Food Chemistry最新文献_第9页

Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast 解译青可的香气化合物：风味贡献、相互作用和大麦对比

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146612

Junyi Wang , Jing Wang , Yan Gao , Ning Zhang , Baoguo Sun , Fuping Zheng , Haitao Chen

{"title":"Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast","authors":"Junyi Wang , Jing Wang , Yan Gao , Ning Zhang , Baoguo Sun , Fuping Zheng , Haitao Chen","doi":"10.1016/j.foodchem.2025.146612","DOIUrl":"10.1016/j.foodchem.2025.146612","url":null,"abstract":"<div><div>Qingke (Highland barley), an indispensable crop on China's Qinghai-Tibetan Plateau, was investigated for its characteristic aroma through flavoromics. A comparative analysis with barley identified 16 key aroma compounds in Qingke and 9 in barley using gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma extract dilution analysis (AEDA), odor activity values (OAVs) and recombination and omission experiments. Therefore, 6 shared components accounted for the similarities of their aromas, including 2,3-butanedione (creamy), 2-pyrrolidinone (wheaty), <em>γ</em>-nonanolactone (milky), <em>γ</em>-valerolactone (milky), vanillin (sweet) and hexanal (grassy), and vanillin was served as a key differential marker. The 10 unique Qingke components included (<em>E, E</em>)-2,4-decadienal, methional, benzeneacetaldehyde, 4-hydroxy-benzaldehyde and others. Additionally, further perceptual interaction research through the Feller additive model revealed an additive effect between vanillin and <em>γ</em>-nonanolactone, whereas 2-pyrrolidinone, 2-acetylthiazole, 4-vinylguaiacol and hexanal exhibited masking effects on vanillin and <em>γ</em>-nonanolactone, respectively. These results can provide a theoretical basis for the flavor quality control of Qingke and its products.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146612"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

3-monochloropropane-1,2-diol esters (3-MCPDEs) in edible oils: formfation pathways, detection methods, and mitigation strategies 食用油中的3-一氯丙烷-1,2-二醇酯（3-MCPDEs）：形成途径、检测方法和缓解策略

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146661

Yiming Li , Zhaohan Feng , Yaoyao Zhang , Talha Ashfaq , Ahmed Ali Abd El-Maksoud , Shangde Sun

{"title":"3-monochloropropane-1,2-diol esters (3-MCPDEs) in edible oils: formfation pathways, detection methods, and mitigation strategies","authors":"Yiming Li , Zhaohan Feng , Yaoyao Zhang , Talha Ashfaq , Ahmed Ali Abd El-Maksoud , Shangde Sun","doi":"10.1016/j.foodchem.2025.146661","DOIUrl":"10.1016/j.foodchem.2025.146661","url":null,"abstract":"<div><div>3-Monochloropropane-1,2-diol esters (3-MCPDEs) are toxic contaminants formed during high-temperature refining of edible oils, especially in the deodorization stage. Upon ingestion, they can hydrolyze into 3-monochloro-2-propanediol (3-MCPD), a compound with known carcinogenic and reproductive toxicity. This review synthesizes recent findings on formation mechanisms, uniquely integrating quantum chemical studies to confirm direct nucleophilic substitution as the most energetically favorable pathway. A critical comparison of detection method<strong>s</strong> is also provided, contrasting established regulatory approaches with emerging methods. Furthermore, the review explicitly links mitigation strategies to their underlying mechanisms, demonstrating how interventions like precursor removal, process optimization, and antioxidant addition effectively disrupt specific formation pathways. This direct, mechanism-based synthesis offers a clearer framework for the targeted control of 3-MCPDEs, guiding both academic research and industrial practice.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146661"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Worldwide systematic analysis of dietary paraben exposure. A scoping review of sources and food categories 世界范围内对羟基苯甲酸酯摄入的系统分析。来源和食品类别的范围审查

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146605

Patricia González-Palacios, Celia Monteagudo, Viviana Ramírez, Alberto Zafra-Gómez, Ana Rivas

{"title":"Worldwide systematic analysis of dietary paraben exposure. A scoping review of sources and food categories","authors":"Patricia González-Palacios, Celia Monteagudo, Viviana Ramírez, Alberto Zafra-Gómez, Ana Rivas","doi":"10.1016/j.foodchem.2025.146605","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146605","url":null,"abstract":"Parabens are preservatives that are widely used in cosmetics, pharmaceuticals, and foods, which raise concern due to their potential as endocrine-disrupting chemicals (EDCs). According to PRISMA guidelines, this study analyzes paraben concentrations in foods globally, with no temporal or geographical restrictions. Of the 713 initially identified articles, 75 were included and classified into 14 food groups. In the European Union (EU), the highest levels pertained to methylparaben and were detected in dairy products (302.82 ng g<sup>−1</sup>), vegetables (231.90 ng g<sup>−1</sup>) and eggs (229.90 ng g<sup>−1</sup>), albeit within regulatory safety limits. However, cumulative exposure from multiple contaminated food sources could lead to the ADI being exceeded. Outside of the EU, especially in China and Saudi Arabia, higher concentrations were reported in processed condiments (methylparaben: 495700.00 ng g<sup>−1</sup>), vegetables (ethylparaben: 312600.00 ng g<sup>−1</sup>) and cookies (methylparaben: 253700.00 ng g<sup>−1</sup>), with levels far exceeding those found in the EU. Stronger worldwide controls are required to reduce paraben exposure through food.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"72 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synthesis of a boronic acid-functionalized magnetic covalent organic framework for selective extraction and determination of macrolide antibiotics in water and milk samples 硼酸功能化磁性共价有机骨架的合成及其在水和牛奶样品中大环内酯类抗生素的选择性提取和测定

