International Journal of Food Science最新文献

{"title":"Microbial Quality and Production Methods of Traditional Fermented Cheeses in Lebanon.","authors":"Mabelle Chedid, Houssam Shaib, Lina Jaber, Youmna El Iskandarani, Shady Kamal Hamadeh","doi":"10.1155/ijfo/5673559","DOIUrl":"10.1155/ijfo/5673559","url":null,"abstract":"<p><p>This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, opportunities, and threats to quality and the production level. A total of 58 random samples (duplicated) including goat milk (<i>n</i> = 16), dry Kishk (<i>n</i> = 8), wet Kishk (<i>n</i> = 8), and Ambarees (<i>n</i> = 26) were collected from individuals who both farm and process these products. They represent the two production levels within the identified value chains in the Shouf and West Bekaa regions. Microbiological analyses revealed that all samples were free of <i>Escherichia coli</i>, while <i>Staphylococcus aureus</i> was found in all of them with significantly higher levels of contamination in wet <i>Kishk</i>, indicating poor hygienic practices at the different production levels. Coliforms were found in only 3.8% of the <i>Ambarees</i> samples, made from raw milk, showing that the decreasing pH and water activity throughout the long milk fermentation process contributes to the low prevalence of these microorganisms and that cross-contamination might have occurred during the packaging phase. A regional pattern was observed where microbial counts (total aerobic counts, total coliforms, and <i>S. aureus</i>) were found significantly higher (<i>p</i> < 0.05) in milk samples of the West Bekaa, suggesting better hygienic conditions in the Shouf as compared to the West Bekaa. This analysis would be an important tool for developing the goat dairy sector and enhancing the production and promotion of traditional goat milk products. Valorization at the different levels of the value chain, starting with the adoption of good production practices on the farm, training on hygienic standards, innovation in packaging and marketing, and developing adequate policies, may ensure high-quality end-products that will eventually contribute to the livelihoods of the main stakeholders in this value chain and help preserve these national culinary gems.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5673559"},"PeriodicalIF":2.7,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11735057/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004867","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":"Analysis of Food Safety Knowledge and Practices Among Food Handlers in Restaurants and Street Food Markets in Dhaka, Bangladesh: A Cross-Sectional Study.","authors":"Md Shamsur Rahman, Md Shameem Hossain, Md Fuad Hasan Pulok","doi":"10.1155/ijfo/5369920","DOIUrl":"10.1155/ijfo/5369920","url":null,"abstract":"<p><p>This study is aimed at analyzing food safety knowledge and practices among food handlers in restaurants and street food markets in Dhaka, Bangladesh. Inadequate food handling practices remain a major worldwide health problem and are one of the main causes of food-related diseases. In Bangladesh, where the restaurant business is expanding quickly, food safety must be upheld to stop foodborne illness outbreaks. A cross-sectional study involving 300 street food vendors and restaurant workers was conducted through in-person interviews using a structured questionnaire. Descriptive and inferential statistical methods were employed to analyze the data. The study revealed that while most workers understood basic hygiene practices, critical knowledge gaps persisted. Male workers demonstrated lower food safety knowledge than females (<i>p</i> ≤ 0.01), and higher knowledge scores were associated with both greater education (<i>p</i> ≤ 0.001) and experience (<i>p</i> ≤ 0.05). Workers in fast food establishments showed higher knowledge levels (<i>p</i> ≤ 0.001), and knowledge was more strongly linked to job responsibilities than to training (<i>p</i> ≤ 0.001). In terms of practices, women adhered more closely to food safety guidelines than men (<i>p</i> ≤ 0.05). Age, education, and experience had no significant effects on practice adherence, though fast-food workers exhibited higher compliance (<i>p</i> ≤ 0.05). Training and job responsibilities showed no significant effects on food safety practices. The results demonstrate that there are disparities in food handlers' understanding of food safety, with gaps primarily in the areas of cross-contamination avoidance, personal hygiene, and temperature control. Furthermore, observed practices suggest suboptimal adherence to advised food safety protocols.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5369920"},"PeriodicalIF":2.7,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732281/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004943","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":"Optimizing Edible Sorghum Bowls: Effects of Roasting and Edible Flower Powder Enhancement on Technological, Nutritional, Antioxidant, and Functional Properties.","authors":"Devatha Manivel, Raajeswari Paramasivam, Swarup Roy","doi":"10.1155/ijfo/1771084","DOIUrl":"10.1155/ijfo/1771084","url":null,"abstract":"<p><p>The widespread reliance on single-use plastics (SUPs) has fostered a global throwaway culture, especially in the food packaging industry, where convenience and low cost have driven their adoption, posing serious environmental threats, particularly to marine ecosystems and biodiversity. Edible and ecofriendly packaging made from millet, specifically sorghum (<i>Sorghum bicolor</i> (<i>L.