Journal of Food Science最新文献

{"title":"Effect of vegetable oil unsaturation and minor polar components on the physical properties of rice bran wax oleogels.","authors":"Hong-Sik Hwang, Sanghoon Kim, Jill K Winkler-Moser, Sean X Liu","doi":"10.1111/1750-3841.17613","DOIUrl":"https://doi.org/10.1111/1750-3841.17613","url":null,"abstract":"<p><p>For the practical application of oleogels and to produce oleogels with consistent properties, a full understanding of the factors affecting properties of oleogels is necessary. This study aimed to understand the effects of type of oil and minor components in oils on the properties of 3% and 7% rice bran wax (RBW) oleogels, which were prepared with 12 vegetable oils with different degrees of unsaturation as well as the same oils where polar compounds were removed (stripped oils). Correlation coefficients of iodine values (IVs) of oils with the firmness of 3% and 7% RBW stripped oil oleogels were -0.632 and -0.499, respectively, indicating that the gel strength decreased with increasing unsaturation of oil. The gel strength increased after removing polar compounds in oil for all the oleogel samples. Higher unsaturation of oil resulted in higher solid wax contents (SWCs) in 7% RBW stripped oil oleogels (r = 0.617), which, however, did not affect the gel strength. Very thin, large platelet wax crystals were observed under phase-contrast microscopy, which were almost identical across the oleogel samples. The permeation of dyed oil through oleogels was faster with unstripped oil oleogels than stripped oil oleogels, and the negative correlation between the color permeation rate and the firmness of oleogels was significant (r = -0.602 at Day 28) indicating that defects in the three-dimensional crystal network is an important factor for the gel strength. This study found several important factors affecting the physical properties of RBW oleogels, which can be applied to their practical applications. PRACTICAL APPLICATION: For the practical application of oleogels, factors affecting properties of oleogels must be fully understood so that the quality of oleogel-containing food products could be well controlled. Although oil is the major component of oleogels, the effect of the type of oil on oleogel properties was not well understood to date, and this study revealed very important relationships between oil properties and oleogel properties, which can be applied to the production of oleogel-containing products. The major findings are that gel strength was higher with lower unsaturation of oil and less polar compounds in oil and that melting temperature was higher with higher unsaturation of oil.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142851810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An accurate IDMS-based method for absolute quantification of phytohemagglutinin, a major antinutritional component in common bean.","authors":"Lan Li, Zhanying Chu, Kang Ning, Manman Zhu, Chenze Lu, Rui Zhai, Pei Xu","doi":"10.1111/1750-3841.17590","DOIUrl":"https://doi.org/10.1111/1750-3841.17590","url":null,"abstract":"<p><p>Phytohemagglutinin (PHA), a natural tetramer comprising PHA-E and PHA-L subunits that preferentially bind to red and white blood cells, respectively, constitutes a significant antinutritional and allergenic factor in common bean seeds. The accurate measurement of PHA content is a prerequisite for ensuring food safety inspections and facilitating genetic improvements in common bean cultivars with reduced PHA levels. Currently, mainstream methods for PHA quantification involve hemagglutination assays and immunodetection, but these methods often require fresh animal blood and lack specificity and accuracy. In this study, we present a novel liquid chromatography-mass spectrometry/MS-based method for PHA quantification, leveraging the advantages of isotope dilution mass spectrometry (IDMS). Two signature peptides each for PHA-E and PHA-L, along with a common signature peptide, were identified and employed for quantification, allowing differentiation between PHA-E and PHA-L subunits. The incorporation of amino acid analysis isotope IDMS enabled accurate determination of the synthetic signature peptides' purity during measurement, enhancing metrological accuracy. In addition, the trichloroacetic acid-acetone protocol was established as the optimized method for total protein extraction from dry bean seeds. Quantitative analysis of PHA-E and PHA-L subunits in six common bean varieties using the developed method demonstrated excellent linearity (R² > 0.999), sensitivity (limit of detection and quantitation as low as 2.32 ng·mg^-¹ and 7.73 ng·mg^-¹, respectively), recovery (94.18%-104.47%), and precision (relative standard deviation < 3.45%). Collectively, we offer a precise and highly reproducible method that may be used as a standard for the determination of PHA content in common beans and other agricultural products containing PHA.