Journal of Food Science最新文献

{"title":"Comparative study on the difference of saponins and nutrients in Panax notoginseng powder dried by new rapid drying technique and traditional hot air.","authors":"Jing Zeng, YiFan Cheng, RuiQi Pu, YiFei Ning, Min Liu, Ji Ma, Xiu Ming Cui","doi":"10.1111/1750-3841.17424","DOIUrl":"10.1111/1750-3841.17424","url":null,"abstract":"<p><p>Panax notoginseng (Burk.) F. H. Chen (PN), commonly known as PN, is a nutritious natural food with a long history of consumption and has traditionally been used for dietary purposes in the form of dried processed products. Currently, developed a dry processing at short time and room temperature (DRST), which is characterized by high efficiency and low cost. However, there are few studies on the impact of DSRT. In this study, the effects of conventional hot air drying (DHA) and the innovative drying technology DSRT on the key components of PN were evaluated for the first time. The results showed that DRST could obtain processed PN products with smaller particle sizes and that DRST-treated PN could increase the content of five saponins by 1.38% for Ginsenoside Rg1, 0.1% for Ginsenoside Re, 0.83% for Ginsenoside Rb1, 0.16% for Ginsenoside Rd, and 0.36% for PN saponin R1, relative to the content of five saponins that could be increased by conventional DHA. The metabolome results yielded a total of 1401 metabolites identified and analyzed, and 201 metabolites showed significant differences between the two techniques, which were expressed as amino acids, flavonoids, and other nutrient-active components. The results of this study indicate that the PN products produced by DRST technology have higher nutritional quality compared to traditional processing. This study provides support in the processing of PN and the development of PN products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8357-8368"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491596","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":"Ethanolic cashew leaf extract: Antifungal activity and its application for shelf-life extension of dried salted tilapia fillets.","authors":"Pitima Sinlapapanya, Suriya Palamae, Jirayu Buatong, Jaksuma Pongsetkul, Yu Fu, Bin Zhang, Soottawat Benjakul","doi":"10.1111/1750-3841.17504","DOIUrl":"10.1111/1750-3841.17504","url":null,"abstract":"<p><p>Ethanolic cashew leaf extract (ECLE) is rich in phenolic compounds with diverse bioactivities and can serve as a safe natural preservative. This study evaluated the antifungal activity and application of ECLE for shelf-life extension of dried salted tilapia fillets. Several extraction methods, antifungal activity, and application of ECLE in dried salted tilapia fillets were investigated. Ultrasonication followed by the Soxhlet extraction resulted in the highest yield (26.78%), total phenolic content (TPC), and total flavonoid content (TFC) (p < 0.05). Conversely, the Soxhlet extraction method rendered lower yield (14.35%), TPC, and TFC (p < 0.05). NaCl at high concentrations decreased both TPC and TFC in all ECLE samples, demonstrating the decomposition of those compounds induced by NaCl. ECLE obtained via the Soxhlet extraction method exhibited lower minimum inhibitory concentration (MIC) and minimum fungicidal concentration values than those prepared using other extraction methods. Thus, the former showed higher efficacy in inhibiting fungal growth and reducing mycelium growth than others (p < 0.05), despite being less effective than potassium sorbate. At 4MIC, ECLE inhibited mycelium growth (56.83%-78.66%) and spore germination (87.5%-100%) after 72 h and 10-16 h of treatment, respectively. ECLE (4MIC) could inhibit the toxin production of fungi. For the challenge test, in which ECLE at 400 and 600 mg/kg was added to dried salted tilapia fillet inoculated with Aspergillus flavus, fungal growth was retarded over 9 days of storage at 25 ± 2°C (room temperature). Thus, ECEL could act as a natural food preservative to prevent fungal contamination. Toxin from fungi could be avoided, and the quality of dried salted fish was maintained. PRACTICAL APPLICATION: Cashew leaf extract rich in polyphenols can inhibit fungal proliferation, reduce mycelium expansion, prevent spore germination, and limit aflatoxin production. The extract can enhance the safety of dried salted fish, especially when contaminated with Aspergillus flavus in the humid atmosphere (80% relative humidity), particularly for small and medium enterprises. Nevertheless, this extract can also be applied in the fish processing industry, in which the synthetic antifungal agent could be replaced by the natural additive.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"10252-10265"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142542371","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":"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":"10239-10251"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","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":"Extraction of high-quality Antarctic krill (Euphausia Superba) oil using low-temperature continuous phase-transition extraction equipment.","authors":"Yue Liu, Yinru Li, Wenwei Yu, Yingchuan Ma, Yong Cao, Lichao Zhao","doi":"10.1111/1750-3841.17508","DOIUrl":"10.1111/1750-3841.17508","url":null,"abstract":"<p><p>The aim of this study was to explore a processing method for efficient extraction of high-quality krill oil (KO) using a low-temperature continuous phase-transition extraction equipment (LCPE). The efficiency of lipid extraction and quality of KO and defatted krill meal (DKM) by LCPE were compared with those of supercritical CO₂ and n-hexane extraction. Results showed that compared to other methods, extraction using LCPE had the highest lipid yield (21.72 ± 0.34%), bioactive substances, and dimethyl sulfide (3.12 ± 0.09 mg/kg), the lowest oxidative deterioration. Moreover, compared to other methods, DKM extracted by LCPE had the lowest fat (<2%), the highest protein (>60%), and the best oxidative stability. These benefits would ensure easier transportation and better long-term storage, allowing for its application on distant-ocean fishing vessels. Therefore, LCPE is a method that allows for efficient extraction of high-quality KO.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9073-9087"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666561","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":"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":"8868-8886"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","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}

