Journal of Food Science最新文献

{"title":"A boom in manuscript submissions","authors":"Rich Hartel","doi":"10.1111/1750-3841.17469","DOIUrl":"10.1111/1750-3841.17469","url":null,"abstract":"<p>It is not uncommon for manuscript submission levels to vary depending on external circumstances. For example, during the Covid pandemic, submissions increased significantly as researchers cleared out their unpublished data. That was followed by a small dip in submissions last year, again related to the pandemic—perhaps due to a time lag between renewal of experimentation and publication.</p><p>We are now out of that dip and have seen a startling increase in submissions over the past year, to the point where all of our editors are maxed out. Many of our Associate Editors (AEs) have over 10 manuscripts in their system at the moment, beyond anyone's expectations.</p><p>For historical perspective, the table shows the submission trends since 2015. There was a general, slow increase and then a plateau between 2015 and 2019. During Covid, starting in 2020, everyone was writing up old research and new reviews as a means of keeping busy, so submissions trended upward. But then in 2022, we had a “Covid dip,” perhaps because researchers were once more getting back into the lab to generate data and not necessarily writing as much. The number of submissions rose last year, to 1941, about where we were in 2016. There was an average of five manuscripts submitted per day last year. As of September 5, this year, we already have 1952 submissions, with an average daily rate of 7.8. At this pace, we expect to see a record number of submissions, even above the Covid years. If submissions continue at this rate, we project over 2800 manuscript submissions this year.\u0000\u0000 </p><p>We are scratching our head trying to understand what is driving this increase. It is not just us, though; many journals are seeing this increase. We hear that other publishers and journals are seeing an increase in submissions of 18%–20%. Our increase will likely be greater than that, maybe as much 35% over the 2023 submissions (and still 6% greater than our boom year in 2021).</p><p>One of our contacts postulated that this spike could be the result of authors choosing to publish in journals long known to uphold high standards of research integrity, such as society journals. They stated that authors appear to be moving away from Frontiers, MDPI, the former Hindawi journals, and other born-OA publishers who were hit hard by paper mills, AI-generated, and poorly reviewed papers.</p><p>What this boom has meant to us is that the entire editorial staff is overwhelmed. The Scientific Editors (SEs) have many more papers to assign, to the same AEs, who are all overloaded. Finding reviewers for all these submissions requires an ever-expanding pool of willing reviewers. In response to this surge in submissions, we have recently added one new SE and five new AEs. We will be evaluating candidates for Editorial Board (EB) members-at-large as we close out the year, with hopes of adding up to 10 new people, selected based on all the factors discussed in my March and April editorials. Specifically, w","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"6789-6790"},"PeriodicalIF":3.2,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17469","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613204","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Characteristics of whey protein concentrate/egg white protein composite film modified by transglutaminase and its application on cherry tomatoes.","authors":"Shujuan Jiang, Jiaxin Zhang, Mengyuan Zhang, Fang Qian, Guangqing Mu","doi":"10.1111/1750-3841.17506","DOIUrl":"https://doi.org/10.1111/1750-3841.17506","url":null,"abstract":"<p><p>In order to obtain food packaging film with better performance, whey protein concentrate (WPC) and egg white protein (EWP) were used as film-forming substrates, and its film properties were modified by transglutaminase (TG). Then the effect of TG on the mechanical, physical, barrier, and microstructural properties of the WPC/EWP composite biodegradable film was investigated, and its preliminary application potential was explored. Compared to WPC and EWP films, WPC/EWP composite film had higher transmittance, tensile strength (TS), and thermal stability. Fluorescence results showed that the film experienced fluorescence quenching after TG treatment. Fourier transform infrared and x-ray diffraction results showed that WPC and EWP had good compatibility in the biodegradable film, the hydrogen bond interaction of film was increased due to TG, resulting in an increase in TS. Meanwhile, the water vapor permeability and contact angle of WPC/EWP film treated with TG at 5 U/g protein increased by 28% and 76.1%, respectively. Besides, the WPC/EWP biodegradable film modified by TG (TG-W/E) was applied as a coating film on cherry tomatoes, effectively reducing the weight loss rate during storage from 14.2% to 10.8%. Furthermore, indexes, such as solid content, spoilage rate, hardness, pH, and lycopene, showed that the film had a good preservation effect on cherry tomatoes. To conclude, the appropriate addition of TG has a positive effect on the film properties of the WPC/EWP biodegradable film, which is beneficial to the development and utilization of protein-based film. WPC/EWP biodegradable film modified by TG has a great application prospect in extending the shelf life of fruit and vegetable.