a CDAHFD and betaine (0.5 % in drinking water). CQ did not affect SAA metabolism but reduced the beneficial effects of betaine as shown by the increases of hepatic lipids, ER stress, and apoptosis. Notably, the betaine-induced improvements in lipid metabolism determined by protein levels of p-AMPK, p-ACC, PPARα, and ACS1, were reversed by CQ. Thus, the results of this study suggest that the activation of autophagy is an important upstream mechanism for the inhibition of steatosis, ER stress, and apoptosis by betaine in NAFLD.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100663"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927123002319/pdfft?md5=8d66ea50e41e262d79f3ee682447b6d5&pid=1-s2.0-S2665927123002319-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138985948","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":"Glucosamine attenuates alcohol-induced acute liver injury via inhibiting oxidative stress and inflammation","authors":"Weiwen Lai ,&nbsp;Shipeng Zhou ,&nbsp;Yan Bai ,&nbsp;Qishi Che ,&nbsp;Hua Cao ,&nbsp;Jiao Guo ,&nbsp;Zhengquan Su","doi":"10.1016/j.crfs.2024.100699","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100699","url":null,"abstract":"<div><p>Alcohol liver disease (ALD) is a liver disease caused by long-term heavy drinking. Glucosamine (GLC) is an amino monosaccharide that plays a very important role in the synthesis of human and animal cartilage. GLC is commonly used in the treatment of mild to moderate osteoarthritis and has good anti-inflammatory and antioxidant properties. In this study, alcoholic injury models were constructed in mice and human normal hepatocyte L02 cells to explore the protective effect and mechanism of GLC on ALD. Mice were given GLC by gavage for 30 days. Liver injury models of both mice and L02 cells were produced by ethanol. Detecting the levels of liver injury biomarkers, lipid metabolism, oxidative stress biomarkers, and inflammatory factors through different reagent kits. Exploring oxidative and inflammatory pathways in mouse liver tissue through Western blot and RT-PCR. The results showed that GLC can significantly inhibit the abnormal increase of aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), lactate dehydrogenase (LDH), triglycerides (TG), total cholesterol (TC), very low density lipoprotein (VLDL), low-density lipoprotein cholesterol (LDL-C), and can significantly improve the level of high-density lipoprotein cholesterol (HDL-C). In addition, GLC intervention significantly improved alcohol induced hepatic oxidative stress by reducing the levels of malondialdehyde (MDA) and, increasing the levels of glutathione (GSH), catalase (CAT) and superoxide dismutase (SOD) in the liver. Further mechanisms suggest that GLC can inhibit the expression of ethanol metabolism enzyme cytochrome P4502E1 (CYP2E1), activate the antioxidant pathway Keap1/Nrf2/HO-1, down-regulate the phosphorylation of MAPK and NF-κB signaling pathways, and thus reduce the expression of tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and interleukin-6 (IL-6). Therefore, GLC may be a significant candidate functional food for attenuating alcohol induced acute liver injury.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100699"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266592712400025X/pdfft?md5=f4456c94210ca8f9aae0799cd98ae719&pid=1-s2.0-S266592712400025X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139914858","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":"A comparative study between the performance of thymol-nanoemulsion and thymol-loaded nanostructured lipid carriers on the textural, microbial, and sensory characteristics of sausage","authors":"Sedigheh Amiri ,&nbsp;Somayeh Sepahvand ,&nbsp;Mohsen Radi ,&nbsp;Elahe Abedi","doi":"10.1016/j.crfs.2024.100704","DOIUrl":"10.1016/j.crfs.2024.100704","url":null,"abstract":"<div><p>The objective of this research was to compare the function of thymol-loaded nanostructured lipid carriers (NLC) and a thymol-nanoemulsion (NE) with nitrite (120 mg/kg) on quality parameters of sausage. The droplet size of the NLC and NE was 140 and 86.39 nm with encapsulation efficiency of 97 and 94%, respectively. The results on sausage showed that all samples containing NLC and NE exhibited the lowest increase in peroxide value, total volatile base-nitrogen, and TBA with the highest inhibitory effect on the growth of <em>E. coli</em>, <em>C. perfringens</em>, lactic acid bacteria, psychrophilic bacteria, mold and yeast, and total viable counts as well as good texture and sensory attributes with the best results in the NLC + nitrite and NE + nitrite samples. The L<em>*</em> and <em>a*</em> values were relatively higher in the samples treated with nitrite, NLC + nitrite, and NE + nitrite after 4-week storage. This increase in redness was associated with the maintenance of oxymyoglobin levels and a decrease in metmyoglobin production. The results of this study indicated that the combined use of NLC/NE (particularly NE) with 60 mg/kg nitrite significantly improved the oxidative and color stability, and delayed the spoilage and off-flavor in sausage.