{"title":"Plant-based mince texture: A review of the sensory literature with view to informing new product development.","authors":"Theresia Konrad, Minh Ha, Lisa Ronquest-Ross, Heather E Smyth, Jaqueline Moura Nadolny","doi":"10.1111/1750-3841.17517","DOIUrl":"10.1111/1750-3841.17517","url":null,"abstract":"<p><p>The texture of plant-based meat alternatives is a sensory attribute that holds a central value in consumer acceptability. The texture dimensions and drivers of liking for plant-based mince, a popular product within plant-based meats, are not yet fully established and literature in this area is limited. Consequently, the successful development and positioning of such products in the market next to traditional proteins is compromised, and improved product development guidelines are needed for the industry. This review aims to inform product development of what is currently known about plant-based mince texture and where the research gaps are, particularly with respect to sensory dimensions and drivers of liking, by reviewing the present landscape of relevant sensory literature. Potential texture sensory dimensions for plant-based mince, based on limited studies and seemingly aligning with conventional mince, are posited as juiciness, tenderness, firmness, and/or softness with a key driver of liking being juiciness, but this requires further validation utilizing robust sensory studies. A significant need exists to expand on the currently known texture dimensions and drivers alongside new ways that texture can be improved upon to more closely align to, or exceed, consumer expectations. Once this has been achieved, a robust sensory framework for developing plant-based mince products can be used to better position plant-based mince to effectively compete with traditional mince, and not merely cannibalize upon other brands, in the current market.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8197-8214"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142666507","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":"Green extraction and partial purification of roselle (Hibiscus sabdariffa L.) extracts with high amounts of phytochemicals and in vitro antioxidant and antibacterial effects.","authors":"Namthip Chongwilaikasem, Patchima Sithisarn, Piyanuch Rojsanga, Pongtip Sithisarn","doi":"10.1111/1750-3841.17418","DOIUrl":"10.1111/1750-3841.17418","url":null,"abstract":"<p><p>The aim of this study is to develop roselle (Hibiscus sabdariffa L.) extracts with high amounts of phytochemicals and in vitro antioxidant and antibacterial effects using green extraction technique. Roselle extract prepared by ultrasonic extraction with 80% ethanol and 1% hydrochloric acid (RSUEH) promoted the highest yield and high total phenolic (5.21 ± 0.05 g% gallic acid equivalent of dried extract), total flavonoid (1.29 ± 0.06 g% quercetin equivalent of dried extract), and total anthocyanin contents (0.21 ± 0.00 and 0.44 ± 0.00 g% cyanidin 3-glucoside equivalent of dried extract determined by pH-differential method with standard calculation and pH-differential method with standard curve of cyanidin 3-glucoside, respectively). From the validated high-performance liquid chromatography analysis, delphinidin-3-sambubioside, delphinidin-3-glucoside, and cyanidin-3-glucoside were found to be the major anthocyanins in roselle extract. This extract exhibited moderate 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging effect (EC₅₀ 289.61 ± 0.16 µg/mL) and strong inhibitory effects against Escherichia coli, Staphylococcus aureus, Staphylococcus intermedius, Proteus mirabilis, and Pseudomonas aeruginosa with the inhibitory concentration (IC₅₀) values in the range of 0.15 ± 0.05 to 4.64 ± 0.07 mg/mL and the minimum inhibitory concentration (MIC) values ranged from 1.66 ± 0.06 to 7.11 ± 1.05 mg/mL. From partial purification, fraction 28 (F28) contained higher amounts of all analyzed phytochemicals than roselle extracts and promoted stronger DPPH scavenging effects (EC₅₀ 54.88 ± 2.23 µg/mL). F28 showed antibacterial activity with IC₅₀ values against all tested bacteria in the range of 0.19 ± 0.07 to 4.69 ± 0.09 mg/mL, and the MIC values ranged from 2.46 ± 0.08 to 6.24 ± 0.09 mg/mL.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"8819-8835"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11673433/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142491671","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":"Exploring the relationship between field available water capacity (AWC) and atypical aging (ATA) development in base wines.","authors":"Simone Delaiti, Tiziana Nardin, Tomas Roman, Nicola Cappello, Roberto Larcher, Stefano Pedò","doi":"10.1111/1750-3841.17500","DOIUrl":"10.1111/1750-3841.17500","url":null,"abstract":"<p><p>Hydric stress is a leading cause of atypical aging (ATA) in wine, characterized by unpleasant olfactory notes. The main sensorial and chemical marker of ATA is 2-aminoacetophenone (AAP). Early detection of ATA before the second fermentation in sparkling wines (SWs) is crucial for producing high-quality products. Climate change-induced droughts significantly impact agriculture, including grape