Food Science and Technology International最新文献_第2页

Double-layer carotenoid-rich emulsions as fat replacers: Application in salad dressings and low-fat chocolate cakes. 双层富含类胡萝卜素的乳剂作为脂肪替代品：用于沙拉酱和低脂巧克力蛋糕。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-10-01 Epub Date: 2025-11-24 DOI: 10.1177/10820132251397176

Jhonatan Silva Santos, Mírian Luisa Faria Freitas Ribeiro, Vânia Regina Nicoletti

{"title":"Double-layer carotenoid-rich emulsions as fat replacers: Application in salad dressings and low-fat chocolate cakes.","authors":"Jhonatan Silva Santos, Mírian Luisa Faria Freitas Ribeiro, Vânia Regina Nicoletti","doi":"10.1177/10820132251397176","DOIUrl":"10.1177/10820132251397176","url":null,"abstract":"The growing consumption of salad dressings has driven the use of emulsion technology to develop foods with low oil content while maintaining high nutritional value. This study aimed to formulate emulsions using buriti (Mauritia flexuosa) and sunflower oils, stabilized by a double-layer system of soy protein and high-methoxyl pectin. These emulsions, rich in carotenoids and low in fat, were applied to low-fat salad dressings and as fat substitutes in chocolate cakes. Composition results showed carotenoid concentrations of up to 76.44 μg/g in salad dressings and 253.55 μg/g in vegetable creams. Both products exhibited pseudoplastic rheological behavior with weak gel viscoelastic properties. Variations in the buriti oil-to-sunflower oil ratio did not affect the rheological properties of the creams, but increasing total oil content increased their consistency index, whereas the creams with 50% oil displayed viscoelastic behavior. Cakes made with fat substitutes were firmer than those made with oil and had increased adhesiveness due to higher water content. Overall, the results demonstrated that it is possible to reduce calorie content and enhance vitamin levels without significantly altering the texture parameters of cakes or the rheological properties of dressings, meeting the market demand for low-fat products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"841-855"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145596381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences. 熟米的硫胺素（维生素B1）水平和感官特性：探索品种差异。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-10-01 Epub Date: 2025-11-21 DOI: 10.1177/10820132251397782

Suzan Tireki, Hazal Dagistan, Dilaycan Cam, Cansel Cakir, Mehmet Ozturk, Asli Barla Demirkoz

{"title":"Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences.","authors":"Suzan Tireki, Hazal Dagistan, Dilaycan Cam, Cansel Cakir, Mehmet Ozturk, Asli Barla Demirkoz","doi":"10.1177/10820132251397782","DOIUrl":"10.1177/10820132251397782","url":null,"abstract":"The composition and cooking quality of rice varieties vary highly. Preparation and cooking techniques may lead to thiamine degradation. In this study, rice meals were prepared with three different rice varieties grown in Türkiye (Baldo, Osmancik, and Cammeo), four different fats (sunflower oil, margarine, butter, and olive oil), and two different cooking methods (Salma and Roasted), and thiamine amount and sensory attributes were investigated. Thiamine levels of raw rice were measured as 0.399 ± 0.0210, 0.299 ± 0.0010, and 0.303 ± 0.0070 mg/100 g in Baldo, Osmancik, and Cammeo, respectively. The thiamine amount varied between 0.038 ± 0.0020 and 0.176 ± 0.0020 mg/100 g in rice meals, and the highest value was observed in Osmancik rice cooked with margarine using the Roasted method. Descriptive sensory analysis (DSA) assessed 8 taste attributes. Salma-cooked samples had a higher intensity of starchy and butter taste than the Roasted-cooked ones. Roasted-cooked rice meals had a higher intensity of sweet, salty, margarine, olive oil, sunflower oil, and roasted taste than the Salma-cooked samples.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"829-840"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145573345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemical profiling of sorghum grains (Sorghum bicolor) irradiated with gamma rays, low energy electron beam (LEEB) and high energy electron beam (HEEB). 伽玛射线、低能电子束（LEEB）和高能电子束（HEEB）辐照下高粱籽粒的植物化学特征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-10-01 Epub Date: 2025-08-26 DOI: 10.1177/10820132251367495

Bernard Tawiah Odai, Joyce Agyei-Amponsah, Bernard Darfour, Tahiru Mahami, Martin Adarkwah-Yiadom, Jonathan Okai Armah, Ernestina A Ayeh, Isaac Adjei, Jacob Basugilo, Sarah Asomaniwaa, Urszula Gryczka, Fidelis Ck Ocloo