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613194","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 wheat gluten-soy protein ratios and moisture levels on high-moisture extruded meat analogues for burger patties.","authors":"Aishwary Dubey, Arun Kumar, Narpinder Singh","doi":"10.1111/1750-3841.17450","DOIUrl":"https://doi.org/10.1111/1750-3841.17450","url":null,"abstract":"<p><p>In response to the growing demand for plant-based meat alternatives, this study explores the impact of incorporating wheat gluten (WG) into soy protein isolate (SPI) on both the proximate and functional properties of protein blends. The research also examines the effects of high moisture extrusion processing, varying feed moisture levels (60%, 65%, and 70%), and WG-SPI blends on extruder response, as well as the textural, rheological, and solubility characteristics of the resulting extruded meat analogues. Moreover, the prime objective was to gain insights into the impact of using HMMA made at different ratios and feed moisture levels on plant-based burgers. As the WG incorporation level increased in SPI, the RVA viscosity, water absorption, and oil absorption capacities, and foaming stability exhibited a decrease while foaming capacity increased. As feed moisture and WG incorporation levels in SPI increased, the system parameters, rheological, and textural parameters of high moisture extruded meat analogs decreased. WG25-SPI75 showed the highest degree of texturization or sulfide bonds, and its extruded meat analogues at 60% feed moisture level burger patties resemble a similar textural to a chicken burger patty. This study is pivotal in understanding how wheat gluten in SPIs and feeding moisture level influence the textural and rheology properties of HMMA.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142613197","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":"Influence of (ultra-)processing methods on aquatic proteins and product quality.","authors":"Jingjing Chen, Huawei Ma, Ailing Guo, Min Lv, Qingyan Pan, Shiya Ya, Hui Wang, Chuanyan Pan, Linyuan Jiang","doi":"10.1111/1750-3841.17437","DOIUrl":"https://doi.org/10.1111/1750-3841.17437","url":null,"abstract":"<p><p>Aquatic products are a high-quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non-thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra-)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142581528","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":"Storage quality of amylose-lycopene complexes and the establishment of a shelf life prediction model.","authors":"Shidong Sun, Kaili Meng, Wenhong Zhao","doi":"10.1111/1750-3841.17519","DOIUrl":"https://doi.org/10.1111/1750-3841.17519","url":null,"abstract":"<p><p>To study the changes in the storage quality of amylose-lycopene complexes (ALCs), the color, antioxidant activity, lycopene content, and configuration changes of ALCs during different storage periods were analyzed. A shelf life prediction model was established to reveal the stability changes of the complexes. The results showed that the cis-isomer percentage of lycopene in ALCs increased significantly from 11.82% to 13.76%. The lycopene isomers were in the order of 5-Z > All-E > 9-Z > 13-Z. Correlation analysis indicated that the content of lycopene was a key factor affecting the quality of ALCs. ALCs followed zero-order and first-order degradation kinetics at 5°C-25°C and 35°C-45°C, respectively. The degradation degree of lycopene was negatively correlated with temperature, with half-lives and one-tenth decay periods of 32.37 days and 6.48 days (5°C) significantly higher than 10.78 days and 1.63 days (45°C). The activation energy required for the reaction of ALCs was as high as 106.29 kJ/mol, indicating greater stability. On this basis, an ALCs shelf life prediction model was established, with a relative error of 0.06%-5.03% between the predicted and actual values. The results indicated that ALCs had good color, antioxidant activity, lycopene content, and configuration stability, and that higher temperatures had a greater impact on lycopene. The study provides theoretical reference for the quality safety of ALCs.