Comprehensive Reviews in Food Science and Food Safety最新文献

{"title":"Synergistic Regulation Mechanism of Noodle Quality by Multi-Stage Resting: Coupled Effects of Moisture Distribution, Stress Relaxation, Gas Elimination, and Enzymatic Activity Modulation","authors":"Qiong Bai,&nbsp;Shuyi Liu,&nbsp;Li Ma,&nbsp;Yajing Qi,&nbsp;Qifei Wu,&nbsp;Liming Yue,&nbsp;Bin Xu","doi":"10.1111/1541-4337.70259","DOIUrl":"10.1111/1541-4337.70259","url":null,"abstract":"<div>\u0000 \u0000 <p>Noodle quality is intricately regulated through mechanisms during multi-stage resting. Insufficient mechanistic understanding often leads to simplified resting stages in industrial production, resulting in elevated cooking loss and deteriorated textural properties. Consequently, a systematic elucidation of multi-stage resting mechanisms and strategically optimizing resting stages are imperative for quality enhancement and industrial advancement. This review employs a “mechanism–factors–evaluation–application” framework to synthesize multi-stage resting physicochemical mechanisms, factors affecting resting, multimodal characterization techniques, and industrial implementation bottlenecks alongside innovative pathways. Multi-stage resting optimizes starch–gluten hydration equilibrium by elevating the proportion of bound water, whereas stress relaxation—governed by dynamic disulfide bond reorganization—enhances texture during dough sheet resting. Osmotic pressure drive gas elimination to minimize porosity, and enzymatic synergy improves texture while requiring stringent control browning. Critical technological gaps of industrialization bottlenecks include the absence of tri-parametric models for temperature–time–water content synergies, undefined bubble orientation mechanisms in three-stage resting, insufficient multiscale correlations of enzymatic cascades, and the precision-cost constraints of conventional analytical techniques. Future research would prioritize developing in situ monitoring technologies to track component dynamics, establishing cross-scale coupling models, and integrating intelligent equipment with sustainable processes for gradient parameter optimization. Through interdisciplinary convergence, future research would aim to transition noodle production from empirically practices to data-driven manufacturing, thereby advancing sustainable innovation in traditional food industries.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144894147","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":"Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition","authors":"Shaozong Wu,&nbsp;Paul Menut,&nbsp;Song Miao,&nbsp;Christelle Turchiuli","doi":"10.1111/1541-4337.70264","DOIUrl":"10.1111/1541-4337.70264","url":null,"abstract":"<p>Protein deficiency and environmental deterioration are pressing and complex issues in traditional agriculture system. Algae, which can grow without the need of land and with minimal water, offer a rich source of protein. Recently, large-scale algae cultivation and advanced extraction techniques have been developed, positioning algae protein as a promising alternative to traditional animal proteins in various food categories. This review explores the global development of algae protein in the food industry, emphasizing its potential in association with animal protein or as a substitute for animal protein in foods. It highlights the importance of algae protein extraction and quality in food structuring and nutrition. Algae protein can be tailored to create a wide range of food products, though its properties are not fully understood and depend on cultivation conditions and extraction methods. Currently, the utilization of algae protein can be achieved through the use of entire biomass or of protein concentrates, which may contain a variety of proteins and non-protein components. Despite the challenges associated with non-purified algae protein, the field is advancing toward efficiently extracting protein from the algae matrix and incorporating it into new food matrices. This progress makes the application of algae protein in “blue foods” increasingly promising. However, like plant proteins, algae protein faces the dual challenges of sustainability and functionality.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70264","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888282","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":"Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments","authors":"Chowdhury Sanat Anjum Reem,&nbsp;Md Anamul Hasan Chowdhury,&nbsp;Md. Ashrafudoulla,&nbsp;Sang-Do Ha","doi":"10.1111/1541-4337.70261","DOIUrl":"10.1111/1541-4337.70261","url":null,"abstract":"<div>\u0000 \u0000 <p>Biofilm formation in food processing environments significantly threatens food safety and quality due to its resistance to conventional cleaning and disinfection methods. These resilient microbial communities contribute to contamination, spoilage and foodborne illnesses, highlighting the need for innovative and technology-driven control strategies. Emerging digital tools, particularly blockchain technology and artificial intelligence (AI), offer new opportunities for enhancing biofilm management. Blockchain ensures secure, real-time traceability of hygiene records, contamination events and compliance activities across the supply chain. Complementing this, AI technologies such as machine learning and sensor-based analytics support early detection of microbial growth, anomaly identification and predictive risk assessment. Together, these tools promote data-driven decision-making and more proactive contamination prevention. While pilot applications show promise in improving transparency and sanitation outcomes, challenges remain, including data integration, implementation costs and regulatory barriers. Addressing these issues will require interdisciplinary collaboration and supportive policy frameworks. This review summarizes the current and potential roles of blockchain and AI in biofilm control and outlines future directions for research and industrial application.