{"title":"Phytochemical profiling of sorghum grains (Sorghum bicolor) irradiated with gamma rays, low energy electron beam (LEEB) and high energy electron beam (HEEB).","authors":"Bernard Tawiah Odai, Joyce Agyei-Amponsah, Bernard Darfour, Tahiru Mahami, Martin Adarkwah-Yiadom, Jonathan Okai Armah, Ernestina A Ayeh, Isaac Adjei, Jacob Basugilo, Sarah Asomaniwaa, Urszula Gryczka, Fidelis Ck Ocloo","doi":"10.1177/10820132251367495","DOIUrl":"https://doi.org/10.1177/10820132251367495","url":null,"abstract":"The study evaluated the profile of some phytochemicals in sorghum grains decontaminated using gamma rays, low and high energy electron beams. Samples were purchased from a major sorghum outlet and were packaged appropriately. The packaged grains were exposed to target irradiation doses of 2, 4, 6, 8 and 10 kGy, and the un-irradiated sorghum grains served as a control. The ILU-6 accelerator (250 keV), ELEKTRONIKA 10-10 accelerator (9 MeV) and Gamma Chamber 5000 Co-60 source were used for low electron beam, high electron beam and gamma irradiation, respectively. Reverse-phase high-performance liquid chromatography was used to identify and quantify the flavonoids and phenolic acids in the samples. Antioxidant activity was determined using hydrogen peroxide (H2O2) scavenging assay and DPPH (1,1-diphenyl-2-picrylhydrazyl). Results showed that irradiation source and dose generally significantly (p < 0.05) affected all the phytochemical compositions of sorghum grains studied in a non-dose dependent manner either by increasing or decreasing the levels. Gamma irradiation had the highest effects on the antioxidant activity of the sorghum grains as compared to the high and low energy electron beams.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":"32 7","pages":"741-751"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149024304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi). 探讨了不同的加工条件和发酵方法对甜豆豉理化特性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-10-01 Epub Date: 2025-10-07 DOI: 10.1177/10820132251384805

Arijit Ray, Chitranayak Sinha, Sheetal Berry, Jitender Kumar Dabas, Adesh Kumar Sharma

{"title":"Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened dahi (misti doi).","authors":"Arijit Ray, Chitranayak Sinha, Sheetal Berry, Jitender Kumar Dabas, Adesh Kumar Sharma","doi":"10.1177/10820132251384805","DOIUrl":"10.1177/10820132251384805","url":null,"abstract":"Sweetened dahi, or misti doi, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuring consistent quality remains a challenge, particularly due to the variability in processing conditions and fermentation methods employed by traditional producers and modern industries. This study explored the impact of caramels, packaging materials, and various fermentation methods on sweetened dahi production. Results indicated that dahi prepared in polypropylene cups with artificial liquid caramel demonstrated superior textural, sensorial, and colourimetric attributes. An advanced incubator (AI) offered precise control over pH, temperature, and fermentation time, leading to consistent fermentation and superior texture. AI yielded the best overall product with a distinct caramelized colour and optimal texture. The superior overall quality of the product was attributed to the uniform temperature distribution achieved through controlled air velocity within the chamber, combined with the use of polypropylene cups and artificial caramel. This combination provides a replicable method for producing high-quality dahi with consistent attributes, appealing to consumer preferences. These insights can guide dairy producers in scaling up production while ensuring product uniformity, sensory excellence, and market competitiveness.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"793-804"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145244176","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Red lentil tofu enriched with nivik (Arum maculatum) extract: Effects on functional and bioactive properties. 富含海芋提取物的红扁豆豆腐：对功能和生物活性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-25 DOI: 10.1177/10820132261492051