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"8 ","pages":"Article 100704"},"PeriodicalIF":6.3,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124000303/pdfft?md5=6c221cde43a3e9a5778ddf32ca6fc22d&pid=1-s2.0-S2665927124000303-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139966165","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":"Advances in development of long-term embryonic stem cell-like cultures from a marine fish, Sciaenops ocellatus","authors":"Catherine J. Walsh ,&nbsp;Nicole Rhody ,&nbsp;Kevan L. Main ,&nbsp;Jessica Restivo ,&nbsp;Andrea M. Tarnecki","doi":"10.1016/j.crfs.2024.100841","DOIUrl":"10.1016/j.crfs.2024.100841","url":null,"abstract":"<div><p>The overall goal of our research was to develop an embryonic stem cell line from red drum, <em>Sciaenops ocellatus</em>. These experiments were conducted to support future production of cell-based cultivated seafood products as a means towards meeting the growing global demand for sustainable seafood. Our hypothesis was that characteristics of embryonic stem cells, such as high proliferation and pluripotency, would facilitate development of a continuous cell line that could eventually be directed toward a muscle cell phenotype. We isolated embryonic stem cells from fertilized red drum eggs at the blastomere stage. These cells were seeded into culture wells at 50,000 cells/well. We tested various media, supplements, growth factors, and plate coatings to achieve growth of red drum embryonic cells. Cells at isolation reacted positively with the stem cell markers, OCT4, Nanog, and Sox2. Our cells had a fibroblast-like appearance and were maintained in culture for more than 43 days before senescence. Over time, most of the cultures showed extensive differentiation or died. The establishment of <em>in vitro</em> cultures of embryonic stem cell-like cells derived from red drum embryos represents progress towards developing cultured seafood products from marine fish.</p></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100841"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2665927124001679/pdfft?md5=17b99c57f28fc575edb5edd0589534fa&pid=1-s2.0-S2665927124001679-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142241554","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 influence of volatile compounds on aroma profiles across peach (Prunus persica L.) cultivars and offspring exhibiting diverse flesh colors","authors":"Yuanyuan Zhang,&nbsp;Binbin Zhang,&nbsp;Zhixiang Cai,&nbsp;Zhijun Shen,&nbsp;Mingliang Yu,&nbsp;Ruijuan Ma","doi":"10.1016/j.crfs.2024.100901","DOIUrl":"10.1016/j.crfs.2024.100901","url":null,"abstract":"<div><div>Yellow- and white-fleshed peach fruits are favored for their diverse flesh colors. While carotenoid accumulation primarily dictates flesh color differences, the influence of volatile compounds on their aromas remains largely unexplored. Here, multiple analytical methods including odor importance assessment, hierarchical clustering, and aroma characterization analysis were employed to investigate volatile compositions and aroma characteristics of the two types of peach, as well as the offspring with identical parentage. Dihydro-<em>β</em>-ionone was the sole volatile exhibiting content and odor importance disparities between the two types of peach, and in descendant cultivars such volatiles encompassed theaspirane additionally. Respectively 16 and 30 important volatiles were identified in the two peach types and in the offspring cultivars, and subsequently overview of their aroma characteristics was obtained from a graphical perspective. The two peach types and offspring cultivars all revealed prevalent floral, fruity and caramel notes, whereas the higher odor activity values and especially the woody odors in the white-fleshed cultivars, as well as the differential balance degrees of the main odor directions defined the distinct aromas. By delving into the pivotal differences in odor directions and aroma profiles between the two types of peach, this research elucidates the aroma distinctions rooted in flesh color variations and paves the way for uncovering aroma formation mechanisms in fruits with varied flesh colors.