Journal of Food Process Engineering最新文献

{"title":"Targeted Delivery of Calciferol Using Hydrogel Encapsulation in Food and Medicine","authors":"Divya Arora,&nbsp;Barjinder Pal Kaur,&nbsp;Harsh Dadhaneeya,&nbsp;S. Thangalakshmi,&nbsp;Rakhi Singh","doi":"10.1111/jfpe.70147","DOIUrl":"https://doi.org/10.1111/jfpe.70147","url":null,"abstract":"<div>\u0000 \u0000 <p>Calciferol, an essential vitamin, is often limited in dietary sources and synthesized by the body through sunlight exposure. Supplementing calciferol is crucial to meet various physiological needs, such as developing bones and teeth, supporting immune functions, enhancing cardiovascular and pulmonary health, and regulating genes associated with malignancy. To address the challenges of effective calciferol delivery, hydrogels have emerged as an innovative solution that significantly enhances its bioavailability and therapeutic efficacy. Hydrogels are intricately designed to encapsulate and protect calciferol, facilitating its targeted delivery to specific absorption sites within the body. Their unique chemical and structural stability allows them to withstand the harsh conditions of the gastrointestinal environment, making them superior to other delivery systems like liposomes, Pickering emulsions, niosomes, and nanoparticles. This review highlights the potential of hydrogel systems for the targeted delivery of calciferol in both the food and pharmaceutical sectors. It covers a range of essential topics including preparation techniques, characterization, stability studies, targeted delivery mechanisms, applications in food and medicine, safety as well as regulatory guidelines, future prospects, and challenges.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144206753","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":"The Effect of Pulsed Electric Field Pretreatment on the Quality and Antioxidant Activity of Dried Bird's Eye Chili (Capsicum frutescens L.)","authors":"Chen Enjie,&nbsp;Zhao Jiankai,&nbsp;Wang Hao,&nbsp;Zheng Haobin,&nbsp;Song Jiayi,&nbsp;Zeng Di,&nbsp;Zhu Siming","doi":"10.1111/jfpe.70143","DOIUrl":"https://doi.org/10.1111/jfpe.70143","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explores the impact of pulsed electric field (PEF) pretreatment on the drying behavior and functional quality of bird's eye chili (<i>Capsicum frutescens L</i>.) during hot-air drying processing. By varying PEF intensities, the relationship between PEF intensity and drying efficiency was systematically analyzed. Results indicate that PEF pretreatment enhances moisture diffusion by modifying cellular structures, with a notable reduction in equilibrium water activity. Microstructural observations reveal electroporation-induced cell wall rupture, which promote bioactive compound release. PEF-treated chilies exhibit increased release of total phenolics and flavonoids, correlating with elevated antioxidant capacity (up to 89.7% DPPH radical scavenging). While higher PEF intensities optimize drying rates and phytochemical extraction, excessive treatment compromises mechanical integrity. These findings demonstrate PEF's dual potential to accelerate dehydration while enhancing functional attributes, offering practical strategies for improving chili processing and applications in nutraceutical products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144206751","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":"Innovative Parboiling Technologies and Their Impact on Paddy Milling Quality","authors":"E. Gokul Devi,&nbsp;K. A. Athmaselvi,&nbsp;N. Venkatachalapathy,&nbsp;Ashish Rawson","doi":"10.1111/jfpe.70136","DOIUrl":"https://doi.org/10.1111/jfpe.70136","url":null,"abstract":"<div>\u0000 \u0000 <p>The conventional method of paddy parboiling faces significant challenges and inconsistent milling quality. To overcome these limitations, this study investigates advanced parboiling methods, namely, the ohmic heating, radiofrequency, and ultrasound to improve the milling characteristics of paddy compared to the traditional parboiling method. Soaking was performed at 60°C for all methods, and their hydration kinetics were analyzed with models. It was found that the Midilli model was well-fitting among all models, and the optimized soaking time was established for each soaking method. The hydration rates were in the order of ultrasound ≈ radiofrequency &gt; ohmic heating &gt; conventional. The steaming was carried out for three time durations: 5, 10, and 15 min for each parboiling technology, and the milling characteristics were studied. Optimized treatments were established as US10 &gt; CONV &gt; OHM10 &gt; RF15 &gt; RAW. Key findings revealed that ultrasound and radiofrequency parboiling significantly reduced soaking duration, with ultrasound-assisted parboiling (US10) providing the highest head rice yield (99.40%). Ohmic heating also showed strong results with around 95% head rice yield, while conventional parboiling, although effective, required more time. These advanced methods offer sustainable alternatives to conventional parboiling, addressing the challenges of high resource consumption and its environmental impact.