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 therapeutic effect of different cumin essential oil fractions against gastric ulcer in rats.","authors":"Shuai Lu, Feiya Suo, Wenfeng Yu, Guofeng Wu","doi":"10.1111/1750-3841.17572","DOIUrl":"https://doi.org/10.1111/1750-3841.17572","url":null,"abstract":"<p><p>Cumin, a popular spice, is widely used to treat stomach ailments in Central Asia and Xinjiang, China. Cumin essential oil has been found to effectively treat gastric ulcers, but its pharmacodynamic basis remains unclear. In this study, cumin essential oil was directly separated using column chromatography, and its components were identified through multi-dimensional gas chromatography-mass spectrometry. Finally, the cumin essential oil was fractionated into E1, E2, and E3. The effects of these fractions on gastric ulcers were studied using an anhydrous ethanol-induced rat model. The results indicated that the three fractions decreased ulcer index, gastric fluid pH, and pepsin activity to different extents. They lowered the levels of prostaglandin E2, gastrin, and epidermal growth factor in rat serum. According to an analysis of the above indices, E3 fraction had the best anti-ulcer effect. The detection results of the oxidative stress and inflammatory factors showed that all three fractions relieved the ethanol-induced oxidative stress and reduced the release of inflammatory factors to varying degrees. The E3 fraction played the most significant role. The E3 fraction was selected to explore the relevant mechanism, and the results showed that E3 fraction significantly prevented the cleaved caspase-3 and Bax protein levels that were ethanol-induced and resisted apoptosis induced by ethanol injury. The western blot results for detecting the NF-κB-related pathway protein showed that E3 fraction significantly inhibited the activation of p-p65, p-IKKβ, and p-IκBα. The study found that the E3 fraction of cumin essential oil had the most effective anti-ulcer effect by inhibiting NF-κB activation and apoptosis, thus reducing inflammation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142845401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of transglutaminase catalyzed cross-linking on the potential allergenicity and conformation of heterologous protein polymers.","authors":"Guangliang Xing, Jia Liu, Ruohan Wang, Yitong Wu","doi":"10.1111/1750-3841.17611","DOIUrl":"https://doi.org/10.1111/1750-3841.17611","url":null,"abstract":"<p><p>Transglutaminase (TGase)-mediated cross-linking has gained significant attention due to its potential to reduce the allergenicity of food proteins. This study investigates the effects of TGase cross-linking on allergenicity and conformational modifications in a dual-protein system comprising soy protein isolate (SPI) and β-lactoglobulin (β-LG). The results showed that TGase cross-linking effectively decreased the allergenic potential of both SPI and β-LG, with a more pronounced reduction observed in the allergenicity of soy protein in the dual-protein system. SDS-PAGE analysis revealed that the 7S and 11S subunits of soy protein were more easily cross-linked than β-LG. Secondary structure analysis indicated that TGase treatment disrupted β-sheet structures, increased the content of random coils, and enhanced protein flexibility. Ultraviolet absorption and intrinsic fluorescence analyses confirmed these structural alterations, with TGase treatment exposing additional aromatic amino acids. A reduction in free sulfhydryl groups and altered intermolecular forces further corroborated the occurrence of cross-linking. These findings suggest that TGase-mediated cross-linking effectively reduced the allergenicity of SPI and β-LG by modifying their conformations, offering potential strategies for the development of hypoallergenic dual-protein food products. PRACTICAL APPLICATION: This study has practical applications in the food industry to develop hypoallergenic food products, particularly those that combine soy and dairy proteins. By using TGase to cross-link these proteins, the allergenicity can be reduced, resulting in products that are safer for consumers with food allergies.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142833309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening study of hydroxytyrosol metabolites from in vitro fecal fermentation and their interaction with intestinal barrier repair receptor AhR.","authors":"Yuqing Song, Mengting Li, Jingle Liu, Juan Wang, Aimei Zhou, Yong Cao, Shan Duan, Qun Wang","doi":"10.1111/1750-3841.17609","DOIUrl":"https://doi.org/10.1111/1750-3841.17609","url":null,"abstract":"<p><p>Olive oil polyphenol hydroxytyrosol (HT) significantly repairs intestinal barrier function, but its absorption in the stomach and small intestine is limited. The metabolites of unabsorbed HT that reach the colon are crucial, yet their effects on colonic microbiota and intestinal barrier repair remain unclear. This study utilized in vitro simulated digestion and colonic fecal fermentation to investigate HT's digestion and fermentation. Results indicated that 79.25% of HT potentially reached the colon intact. Further 16S rDNA, targeted, and untargeted metabolomics analyses showed that HT can be decomposed by colonic microbiota, producing aromatic hydrocarbon metabolites and regulating gut microbiota structure. It promotes the growth of gut microbiota, such as Bacteroides, Faecalibacterium, Klebsiella, and Lachnospira, which degrade HT. Additionally, HT's intervention conversely affected the production of tryptophan-derived metabolites and short-chain fatty acids (SCFAs). Subsequently, computer-simulated molecular docking technology was used to simulate the binding affinity between HT metabolites and derived metabolites and the intestinal barrier repair-related receptor aryl hydrocarbon receptor (AhR). Indole-3-acetic acid, indole-3-acetaldehyde, skatole, kynurenine, and homovanillic acid could tightly bind to the amino acid residues of the AhR receptor, with binding energies all ˂-6.0 kcal/mol, suggesting that these metabolites may enhance the intestinal barrier function through the AhR signaling pathway.