Journal of Food Process Engineering最新文献

{"title":"Characterization and pH Response of Passiflora suberosa Extract as a Novel Biosensor Intended for Smart Food Packaging Film","authors":"Wan Sharifatun Handayani Wan Zullkiplee,&nbsp;Nozieana Khairuddin,&nbsp;Shiamala Devi Ramaiya,&nbsp;Shahrul Razid Sarbini,&nbsp;Zainab Ngaini","doi":"10.1111/jfpe.70077","DOIUrl":"https://doi.org/10.1111/jfpe.70077","url":null,"abstract":"<div>\u0000 \u0000 <p>Smart food packaging systems encompass a range of innovative technologies that integrate various functionalities to enhance food quality, safety, and consumer convenience. Sensors embedded in smart food packaging materials are commonly synthetic dyes that are known to be toxic and carcinogenic. In this study, biodegradable films were fabricated by employing pH-sensitive anthocyanin extract from <i>Passiflora suberosa</i>, an unexplored source of natural and safer bio-based sensors. Anthocyanin-rich extract of <i>P. suberosa</i> showed remarkable color changes from red (pH 1–3) and eventually turned to pink (pH 4–6), purple (pH 8–10) and green/yellow (pH 11–13) upon contact with different buffer solutions. The films were prepared using a solvent casting process by incorporating different concentrations of <i>P. suberosa</i> anthocyanin (PSA) extracts. Fourier-transform infrared spectroscopy (FT-IR) and Scanning electron microscopy (SEM) analysis were used to study the chemical composition and the surface morphology of the PSA films. The films showed a decreasing trend of moisture content, from 39.5% to 33.2%, upon the addition of increasing concentrations of PSA extracts. The color changes and pH response of the bioactive film were evaluated with a series of standard buffer solutions (pH 3, 5, 7, 9, and 11). The film showed excellent pH-sensitivity properties (visible response within the first 10 s) and good color variations, from red to green, upon testing with the chosen pH buffer. The response surface analysis predicted that maximum color change (Δ<i>E</i>) for the PSA film was 5.38 and could be obtained with the employment of 0.5% of PSA concentration in pH 3 buffer solution. Therefore, incorporating the extract from <i>P. suberosa</i> into the sago starch film matrices equipped the film with excellent pH-responsive characteristics for a new potential formulation of smart food packaging film.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143707335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advancements and Impacts of Cold Plasma Technology on Dried Nuts and Related Products","authors":"Khushi Ali,&nbsp;Faisal Mukhtar,&nbsp;Saira Mukhtar,&nbsp;Syed Ali Hassan,&nbsp;Brera Ghulam Nabi,&nbsp;Rana Muhammad Aadil","doi":"10.1111/jfpe.70080","DOIUrl":"https://doi.org/10.1111/jfpe.70080","url":null,"abstract":"<div>\u0000 \u0000 <p>In this review, various dried nuts such as almonds, pistachios, peanuts, walnuts, hazelnuts, mixed nuts, and others were subjected to different cold plasma (CP) techniques under varying processing parameters (e.g., voltage, current, frequency, time). The review examines the impact of these treatments on microbial reduction, sensory attributes, and physicochemical properties of the dried nuts. The results showed that CP treatment led to a 1–5 log reduction in microbial species on the surfaces of almond slices, pistachio nuts, peanuts, dried walnut kernels, and mixed nuts. While the peroxide value of the dried nuts remained largely unchanged, a slight increase was observed in peanuts, pistachios, and mixed nut snacks, accompanied by an improvement in antioxidant capacity. The texture of almond slices became harder, while the texture of other dried nuts remained unchanged. There were no significant alterations in the original color, flavor, or appearance of the dried nuts. The CP treatment significantly reduced the levels of toxin-releasing aflatoxins in the dried nuts. The moisture content, which is linked to microbial activity, was significantly decreased. CP also notably enhanced the water-holding capacity in some dried nut products, minimized insect/pest damage, and reduced the allergenicity (Ara h1 and Ara h2) of peanuts and cashew nuts.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization and Process Validation of Freeze-Structured Meat Substitute Using Machine Learning Models","authors":"V. Chitra Devi,&nbsp;R. Devanampriyan,&nbsp;D. Kayethri,&nbsp;R. Sankari,&nbsp;J. Premalatha,&nbsp;R. Sathish Raam,&nbsp;S. Mothil","doi":"10.1111/jfpe.70071","DOIUrl":"https://doi.org/10.1111/jfpe.70071","url":null,"abstract":"<div>\u0000 \u0000 <p>The increasing demand for sustainable and healthy food sources has catalyzed the rapid expansion of the meat substitute market. Legumes have been offering significant nutritional advantages and making them a superior choice for meat substitutes due to their advantages in protein quality. Legume composites such as pea protein isolate (PPI) and isolated soy protein (ISP) and vital wheat gluten combine with other ingredients to create a fibrous texture. A