Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Tanner Awards for the Most-Cited Comprehensive Reviews of 2022","authors":"","doi":"10.1111/1541-4337.70193","DOIUrl":"https://doi.org/10.1111/1541-4337.70193","url":null,"abstract":"<p>It is an annual tradition to acknowledge those papers in each journal that were most highly cited over the past 3 years, based on Web of Science data from the end of March. These Tanner Awards acknowledge Fred Wilber Tanner (1888−1957), the first editor of IFT's founding journal, <i>Food Research</i>. I feel that these citation rates reflect the important topics addressed by our reviews. If you have not already read these papers, please take some time to explore their perspectives on key issues in food science. IFT members have free access to these papers through the IFT website. We will also celebrate these authors at the Professional Networking Event at IFT FIRST: Annual Event and Expo in July.</p><p>Out of 185 articles published in 2022, 22 have been cited 50 or more times.</p><p><b>Winners of the 2025 Tanners for <i>Comprehensive Reviews</i> are</b>:</p><p><b>First place, with 145 citations</b>:</p><p>Zhai, X., Zhang, L., Granvogl, M., Ho, C.-T., & Wan, X. (2022). Flavor of tea (<i>Camellia sinensis</i>): A review on odorants and analytical techniques. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 3867–3909. https://doi.org/10.1111/1541-4337.12999.</p><p>\u0000 \u0000 \u0000 \u0000 </p><p>Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi-Tang Ho, and Xiaochun Wan.</p><p>We also recognize five runners-up with greater than 100 citations each:</p><p><b>Cited 125 times</b>:</p><p>Rocchetti, G., Gregorio, R. P., Lorenzo, J. M., Barba, F. J., Oliveira, P. G., Prieto, M. A., Simal-Gandara, J., Mosele, J. I., Motilva, M.-J., Tomas, M., Patrone, V., Capanoglu, E., & Lucini, L. (2022). Functional implications of bound phenolic compounds and phenolics–food interaction: A review. <i>Compr Rev Food Sci Food Saf</i>. 21, 811–842. https://doi.org/10.1111/1541-4337.12921.</p><p>\u0000 \u0000 \u0000 </p><p>Gabriele Rocchetti, Luigi Lucini, Vania Patrone, Jose M. Lorenzo, Jesus Simal-Gandara, Esra Capanoglu, and Merve Tomas.</p><p><i>Not pictured</i>: Rosa Perez Gregorio, Francisco J. Barba, Paula García Oliveira, Miguel A. Prieto, Juana I. Mosele, and Maria-Jose Motilva.</p><p><b>Cited 120 times</b>:</p><p>Wang, Y., Tuccillo, F., Lampi, A. M., Knaapila, A., Pulkkinen, M., Kariluoto, S., Coda, R., Edelmann, M., Jouppila, K., Sandell, M., Piironen, V., & Katina, K. (2022). Flavor challenges in extruded plant-based meat alternatives: A review. <i>Comprehensive Reviews in Food Science and Food Safety</i>, 21, 2898–2929. https://doi.org/10.1111/1541-4337.12964.</p><p>\u0000 \u0000 \u0000 \u0000 </p><p>Yaqin Wang, Fabio Tuccillo, Anna-Maija Lampi, Antti Knaapila, and Vieno Piironen.</p><p><i>Not pictured</i>: Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, and Kati Katina.</p><p><b>Cited 116 times</b>:</p><p>Luo, X., Zaitoon, A., & Lim, L.-T. (2022). A review on colorimetric indicators for monitoring product fr","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70193","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Innovative delivery strategies for quercetin: A comprehensive review of advances and challenges","authors":"Runan Zhao,&nbsp;Shumeng Hu,&nbsp;Tao Chen,&nbsp;Yangjing Li,&nbsp;Xuesong Chi,&nbsp;Songfeng Yu,&nbsp;Wenjun Wang,&nbsp;Donghong Liu,&nbsp;Beiwei Zhu,&nbsp;Jiangning Hu","doi":"10.1111/1541-4337.70146","DOIUrl":"https://doi.org/10.1111/1541-4337.70146","url":null,"abstract":"<p>Quercetin (Qu), a naturally occurring flavonoid abundant in various fruits, vegetables, and grains, has garnered significant attention due to its potent antioxidant properties and wide range of functional activities, including anti-inflammatory, antibacterial, anti-tumor, and neuroprotective effects. These attributes make Qu a promising candidate for extending the shelf-life of food, enhancing human health and preventing chronic diseases. However, the practical application of Qu faces challenges such as poor stability during food processing and storage, susceptibility to environmental factors, low water solubility, and poor bioavailability, which limit its effective application potential. To address these challenges, innovative Qu-based delivery systems are being developed, which protect Qu from environmental degradation and improve its absorption in the gastrointestinal tract, maximizing its functional efficacy. Additionally, combinations of these delivery systems are being explored to enhance the functional activity and utilization of Qu by integrating their advantages, increasing its practical application effectiveness. This review comprehensively summarizes the challenges associated with the utilization of Qu in food and biomedicine applications and reviews advanced strategies to overcome these obstacles. It systematically introduces the structure and functional characteristics of Qu and its derivatives, discusses the instability of Qu during food processing, storage, and human digestion, and highlights environmental factors contributing to its degradation. By reviewing recent advances in Qu-based delivery systems, this review provides insights into how these technologies can enhance the stability, bioavailability, and targeted efficacy of Qu, presenting current challenges and future development prospects for more effective utilization of Qu in food safety and health-promoting applications.