Food Science and Technology最新文献

{"title":"Editorial and News","authors":"Veronica Giacintucci","doi":"10.1002/fsat.3801_2.x","DOIUrl":"10.1002/fsat.3801_2.x","url":null,"abstract":"<p>It is with great pleasure that I present you with a new insightful issue of the Food Science and Technology magazine! From the title, most of you might have noticed that this is not just the first issue of 2024 but is also one that celebrates the Institute of Food Science and Technology's Jubilee year – yes, 60 years of IFST!</p><p>Within this unique edition, we discover articles providing a comprehensive overview of how food science has positively impacted society. We explore the evolution of food legislation and highlight transformative changes shaping the industry. Additionally, we delve into the dynamic progression of processes and analytical techniques within food science, shedding light on current hot topics such as minimal processes and food adulteration.</p><p>Embark on a journey through the history of fermentation, tracing its ancient roots to the era of precision fermentation and read about the groundbreaking research activities involved in the development of alternatives to saturated fats used in complex food formulations. You will also quickly realise that sustainability is a pervasive theme throughout the issue, exploring food waste and global food systems. Emphasis is placed on responsible practices in the realm of food science, anticipating a sustainable and decarbonised future.</p><p>In conclusion, this issue aims to present a clear snapshot of the remarkable progress in the field of food science while offering a glimpse into an exciting future. Here's to 60 years of IFST and to many more milestones in the ever-evolving world of food science. Enjoy the read!</p><p><b><i>email</i></b> <span>[email protected]</span></p><p><b><i>Editor's Note</i>:</b></p><p>At the end of 2023, dsm-firmenich, gained UK approval for marketing the methane-reducing feed additive Bovaer®. This marks the UK's first approval for a feed additive targeting environmental benefits. Bovaer® effectively cuts methane emissions from cattle, with average reductions of 30% in dairy cows. This provides a significant and immediate reduction in the environmental footprint of dairy and beef products. UK dairy farmers can now access a scientifically proven solution to lower their carbon footprint significantly. The impact extends to the entire dairy value chain, reducing scope 3 emissions by 10-15% CO2 equivalents per liter of milk for supporting processors, retailers, and the food services sector. This aligns with the UK's commitment to the Global Methane Pledge and the Climate Change Act.</p><p>dsm-firmenich aims to introduce Bovaer® to the UK dairy sector in early 2024, working closely with the industry to highlight its benefits throughout the dairy value chain.</p><p>Bovaer® is a researched feed additive for cows and other ruminants over the past decade. Administered in small amounts, it consistently reduces enteric methane emissions by an average of 30% for dairy cows and even higher percentages, averaging 45%, for feedlot beef cattle. This feed supplement plays a","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"4-7"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_2.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food waste: a changing landscape","authors":"","doi":"10.1002/fsat.3801_4.x","DOIUrl":"10.1002/fsat.3801_4.x","url":null,"abstract":"<p>In 2024, we mark a remarkable milestone—60 years of the Institute of Food Science and Technology (IFST) and its vibrant community of food scientists. This celebration is not just a testament to the passage of time but a journey through the evolution of our field. From the trade of spices and new ingredients, the development of canning in the 1700s and the rapid expansion in our understanding of the underlying science in the 1800s, each era has contributed to making our food supplies safer, more convenient, healthier, consistent, and of a higher quality. The marvels of the 1900s brought mechanisation, automation, groundbreaking thermal technologies, year-round availability of food, and unprecedented advances in food security <span>¹</span>. In times of scarcity, science extends shelf life and maximises nutrition with minimal input. In times of abundance, science transforms food landscapes into exciting, flavourful, and convenient experiences. Unfortunately, memories are short. The food industry – which contributes to nearly a third of all greenhouse gases (GHG) – is often villainised forgetting that techniques such as pasteurisation and ultra-high temperature (UHT) treatment mean that fewer people and children would have to deal with the negative effects of food-borne illnesses.