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888461","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":"Adaptive Tolerance of Listeria monocytogenes to Chemical Oxidants: Comparative Analysis of Transcriptomic Studies","authors":"Nagendran Rajalingam,&nbsp;Sam Van Haute","doi":"10.1111/1541-4337.70260","DOIUrl":"10.1111/1541-4337.70260","url":null,"abstract":"<p><i>Listeria monocytogenes</i> is a foodborne pathogen that poses significant challenges to food safety and public health due to its ability to adapt to harsh environments, particularly those found in food processing facilities. This review explores the global transcriptional responses of <i>L. monocytogenes</i> to various chemical oxidants, including hydrogen peroxide, chlorine dioxide, ozone, and plasma-activated water. By comparing the transcriptomic data of multiple studies, we identified the differentially expressed genes associated with key cellular processes, including oxidative stress responses, cell envelope biosynthesis, metabolic adaptation, efflux mechanisms, and virulence regulation. This review demonstrates that <i>L. monocytogenes</i> employs distinct gene expression patterns to resist disinfectant stress, primarily by upregulating efflux pumps, reactive oxygen species detoxification mechanisms, and DNA repair pathways as well as modulating central metabolism. Several disinfection treatments commonly affect the key genes related to peptidoglycan biosynthesis, cell envelope, cell division, glycolysis, oxidative stress response, and chemotaxis. Although oxidizing agents induce widely conserved gene expression patterns, other treatments trigger unique responses. However, interpretation of different study findings is restricted by methodological inconsistencies, including variations in treatment conditions, media, bacterial states, and transcriptomic techniques. These variations and nonuniform fold change thresholds for differentially expressed genes complicate the comparison of different studies. Therefore, standardized frameworks are necessary to elucidate the adaptive responses of <i>L. monocytogenes</i> and refine its disinfection methods in food processing.</p>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.70260","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888414","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":"Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property","authors":"Jia-Ping Ke,&nbsp;Chen Jiang,&nbsp;Guoping Lai,&nbsp;Xuyang Liu,&nbsp;Xuedi Qin,&nbsp;Mingchun Wen,&nbsp;Chi-Tang Ho,&nbsp;Liang Zhang,&nbsp;Zisheng Han","doi":"10.1111/1541-4337.70249","DOIUrl":"10.1111/1541-4337.70249","url":null,"abstract":"<div>\u0000 \u0000 <p>Flavones and their glycosides (FGs) are an important class of secondary metabolites that are abundant in tea, with a series of health benefits. They not only regulate the physiological functions of tea plants but also contribute to the formation of unique flavor qualities in tea. FGs, therefore, have a practical application value for the development of tea processing, natural food colorants, and health-promoting phytochemicals. This review summarizes the existing knowledge about FGs from the aspects of chemical structure, separation, and identification methods, as well as their changes during tea processing. The biosynthesis and metabolic pathways of FGs in tea plants are also concluded. In addition, the sensory characteristics and biological activities of FGs were also discussed. The flavone glycosides in tea mainly exist in the form of <i>O</i>-glycosides and <i>C</i>-glycosides. There are various types of flavone glycosides in tea, which are classified into kaempferol, quercetin, myricetin, and apigenin glycosides based on their glycosides. Currently, over 100 flavonoid glycosides have been identified through mass spectrometry and nuclear magnetic resonance spectroscopy methods. In addition, qualitative and quantitative variation of flavone glycosides during different processing techniques is also summarized. The taste threshold concentration of flavonoid glycosides is extremely low, which not only offers tea infusion with a dry and soft astringent feeling, but also enhances the bitterness of caffeine. As the main contributing component of the yellow-green color of green tea infusion, flavonoid glycosides also have health benefits, including anti-aging, metabolic regulation, and immune-enhancing functions.