Foods最新文献

{"title":"How Cognition Influences Chinese Residents' Continuous Purchasing Intention of Prepared Dishes under the Distributed Cognitive Perspective.","authors":"Yuelin Fu, Weihua Zhang, Ranran Wang, Jiaqiang Zheng","doi":"10.3390/foods13162598","DOIUrl":"https://doi.org/10.3390/foods13162598","url":null,"abstract":"<p><p>Enhancing residents' purchasing intention of prepared dishes is crucial for the sustainable development of the prepared dishes industry. Understanding how residents' cognition influences their continuous purchasing intention can provide valuable insight for developing and refining company strategies, thereby reducing industry development obstacles. Based on the theory of distributed cognition, this study utilizes questionnaire data from urban residents in Beijing and Shanghai, and employs Structural Equation Modeling to explore the influence of cognition on the continuous purchasing intention of Chinese urban residents towards prepared dishes. The study results reveal that: (1) Individual power and geographical power have a significant positive effect on residents' continuous purchasing intention for prepared dishes, while cultural power does not have a significant effect. (2) Risk perception partially mediates the effect of individual power and geographical power on continuous purchasing intention and fully mediates the effect of cultural power on continuous purchasing intention. Recommendations include: (1) The government should enhance standardization and supervision to create a favorable consumption environment; (2) Enterprises should provide more objective and transparent information to improve residents' knowledge of prepared dishes and establish a good reputation.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353622/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092646","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":"Optimizing Encapsulation of Active Compounds of Carrot By-Product in TPP-Chitosomes.","authors":"Elisa Malagutti, Sabrina Guarda Botelho Pinho, Marcelo Thomazini, Delia Rita Tapia-Blácido, Milena Martelli Tosi","doi":"10.3390/foods13162604","DOIUrl":"https://doi.org/10.3390/foods13162604","url":null,"abstract":"<p><p>Liposomes coated with chitosan by ionic gelation with tripolyphosphate (TPP-chitosomes) are interesting particles for stabilizing active compounds. However, the encapsulation condition must be optimized. The aim of this study was to optimize the encapsulation of phenolics and carotenoids of carrot pomace in TPP-chitosomes by using a Central Composite Design 2³ and response surface methodology. The independent variables were the phospholipid (0.8-4.2 mg/mL), chitosan (2.6-9.4 mg/mL), and carrot pomace (4-14 g/100 mL of ethanol) concentrations; the responses were the encapsulation efficiency in TPP-chitosomes (EE) of phenolics, a-carotene, and b-carotene and the particle size and zeta potential of the particles. The zeta potential ranged from +17 to +37 mV, indicating that the liposomes were coated with chitosan and that the particle sizes were in the nanometric to submicrometric scale. The optimized condition for encapsulating carotenoids was 2.5 mg/mL phospholipids, 6.0 mg/mL chitosan, and 12 g of carrot pomace/100 mL of ethanol. In this condition, the EE of phenolics and α- and β-carotene was 95%, 98%, and 99%, respectively. Therefore, TPP-chitosomes containing encapsulated phenolics and carotenoids, which can be obtained from agro-industrial by-products, have potential application as natural pigments in food or cosmetics. TPP-chitosomes can also be used to encapsulate other types of natural pigments.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353452/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092680","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":"Characterization of Seven Species of <i>Camellia</i> Oil: Oil Content, Volatile Compounds, and Oxidative Stability.","authors":"Fu-Lan Hsu, Ying-Ju Chen, Chun-Kai Hsu, Liang-Jong Wang","doi":"10.3390/foods13162610","DOIUrl":"https://doi.org/10.3390/foods13162610","url":null,"abstract":"<p><p>In this study, we conducted tests on the seeds from four Taiwanese native <i>Camellia</i> species (<i>C. japonica</i>, <i>C. furfuracea</i>, <i>C. laufoshanensis</i>, and <i>C. formosensis</i>) and three commercialized species (<i>C. oleifera</i>, <i>C. brevistyla</i>, and <i>C. sinensis</i>) for comparison. We examined various aspects of these species, such as seed oil content, suitability for mechanical pressing, volatile components (edible flavor), and oil stability (suitability for cooking), to assess the feasibility of using these four native Taiwanese <i>Camellia</i> seeds as sources of edible oil. The results from solvent extraction tests and mechanical pressing experiments confirm that the seeds from <i>C. furfuracea</i>, <i>C. japonica</i>, and <i>C. laufoshanensis</i> have high oil contents, and their oils are suitable for extraction via the popular mechanical pressing method, with oil yields comparable to or higher than those of the commercialized <i>Camellia</i> species. The volatile components of the oils were collected using MonoTrap adsorbents and analyzed with a thermal desorption system coupled with gas chromatography-mass spectrometry (ATD-GC/MS), primarily consisting of alcohols, ketones, and aldehydes. The results of oxidative stability tests reveal that the seed oils from <i>C. japonica</i>, <i>C. furfuracea</i>, and <i>C. laufoshanensis</i> are higher than or equally stable to those from the commercialized <i>Camellia</i> species. After six months of storage, the stability of these three <i>Camellia</i> seed oils remained relatively high, demonstrating that the seed oils from <i>C. japonica</i>, <i>C. furfuracea</i>, and <i>C. laufoshanensis</i> can withstand high temperatures and can be easily preserved for future applications.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353628/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092621","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":"Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review.","authors":"Francesca Vurro, Davide De Angelis, Giacomo Squeo, Francesco Caponio, Carmine Summo, Antonella Pasqualone","doi":"10.3390/foods13162608","DOIUrl":"https://doi.org/10.3390/foods13162608","url":null,"abstract":"<p><p>Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as \"beany\", \"green\", and \"grassy\", which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353891/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092638","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":"Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis.","authors":"Sandra Llano, Fabrice Vaillant, Margareth Santander, Andrés Zorro-González, Carlos E González-Orozco, Isabelle Maraval, Renaud Boulanger, Sebastián Escobar","doi":"10.3390/foods13162614","DOIUrl":"https://doi.org/10.3390/foods13162614","url":null,"abstract":"<p><p>The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental conditions and measuring how its chemical compounds may be affected by climate differences and postharvesting practices remain a challenge. This study investigates how fermentation time and agroclimatic conditions in Colombia's fine cocoa-producing region of Arauca influence the sensory profile and volatile compound composition (volatilome) of chocolate derived from cocoa beans. Sensory evaluation was conducted on chocolates fermented for 48, 72, 96, and 120 h, revealing that fermentation time critically affects the development of fine-flavor attributes, particularly fruitiness and nuttiness. The optimal fermentation period to enhance these attributes was identified at 96 h, a duration consistently associated with peak fruitiness under all studied climatic conditions. Analysis of 44 volatile compounds identified several key aroma markers, such as acetoin, 1-methoxy-2-propyl acetate, and various pyrazines, which correlate with desirable sensory attributes. These compounds exhibited varying amounts depending on fermentation time and specific agroclimatic conditions, with a 96 h fermentation yielding chocolates with a higher quantity of volatile compounds associated with preferred attributes. Our findings highlight the complex interaction between fermentation processes and agroclimatic factors in determining cocoa quality, providing new insights into optimizing the flavor profiles of chocolate.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353615/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092636","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":"Novel Carboxymethyl Cellulose/Gelatin-Based Film Incorporated with Zein-Stabilized Lemon Essential Oil Pickering Emulsion for the Preservation of Cherries.","authors":"Kaiwen He, Wenyang Sheng, Li Yang, Yicheng Yang, Tingting Tang, Chenzhi Wang, Guangyang Jiang, Yongqiang Tian","doi":"10.3390/foods13162602","DOIUrl":"https://doi.org/10.3390/foods13162602","url":null,"abstract":"<p><p>In this study, a zein-stabilized lemon essential oil Pickering emulsion (ZLPE) was incorporated into a carboxymethyl cellulose/gelatin (CMC/GL) composite film to develop a bio-based packaging material with bioactive properties. The average droplet size of the ZLPE was measured at 3.62 ± 0.08 μm, with a zeta potential of -31.33 ± 0.32 mV, highlighting its excellent stability. The image results of confocal laser microscopy and scanning electron microscopy validated the uniform distribution of ZLPE in the film. The incorporation of ZLPE reduced the water solubility of films by 45.90% and decreased its water vapor permeability by 22.61%, thereby enhancing its hydrophobicity. Additionally, the ZLPE-loaded film improved mechanical properties, enhanced UV-blocking capabilities, and increased thermal stability. The introduction of ZLPE led to the antioxidant activity of the CMC/GL film increasing by six times the original level and endowed it with outstanding antibacterial properties. As a result, cherries packaged with the ZLPE film demonstrated superior preservation performance and extended shelf life in the preservation experiment, exhibiting the film's potential as a food packaging material.