</i>) Moench), is a promising solution to mitigate SUP consumption and promote sustainability. This study explores the development of edible sorghum bowls, enhanced through roasting and incorporating 3 g of hibiscus and rose flower powders. The standardized sorghum bowl was analyzed for nutritional value; optical, technological, functional, and mechanical properties; and shelf life, and the results were discussed. The bowls, 18.5 g of average weight, dimensions of 10.2 cm, and a thickness of 3 mm, were baked in a unique bowl-shaped mold at 80°C for 7 min. Enhancing the bowls with flower powder improved their optical properties and nutrient content. The addition of flower powder also increased phytochemical levels, according to qualitative analysis, while roasting sorghum reduced tannin and phytic acid content. The IC50 values revealed that hibiscus (47.74 mg/mL) and rose (39.87 mg/mL) enrichment boosted antioxidant activity. Sensory evaluations favored roasted bowls across all attributes, while Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analyzer (TGA) analyses confirmed significant structural changes. The enhanced bowls exhibited greater hardness and hold hot or cold snacks for 90 min without compromising structural integrity. Additionally, these bowls demonstrated an extended shelf life, low microbial count (1 × 10¹CFU/g), reduced toxicity (3%-10% mortality in brine shrimp assays), and complete biodegradation within 15 days in wet soil. These findings indicate that sorghum-based edible bowls present a nutritious, viable, less toxic alternative to SUPs, appealing to a broad demographic, especially in the food and tourism sector, and contributing to environmental conservation by reducing plastic waste and suitable for wide consumption.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"1771084"},"PeriodicalIF":2.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729517/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004899","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":"Understanding the Influence of Rheology on Biofilm Adhesion and Implication for Food Safety.","authors":"Adedola Adeboye, Helen Onyeaka, Zainab Al-Sharify, Nnabueze Nnaji","doi":"10.1155/ijfo/2208472","DOIUrl":"https://doi.org/10.1155/ijfo/2208472","url":null,"abstract":"<p><p>Understanding biofilm rheology is crucial for industrial and domestic food safety practices. This comprehensive review addresses the knowledge gap on the rheology of biofilm. Specifically, the review explores the influence of fluid flow, shear stress, and substrate properties on the initiation, structure, and functionality of biofilms, as essential implications for food safety. The viscosity and shear-thinning characteristics of non-Newtonian fluids may impact the attachment and detachment dynamics of biofilms, influencing their stability and resilience under different flow conditions. The discussion spans multiple facets, including the role of extracellular polymeric substances (EPSs) in biofilm formation, the impact of rheological attributes of biofilm on their adhesion to surfaces, and the influence of shear forces between biofilms and substrate's surface characteristics on biofilm stability. Analytical techniques, encompassing rheometry, microscopy, and molecular biology approaches, are scrutinized for their contributions to understanding these interactions. The paper delves into the implications for the food industry, highlighting potential risks associated with biofilm formation and proposing strategies for effective control and prevention. Future research directions and the integration of rheological considerations into food safety regulations are underscored as pivotal steps in mitigating biofilm-related risks. The synthesis of microbiology, materials science, and engineering perspectives offers a multidimensional exploration of rheology-biofilm interactions, laying the groundwork for informed interventions in diverse industrial settings.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2208472"},"PeriodicalIF":2.7,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11707067/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142948343","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 Culture Media on the Yield and Protein Content of <i>Pleurotus ostreatus</i> (Jacq.) Kumm Mycelia.","authors":"Kayise Hypercia Maseko, Thierry Regnier, Obiro Cuthbert Wokadala, Paul Bartels, Belinda Meiring","doi":"10.1155/ijfo/5562732","DOIUrl":"https://doi.org/10.1155/ijfo/5562732","url":null,"abstract":"<p><p>The development of alternative proteins derived from fungi-based sources is gaining recognition due to their health benefits and lower environmental impact, compared to traditional animal-based sources. In this study, we investigated the culture conditions for <i>Pleurotus ostreatus</i> mycelia, focusing on the nutritional requirements and yield optimization using solid surface culture and liquid-state culture methods. Our findings indicate that optimal culture conditions involve glucose as the primary carbon source, with an