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143914620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake","authors":"Robert A. Yokel","doi":"10.1111/1541-4337.70175","DOIUrl":"https://doi.org/10.1111/1541-4337.70175","url":null,"abstract":"<p>The history and controversy concerning aluminum use in beverage and food preparation and storage are reviewed. This review on aluminum in drinking water, foods, and beverages updates and exceeds prior reviews. Country and international organization regulations that permit incorporation of aluminum-containing food additives, their use limit, and purposes are presented. The aluminum concentration in beverages and foods consumed worldwide was gleaned from ∼2100 sources available to the author. The ∼17,700 values are compiled in ∼175 tables by beverage or food category that include the analytical method used, sample source, and reference. The tables are posted on the internet (https://UKnowledge.uky.edu/alum/) and summarized and interpreted herein. The contribution of aluminum exposure during beverage and food preparation, packaging, and storage to the aluminum concentration in beverages and foods, and influencing factors, are addressed. Reports of aluminum intake by people from more than 50 counties were compiled, revealing a median daily intake by adults of 4.7 mg (0.089 mg/kg body weight) and greater intake by young children (0.28 mg/kg body weight). Compared to tolerable aluminum intake established by governments and organizations, 0.14–0.3 mg/kg/day, several studies, particularly from China, reported greater intake. Certainly, some people consume more than acceptable amounts of aluminum from beverages and foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909057","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Removal of Mycotoxins in Food by Emerging Porous Materials: Advances, Mechanisms and Prospects","authors":"Xiaoshuang Cui,&nbsp;Yaming Sun,&nbsp;Chenchen Song,&nbsp;Yongxing Hu,&nbsp;Yong Man,&nbsp;Jingna Li,&nbsp;Renyong Zhao,&nbsp;Lijun He","doi":"10.1111/1541-4337.70182","DOIUrl":"https://doi.org/10.1111/1541-4337.70182","url":null,"abstract":"<div>\u0000 \u0000 <p>Mycotoxins are toxic secondary metabolites produced by various toxigenic fungi and are widely present in food and agricultural products, posing serious threats to food safety and human health. Effective removal of mycotoxin contamination from food remains a critical challenge in ensuring food security. Emerging porous materials (PMs) have recently gained significant attention in mycotoxin removal due to their unique properties. Encouraging progress has been developed during the past five years in the removal of mycotoxins using PMs. However, there is no critical review on the removal of mycotoxins from food by emerging PMs, especially the removal performance and mechanism. Herein, this comprehensive review summarizes recent research on the removal of prevalent mycotoxins, such as aflatoxins, patulin, and ochratoxin A, from food using emerging PMs, including metal-organic frameworks and their derivatives, biochar, and covalent organic frameworks. Additionally, this review highlights the mechanisms underlying two primary removal methods, adsorption and degradation, along with the possible degradation pathways and products of mycotoxins. Given the requirement of safety and regulatory consideration, the risk assessment of PM-based removal method is also discussed. Finally, specific challenges and prospects associated with the industrial application of PMs for mycotoxin removal are explored. This review provides a valuable reference for advancing mycotoxin removal technologies from food, which is of great significance for ensuring food safety and human health.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Removal of Mycotoxins in Food by Emerging Porous Materials: Advances, Mechanisms and Prospects","authors":"Xiaoshuang Cui,&nbsp;Yaming Sun,&nbsp;Chenchen Song,&nbsp;Yongxing Hu,&nbsp;Yong Man,&nbsp;Jingna Li,&nbsp;Renyong Zhao,&nbsp;Lijun He","doi":"10.1111/1541-4337.70182","DOIUrl":"https://doi.org/10.1111/1541-4337.70182","url":null,"abstract":"<div>\u0000 \u0000 <p>Mycotoxins are toxic secondary metabolites produced by various toxigenic fungi and are widely present in food and agricultural products, posing serious threats to food safety and human health. Effective removal of mycotoxin contamination from food remains a critical challenge in ensuring food security. Emerging porous materials (PMs) have recently gained significant attention in mycotoxin removal due to their unique properties. Encouraging progress has been developed during the past five years in the removal of mycotoxins using PMs. However, there is no critical review on the removal of mycotoxins from food by emerging PMs, especially the removal performance and mechanism. Herein, this comprehensive review summarizes recent research