farming, particularly in vineyards with shallow soils and reduced available water capacity (AWC). This study examined the relationship between AWC and ATA in base wines (BWs) intended for SW production. Ten vineyards were classified into three AWC categories (low, medium, and high). Hydric stress levels were monitored over two growing seasons to explore their effects on vegeto-productive behavior and AAP development. During the first vintage, drought conditions led to potentially ATA-tainted BWs across all AWC classes. The impact varied with AWC, with low-AWC vineyards experiencing higher stress and producing BWs with elevated AAP levels and vegeto-productive imbalance. In contrast, the following season had unusual rainfall, resulting in some potentially ATA-affected BWs, but no significant differences in AAP content or vegeto-productive balance among the AWC classes were observed. In conclusion, grapevines on low-AWC soils are at a higher risk of producing faulty BWs, particularly in dry vintages.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9515-9528"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11673527/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520543","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":"Enhancement of γ-aminobutyric acid in fermented cucumbers.","authors":"Jennifer Fideler Moore, Suzanne D Johanningsmeier, Ilenys M Pérez-Díaz","doi":"10.1111/1750-3841.17542","DOIUrl":"10.1111/1750-3841.17542","url":null,"abstract":"<p><p>The effects of brine acidification, glutamate addition, and starter culture on γ-aminobutyric acid (GABA) content of fermented cucumber were investigated. GABA is a nonprotein amino acid with antihypertensive, antianxiety, and immunomodulatory properties. It is produced during cucumber fermentation but is limited by the low intrinsic concentration of free glutamate. Glutamine is 10-fold more abundant than glutamate in fresh cucumber and could provide additional substrate if converted to glutamate by glutaminase. Cucumbers were fermented in triplicate in acidified (pH 4.7-4.8) or nonacidified (pH 6.6) cover brines with 2% (342 mM) sodium chloride (NaCl) and 0 or 10 mM added glutamate. Indigenous and starter culture-assisted fermentations were conducted for each treatment at 28°C. The starter culture included lactobacilli containing gene sequences that encode for glutaminase (Lactobacillus gasseri ATCC 33323) and glutamate decarboxylase (Lactiplantibacillus plantarum WCFS1 ATCC BAA-793). GABA, glutamate, and glutamine were quantified by liquid chromatography triple quadrupole mass spectrometry. Both indigenous and starter culture-assisted fermentations effectively metabolized intrinsic and added glutamate, resulting in 10.4 ± 2.2 mM to 14.9 ± 0.7 mM GABA in glutamate supplemented fermentations compared with only 1.1 ± 0.2 mM in indigenous ferments. No additional increases in glutamate or downstream formation of GABA were observed in nonacidified brines with or without starter cultures, indicating that glutaminase production by L. gasseri and the indigenous microbiota was minimal or absent under these conditions. Glutamate addition to reduced salt cucumber fermentations generated ready-to-eat pickles that can deliver clinically relevant levels of GABA in a typical serving size. PRACTICAL APPLICATION: Research was conducted to explore ways to increase the production of the health-promoting compound, γ-aminobutyric acid (GABA), in fermented cucumber pickles. Cucumbers were fermented in reduced salt cover brines with or without added glutamate and/or acetic acid. Both natural and starter culture-assisted fermentations effectively converted the intrinsic and added glutamate to GABA, producing ready-to-eat pickles that can deliver clinically relevant levels of GABA in a typical serving size.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9678-9691"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764950","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":"Evaluation and mathematical modeling of foam-mat drying of Momordica charantia L. leaves.","authors":"Jéssica Kelly da Silva Negreiros, Bárbara Freire de Oliveira, Maurício Alves da Motta Sobrinho, Josilene de Assis Cavalcante, Nagel Alves Costa, Felipe Augusto Santos","doi":"10.1111/1750-3841.17497","DOIUrl":"10.1111/1750-3841.17497","url":null,"abstract":"<p><p>This study aimed to analyze the influence of operational parameters (foaming agent concentration, agitation time, and drying temperature) on the characteristics of the final product and the foam drying process of Momordica charantia L. leaves, in addition to performing mathematical modeling of the experimental data. The foam characteristic was most influenced by the foaming agent concentration, where the increase in this variable increased its stability, reaching the highest index of 0.9838 ± 0.0038. The drying process was best represented by the Page model, which presented the best adjustments to the experimental data and was significantly affected by the drying temperature, where the increase in this variable resulted in an increase in the drying rate, causing a reduction in the total drying time, with the shortest time obtained being 170 min. The product obtained was also more affected by the drying temperature, where the increase in this variable resulted in better preservation of the biochemical compounds of the material, presenting the highest phenolic compound content of 14,933.95 ± 135.97 mg EAG/g extract. The increase in temperature also reduced the moisture content and water activity of the product, with the lowest values obtained being 5.20 ± 0.60% and 0.25 ± 0.01, respectively, ensuring safe storage for the material.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":" ","pages":"9502-9514"},"PeriodicalIF":3.2,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764954","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}