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 6","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144206752","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":"Drying Kinetics of Coffee Cherries From Two Varieties Using a Solar Cabinet Dryer Coupled With Underground Thermal Energy Storage","authors":"Zelalem M. Salehudress,&nbsp;Nigus G. Habtu,&nbsp;Bimrew T. Admasu,&nbsp;Aynadis M. Asemu","doi":"10.1111/jfpe.70139","DOIUrl":"https://doi.org/10.1111/jfpe.70139","url":null,"abstract":"<div>\u0000 \u0000 <p>Coffee is a vital cash crop in Ethiopia, yet substantial postharvest losses and quality degradation which limit its market value and export potential. This study explores drying of coffee cherries in a solar cabinet dryer integrated with an underground rock bed thermal energy storage system (TES) as a novel approach. Experiments were conducted using two beds with different particle sizes (36 and 56 mm) at an airflow rate of 0.75 m³/s. Results showed that the solar cabinet dryer with TES considerably reduced drying time, maintained higher and more consistent drying temperatures during off-sunshine periods, and improved overall drying efficiency. Bed 1's smaller rocks enhanced heat retention, increasing drying rates by 6%–11% despite slightly lower efficiency (32%) than Bed 2 (33.88%). Nine thin-layer drying models were evaluated based on <i>R</i>², RMSE, and SSE values. The Modified Midilli model best fits Zegie cherries, while the Midilli-Kucuk model fits Dangela cherries. Zegie cherries exhibited higher moisture diffusivity (6.16 × 10⁻¹¹ m²/s), mass transfer coefficients (4.71 × 10⁻⁸ m/s), and heat transfer coefficients (1.20 × 10⁻⁵ W/m²K). The activation energy was 23.91 kJ/mol for Zegie and 46.27 kJ/mol for Dangela. Statistical analysis revealed significant (<i>p</i> &lt; 0.05) effects of coffee variety and bed effect. This integrated system provides a sustainable, energy-efficient solution for agricultural drying, reducing fossil fuel reliance while enhancing decentralized renewable energy and supporting smallholder farmers in agro-industrial value chains. Future research should focus on system scale-up, cost–benefit analysis, and integration with other postharvest technologies to maximize impact.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144135702","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":"Rheological Behavior and TERMAL Degradation Kinetics of Anthocyanins of BRS CARMEM Grape Concentrated Juice","authors":"Bianca Guimarães,&nbsp;Micael José de Almeida,&nbsp;Guilherme Tonzar Petreca Borges,&nbsp;Bruno Martini Sakomoto,&nbsp;Crispin Humberto Garcia Cruz,&nbsp;Maurício Bonatto Machado de Castilhos,&nbsp;Javier Telis Romero","doi":"10.1111/jfpe.70144","DOIUrl":"https://doi.org/10.1111/jfpe.70144","url":null,"abstract":"<div>\u0000 \u0000 <p>The use of BRS Carmem grape becomes favorable due to the extension of the harvesting and processing period. During the grape juice concentration process, changes in temperature and concentration might affect some rheological parameters and polyphenols such as anthocyanins. Therefore, studying the rheological behavior and thermal degradation kinetics of anthocyanins is mandatory, as it may be a strategic tool for obtaining optimal conditions for processing and preserving the juice features. Rheological models were fitted to predict the consistency coefficient (<i>K</i>) and fluid behavior index (<i>n</i>) at different temperatures (1°C–70C) and solid concentrations (13°Brix–45°Brix). The thermal degradation kinetics of anthocyanins was studied to define the rate constant (<i>k</i>) and half-life (<i>t</i>_1/2) at temperatures between 1°C and 90°C at the same solids concentrations as in the rheological study. The model that best-fitted rheological data was the Ostwald-de-Waele model (<i>R</i>² &gt; 0.999). The consistency coefficient (<i>K</i>) tends to increase with°Brix and decrease with temperature (<i>p</i> &lt; 0.05). The fluid behavior index (<i>n</i>) also varied significantly with°Brix and temperature, but it was not possible to observe variations among all temperatures. Anthocyanins degradation followed a first-order reaction model. Anthocyanins degradation rate tends to increase with higher temperature and solids content, and half-life (<i>t</i>_1/2) tends to decrease with increasing temperature and°Brix. Furthermore, using the Arrhenius model, a decrease in activation energy was observed with increasing concentration. Thus, it was possible to conclude that the variation in concentration and temperature interferes with the rheological parameters and degradation kinetics.