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142581533","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":"Preventive potential of chitosan self-assembled coconut residue dietary fiber in hyperlipidemia: Mechanistic insights into gut microbiota and short-chain fatty acids.","authors":"Shuxian Li, Yaoyao Tan, Sixin Liu, Congfa Li","doi":"10.1111/1750-3841.17513","DOIUrl":"10.1111/1750-3841.17513","url":null,"abstract":"<p><p>Hyperlipidemia is a metabolic disorder resulted from unhealthy dietary and lifestyle habits. Its pathogenesis is possibly linked to gut microbiota dysbiosis. This study investigates the preventive effects of chitosan self-assembled coconut residue dietary fiber (CRFSC) on hyperlipidemia induced by a high-fat diet (HFD) and gut microbiota. CRFSC resulted in a significant weight loss of 7.9% in HFD rats and had a preventive effect on all four lipid parameter abnormalities. HFD supplemented with oat group resulted in a weight loss of 3.8% in HFD rats and had no preventive effect on low-density lipoprotein cholesterol (LDL-C) abnormalities. Prevention was achieved not only through the modulation of gut microbiota composition and the increase of short-chain fatty acids (SCFAs) levels, but also through the activation of superoxide dismutase enzyme and the inhibition of malondialdehyde accumulation, all of which are the factors leading to the controlling of lipid abnormalities and oxidative damage. The prevention of lipid parameters by chitosan self-assembled coconut residue dietary fiber (CRFSC) may be attributed to its richness in chitosan and insoluble dietary fiber, as well as its ability to enrich beneficial bacteria such as Akkermansia, Roseburia, and Ruminococcus. Correlation analysis demonstrated that key bacterial species producing SCFAs, which are rich in the CRFSC diet, had a positive impact on controlling hyperlipidemia. Hence, consumption of a CRFSC diet could serve as an effective strategy for preventing and controlling the development of hyperlipidemia due to its potential ability to regulate gut microbiota and SCFAs. PRACTICAL APPLICATION: This study showed that dietary fiber from coconut residue after chitosan self-assembly had preventive effects on overweight, dyslipidemia, and oxidative damage in rats. In addition, CRFSC also increased the content of short-chain fatty acids in the gut. And improve gut health by affecting gut microbiota. This finding suggests that CRFSC can be used as a dietary strategy to prevent hyperlipidemia and has practical significance in developing new healthy foods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142581531","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":"Cross-linked Arenga pinnata (Wurmb.) Merr. starch and chitosan with sodium trimetaphosphate: Structure, physicochemical properties and in vitro digestibility.","authors":"Yuan-Sen Liu, Ping Shi, Hafiz Umer Javed, Yan-Hui Wu, Min-Hong Ren, Zhen Fu","doi":"10.1111/1750-3841.17518","DOIUrl":"https://doi.org/10.1111/1750-3841.17518","url":null,"abstract":"<p><p>The inherent limitations of native starch considerably restrict its applications in the food industry. To enhance its processing properties, Arenga pinnata (Wurmb.) Merr. starch (APS) was subjected to dual modification with low levels of sodium trimetaphosphate (0%, 1%, and 3%) and chitosan (1%) to investigate its physicochemical, thermal, pasting, and in vitro digestibility. The dual modification of APS significantly increased the degree of cross-linked (CLD) to 84.69%, resulting in a rougher surface texture. This process led to the formation of phosphate bonds, the weakening of hydrogen bonds, and a decrease in relative crystallinity, all while preserving the starch's crystalline structure. Additionally, the modification impeded paste formation, reduced swelling power, and lowered pasting enthalpy, while increasing the content of slowly digestible starch and resistant starch. These findings provided a basis to enhance the functional properties of starch-based materials, which could be applied to improve the texture and stability of food products such as sauces, dressings, and desserts in the food industry.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142581524","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":"Mass transfer kinetics of ultrasonic- and vacuum-ultrasonic-assisted static brine of chicken breast (Pectoralis major).","authors":"Jiaqi Shao, Haozhen Zhang, Jingjie Wang, Xinglian Xu, Xue Zhao","doi":"10.1111/1750-3841.17495","DOIUrl":"https://doi.org/10.1111/1750-3841.17495","url":null,"abstract":"<p><p>The aim of this study was to investigate the effect of different ultrasound treatment (UT) conditions (Control, UT-150, UT-300, UT-450, Vacuum-UT-150, Vacuum-UT-300, Vacuum-UT-450) on the brining kinetics and meat quality of chicken breast. The results showed that vacuum-ultrasonic-assisted treatment greatly accelerated the transfer of moisture and NaCl, and the highest yield was obtained by ultrasonic power of 450 W. The mass transfer kinetics (k₁ and k₂) were significantly related to vacuum pretreatment and ultrasonic power. The values of k₁ for total and moisture weight changes decreased with the increase of ultrasonic power, whereas the values of k₂ increased with vacuum pretreatment. The application of ultrasound treatment with vacuum improved the NaCl effective diffusion coefficients (D_e) from 1.189 × 10^-9 to 1.308-1.449 × 10^-9 m²/s, and the highest De was found with Vacuum-UT-450. The treatment of ultrasound and vacuum can reduce shear force and enhance the water-holding capacity (WHC). According to the analysis of water distribution, vacuum and ultrasound could decrease the T₂₃ values, indicating that the mobility of water decreased. The result of microscopic observation further supported that the disruption of myofibrils was related to the tenderness and WHC changes, which was caused by vacuum and ultrasound treatment. Thus, Vacuum-UT brining could be employed as an emerging technology for improving the efficiency of brining and meat quality of other meat. PRACTICAL APPLICATION: Vacuum-ultrasonic-assisted static brine is an effective and feasible treatment to replace tumbling treatment for maintaining the integrity of the muscle bundles and accelerating the brining rate.