<span>²</span> Moreover, we are now able to cater to a variety of diets, health conditions, and preferences. The flip side of this though, is that just like the food we produce, the landscape of our waste too has changed1, 2</p><p>Food waste has always been a part of human society and archaeologists have used our edible discards to paint pictures of what life looked like long ago, and more creatively, have analysed food waste to tell political and social stories like the political influence of Maize in pre-Hispanic Peru<span>³</span>. In many ways, food waste is as - if not more - complex than food production because it overlaps so many areas of study. It's context matters. It is cultural, religious, local, geographic (see figure 1), economic, sometimes deliberate, is inextricably linked to the whole supply chain and has different definitions (Routledge Handbook of Food Waste, 2020). For example, the Waste and Resources Action Program's (WRAP) definition of food waste differs slightly from the Food and Agriculture Organisation's (FAO) definition because it does not consider food that is redistributed or converted to animal feed as waste. Surplus food distribution reduces wastage but is generally not considered a long-term viable solution <span>⁴</span>. There are also distinctions between inedible and edible food waste, and pre (also referred to as food loss on farms) and post-farm gate (waste from households, institutions) making methodologies and comparisons more challenging.</p><p>In 1977, USDA's report <i>Food Waste: An Opportunity to Improve Resource Use</i><span>⁵</span> recognised that technological advancemen","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"20-24"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_4.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A new era of healthy fats","authors":"","doi":"10.1002/fsat.3801_10.x","DOIUrl":"10.1002/fsat.3801_10.x","url":null,"abstract":"<p>There are no doubts that solid and semisolid fats are fundamental ingredients able to confer sensory properties like mouthfeel, texture, flavour, and structural building up in many food products<span>¹</span>. The remarkable qualities of these fats are linked to their ability to form solid, crystalline structures at room temperature due to the presence of saturated fatty acids<span>¹</span>. Unfortunately, their excessive dietary consumption, as it happens in developing and developed countries, correlates with obesity, cardiovascular diseases, metabolic syndrome, and type 2 diabetes<span>²</span>. These non-communicable diseases are the leading causes of death around the globe and are causing extensive burden on the public healthcare system1-7</p><p>One of the most promising solutions for substituting saturated fats and reducing the risk of developing cardiovascular diseases, along with possibly improving individual wellbeing, and reducing healthcare costs are oleogels<span>³</span>.Oleogels are semi-solid lipid-based materials containing &gt; 70% of oils rich in unsaturated fatty acids physically entrapped either in a crystalline/polymer network or a scaffold built of biopolymers or particles (called gelling or structuring agents). Fig. 1 shows an example of the visual appearance of two oleogels structured using ethylcellulose and sunflower wax.</p><p>Even though oleogels have shown promising results as fat replacers in several food products on the lab scale, the fat-to-oleogel transition is still not materialising, contrarily to the shift from animal to plant proteins that we are witnessing. Regulatory hurdles, cost of production, sustainability of production methods, limited resistance to shear forces, and storage instability have been the key factors hindering oleogels from becoming the ‘fat of the future’.</p><p>Our group has dedicated considerable efforts to enable this transition during the past few years. Identifying, addressing, and devising solutions for the key challenges associated with the shift from fats to oleogel, ultimately propelled us into the foundation of Perfat Technologies Ltd., a company that is commercialising and bringing the benefits of our oleogel-based technology to the society.</p><p>This article begins by exploring the latest research conducted at the University of Helsinki in the fields of Food Science, Materials Physics and Engineering, and Ultrasonics. The second part delves into the narrative, mission, vision, products, and individuals behind Perfat Technologies. Our ongoing technological advancements aim to pave the way for a new era of oleogels, potentially revolutionising the substitution of saturated fats in various food products.</p><p>In envisioning industry's shift from traditional fats to oleogels, the first crucial step involved identifying the most promising oleogel production method that will ensure a practical transition. As a first step, we developed a ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"46-51"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_10.