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881155","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":"Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds","authors":"Yuntao Wu,&nbsp;Shuang Wei,&nbsp;Jun Xi","doi":"10.1111/1541-4337.70258","DOIUrl":"10.1111/1541-4337.70258","url":null,"abstract":"<div>\u0000 \u0000 <p>As an emerging green technique, liquefied petroleum gas (LPG) extraction demonstrates significant advantages for extracting natural lipophilic compounds, including high extraction efficiency, low-temperature operation, minimal solvent residue, easy solvent recovery, low energy consumption, environmental friendliness, and economic viability. This article systematically reviews the principles, equipment, key influencing factors, application cases, and comparisons with other extraction technologies, while also analyzing its safety, sustainability, and industrial potential. LPG (primarily composed of propane and butane) enables efficient extraction under mild pressure (0.5–3.5 MPa) and low temperature (20–40°C) due to its low polarity, low boiling point, and high diffusivity, effectively preserving thermolabile compounds. In contrast to supercritical CO₂ extraction, LPG reduces equipment costs by 30–50% and energy consumption by 40%. Compared with <i>n</i>-hexane, LPG exhibits lower toxicity and minimal solvent residue. Although LPG has limitations in extracting polar compounds, its applicability can be expanded by adding polarity modifiers (e.g., ethanol) or optimizing process parameters (e.g., temperature and pressure). Future research should focus on developing LPG polarity modification techniques, improving safety measures, integrating with other green technologies, and overcoming industrialization barriers to facilitate large-scale applications in food, pharmaceutical, and cosmetic industries.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881031","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":"Phytic Acid in Wheat Grains: A Bioactive Component With Dual Roles in Food and Health","authors":"Zhan Mingfang,&nbsp;Zhang Liansheng,&nbsp;Lei Xuxin,&nbsp;Wan Chunjuan,&nbsp;Lin Dehui,&nbsp;Yu Pinglian,&nbsp;Yang Xingbin,&nbsp;Zhao Aiqing","doi":"10.1111/1541-4337.70257","DOIUrl":"10.1111/1541-4337.70257","url":null,"abstract":"<div>\u0000 \u0000 <p>Phytic acid (Ins<i>P</i>₆) is widely and unequivocally recognized as a key antinutritional component in cereal bran, a major by-product of wheat milling. Ins<i>P</i>₆ exhibits strong chelating capacity toward minerals and macromolecules, thereby reducing their bioavailability. Given this well-documented antinutritional property, Ins<i>P</i>₆ has traditionally been targeted for reduction or elimination in cereal grain processing. However, emerging evidence increasingly indicates that Ins<i>P</i>₆ also confers multiple physiological benefits. These beneficial effects are intricately regulated by critical factors within wheat bran, including its concentration, spatial localization, chemical speciation, and biosynthesis pathways, which collectively govern Ins<i>P</i>₆’s biological activity and functional role in human health and nutrition. In this study, we conducted a systematic review of existing research on the concentration, localization, chemical speciation, and biosynthesis of Ins<i>P</i>₆ in cereals, with wheat selected as a representative model for detailed examination of these parameters. Furthermore, we comprehensively analyzed studies elucidating the intricate molecular mechanisms underlying Ins<i>P</i>₆’s health-promoting effects, which operate at the cellular and molecular levels and are critical for unraveling its physiological impact. Additionally, we systematically evaluated Ins<i>P</i>₆’s potential in preventing major chronic diseases, including cancer, neurodegenerative disease, obesity, diabetes mellitus, and others across in vitro, animal model, epidemiological, and clinical studies. This review further provides an in-depth analysis of Ins<i>P</i>₆’s application potential in food production systems, specifically investigating its role as a functional ingredient capable of enhancing the nutritional value and quality of food products.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881033","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":"Insights Into Enhancing Rheological Properties, Network Structure, and 3D Printing Performance of Lycium barbarum Polysaccharides","authors":"Zeshan Ali,&nbsp;Arnaud Nizigiyimana,&nbsp;Hafiza Manahil Shahid,&nbsp;Majida AL-Wraikat,&nbsp;Aleeha Ishtiaq,&nbsp;Hadia Fatima,&nbsp;Jianrong Li","doi":"10.1111/1541-4337.70263","DOIUrl":"10.1111/1541-4337.70263","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Lycium barbarum</i> polysaccharides (LBPs), bioactive macromolecules derived from goji berries, have gained attention for their biocompatibility, water retention, and hydrogel-forming abilities. These properties make LBPs promising candidates for 3D printing applications in the food and pharmaceutical industries. This review comprehensively analyzes LBPs’ chemical composition, structural characteristics, and biological functions. The study examines the rheological properties of LBPs, including flow behavior, shear-thinning, and gelation mechanisms, and explores network formation through physical and chemical gelation processes. The potential of LBPs in bio-ink formulations for 3D food printing and biomedical applications is discussed, focusing on cross-linking strategies to enhance printing performance. LBPs exhibit favorable rheological and gelation properties, supporting their use in 3D printing applications. However, challenges, such as thermal sensitivity, mechanical limitations, and scalability, remain significant hurdles. Strategies for optimization are proposed to enhance their application in food and biomedical 3D printing. Future research should focus on refining cross-linking methods, improving mechanical stability, and addressing challenges in large-scale production to fully leverage LBPs in advanced 3D printing technologies.