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142581530","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":"How ultrasonication treatment drives the interplay between lysinoalanine inhibition and conformational performances: A case study on alkali-extracted rice residue protein isolate.","authors":"Jiarui Liu, Yang Wang, Wangbin Shi, Xiangren Meng, Benjamin Kumah Mintah, Mokhtar Dabbour, Zhaoli Zhang, Ronghai He, Haile Ma","doi":"10.1111/1750-3841.17494","DOIUrl":"10.1111/1750-3841.17494","url":null,"abstract":"<p><p>Lysinoalanine (LAL) formed during alkaline extraction of rice residue protein (RRPI), which limited its application in the food industry. In this study, the influence of ultrasonication parameters (acoustic power density, ultrasound duration, and ultrasound temperature) on the inhibition of LAL formation and conformational attributes of RRPI during alkaline extraction was elucidated. The results suggested that the acoustic power density substantially modified the chemical interaction forces between RRPI molecules. At a power density of 60 W/L, the ionic bonds (14.37%) and hydrophobic interactions (49.28%) reached the maximum, while hydrogen bonds (15.29%) and disulfide bonds (21.06%) reached the minimum. Moreover, acoustic power density at 60 W/L caused a decrease of 18.02% and 12.2% in α-helix, and β-turn, respectively, shifting toward β-sheet, random coil, with an increase of 7.31% and 36.16%. Following ultrasonication, the protein particle size distribution curve shifted in the direction of smaller particle size, forming a relatively concentrated and uniform protein distribution. Sonication power, temperature, and time decreased the absolute value of Zeta potential. Furthermore, significant destruction in microstructure was elicited by sonication, which made the structure looser and more microparticles. Pearson correlation analysis suggested that the inhibition in the levels of LAL was most influenced by the increase of sulfhydryl groups and Zeta potential, as well as the reduction of α-helix content, in which the alteration of the total sulfhydryl group content had a great impact on the Zeta potential and the free sulfhydryl group. The principal component analysis demonstrated a notable correlation between the total sulfhydryl group and both the Zeta potential and free sulfhydryl group of RRPI.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142581526","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":"Antioxidant peptides from silver carp steak by alkaline protease and flavor enzyme hydrolysis: Characterization of their structure and cytoprotective effects against H₂O₂-induced oxidative stress.","authors":"Wei Yue, Junhong Xie, Hong Ran, Shangbai Xiong, JianHua Rong, Pengkai Wang, Yang Hu","doi":"10.1111/1750-3841.17459","DOIUrl":"https://doi.org/10.1111/1750-3841.17459","url":null,"abstract":"<p><p>Silver carp steak is a rarely utilized silver carp processing byproduct. This study aimed to optimize a dual enzymatic method to extract antioxidant peptide components from silver carp steak and characterize their structure and in vitro antioxidant activity through ultrafiltration purification, response surface methodology, molecular docking, and radical scavenging activity analysis. The optimal extraction conditions for silver carp steak antioxidant peptides (SCSAP) were determined as 1:6 solid-liquid ratio, 1500 U/g alkaline protease addition, 4 h alkaline protease hydrolysis time, 1946 U/g flavor enzyme addition, and 2.5 h flavor enzyme hydrolysis time. The <3 kDa SCSAP component (SCSAP-3kDa) showed the strongest antioxidant activity, with its 1,1-diphenyl-2-trinitrophenyl hydrazine (DPPH) radical scavenging rate, ABTS radical scavenging rate, hydroxyl radical scavenging rate, metal ion chelating rate, and reducing capacity reaching 88.75%, 91.21%, 67.02%, 69.07%, and 0.985, respectively. Moreover, the three peptides (PF-7, GP-8, and YF-10) of 100 µg/mL could protect HepG2 cells from oxidative stress damage by reducing the oxidative damage level and activating Keap1-Nrf2-ARE pathways, enabling an increase of superoxide dismutases (SOD) activity, and a decrease of malondialdehyde (MDA) content and reactive oxygen species (ROS) level. The integrated results indicate the enormous potential of SCSAP-3kDa as a functional food ingredient in the food industry. PRACTICAL APPLICATION: This study selected the antioxidant capacity of silver carp steak peptides as the index and developed a facile dual enzymatic hydrolysis method to obtain three antioxidant peptides (PF-7, GP-8, and YF-10) with biological activity, providing a theoretical basis for bioavailability of antioxidant peptides from silver carp steak and contributing to their application in new functional foods.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575032","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}