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142833287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different processing methods on the functional, nutritional, and physicochemical profiles of cowpea leaf powder.","authors":"Makafui Borbi, Lorraine Weatherspoon, Jason Wiesinger, Jose Jackson, Raymond Glahn, Leslie Bourquin, Kirk Dolan","doi":"10.1111/1750-3841.17569","DOIUrl":"https://doi.org/10.1111/1750-3841.17569","url":null,"abstract":"<p><p>Indigenous fruits and vegetables can improve food security and biodiversity. However, their use is hindered by perishability, seasonal availability, cooking losses, lack of nutritional composition data, and connections to low socioeconomic status. This study aimed to process cowpea leaves into powder and determine the effect of five home-cooking methods on their protein, functional, physicochemical, and heavy metal profiles. Cowpea leaves were boiled, blanched, steamed, sous-vide cooked, and stir-fried, at 5, 10, and 15 min before dehydration at 60°C. Cowpea leaves contain protein up to 20 g/100 g. The leaves are rich in calcium, potassium, and zinc, providing up to 70% of the adult recommended dietary allowance for calcium and potassium per 100 g of powder. Cowpea leaf powder exhibited good water/oil absorption and rehydration capacities. Sous-vide and steamed cowpea leaves provided an overall superior nutritional profile (p ≤ 0.05). Heavy metals in the cowpea leaf powders were below the WHO permissible limits except for aluminum and high arsenic levels. This study demonstrated that cowpea leaf powders could be potentially incorporated into foods to improve functional properties and nutrient intake.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties.","authors":"Andrea Balivo, Giulia d'Errico, Alessandro Genovese","doi":"10.1111/1750-3841.17605","DOIUrl":"https://doi.org/10.1111/1750-3841.17605","url":null,"abstract":"<p><p>Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with whey protein isolate (WPI) to produce low-fat coffee ice cream with 50% (L50) and 80% (L80) milk cream replacement. The melting rate, color, texture, volatile compounds, and sensory attributes were analyzed to explore the physical, chemical, and sensory properties of the low-fat ice creams compared to their full-fat counterparts. Fat substitute performance varied based on cream replacement levels, with L50 1:0 (WAF:WPI) and L80 1:0 achieving 25% and 40% reductions in calorie content, respectively. The foaming properties of aquafaba resulted in an increased overrun, particularly in formulations where the cream reduction was 50%. While the 80% replacement showed higher intensity of \"hardness,\" \"brown color,\" and \"melting\" sensory descriptors, the 50% cream-replaced ice cream showed only slight differences compared to the full-fat version, like a higher perception of ice crystals. The combination of WAF and WPI in ice cream provides sensory properties and releases pyrazines, responsible for the coffee aroma, similar to full-fat ice cream. The 1:1 WAF:WPI mixture for 50% cream reduction provided a suitable cream replacement, as this formulation resulted in ice cream that was not identified as different from the full-fat control ice cream in the triangle test. PRACTICAL APPLICATION: This study demonstrates that whipped aquafaba, a by-product of chickpea processing, can be effectively used to reduce the fat content in ice cream without compromising sensory quality. In addition to promoting the development of healthier low-fat ice creams, this approach also contributes to food industry sustainability by reusing a commonly discarded by-product.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142826792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cytotoxic and apoptotic potentials of four native apricot varieties from Malatya, Turkey: A comprehensive evaluation.","authors":"Ünzile Keleştemur, Sevgi Balcioğlu, Burhan Ateş","doi":"10.1111/1750-3841.17595","DOIUrl":"https://doi.org/10.1111/1750-3841.17595","url":null,"abstract":"<p><p>In recent years, the role of functional foods in addressing various health issues, including cancer, has gained significant attention. Among these, the cytotoxic and apoptotic properties of Malatya apricots hold particular interest for their potential therapeutic benefits. This study focused on exploring the effects of methanol and acetone extracts from four popular Malatya apricot varieties-Hacıhaliloğlu, Hasanbey, Kabaaşı, and Soğancı-on cancer cell lines. The extracts were derived from apricots in their raw, ripe, and dried form, which can be consumed in three ways, and were tested for their