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881032","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":"Interface and Bulk Phase Engineering in Water-in-Oil High Internal Phase Emulsion: A Clean-Label Strategy for Stabilization and Application","authors":"Ruoning Zhang,&nbsp;Like Mao,&nbsp;Yao Lu,&nbsp;Peihua Ma,&nbsp;Yanxiang Gao,&nbsp;Song Miao","doi":"10.1111/1541-4337.70247","DOIUrl":"10.1111/1541-4337.70247","url":null,"abstract":"<div>\u0000 \u0000 <p>The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by extensive interfacial areas and mobile water phases, poses significant formulation challenges. It is significant to develop clean-label stabilizers to replace synthetic surfactants to stabilize W/O HIPEs. This review examined the design principles of W/O HIPEs, based on the clean-label concept, with a focus on how interfacial and/or bulk phase engineering influenced the stability and functionality of emulsions. It provided a comprehensive overview of natural ingredients and biopolymer-based particles/microgels, focusing on their roles in fat replacement, bioactive encapsulation, controlled release, and novel material applications. Major challenges in W/O HIPEs included phase inversion and separation, underscoring the need for effective stabilizer designs. Traditionally, polyglycerol polyricinoleate (PGPR) has been used as a stabilizer, but its synthetic nature and potential toxicity drive demand for clean-label alternatives. The combination of particles with biopolymers can enhance the hydrophobicity and emulsification, reducing PGPR reliance. Additionally, the use of biopolymers to thicken or gel the oil and water phases can further restrict droplet mobility, mitigating phase separation. Dual-stabilization approaches with the integration of interfacial and bulk stabilizers offer great potential to enhance the kinetic stability of emulsions. However, controlled destabilization in W/O HIPEs can be advantageous, improving oral lubrication, bioactive/flavor release, and 3D printing adaptability. Future efforts should prioritize plant-based stabilizers, synergistic mechanisms, and structural dynamics during processing and oral consumption to scale clean-label W/O HIPEs.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881083","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":"Enzymatic Hydrolysis of Oilseeds and Their By-Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications","authors":"Guohao Sun,&nbsp;Shangde Sun,&nbsp;Talha Ashfaq","doi":"10.1111/1541-4337.70254","DOIUrl":"10.1111/1541-4337.70254","url":null,"abstract":"<div>\u0000 \u0000 <p>High-temperature treatment is widely employed in the manufacturing of oilseeds and their derivatives to optimize the sensory characteristics, because flavor quality is a critical factor influencing consumer preferences. However, high-temperature treatment leads to several undesirable outcomes, including harmful compound formation and nutrient degradation. Therefore, developing processes to produce oilseed products with desirable sensory characteristics, without compromising food safety and nutritional value, remains an urgent challenge for researchers. Notably, flavor precursors are effectively released through enzymatic hydrolysis of oilseeds, enabling the development of desirable flavor characteristics at low processing temperatures. Therefore, enzymatic treatment compensates for the issues associated with high-temperature treatment, thus demonstrating considerable industrial potential. Enzymatic treatment is discussed in this review as a promising method for enhancing the flavor of oilseeds and their products. Furthermore, enzymatic processing has proven valuable in enhancing the functionality of oilseed by-products, enabling their utilization in flavor enhancer production and food system applications. Despite showing significant potential in flavor enhancement and sustainable resource utilization, systematic evaluation is still required for this technology. Current knowledge of flavor formation in oilseeds and their products, enzymatic hydrolysis principles, and their food applications in flavor enhancement is summarized in this review. On the basis of this review, valuable insights are provided for researchers and industry practitioners developing more efficient approaches to enhance food flavor through enzymatic treatment of oilseed derivatives.</p>\u0000 </div>","PeriodicalId":155,"journal":{"name":"Comprehensive Reviews in Food Science and Food Safety","volume":"24 5","pages":""},"PeriodicalIF":14.1,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881113","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}