mixture design approach was employed to optimize the formulation with freeze structuring methodology; machine learning (ML) models were integrated to predict the textural and sensory properties of the resulting meat analogues. The final samples were tested for textural, water activity, sensory properties, and water activity, which is used to validate the consistency of the experimental formulations. The optimized formulation, consisting of 18.9% PPI, 12.6% ISP, and 8.5% VWG, exhibited a hardness of 815.587 N, springiness of 0.845 mm, overall acceptability of 8.7, and water activity of 0.887. Integrating five ML algorithms for built-in feature selection and classification mechanisms predicted the desired properties. The predicted values from the ML models closely matched the experimental results, demonstrating the potential of this approach with a negligible amount of difference in experimental values. Among the ML models tested, Gradient Boosting provided the best prediction for hardness (RMSE = 24.698, <i>R</i>² = 0.986), AdaBoost performed best for springiness (RMSE = 0.019, <i>R</i>² = 0.940) and overall acceptability (RMSE = 0.284, <i>R</i>² = 0.904), while XGBoost showed the highest accuracy for water activity prediction (RMSE = 0.002, <i>R</i>² = 0.985). In conclusion, the integration of both approaches emphasizes the importance of reducing dimensionality and enhancing data quality, and this research serves as a platform for future work studies in the field of plant-based meat alternatives.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Electrical Impedance Spectroscopy in Agricultural Food Quality Detection","authors":"Benhua Zhang,&nbsp;Longlong Feng,&nbsp;Fangqi Yun,&nbsp;Xunan Sui,&nbsp;Jiale Gao","doi":"10.1111/jfpe.70085","DOIUrl":"https://doi.org/10.1111/jfpe.70085","url":null,"abstract":"<div>\u0000 \u0000 <p>In this review, the authors summarized analysis methods of electrical impedance spectroscopy (EIS) within agricultural food quality detection (maturity, moisture, stress, and freshness) and determined the basic principle, feature parameter extraction, modeling, and detection mechanism. The results indicated that the parameters extracted using the impedance spectrum can reflect the state of agricultural food, and the dimension, heterogeneity, detection location, and ambient temperature of samples substantially influence measurement precision. However, the following two problems limit further application: the extraction of electrical parameters of different states and the individual differences in samples. Extraction methods include the equivalent circuit model, characteristic frequency, and Cole-Cole function. Because currents of different frequencies flow through tissues in different routes, the characteristic frequency method can express cell information changes. The fusion parameters representing the product's quality can be obtained using proper selected-frequency extraction. Eliminating the individual heterogeneity of agricultural products is the remaining technical limitation. A preliminary study shows characteristic points on the EIS curve could reduce individual differences. Owing to EIS's advantages of being rapid and non-destructive, further research should investigate eliminating individual impact via the extraction of the characteristics of EIS.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"New Trends in Pork Meat Preservation: Natural Preservation and Adaptation to the Demands of Conscious Consumption","authors":"Carina de Castro Gabriel Tomalok,&nbsp;Jamile Zeni,&nbsp;Alexander Junges,&nbsp;Eunice Valduga,&nbsp;Clarice Steffens,&nbsp;Rogério Luis Cansian,&nbsp;Geciane Toniazzo Backes","doi":"10.1111/jfpe.70084","DOIUrl":"https://doi.org/10.1111/jfpe.70084","url":null,"abstract":"<div>\u0000 \u0000 <p>The consumption of animal protein accompanies human civilization, participating in social, economic, and cultural evolution. However, the population started a process of “conscious” consumption, starting to buy products that are more sustainable from an environmental point of view and healthier from a quality point of view. Thus, the identities that reduced meat consumption also emerged. To adapt to this new context, the meat production industry is increasingly looking for innovations to meet these new demands. The application of natural preservatives such as organic acids, the use of plant extracts, and the development of functional packaging are examples of fields of study that are moving toward a decrease in the use of traditional chemical preservatives since these methods combine antimicrobial and antioxidant factors with positive sensory factors for consumers. This review aims to expose the relationship between pork consumption and the new standards required in which healthier methods of preservation are as effective as or more effective than traditional ones, deserving emphasis in scientific research for later application in meat products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological and Quality Features of Gluten