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144135762","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":"Hydrodynamic and Energetic Investigations of a Laminar Flow of a Non-Newtonian Fluid Inside a Tank Equipped With a Zigzag-Bladed Anchor Impeller","authors":"Safia Brahim,&nbsp;Mohamed Bouzit,&nbsp;Abderrahim Mokhefi,&nbsp;Sarra Youcefi","doi":"10.1111/jfpe.70141","DOIUrl":"https://doi.org/10.1111/jfpe.70141","url":null,"abstract":"<div>\u0000 \u0000 <p>Most fluids in industries such as chemical, food, and nuclear industries exhibit complex rheological behaviors. Specifically, high-viscosity fluids are typically agitated by impellers that generate predominantly circular flow, such as anchors. However, modifying other flow directions is important to improve mobility in areas of stagnation. In this context, this research presents a conceptual numerical contribution by designing a new anchor-type impeller geometry. The design features a zigzag-bladed anchor impeller symmetrically aligned with its shaft, aimed at enhancing axial mobility while almost retaining effective wall-scraping performance. The study focuses on analyzing the flow behavior and energy consumption inside a cylindrical tank equipped with the studied impeller, while considering the effects of various control parameters. These include the non-Newtonian behavior index of the fluid (0.6 ≤ <i>n</i> ≤ 1.4), ranging from a shear-thinning fluid to a shear-thickening fluid, the Reynolds number (1 ≤ Re ≤ 50, anchor-type agitators operate at low Reynolds number in stirred tank, which is common in mixing high-viscosity fluids), which highlights the rotational speed of the impeller, and finally, the angle of inclination of the zigzag blades (0 ≤ α 30°); beyond the 30° angle (for α &gt; 30°) there are dead zones in the upper part of the tank, which have a negative influence on mixing. The theoretical study is governed by the Navier–Stokes equations in a laminar flow regime, which are solved using the finite element method with the Galerkin approach. The numerical results have demonstrated a significant enhancement in both hydrodynamic and energetic performance. In terms of hydrodynamic performance, the axial velocity has been notably enhanced, which helped break up stagnant zones and increased axial mobility within the agitated tank. Regarding energy consumption, the new anchor design showed its capability to reduce energy usage by up to almost 47%, with the most significant reductions occurring at moderate Reynolds numbers, particularly in industries handling shear-thickening fluids.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117969","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":"Storage Stability of Selected Vegetable Purees in High Barrier Pouches Processed With Pressure-Assisted Thermal Sterilization","authors":"Zeyad Albahr,&nbsp;Girish M. Ganjyal,&nbsp;Juming Tang,&nbsp;Shyam S. Sablani","doi":"10.1111/jfpe.70137","DOIUrl":"https://doi.org/10.1111/jfpe.70137","url":null,"abstract":"<p>This study evaluated the stability of physicochemical properties, including the enzymatic activity of polyphenol oxidase (PPO) and the concentration of natural pigments, of three vegetable purees packaged in high barrier pouches after pressure-assisted thermal sterilization (PATS) and 6 months storage. The red beetroot, red cabbage, and carrot purees sealed in a high-barrier polymeric pouch were subjected to a PATS treatment at an operating pressure of 600 MPa and a starting vessel temperature of 90°C for a 5 min process. After PATS, the residual activities of PPO ranged from non-detectable to 8.1%. A total color difference (Δ<i>E</i>) in different purees varied between 4.23 and 5.53. The PATS treatment caused significant degradation in the content of betalains in the beet puree, while both anthocyanins in the cabbage puree and beta-carotene in the carrot puree exhibited a higher retention. During the 6 months of storage, cabbage puree showed a higher Δ<i>E</i> value and PPO residual activities than beetroot and carrot purees. Both anthocyanins and betalains experienced significant degradation, but beta-carotene had a high storage stability.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70137","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117967","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":"Small Angle X-Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant-Based Protein Solutions","authors":"Jerish Joyner Janahar,&nbsp;Hetian Hu,&nbsp;V. M. Balasubramaniam,&nbsp;Susana C. M. Teixeira","doi":"10.1111/jfpe.70102","DOIUrl":"https://doi.org/10.1111/jfpe.70102","url":null,"abstract":"<p>The effects of shear, temperature, and high pressure on model solutions of bovine milk and plant proteins were investigated. Samples of bovine β-lactoglobulin (BLG), pea lectin (PL), and their mixture (MIX) were treated by high-pressure processing (HPP) and ultra-shear technology (UST). BLG and PL are known for their allergenic properties, and processing conditions can potentially be used to decrease allergenicity, as well as engineer beverage properties of interest. Small angle X-ray scattering (SAXS) and confocal laser scanning microscopy were used to measure the impact of processing on the protein solutions from the microscopic to the molecular scale. SAXS data were analyzed by various approaches to assess changes in protein size and shape, oligomerization, and aggregation. The results are consistent with the BLG sensitivity to shear, pressure, and temperature. The pressure holding time was shown to be critical and thermal effects at ambient pressure are distinct from those observed under pressure. Although some changes in shape were detected, PL showed structural and colloidal resistance to the processing conditions applied. The MIX solutions appear to show a convolution of the effects observed on the isolated protein solutions, granting further investigation to clarify potential interactions between the proteins. These findings are valuable for the development of liquid beverages based on animal and plant proteins and their blends, enhancing control over functional properties and expanding their applications in food, nutraceuticals, and biomedical fields.