cytotoxic and apoptotic activities against MCF-7 and Caco-2 cell lines using 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide, wound scratch, and acridine orange/ethidium bromide (AO/EB) staining tests. Additionally, we assessed the total phenolic and flavonoid contents of the extracts. Our findings revealed that the acetone extracts of dried and raw Kabaaşı apricots exhibited the lowest IC₅₀ values against the MCF-7 cell line over 24 and 48 h, with values of 3.9 and 0.5 mg/mL, respectively. Similarly, in the Caco-2 cell line, the dried Kabaaşı apricot extracts showed the lowest IC₅₀values of 3.59 and 1.95 mg/mL for the same time frames. In the wound scratch assay, utilizing apricot extracts at their lowest IC₅₀ values revealed significant differences in cell migration inhibition between treated and control groups. For Caco-2 cells, the control group's wound closure was around 70%, whereas apricot extract treatment resulted in 10%-30% opening after 24 h, indicating a strong antiproliferative effect. Similarly, in MCF-7 cells, the control group showed approximately 80% wound closure, in contrast to the 0%-12% opening observed in cells treated with apricot extract, further emphasizing the extracts' potent inhibitory impact on cell proliferation. Additionally, morphological evidence of cell death and apoptosis was observed in the images obtained through the AO/EB staining method, conducted to showcase the cytotoxic and apoptotic effects of the apricot extract. Apricot extracts consistently demonstrated strong cytotoxic and apoptotic effects on both Caco-2 and MCF-7 cell lines, underscoring Malatya apricots' potential as a functional food component with promising therapeutic properties against cancer.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods.","authors":"Zuoqing Yu, Fei Peng, Bin Du, Xi Yu, Qiaoling Xie, Sibo Shen, Yuedong Yang","doi":"10.1111/1750-3841.17602","DOIUrl":"https://doi.org/10.1111/1750-3841.17602","url":null,"abstract":"<p><p>This study compared the effects of enzyme extraction (E-DF), enzyme-acid extraction (EAc-DF), enzyme-alkaline extraction (EAl-DF), ultrasonic-enzyme extraction (EU-DF), and microwave-enzyme extraction (EM-DF) on the yield, chemical composition, structural characteristics, physicochemical properties, physiological activities, and hypoglycemic activities of dietary fiber (DF) from Chinese chestnut. EAl-DF had the highest yield (25.44 ± 0.70%) among all five extraction methods. The structural analysis indicated that other extracts, particularly EAl-DF, had a more complex and porous structure than E-DF. Analysis of monosaccharide composition showed that the main sugars in Chinese chestnut DF included Ara, Gal, Glc, and Man. Notably, EAl-DF exhibited the highest water and oil retention ability and hypoglycemic activity. The DFs extracted by five methods can resist digestion in the digestive tract. These results indicate that enzymatic-alkaline method is a high-quality method for extracting DF from Chinese chestnut. And this study provides a theoretical basis for the efficient preparation and development of Chinese chestnut DF.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Establishment and application of a rapid visual detection method for Clostridium perfringens in chicken products based on helical loop-mediated isothermal amplification (HAMP).","authors":"Yuheng Yang, Long Du, Congcong Li, Xinxiao Zhang, Fang Liu, Daoying Wang, Zhilan Sun, Songsong Zhao","doi":"10.1111/1750-3841.17556","DOIUrl":"https://doi.org/10.1111/1750-3841.17556","url":null,"abstract":"<p><p>Clostridium perfringens is a significant foodborne pathogen in chicken products. Rapid on-site detection of C. perfringens is crucial for mitigating the incidence of foodborne illnesses by enabling the prompt identification and recall of contaminated food products. A rapid and visual detection method for C. perfringens in chicken products was developed using helical loop-mediated isothermal amplification (HAMP) technology combined with SYBR Green I fluorescent staining. The reaction temperature, time, and reagent concentrations of HAMP technique were optimized firstly. HAMP displayed high specificity, effectively distinguishing C. perfringens from 18 other common pathogens in chicken products. HAMP also exhibited higher sensitivity (78 fg/µL) compared to endpoint PCR and real-time quantitative PCR (qPCR). The detection limit of HAMP for non-enriched samples was 6.8 × 10² CFU/g, which improved to 68 and 6.8 CFU/g after 5 and 10 h of enrichment, respectively. The detection limit of HAMP was lower by 2 and 1 orders of magnitude compared to endpoint PCR and qPCR under the same conditions. On-site testing of commercially available ready-to-eat chicken products showed that HAMP had the same results as traditional culture methods, indicating the significant potential of HAMP for on-site detection of C. perfringens. This method offered a rapid, accurate, and visual means of detecting C. perfringens in chicken products, making it well-suited for on-site testing. This research represented the first use of the HAMP method for detecting C. perfringens.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142823516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}