Free Sponge Cakes Baked by Combined Ohmic-Hot Air System","authors":"Nicolás Gabriel Mattioli,&nbsp;Daniela Flavia Olivera,&nbsp;Viviana Olga Salvadori,&nbsp;Francesco Marra,&nbsp;Sandro Mauricio Goñi","doi":"10.1111/jfpe.70089","DOIUrl":"https://doi.org/10.1111/jfpe.70089","url":null,"abstract":"<div>\u0000 \u0000 <p>This work aimed to study the combined baking of a gluten-free sponge cake using an ohmic system and a hot air system. A temperature-resistant silicone mold was modified to hold the ohmic cell; two parallel stainless-steel electrodes were mounted across the width of the mold, with a 9 cm gap. Series baking tests used a first ohmic stage, followed by a hot-air stage in an electrical oven for 5 or 10 min at 180°C or 220°C. Simultaneous baking tests were performed in a hot air toaster oven for 5 or 10 min at 180°C or 200°C, with the ohmic system switched on for the first 3 min. As a control, traditional baking was performed for 20 min at 180°C. The cake was evaluated for various technological (baking time, energy consumption, efficiency) and quality characteristics (surface color, weight loss, moisture content, crumb density, height, hardness, cohesiveness, elasticity). Compared to conventional baking, the use of ohmic baking reduces the baking time from 20 to 5 min and specific energy consumption from 10,727 to 5075 kJ/kg, providing higher and less dense products, but crustless, colorless surfaces and drier. The series baking allows improving crust formations and surface color, but high weight loss remains. The simultaneous baking allows keeping weight loss controlled. In all cases, instrumental texture properties were not significantly different. The results showed the potential application of ohmic technology for fast and energy-efficient industrial baking, and how to solve deficiencies related to crustless and colorless characteristic product surfaces.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinetic Models of Color Degradation, Total Difference Color, and Brown Index of Soursop (Annona muricata L.) Slices During Heat Pump Drying by Pilot Equipment","authors":"Ngoc Duc Vu,&nbsp;Binh An Pham,&nbsp;Thi Ngoc Nhi Pham,&nbsp;Huynh Bao Long,&nbsp;Duong Thi Ngoc Diep","doi":"10.1111/jfpe.70081","DOIUrl":"https://doi.org/10.1111/jfpe.70081","url":null,"abstract":"<div>\u0000 \u0000 <p>Tea color is a key factor in consumer purchasing decisions and reflects product quality. Thus, modeling and controlling the soursop slices drying process are essential to enhance sensory value and reduce investigation costs. In this study, mathematical techniques were applied to evaluate the changes in color values (<i>L</i>*, <i>a</i>*, <i>b</i>*, ∆<i>E</i>*, and BI) during heat pump drying using a high-capacity pilot drying equipment. Experimental data were collected from assessing color changes at drying temperatures of 20°C, 30°C, 40°C, and 50°C over time. The data were fitted into regression equations to assess the kinetics of the process. Results revealed that each kinetic model could appropriately describe the color value changes for one or more drying processes at different temperatures. Notably, both fractional conversion and Zero-order models were chosen to describe the change in <i>L</i>* value during drying at 20°C and 30°C, while the Power-law model was used for <i>L</i>* value changes at 40°C and 50°C. At the same temperature ranges, another finding showed that the experimental data for <i>a</i>* and <i>b</i>* values followed the Combined kinetic model (<i>R</i>² &gt; 0.92). Kinetic models describing the changes in BI and ΔE* during drying at various temperatures were also identified based on statistical parameters (<i>R</i>², <i>χ</i>², and RMSE). The activation energy required for changes in color values was calculated, revealing that the <i>a</i>* value was the most sensitive to temperature, whereas the sensitivities of <i>L</i>*, <i>b</i>*, ∆<i>E</i>*, and BI were comparable. The study discussed the nature, modeling methods, and optimization of drying processes, offering insights into both quantity and quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold Plasma Treatment of Orange Juice Using Multipin-Plane Electrical Discharge","authors":"S. K. Pankaj,&nbsp;N. N. Misra,&nbsp;Khalid J. Alzahrani,&nbsp;Abdulhakeem S. Alamri,&nbsp;Charis M. Galanakis","doi":"10.1111/jfpe.70072","DOIUrl":"https://doi.org/10.1111/jfpe.70072","url":null,"abstract":"<div>\u0000 \u0000 <p>Cold plasma technology, a nonthermal food processing approach, has garnered attention for its ability to inactivate microorganisms and enzymes while preserving sensory and nutritional qualities. This study investigates the effects of multipin-plane cold plasma treatment on orange juice's microbiological and physicochemical properties. Juice samples were treated at varying voltages (20, 25, and 30 kV) for up to 10 min, with measurements taken for microbial load, enzyme activity (pectin methylesterase), color, browning index, cloud value, and ascorbic acid retention. The Weibull model was used to describe microbial and enzyme inactivation kinetics. Results showed significant microbial reduction, especially at higher voltages, with the total aerobic mesophiles being more susceptible than yeast and molds. Enzyme inactivation followed a concave-shaped curve, suggesting rapid initial degradation. Despite effective microbial inactivation, higher voltages led to noticeable color changes, browning, and ascorbic acid degradation. The study demonstrates that cold plasma can serve as an effective preservation method, especially for extending the shelf life of juice from late-stage, unsold oranges, while highlighting the trade-offs between microbial safety and quality attributes at higher-voltage levels.