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085195","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":"CO2 Capture, Purification, and Utilizing for Food Processing Applications","authors":"G. Pragadeesh,&nbsp;Prerana C. Madane,&nbsp;R. Mahendran","doi":"10.1111/jfpe.70134","DOIUrl":"https://doi.org/10.1111/jfpe.70134","url":null,"abstract":"<div>\u0000 \u0000 <p>Carbon dioxide (CO₂) emissions in 2022 provide a comprehensive overview of energy-related greenhouse gas emissions on a global scale. The industrial activities indicate that global emissions have increased, along with other gases, including methane, nitrogen compounds, and disruptions from the energy crisis. CO₂ emissions from industrial operations and energy combustion rose by 0.9% (321 million metric tons) in 2022, totaling 36.8 gigatons. The International Energy Agency's analysis highlights this trend based on authorized national statistics and publicly available information on energy consumption. Therefore, the efficient utilization of CO₂ emissions from industries is crucial. Pre-combustion, post-combustion, and oxyfuel with post-combustion are the three fundamental methods of capturing CO₂. Among which the pre-combustion procedure transforms fuel into syngas (CO₂ and hydrogen) through gasification. CO₂ is separated using chemical absorption, followed by the execution of the Water Gas Shift Reaction, then compressed for storage. Post-combustion technology involves the exhaust gases through the fossil fuels being burnt as flue gas, which is driven to a chamber for solvent-CO₂ linkage, causing removal of other gases, whereas the oxyfuel combustion separates CO₂ through Sulfur removal using ZnO bed followed by condensation. CO₂ capture contributes to a sustainable future and can be achieved by reusing emitted CO₂ through various purification techniques such as absorption, adsorption, chemical reactions, membrane separation, and cryogenic distillation. This captured and purified CO₂ from the atmosphere can be employed in various food industrial applications, including dry ice production, modified atmospheric packaging/controlled atmospheric packaging, supercritical CO₂ extraction, and carbonating beverages.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950145","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":"Microwave Powered Cold Plasma Applications for Food Quality and Safety: A Review","authors":"Ufaq Fayaz,&nbsp;Shivangi Srivastava,&nbsp;Sobiya Manzoor,&nbsp;Vinay Kumar Pandey,&nbsp;Rafeeya Shams,&nbsp;Aamir Hussain Dar,&nbsp;Kshirod Kumar Dash,&nbsp;Entesar Hanan","doi":"10.1111/jfpe.70132","DOIUrl":"https://doi.org/10.1111/jfpe.70132","url":null,"abstract":"<div>\u0000 \u0000 <p>High quality food with minimal alteration of its quality and freshness without relying on harmful chemicals has led to the development of several novel non-thermal techniques. These novel technologies have been developed that utilize UV light, strong electric fields, ozone, and other reactive agents to eliminate contaminants on the surface of food. Among these non-thermal technologies, plasma treatment has emerged as one of the most promising methods to decontaminate food while preserving its original properties. A recent advancement in this field is microwave plasma technology, which has demonstrated remarkable effectiveness in deactivating spores, enzymes, and toxins. By utilizing highly energetic, reactive, and charged gas molecules and species, microwave plasma technology can decontaminate both food and packaging surfaces, ensuring the microbiological safety of the food. Studies have demonstrated that microwave plasma can achieve a 54% reduction in <i>E. coli</i> after just 3 min of treatment while maintaining the physical and sensory attributes of food products. It has also been reported that <i>L. monocytogenes</i> and <i>S. typhimurium</i> populations in cheddar cheese can be reduced by 2.1 logs and 5.8 logs, respectively, without altering the cheese's color or sensory properties. This technology achieves these goals without causing any thermal damage to the nutritional and quality aspects of the food. As the field of plasma science continues to advance rapidly, the application of microwave plasma technology for decontaminating food products and packaging materials is progressing. This review also presents the mechanisms behind microbial and enzyme inactivation and sterilization of packaging materials and assesses the effect of microwave-powered cold plasma on food composition, sensory properties, and nutritional quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939393","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}