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100901"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572521","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":"Energy insufficiency induced by high purine diet: Catalysts for renal impairment in hyperuricemia nephropathy rat model","authors":"Zhenxiong Zhao ,&nbsp;Zhikun Li ,&nbsp;Yubin Xu ,&nbsp;Shiqi Zhao ,&nbsp;Qing Fan ,&nbsp;Zhencang Zheng","doi":"10.1016/j.crfs.2024.100864","DOIUrl":"10.1016/j.crfs.2024.100864","url":null,"abstract":"<div><div>A high purine diet emerges as a significant risk factor for hyperuricemia, and this diet may potentiate hyperuricemia nephropathy. Despite this, the mechanistic underpinnings of kidney damage precipitated by a high purine diet warrant further research. In the current investigation, a hyperuricemia nephropathy rat model was developed through induction via a high purine diet. Subsequently, metabolomic and proteomic analyses were employed to explore the metabolic characteristics of the kidney and shed light on the corresponding mechanistic pathway. Finally, fluorescence imaging and ¹⁸F-fluorodeoxyglucose positron emission tomography computed tomography (¹⁸F-FDG-PET/CT) were utilized to validate the overarching energy metabolism state. The results revealed extensive damage to the kidneys of hyperuricemia nephropathy rats following eight weeks of induction via a high purine diet. We used metabolomic to found that acyl carnitines and L-carnitine reduced in high purine diet group, indicated abnormal fatty acid metabolism. Irregularities were discerned in metabolites and enzymes associated with fatty acid β-oxidation, glycolysis, and oxidative phosphorylation within the kidneys of hyperuricemia nephropathy rats by proteomic and co-expression network analysis. The application of fluorescence imaging and ¹⁸F-FDG-PET/CT substantiated the inhibition of fatty acid β-oxidation and glycolysis within the kidneys of hyperuricemia nephropathy rats. On the contrary, a compensatory enhancement in the function of oxidative phosphorylation was observed. Given that the primary energy supply for renal function was derived from the metabolic pathway of fatty acids β-oxidation, any disruption within this pathway could contribute to a deficit in the energy provision to the kidneys. Such an energy insufficiency potentially laid the groundwork for eventual renal impairment. In addition, inhibition of the peroxisome proliferator-activated receptors signaling pathway was noted in the present findings, which could further exacerbate the impediment in the β-oxidation function. In conclusion, it was discerned that a deficiency in energy supply plays a critical role in the kidney injury in hyperuricemia nephropathy rats, thereby endorsing paying more attention to renal energy supply in the therapy of hyperuricemia nephropathy.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100864"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142320050","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":"Modeling of cooking and phase change of egg white using computational fluid dynamics","authors":"Rubén E. Sánchez-García,&nbsp;Orlando Castilleja-Escobedo,&nbsp;Rodrigo Salmón-Folgueras,&nbsp;José Luis López-Salinas","doi":"10.1016/j.crfs.2024.100872","DOIUrl":"10.1016/j.crfs.2024.100872","url":null,"abstract":"<div><div>This study proposes simulating the cooking of eggs by modeling fluid egg products as phase-change materials (PCMs) within a computational fluid dynamics (CFD) model. A simplified physical prototype was built to conduct experiments to tune a simpler version of the mathematical model. The information was later used to build a complete mathematical model of a real egg that was compared with experimental data. Phase transition temperature ranges, and the energy required to initialize the transition were specified. Heat transfer coefficients were estimated for both models. Experiments for thermal processing and phase change were conducted at temperatures between 90 and 100 °C. The real egg model was validated with experimental data reported elsewhere. The simulations assess the time required to cook an egg (800–1200 s), demonstrating a homogeneous increase in temperature and phase transition. However, potential overestimation in simulations was observed, likely due to differences in quantifying techniques and non-uniform cooking processes.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"9 ","pages":"Article 100872"},"PeriodicalIF":6.2,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420470","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}