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Global Food Systems: Science, Solutions, Sustainability","authors":"","doi":"10.1002/fsat.3801_7.x","DOIUrl":"10.1002/fsat.3801_7.x","url":null,"abstract":"<p>In many ways, the global food system we have today is a miracle and a disaster<span>¹</span>. How we produce, process, transform, transport, package, consume, and dispose of food will determine the fate of the planet. However, efforts to promote environmental sustainability, ensure food security, and achieve nutritional adequacy are hindered by global phenomena such as climate change and rapid population growth. Technological developments in food science, such as alternative proteins, nutraceuticals, and digital innovations, are emerging as pivotal solutions. These advancements not only address the nutritional and environmental aspects but also cater to the changing consumer preferences and market dynamics. Innovations in food science are essential but not sufficient to address the challenges we face. Designing a sustainable, resilient, and nutritious food system is a collaborative effort involving various stakeholders, including governments, industry, academia, and consumers. By integrating the latest trends and research in food science, this article aims to illustrate the transformative potential of innovative food science solutions in reshaping the global food landscape towards sustainability and resilience.</p><p>According to the UN's Food and Agriculture Organization, ‘A sustainable food system is one that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generation is not compromised. This means that it is <i>profitable</i> throughout, ensuring economic sustainability, it has broad-based <i>benefits for society</i>, securing social sustainability, and that it has a <i>positive or neutral impact</i> on the natural resource environment, safeguarding the sustainability of the environment.²’</p><p>Recognising the importance of a systems approach to the challenges facing the global food supply, the University of Nottingham recently established a Food Systems Institute to ‘ensure access to palatable, healthy and sustainable food for all, while protecting and regenerating the Earth's natural resources in the face of climate change.³’ By bringing together researchers from across disciplines and working with industry and policymakers the Institute will deliver solutions to transform the food system, from production and processing, through to transport, consumption and waste.</p><p>The escalating impacts of climate change on food production are profound. Extreme weather events such as prolonged droughts and unseasonal floods, exacerbated by shifting climatic patterns, severely affect crop yields and livestock health. These environmental changes, coupled with rising global temperatures, are not only diminishing the quantity of food produced but are also compromising its nutritional quality. This ongoing climatic challenge will worsen over time and necessitate a major shift in agricultural practices, driving ","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"35-38"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_7.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Adulteration analysis: modern strategies","authors":"","doi":"10.1002/fsat.3801_6.x","DOIUrl":"10.1002/fsat.3801_6.x","url":null,"abstract":"<p>With the earliest records of food fraud dating back to ancient history, adulteration of food products is not a contemporary issue. However, the ways in which the industry combats the issue have undoubtedly changed considerably, especially over recent decades. From an analytical perspective, we now have an arsenal of techniques at our disposal to aid identification of adulteration issues and can even pinpoint where in the supply chain an ingredient or product has become affected.</p><p>By definition, adulteration of food is the addition of an extraneous (or lower grade) substance to a food product which reduces its quality and, in some cases, can have an impact on consumer safety. Where intentional, the primary motivation is usually economic, with the aim of lowering costs or increasing the volume of a high value product. However, adulteration can also arise incidentally, where foreign substances are introduced as a result of ignorance, negligence or through the use of improper manufacturing facilities.</p><p>The food industry is experiencing a period of intense economic uncertainty, driven by both immediate factors such as increasing overhead costs, and longer-term factors such as climate change and geopolitical unrest, all of which compromise supply chain security. These pressures mean that some food businesses could be pushed into crisis situations which, without appropriate management, could allow instances of food adulteration to arise. Irrespective of the cause, the inclusion of materials which have not been considered for their toxicological impact, the subsequent mislabelling of the product and the departure from transparent supply chains can all have a serious impact on consumer safety.