initial pH of 6.0. By the eighth day of the culture period, media formulated with amaranth seed flour and Bambara groundnut flour yielded the highest mycelial protein content, characterized by a compact filamentous network with fewer open pores. Additionally, urea supplementation at 0.01% concentration on amaranth seed-based nutrient medium significantly increased the protein content from 31.4% to 38.7% (dry weight basis). The research findings contribute to the development of fungal-based proteins, which are essential in the production of sustainable food products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5562732"},"PeriodicalIF":2.7,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698607/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931619","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":"Biochemical, Antioxidant, and Antimicrobial Profiling of Essential Oils of Indian Origin for Culinary Applications.","authors":"K Sathish Kumar, S Visnuvinayagam, G Teena, K Elavarasan, J Bindu, Amjad K Balange, R Sivaranjani, L Narasimhamurthy","doi":"10.1155/ijfo/9326683","DOIUrl":"https://doi.org/10.1155/ijfo/9326683","url":null,"abstract":"<p><p>This study investigated the biochemical composition and tested the antioxidant and antimicrobial properties of four Indian-origin essential oils (EOs)-ginger, garlic, clove, and eucalyptus-to evaluate their potential for culinary applications. Gas chromatography-mass spectrometry (GC-MS) analysis was used to identify the chemical constituents of EOs. Antioxidant assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and antimicrobial assays such as Agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were carried out. In GC-MS analysis, <i>α</i>-zingiberene (28.01%), eugenol (70.12%), 1,8-cineole (52.95%), and allyl polysulfides and terpenes were the most dominant compounds in ginger, clove, eucalyptus, and garlic EOs, respectively, which are responsible for their antioxidant and antimicrobial properties. Based on the antioxidant assays, clove EO exhibited the strongest antioxidant activities in both DPPH (70.84 ± 3.95%) and FRAP (142.29 ± 1.05 <i>μ</i> mol Fe (II) g^-1) even at 5% level, suggesting its potential to inhibit lipid peroxidation, a process linked to oxidative stress in food. The antimicrobial study demonstrated the potential of EOs against foodborne pathogens, particularly against methicillin-resistant <i>S. aureus</i> (MRSA), which reveals their potential against multidrug-resistant bacteria. Among them, clove EO demonstrated the most potent antimicrobial activity against both Gram-negative and Gram-positive bacteria, with notable activity against MRSA with an inhibition zone of 41.33 ± 0.57 mm. This strong antimicrobial activity of clove EO was directly correlated with its total phenolic content (375.91 ± 14.21 mg phenols 100 g^-1 at 5% level). The results indicated that clove EO stands out for its strong antioxidant and antimicrobial properties, particularly against multidrug-resistant pathogens like MRSA. These findings suggest clove EO could be a promising natural alternative to synthetic preservatives and antibiotics in culinary applications, helping to preserve food and combat resistant bacteria.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9326683"},"PeriodicalIF":2.7,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698606/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931437","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":"Optimizing Pectin Yield From Burmese Grape (<i>Baccaurea ramiflora</i>) Peels Using Box-Behnken Design and Quality Evaluation.","authors":"Md Akram Hossain, Md Masud Rana, Mir Tuhin Billah, Md Moinul Hosain Oliver, M Amdadul Haque","doi":"10.1155/2024/8064657","DOIUrl":"10.1155/2024/8064657","url":null,"abstract":"<p><p>Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of <i>Baccaurea ramiflora</i> Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh. We applied the Box-Behnken Design of Response Surface Methodology with varied processing parameters including pH, time, and temperature. The Response Surface Methodology, employing a second-order polynomial model, successfully optimized the extraction conditions for the maximum pectin yield. The model predicted a pectin yield of 10.73%, which closely matched the experimental yield of 10.56%. The optimal conditions for pectin extraction were determined as pH (2.4), extraction time (56 min), and temperature (76°C). Further analyses of the extracted pectin under optimized conditions confirmed its excellent potential for food applications. The pectin was characterized by its moisture content (10.42%), water activity (0.51), ash content (3.41%), equivalent weight (769.23 mg/mole), methoxyl content (7.75%), anhydrouronic acid content (66.88%), degree of esterification (65.79%), and acetyl value (0.39%). These determined parameters strongly support that the pectin extracted from the peels of Burmese grapes is of good quality.