İremnur Kılınç, Esra Esin

{"title":"Red lentil tofu enriched with nivik (Arum maculatum) extract: Effects on functional and bioactive properties.","authors":"İremnur Kılınç, Esra Esin","doi":"10.1177/10820132261492051","DOIUrl":"https://doi.org/10.1177/10820132261492051","url":null,"abstract":"Plant-based functional foods enriched with natural bioactive compounds have attracted increasing attention due to their potential health benefits. However, studies on the functional enhancement of non-soy tofu systems remain limited. In this study, the use of nivik (Arum maculatum) leaf extract as a functional ingredient in red lentil tofu was investigated. Tofu samples were prepared with different extract concentrations and evaluated in terms of phenolic and flavonoid contents, antioxidant activity (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) [ABTS], 2,2-diphenyl-1-picrylhydrazyl [DPPH], and FRAP), dietary fiber composition, and α-amylase inhibition activity. Total phenolic content increased progressively with increasing extract concentration, reaching 77.01 ± 0.92 mg GAE/100 g in tofu supplemented with 5.00% extract, compared to 19.90 ± 0.65 mg GAE/100 g in the control sample, with a similar trend observed for total flavonoid content. Antioxidant capacity also increased markedly with extract addition. Extract incorporation further enhanced dietary fiber content and α-amylase inhibitory activity (16.0%-35.8%), indicating a concentration-dependent functional improvement of the tofu matrix. These results indicate that nivik extract improves the bioactive composition and antioxidant capacity of lentil-based tofu. Overall, red lentil tofu enriched with nivik extract represents a promising plant-based product with enhanced bioactive properties.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261492051"},"PeriodicalIF":1.8,"publicationDate":"2026-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149059647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and quality evaluation of coffee substitutes based on milk thistle (Silybum marianum L.) seeds. 以水飞蓟种子为原料的咖啡代用品的制备及质量评价。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-24 DOI: 10.1177/10820132261489059

Emin Yılmaz, Ayça Erdoğan, Yonca Karagül-Yüceer

{"title":"Preparation and quality evaluation of coffee substitutes based on milk thistle (Silybum marianum L.) seeds.","authors":"Emin Yılmaz, Ayça Erdoğan, Yonca Karagül-Yüceer","doi":"10.1177/10820132261489059","DOIUrl":"https://doi.org/10.1177/10820132261489059","url":null,"abstract":"In this study, we developed and evaluated novel plant-based coffee substitutes produced from light- and dark-roasted milk thistle (Silybum marianum L.) seeds. The seeds exhibited a suitable composition for coffee substitute production, containing moderate protein (18.50%) and oil (14.58%) contents with low moisture (5.85%). Roasting significantly affected the color, moisture content, and volatile aroma profile of the ground products. However, the brewed beverages showed similar physicochemical properties, including soluble solids (1.2 °Brix), pH (6.45-6.46), viscosity (1.43-1.45 cP), and ash content (0.05%), indicating limited effects of roasting intensity on beverage quality. Forty volatile compounds were identified, with pyrazines, furans, pyrroles, phenols, and ketones predominating. Dark roasting enhanced the formation of pyrazines and furans, producing a more pronounced roasted aroma. Sensory evaluation identified roasted, nutty, spicy, and bitter attributes as dominant, together with distinctive herbal and cardamom-like notes characteristic of milk thistle seeds. Consumer testing demonstrated good overall acceptability for both beverages, with a slight preference for the light-roasted sample. These findings demonstrate the potential of roasted milk thistle seeds as a novel caffeine-free, plant-based coffee substitute with distinctive sensory characteristics and promising consumer acceptance.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261489059"},"PeriodicalIF":1.8,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149037343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability. 菊芋粉的理化和吸附特性及其对贮存稳定性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-24 DOI: 10.1177/10820132261492043

Danna Mikaela Vega, María Alejandra García, Sonia Zulma Viña

{"title":"Physicochemical and sorption properties of Jerusalem artichoke flour and their implications for storage stability.","authors":"Danna Mikaela Vega, María Alejandra García, Sonia Zulma Viña","doi":"10.1177/10820132261492043","DOIUrl":"https://doi.org/10.1177/10820132261492043","url":null,"abstract":"Jerusalem artichoke flour (JAF) has emerged as a sustainable ingredient with significant prebiotic potential due to its inulin content; however, the relationship between its physicochemical properties and functional stability remains insufficiently understood. This study provides an integrated characterization of JAF to elucidate how particle size distribution, powder flow behavior, molecular structure, and water sorption influence its stability and handling. Granulometric analysis showed that most particles (77%) were within the 355 to 710 μm size range, whereas only 13% were <250 μm. The whole flour sample exhibited an angle of repose of 70.5° ± 4.9°, indicating poor flowability and strong interparticle cohesion, consistent with agglomeration patterns observed by scanning electron microscopy. Fourier transform infrared analysis (800-1200 cm-1) revealed high similarity with commercial inulin standards, supporting the contribution of prebiotic carbohydrates. Moisture sorption isotherms at 10 °C, 20 °C, and 30 °C exhibited Type III behavior, with limited water uptake at low water activity and a sharp increase at higher relative humidity. These findings establish a mechanistic link between powder structure and hygroscopic behavior, providing useful information for the selection of appropriate storage conditions to preserve the physical stability of the flour and support its application in food formulations.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261492043"},"PeriodicalIF":1.8,"publicationDate":"2026-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149037354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt. 牛乳铁蛋白强化及贮存期对酸奶风味特征及挥发性成分的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-19 DOI: 10.1177/10820132261489056