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353400/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092665","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":"The Role of Total Quality Management in the Pharmaceutical, Food, and Nutritional Supplement Sectors.","authors":"Vassilios Vassos, Agathi Voltezou, Agathangelos Stavropoulos, Elisavet Stavropoulou, Christos Stefanis, Christina Tsigalou, Evangelia Nena, Ekaterini Chatzaki, Theodoros C Constantinidis, Eugenia Bezirtzoglou","doi":"10.3390/foods13162606","DOIUrl":"https://doi.org/10.3390/foods13162606","url":null,"abstract":"<p><p>Total Quality Management (TQM) is a holistic approach widely adopted across industries to ensure quality control and management. This document examines TQM practices in the pharmaceutical, food, and nutritional supplement sectors, highlighting their vital role in public health, sustainability, and consumer acceptance. By analyzing the literature and case studies, the article demonstrates how TQM significantly ensures product safety and quality. Real-world examples and empirical evidence showcase the benefits of TQM methodologies, from rigorous quality control to efficient management processes, helping to meet and exceed regulatory standards. The article also underscores TQM's critical role in addressing sustainability challenges, integrating eco-friendly practices, reducing waste, and optimizing resources. Furthermore, TQM fosters consumer trust and loyalty through transparency, continuous improvement, and responsiveness to feedback, building lasting business-customer relationships. In conclusion, this manuscript illuminates TQM's multifaceted impact on the pharmaceutical, food, and nutritional supplement sectors, presenting it as a pivotal framework for safeguarding public health, promoting sustainability, and enhancing consumer acceptance in a dynamic global landscape.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11354125/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092706","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":"Effects of Bergamot (<i>Citrus bergamia</i> Risso) By-Product on Growth Performance and Meat Quality of Growing Rabbits.","authors":"Manuel Scerra, Francesco Foti, Pasquale Caparra, Matteo Bognanno, Paolo Fortugno, Domenico Autolitano, Domenico Viglianti, Marco Sebastiano Bella, Marco Sebastiano Cannone, Luigi Chies","doi":"10.3390/foods13162611","DOIUrl":"https://doi.org/10.3390/foods13162611","url":null,"abstract":"<p><p>This study aimed to investigate the effects of feeding dried bergamot pulp to rabbits on animal performance and meat quality. Thirty rabbits were assigned to two groups (balanced for body weight, 804.4 ± 2.35 g) and fed individually for 60 days a basal diet (control) or the basal diet in which part of the cereals was replaced with 10% of dried bergamot pulp (DBP). There were no effects of DBP on growth performance, carcass yield, or the crude protein and ether extract composition of meat. The concentrations of α-linolenic acid (C18:3 n-3) and eicosapentaenoic acid (C20:5 n-3) increased in the <i>longissimus thoracis et lumborum</i> muscle (<i>p</i> < 0.01 and <i>p</i> = 0.021, respectively) after integrating dried bergamot pulp into the diet, leading to higher levels of total of ω-3 fatty acids (<i>p</i> < 0.01) compared to the control treatment. The inclusion of dried bergamot pulp improved the oxidative stability in meat (<i>p</i> < 0.001), where TBARS values were lower after 4 and 7 days of refrigerated storage (<i>p</i> < 0.001) in the DBP group than in the control group. Finally, feeding dried bergamot pulp to rabbits improves meat quality without negatively influencing growth performance.