</p><p>The potential severity of these incidents is illustrated best by the reporting of past examples in the media. One such example was the Chinese milk scandal in 2008, where substandard milk intended for infants was adulterated with melamine in order to generate an artificially high nitrogen result. The intention was to fool the tests that checked for any undeclared dilution of the milk by giving the appearance of a higher protein content. However, melamine is toxic at the concentrations added and as a result, a large number of babies fell sick - in some cases fatally so. Once exposed, techniques able to detect the presence of melamine could be added to testing lists or specifications. However, this example helps to illustrate the potentially lethal cycle created within the field of adulteration detection - fraudsters will often show incredible ingenuity by adapting their strategies in response to advancing technology, and traditional methods of targeted adulterant analysis quickly become inadequate. Bearing in mind the ever-increasing ingenuity of fraudsters and increasing economic factors, how does the food industry protect itself from adulteration threats that are yet to reveal themselves?</p><p>Traditional methods of testing for adulteration have","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"30-34"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_6.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From the President and IFST News","authors":"Sterling Crew","doi":"10.1002/fsat.3801_3.x","DOIUrl":"10.1002/fsat.3801_3.x","url":null,"abstract":"<p>The food and beverage industry landscape is undergoing seismic changes driven by the application of Artificial Intelligence (AI), and it looks like AI will play an increasingly pivotal role in its future. The adoption of generative AI is set to transform the nature of work in the food sector, with tools replacing certain tasks and transforming work profiles in the food industry.</p><p>We are all still coming to terms with the potential impact of Artificial Intelligence; we are seeing the start of the fourth industrial revolution. On the positive side, AI will enable us to deliver an even higher level of food safety, as exemplified by using AI and optical imaging. We will be able to identify pathogens quickly and accurately in food, helping to prevent food-borne outbreaks and illnesses. The adoption of AI and machine learning will also enable us to become more aware of food safety risks in our manufacturing environments and be able to pinpoint and take corrective actions. We will see intelligent (smart) factories that can deal with large data sets generated by sensors, factory equipment or CCTV. AI will also enable us to analyse these data sets and present results in easily understandable formats. It will also help to provide greater insight, transparency and understanding of the increasingly complex global food system.</p><p>It will no doubt assist in improving crop yields, quality, nutrition, and traceability while decreasing resource consumption while hopefully helping to reduce food waste. One of its greatest applications could be its role in helping to reduce world hunger and the impact of food systems on anthropogenic climate change. I personally also look forward to how AI can be deployed on an individual level to provide personalised nutrition and improve our own diets. There is no area of the food and beverage industry it will not touch.</p><p>Conversely, AI will undoubtedly replace many traditional scientific and technical jobs in the food sector, much in the same way mechanisation impacted agricultural and artisan workers. Certainly, the job opportunities available in the sector will be dramatically different in the future, with estimates that 40% of jobs will be affected.</p><p>The Artificial Intelligence revolution is about so much more than clever algorithms making sense of billions of data points. AI is likely to have a form of ‘sentience;’ it could demonstrate creativity, innovation and thought. One of our sector's most creative areas is new product development, which requires a high degree of innovative thought. Could a thinking computer take different data points and create a brand-new product or recipe from scratch without any human intervention at all? We are already seeing this happening in different fields such as in the creation of new types of lithium batteries.</p><p>We will increasingly see this type of application to the development of new products, new flavours and the shortening of development time. AI could also be","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"8-19"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_3.