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8064657"},"PeriodicalIF":2.7,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11671633/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142902753","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":"Cryogel Addition Effect on Ultrasound-Assisted Thawing of Pork Meat.","authors":"Jonathan Coria-Hernández, Rosalía Meléndez-Pérez","doi":"10.1155/ijfo/9662782","DOIUrl":"10.1155/ijfo/9662782","url":null,"abstract":"<p><p>The use of new technologies that allow for improving conventional food preservation processes is what the industry has been adopting in recent decades, with high-intensity ultrasound (US) and the application of cryoprotectant agents (cryogels) being those that have become more relevant today. For this reason, in this study, cuts of <i>Longissimus thoracis</i> pork frozen in liquid nitrogen with and without waxy starch cryogel and thawed under controlled conditions in water immersion and with US were used, evaluating thermal parameters such as the initial zone and the melting rate of ice crystals and quality parameters such as pH, water holding capacity (WHC), microstructure, color profile, shear force, and surface changes. It was shown that the addition of cryogel modifies the initial fusion zone, that US-assisted thawing increases the fusion rate, and that both factors influence the quality parameters. However, the main effect on pH is the use of cryogel, unlike WHC, color parameters, and shear force, where the main impact is the thawing method. These results conclude that waxy starch cryogel and the US at 50% thawing have the potential to apply assistance technology in food processing.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9662782"},"PeriodicalIF":2.7,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11668546/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142885672","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":"Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water.","authors":"Maxat N Mamyrayev, Auyelbek Iztayev, Talgat K Kulazhanov, Madina A Yakiyayeva, Mira E Yerzhanova, Erik B Askarbekov, Bayan Zh Muldabekova, Pernekul M Maliktayeva, Sholpan A Tursunbayeva","doi":"10.1155/ijfo/4706504","DOIUrl":"10.1155/ijfo/4706504","url":null,"abstract":"<p><p>This study developed a technology to prepare cupcakes with a reduced sodium content from fine whole-ground wheat flour and ozonated water. Cavitation technology was utilised to reduce the sodium content, to shorten the cooking time, and to improve the consistency of the dough by accelerated churning. The dough was obtained by cavitation loosening under compressed air pressure and increasing the speed to 900 rpm. The cupcake preparation was accelerated by increasing the number of revolutions, resulting in a more saturated dough and a two-to-threefold volume increase. This approach produced a product of good quality and eliminated baking powder from the recipe. The optimal parameters for preparing dough using accelerated ozone cavitation technology were determined: an ozone concentration of 3 mg/cm³, 900 rpm of the kneading body, and a dough chamber pressure of 0.3 MPa. This study has established that accelerated ozone cavitation technology contributes to ensuring food safety, increasing production efficiency, and ensuring the quality of the finished product. This technology allows manufacturers to obtain high-quality and safe flour confectionery products using an accelerated method.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4706504"},"PeriodicalIF":2.7,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11651749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142846355","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":"Optimization of Instant Beverage Powder Containing Propolis Extract Nanoliposomes.","authors":"Mehdi Mirzazadeh, Hadiseh Bagheri, Fatemeh Rasi, Nasim Mirzazadeh, Zahra Alam, Sahar Akhavan-Mahdavi","doi":"10.1155/ijfo/9099501","DOIUrl":"10.1155/ijfo/9099501","url":null,"abstract":"<p><p>Propolis is a natural resinous complex mixture produced by honeybees that contain various bioactive compounds. However, these bioactive compounds are chemically unstable and their absorption in the gastrointestinal tract is influenced by their solubility and stability. Encapsulation technology has been employed to increase their bioavailability and protect them against hostile conditions. Nanoliposomes are nanoscale lipid-based vesicles that can encapsulate various bioactive compounds, including propolis extracts. Therefore, in this study, propolis extract was encapsulated by nanoliposome technique and used in instant drink formulation. Nanoliposome characterization was done regarding particle size (255 ± 0.21 nm), zeta potential (-37.6 ± 1.14 mV), and encapsulation efficiency (73.71 ± 0.94). Response surface methodology (RSM) was employed to determine the effect of nanoliposome concentration (0%-5%) on the beverage characteristics including Brix, acidity, hygroscopicity, water solubility index, total phenol content, total microbial count, and sensory analyses. RSM predicted that a 3.19% nanoliposome would provide the overall optimum region for preparing the beverage with the best characteristics. Therefore, nanoliposome containing propolis can be successfully used in the enrichment of the beverage formulation by maintaining the sensory characteristics and improving its quality.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9099501"},"PeriodicalIF":2.7,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11649347/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142835638","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}