Hasan Uzkuç, Özlem Şahiner, Sümeyye Sarıtaş, Ecem Bolat, Yonca Karagül Yüceer, Sercan Karav

{"title":"Impact of bovine lactoferrin fortification and storage period on the flavor profile and volatile compounds of yogurt.","authors":"Hasan Uzkuç, Özlem Şahiner, Sümeyye Sarıtaş, Ecem Bolat, Yonca Karagül Yüceer, Sercan Karav","doi":"10.1177/10820132261489056","DOIUrl":"https://doi.org/10.1177/10820132261489056","url":null,"abstract":"This study aimed to determine the effect of lactoferrin (LF) fortification of bovine milk on yogurt flavor and volatile compound profiles during the 21-day storage period. Experimental yogurt samples containing 750.6 mg/L of LF were produced. LF fortification increased viscosity on the first day of storage and reduced syneresis, while a* and b* showed only minor fluctuations without perceptible color differences. Flavor profile analysis revealed that the \"sweet\" taste was perceived at a higher intensity in LF-fortified yogurt compared to the control on the first day of storage (control: 2.89; LF-fortified: 3.75). Furthermore, the incorporation of LF influenced the textural properties of the yogurt, resulting in increased astringency during storage. The increased astringency can be explained by LF's interactions with milk proteins, which strengthen the gel network. The volatile compound profiles were generally similar between the control and LF-fortified yogurt samples. In LF-fortified yogurt samples, 2-butanone decreased by the end of storage (from 11.51 to 9.06 μg/kg), whereas benzaldehyde was detected only on day 1 (9.37 μg/kg). LF fortification of A2 yogurt is feasible and subtly improves properties while preserving quality, suggesting for value-added dairy products; further studies should assess formulations and bioactivity.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261489056"},"PeriodicalIF":1.8,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149008103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma. 漂浮电极-介质阻挡放电等离子体灭活明露鱼子中的大肠杆菌和蜡样芽孢杆菌。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-19 DOI: 10.1177/10820132261483892

Hyuk Soo Hong, Eun Bi Jeon, Sung Rae Cho, Shin Young Park

{"title":"Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma.","authors":"Hyuk Soo Hong, Eun Bi Jeon, Sung Rae Cho, Shin Young Park","doi":"10.1177/10820132261483892","DOIUrl":"https://doi.org/10.1177/10820132261483892","url":null,"abstract":"Nonthermal plasma technology has garnered significant attention for its food preservation capabilities. However, the applicability of floating electrode-dielectric barrier discharge (FE-DBD) plasma in this regard has not been explored. Therefore, the effects of FE-DBD plasma (1.1 kV, 43 kHz, N2 1.5 m/s, and 1-90 min) on Escherichia coli and Bacillus cereus and on the quality characteristics (pH, Hunter colors) of Myungran jeotgal (a traditional Korean salted fermented pollack roe) were investigated. When FE-DBD plasma was applied for 1, 5, 10, 20, 30, 60, and 90 min, E. coli and B. cereus contents decreased by 0.03-1.35 log and 0.04-1.02 log colony-forming unit (CFU)/g, respectively. After a treatment of 90 min, both bacterial species showed a reduction of >1 log CFU/g. When the first-order kinetic model was applied, E. coli showed a D-value of 65.37 (R2 = 0.99) and B. cereus showed a D-value of 88.50 (R2 = 0.98). After FE-DBD plasma treatment, the pH significantly decreased from 5.87 to 5.75, lightness (L*) decreased, and redness (a*) significantly increased (p < .05). However, the yellowness (b*) was not significantly different (p > .05). These changes can be attributed not to the direct effects of the FE-DBD plasma but rather to an increase in the surface moisture caused by the internal moisture diffusion during treatment under ambient conditions and to the associated quality changes occurring during the treatment process. Further studies incorporating temperature control during treatment would suggest that FE-DBD plasma could be utilized as an effective nonthermal sterilization technology for M. jeotgal.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261483892"},"PeriodicalIF":1.8,"publicationDate":"2026-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149008126","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Probiotic fermented camel whey-based beverage fortified with bioactive orange peel extract: Physicochemical, antioxidant, and sensory characterization. 以生物活性橙皮提取物强化的益生菌发酵骆驼乳清为基础的饮料：理化、抗氧化和感官表征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-12 DOI: 10.1177/10820132261487382

Farah Jertila, Amal Dbeibia, Ramla Khiari, Malek Ben Zid, Nourhene Boudhrioua

引用次数: 0