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of three drying methods on physicochemical properties of powdered butterfly pea flower extract (Clitoria ternatea L.)","authors":"H. Hariadi, S. Amien, A. Karuniawan, Sandi Darniadi, Dian Histifarina, Ashri Indriati, S. T. Rahayu, Adnan Adnan, Alvi Yani, Hidayat Hidayat, Laela Nuraini, Ali Asgar, C. Litaay, K. Iswari, Agus Nurawan, Diana Atma Budiman, Rudy Tjahjoutomo, N. Arya, Mita Ramadiyanti","doi":"10.5327/fst.00119","DOIUrl":"https://doi.org/10.5327/fst.00119","url":null,"abstract":"The butterfly pea flower (Clitoria ternatea L.) is a flower that can be grown as a medicinal plant because it contains anthocyanins, which have antioxidant activity. Anthocyanins are compounds that play a role in giving red, purple, and blue colors to petals and fruits. The purpose of this study was to determine the effect of three methods of spray, vacuum, and freeze drying on the physicochemical properties of powdered butterfly pea extract and determine the appropriate type of drying to produce powdered butterfly pea extract as a natural dye. The method used in this study was a randomized block design (RBD) with three treatment levels and four repetitions. The treatments used included drying using a vacuum, spraying, and freezing. The analysis carried out was a physicochemical analysis, which included water content, antioxidant activity, total anthocyanin, dissolution time, solubility, color intensity, and hygroscopicity level. The results showed that the vacuum-, spray-, and freeze-drying methods had a significant effect on water content, antioxidant activity, dissolving time, solubility, color, and hygroscopicity but did not have a significant effect on total anthocyanin. Freeze drying is the best treatment on the parameters of water content, antioxidant activity, and color intensity. Meanwhile, for the solubility level and dissolution time parameters, the best results were in the spray-drying treatment. Vacuum drying is the best treatment on the parameters of total anthocyanin and hygroscopicity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"28 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140263956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Where does cheese come from? Geographical indications for Brazilian regional development: a review","authors":"Ana Luisa Kirsten da Silva, Aniele Silveira Anklam, Kennidy de Bortolli, C. Busso, Renato Eising","doi":"10.5327/fst.00090","DOIUrl":"https://doi.org/10.5327/fst.00090","url":null,"abstract":"Geographical indications (GIs) are crucial for protecting the unique characteristics of products originating from specific places. They preserve the reputation and quality of traditional items, promote cultural heritage, and inform consumers about product origins and quality. Obtaining GI seals can be challenging as it requires reconciling traditional production methods with modern standards. However, the seal brings small producers and traditional products to the forefront, benefiting less-favored regions. GIs ensure consumers purchase products with known quality and reputation while allowing producers to differentiate and command premium prices. Moreover, GIs support regional development by adding value, attracting tourists, and boosting the local economy. Recognizing the value of traditional products and production methods, GIs preserve cultural heritage and encourage sustainable development. Thus, the aim of this review is to highlight the importance of GIs in regional development and traditional product appreciation from the example of the five cheeses with the protected GI seal existing in Brazil.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140263840","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analyzing and comparising capacity of glucose- and uric acid-lowering effects of yellow tea with different varieties and grades in zebrafish model","authors":"Jun Liu, Yingfeng Wang, Miju Su, Qiantu Xie, Bin Xu, Jie Liu, Rong Tan, Liqin Ye","doi":"10.5327/fst.03423","DOIUrl":"https://doi.org/10.5327/fst.03423","url":null,"abstract":"Abstract: The glucose-lowering effects (GLE) and uric acid-lowering effects (UALE) of tea have been widely reported, but the differences in quality and activity of different varieties and grades (DVG) are still unknown. Herein, yellow tea (YT) were chosen, and in this study the effects of YT with DVG on GLE and UALE were investigated and comparised in zebrafish with diabetes and hyperuricemia, and the mechanism of action were deeply researched. Results showed that there were distinct differences in GLE and UALE of YT with DVG after zebrafish evaluation. The GLE and UALE of population cultivar with all different grades were relatively better than that of special early species. The GLE of bud tea and small tea was better than that of large tea. The UALE of small tea was better than that of large tea and then better than that of bud tea. The differences in GLE and UALE may be related to the content levels of phenols because the GLE and UALE was significantly reduced when phenols directly removed from YT solution. Regression analysis revealed that the highest GLE and UALE does not require the highest or lowest content of each phenolic substance, but depend on what components.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140426736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Spray Drying Process Parameters for the Production of Cranberry Flavoured Oat Milk Powder Using Response Surface Methodology","authors":"Angel Sharon P, P. Gurumoorthi","doi":"10.13189/fst.2024.120104","DOIUrl":"https://doi.org/10.13189/fst.2024.120104","url":null,"abstract":"","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139685550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}