on the removal of prevalent mycotoxins, such as aflatoxins, patulin, and ochratoxin A, from food using emerging PMs, including metal-organic frameworks and their derivatives, biochar, and covalent organic frameworks. Additionally, this review highlights the mechanisms underlying two primary removal methods, adsorption and degradation, along with the possible degradation pathways and products of mycotoxins. Given the requirement of safety and regulatory consideration, the risk assessment of PM-based removal method is also discussed. Finally, specific challenges and prospects associated with the industrial application of PMs for mycotoxin removal are explored. This review provides a valuable reference for advancing mycotoxin removal technologies from food, which is of great significance for ensuring food safety and human health.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake","authors":"Robert A. Yokel","doi":"10.1111/1541-4337.70175","DOIUrl":"https://doi.org/10.1111/1541-4337.70175","url":null,"abstract":"<p>The history and controversy concerning aluminum use in beverage and food preparation and storage are reviewed. This review on aluminum in drinking water, foods, and beverages updates and exceeds prior reviews. Country and international organization regulations that permit incorporation of aluminum-containing food additives, their use limit, and purposes are presented. The aluminum concentration in beverages and foods consumed worldwide was gleaned from ∼2100 sources available to the author. The ∼17,700 values are compiled in ∼175 tables by beverage or food category that include the analytical method used, sample source, and reference. The tables are posted on the internet (https://UKnowledge.uky.edu/alum/) and summarized and interpreted herein. The contribution of aluminum exposure during beverage and food preparation, packaging, and storage to the aluminum concentration in beverages and foods, and influencing factors, are addressed. Reports of aluminum intake by people from more than 50 counties were compiled, revealing a median daily intake by adults of 4.7 mg (0.089 mg/kg body weight) and greater intake by young children (0.28 mg/kg body weight). Compared to tolerable aluminum intake established by governments and organizations, 0.14–0.3 mg/kg/day, several studies, particularly from China, reported greater intake. Certainly, some people consume more than acceptable amounts of aluminum from beverages and foods.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143909053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications","authors":"Liang Chen,&nbsp;Yousef Ramezan,&nbsp;Hamidreza Pourramezan,&nbsp;Abbas Najafi,&nbsp;Amir Kamkari,&nbsp;Gulden Goksen,&nbsp;Zhaoxian Huang,&nbsp;Wanli Zhang","doi":"10.1111/1541-4337.70181","DOIUrl":"https://doi.org/10.1111/1541-4337.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soy Protein Isolate (SPI)-Based Films/Coatings for Food Packaging: Research Progress on Properties and Applications","authors":"Liang Chen,&nbsp;Yousef Ramezan,&nbsp;Hamidreza Pourramezan,&nbsp;Abbas Najafi,&nbsp;Amir Kamkari,&nbsp;Gulden Goksen,&nbsp;Zhaoxian Huang,&nbsp;Wanli Zhang","doi":"10.1111/1541-4337.70181","DOIUrl":"https://doi.org/10.1111/1541-4337.70181","url":null,"abstract":"<div>\u0000 \u0000 <p>Films and coatings made from soy protein isolate (SPI) have become a cutting-edge approach to environmentally friendly food packaging, providing benefits like non-toxicity, biodegradability, and renewable supply. This review studies a comprehensive overview of SPI, including its classification, properties, and applications in food packaging. SPI-based film preparation techniques have been studied, including the development of composite soy protein films, including other proteins, polysaccharides, and biopolymers. The effects of different material blends on the mechanical, barrier, and thermal properties of SPI films are discussed, highlighting the role of SPI-based films and coatings for upcoming food packaging applications and the different structured composites in improving functionality. SPI has excellent film-forming properties, and the properties of SPI-based food packaging films can be adjusted through various strategies. SPI-based food packaging films/coatings have been used in various food preservation applications.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application","authors":"Chaoting Wen,&nbsp;Xinying Lin,&nbsp;Jieyu Wang,&nbsp;Huimin Liu,&nbsp;Guoyan Liu,&nbsp;Xin Xu,&nbsp;Jixian Zhang,&nbsp;Jingsheng Liu","doi":"10.1111/1541-4337.70183","DOIUrl":"https://doi.org/10.1111/1541-4337.70183","url":null,"abstract":"<div>\u0000 \u0000 <p>Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application","authors":"Chaoting Wen,&nbsp;Xinying Lin,&nbsp;Jieyu Wang,&nbsp;Huimin Liu,&nbsp;Guoyan Liu,&nbsp;Xin Xu,&nbsp;Jixian Zhang,&nbsp;Jingsheng Liu","doi":"10.1111/1541-4337.70183","DOIUrl":"https://doi.org/10.1111/1541-4337.70183","url":null,"abstract":"<div>\u0000 \u0000 <p>Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 3","pages":""},"PeriodicalIF":12.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875525","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}