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689253","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Synthesis of Prebiotic Carbohydrates From Lactose: Evaluation of Transgalactosylation Activity and Kinetics of Osmotic Membrane Distillation Integrated Reactor","authors":"Kadir Cinar,&nbsp;Haci Ali Gulec,&nbsp;Pelin Onsekiozlu Bagci,&nbsp;Ufuk Bagci,&nbsp;Gurbuz Gunes","doi":"10.1111/jfpe.70073","DOIUrl":"https://doi.org/10.1111/jfpe.70073","url":null,"abstract":"<p>This research focused on the augmentation of galactooligosaccharide (GOS) synthesis from lactose through an integrated methodology of osmotic membrane distillation (OMD) and enzymatic synthesis employing β-galactosidase from <i>Aspergillus oryzae</i>. The effect of temperature, initial lactose concentration, and enzyme concentration was explored through a factorial experimental design. Optimal conditions for the OMD integrated reactor (R-Batch+OMD) were established using response surface methodology, yielding a temperature of 36.7°C, an enzyme concentration of 6.0 U g LS⁻¹, and a lactose concentration of 32°Brix (% wt/wt). At these optimal conditions, GOS-4 was predicted at 8.70%, GOS-3 at 19.86%, and the total GOS yield (GY) at 28.57% for lactose conversion of 52.40%. Kinetic analysis revealed that the membrane separation process notably impacts enzymatic reaction parameters. Compared to the non-integrated reactor (R-Batch), a notable result in the R-Batch+OMD was the achievement of higher GY values at the same lactose conversions, which were attributed to the OMD facilitating a shift in enzymatic activity toward transgalactosylation due to water extraction from the reaction medium. An increased ratio of apparent kinetic parameter of GOS formation/decomposition (<i>k</i>₅/<i>k</i>₋₅) in the R-Batch+OMD indicated a more prominent role of transgalactosylation. Also, the R-Batch+OMD highlighted the positive impact of high levels of E:Lac and E:Gal complex formations. This suggests a crucial effect of OMD on GOS synthesis: the maintenance of high E:Gal complex concentrations in the reaction medium, thereby improving enzyme-lactose interactions. Moreover, these outcomes underscore the potential of membrane technology to enhance bioprocess efficiency, leading toward more sustainable and innovative approaches in food engineering.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Real-Time Monitoring and Modeling of Classical Solvent and Ultrasound Assisted Extraction of Wild Bilberry Bioactive Compounds","authors":"Evren Altiok,&nbsp;Duygu Altiok,&nbsp;Sibel Kacmaz,&nbsp;Levent Şen","doi":"10.1111/jfpe.70076","DOIUrl":"https://doi.org/10.1111/jfpe.70076","url":null,"abstract":"<div>\u0000 \u0000 <p>Bilberry (<i>Vaccinium myrtillus</i> L.) stands out as a functional food rich in three main bioactive compounds: flavonoids, polyphenols, and anthocyanins, offering numerous health benefits to consumers. The objective of this study was to investigate the kinetic data of these compounds simultaneously throughout conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE) processes using a real-time spectral monitoring system and to determine the effects of two different extraction methods on the extraction efficiency and end point. In this context, the continuous kinetic data obtained were analyzed and modeled with various mathematical model equations. The results revealed that the highest total phenol content was measured as 4.20 mg GaEq g⁻¹ fw, total flavonoid content was measured as 3.88 QEq g⁻¹ fw, and total anthocyanin content was measured as 5.15 mg CynEq g⁻¹ fw under all conditions tested. Moreover, the UAE method demonstrated superior efficiency in quickly extracting these components and reaching equilibrium. Among the six kinetic models, the modified Peleg model was determined to be the most suitable for both CSE and UAE. This study provides valuable insights on the impacts of extraction methods on the three main groups, solvent selectivity, and matrix-component-solvent interactions in optimizing extraction processes for maximizing the yield of bioactive compounds from bilberries, thus contributing to the development of more efficient and sustainable industrial food production practices.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689023","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}