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353517/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092583","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":"Industrial Production of Bioactive Nutrient-Enhanced Extra Virgin Olive Oil under Continuous-Flow Ultrasound and Pulsed Electric Field Treatment.","authors":"Luisa Boffa, Emanuela Calcio Gaudino, Giorgio Grillo, Arianna Binello, Giorgio Capaldi, Duarte Rego, Marcos Pereira, Giancarlo Cravotto","doi":"10.3390/foods13162613","DOIUrl":"https://doi.org/10.3390/foods13162613","url":null,"abstract":"<p><p>Extra virgin olive oil (EVOO) is a cornerstone of the Mediterranean diet. Many studies have highlighted its crucial preventive role against cardiovascular disease, neurodegenerative disorders, metabolic syndrome and cancer, with these effects being due to the synergistic anti-inflammatory and antioxidant activities of minor components, such as polyphenols and tocols. The aim of the present study is to implement new technologies for olive oil mills and develop an efficient large-sized industrial process for the continuous extraction of healthier EVOOs that are enriched with these bioactive compounds. Non-thermal technologies, namely ultrasound (US) and pulsed electric field (PEF), have been tested, separately and in combination, to eliminate the need for traditional malaxation. There is extensive literature to support the efficacy of ultrasound-assisted extraction (UAE) and PEF treatments in EVOO production. A newly designed US device and a PEF industrial chamber have been combined into a single, integrated continuous-flow setup, the performance of which in the extraction of EVOO from green Coratina olives has been evaluated herein. Extraction yields, physico-chemical and organoleptic characteristics, and polyphenol and tocol contents were monitored throughout the trials, and the last three were measured at accelerated aging times (AAT) of 15 and 30 days. The US and combined US-PEF processes not only increased daily oil production (ton/day, by nearly 45%), but also eliminated the need for kneading during malaxation, resulting in significant energy savings (approximately 35%). In addition, these innovations enriched the resulting EVOO with nutritionally relevant minor components (8-12% polyphenols, 3-5% tocols), thereby elevating its quality and market value, as well as overall stability. The introduction of continuous-flow US and PEF technologies is a remarkable innovation for the EVOO industry, as they offer benefits to both producers and consumers. The EVOO resulting from non-thermal continuous-flow production meets the growing demand for healthier, nutrient-enriched products.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353453/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092654","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":"Wild Mushrooms as a Source of Bioactive Compounds and Their Antioxidant Properties-Preliminary Studies.","authors":"Izabela Bolesławska, Ilona Górna, Marta Sobota, Natasza Bolesławska-Król, Juliusz Przysławski, Marcin Szymański","doi":"10.3390/foods13162612","DOIUrl":"https://doi.org/10.3390/foods13162612","url":null,"abstract":"<p><p>The aim of this study was to preliminarily determine the content of bioactive components in the fruiting bodies of four previously unstudied mushroom species: <i>Aleuria aurantia</i>, <i>Phallus hadriani</i>, <i>Phanus conchatus</i>, <i>Geastrum pectinatum</i>, their antioxidant activity and the content of polyphenols, minerals and heavy metals.</p><p><strong>Methods: </strong>Determination of active compounds by gas chromatography-mass spectrometry was carried out in addition to thermogravimetric determinations, quantitative determination of total polyphenols by spectrophotometry using Folin-Ciocalteu reagent, determination of antioxidant activity using 2,2-diphenyl-1-picryl hydrazyl radical (DPPH) and 2,2'-azino-di-[3-ethylbentiazoline sulphonated] (ATBS). In addition, spectrometric analysis of selected minerals and heavy metals was performed by inductively coupled plasma optical emission spectroscopy (ICP-OES).</p><p><strong>Results: </strong>The mushrooms analysed varied in terms of their bioactive constituents. They contained components with varying effects on human health, including fatty acids, oleamide, 1,2-dipalmitoylglycerol, (2-phenyl-1,3-dioxolan-4-yl)-methyl ester of oleic acid, deoxyspergualin, 2-methylenocholestan-3-ol, hexadecanoamide, isoallochan, 2,6-diaminopurine, and adenine. All contained polyphenols and varying amounts of minerals (calcium, magnesium, iron, zinc, potassium, phosphorus, sodium, copper, silicon and manganese) and exhibited antioxidant properties of varying potency. No exceedances of the permissible concentration of lead and cadmium were observed in any of them.</p><p><strong>Conclusions: </strong>All of the mushrooms studied can provide material for the extraction of various bioactive compounds with physiological effects. In addition, the presence of polyphenols and minerals, as well as antioxidant properties and the absence of exceeding the permissible concentration of heavy metals, indicate that these species could be interesting material in the design of foods with health-promoting properties, nutraceuticals or dietary supplements. However, the use of the fruiting bodies of these mushrooms requires mandatory toxicological and clinical studies.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11353347/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142092714","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}