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146712

Zhengchao Shen , Xiuli Xu , Xiujuan Wang , Zhenxia Du , Feng Zhang

{"title":"Synthesis of a boronic acid-functionalized magnetic covalent organic framework for selective extraction and determination of macrolide antibiotics in water and milk samples","authors":"Zhengchao Shen , Xiuli Xu , Xiujuan Wang , Zhenxia Du , Feng Zhang","doi":"10.1016/j.foodchem.2025.146712","DOIUrl":"10.1016/j.foodchem.2025.146712","url":null,"abstract":"<div><div>A novel boronic acid-functionalized magnetic covalent organic framework (Fe<sub>3</sub>O<sub>4</sub>@Tp-PaV@MPBA) was prepared as magnetic solid phase extraction (MSPE) sorbents for selective extraction of seven macrolides in water and milk samples. The combination of COFs and boronic acid ligands endowed the material with large specific surface area and specific recognition sites. Adsorption kinetic and isotherm study showed Fe<sub>3</sub>O<sub>4</sub>@Tp-PaV@MPBA exhibited high selectivity (improved 2–8 times compared to Fe<sub>3</sub>O<sub>4</sub>@Tp-PaV), fast adsorption (equilibration time ≤ 15 min), and large adsorption capacities (19.45 to 36.86 mg/g) for macrolide extraction. Further, adsorption interaction mechanism was comprehensively elucidated by experimental and molecular simulation study, demonstrating Fe<sub>3</sub>O<sub>4</sub>@Tp-PaV@MPBA displayed high affinity towards macrolides under interferents, and the dominant interaction was boronate affinity rather than non-covalent forces. Finally, the MSPE-UPLC-MS/MS method was developed and proven to be sensitive (LODs: 0.04–0.50 μg/kg), accurate (recoveries: 73.48–116.48 %), precise (RSDs below 12.78 %) for the determination of macrolides in complex matrices with low matrix effects (−6.81 to 7.68 %).</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146712"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A simple and rapid screening method for 2,4-dichlorophenoxyacetic acid (2,4-D) determination in environmental and vegetable samples by colorimetry combined with multivariate optimization 环境和蔬菜样品中2,4-二氯苯氧乙酸（2,4- d）的比色法快速筛选方法

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146713

Naruesorn Samanpong, Ajchara Imkum Putkham, Sakunna Wongsaipun, Anchalee Sirikulkajorn, Richmond J. Ampiah-Bonney, Wipharat Chuachuad Chaiyasith

{"title":"A simple and rapid screening method for 2,4-dichlorophenoxyacetic acid (2,4-D) determination in environmental and vegetable samples by colorimetry combined with multivariate optimization","authors":"Naruesorn Samanpong, Ajchara Imkum Putkham, Sakunna Wongsaipun, Anchalee Sirikulkajorn, Richmond J. Ampiah-Bonney, Wipharat Chuachuad Chaiyasith","doi":"10.1016/j.foodchem.2025.146713","DOIUrl":"https://doi.org/10.1016/j.foodchem.2025.146713","url":null,"abstract":"A rapid colorimetric screening method was established for the determination of 2,4-dichlorophenoxyacetic acid (2,4-D). Multivariate optimization was employed to maximize absorbance values measured by spectrophotometry. Seven influential factors, pH, hydrochloric acid concentration, sulfanilic acid concentration, sodium nitrite concentration, reaction time, sulfanilic acid volume, and sodium nitrite volume were identified using a Plackett-Burman design for factor screening and optimized through a circumscribed central composite design. Under the optimized conditions, the method demonstrated linearity across the concentration range of 0.027–0.100 mg/L, with a limit of detection of 0.008 mg/L and a limit of quantification of 0.027 mg/L. Precision, expressed as relative standard deviation, ranged from 2.09 % to 4.07 %. Recovery studies confirmed satisfactory accuracy, yielding 93.2–126 % for tap and environmental water samples, and 97.5–102 % for vegetable samples including sweet corn, potatoes, and spring onions. These findings indicate that the developed method is accurate, precise, and reliable for rapid screening of 2,4-D in food and environmental matrices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"38 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of geographical origin of Hovenia dulcis found in Korea and China via inorganic element analysis using inductively coupled plasma spectroscopy and multivariate statistical analysis 利用电感耦合等离子体光谱和多元统计分析方法对韩国和中国黄花菊的地理来源进行了分析

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146708

Jimin Jeong , KyoungHye Baek , Hwang-Ju Jeon , Hyoyoung Kim , Yong-Kyoung Kim , Ho Jin Kim

{"title":"Determination of geographical origin of Hovenia dulcis found in Korea and China via inorganic element analysis using inductively coupled plasma spectroscopy and multivariate statistical analysis","authors":"Jimin Jeong , KyoungHye Baek , Hwang-Ju Jeon , Hyoyoung Kim , Yong-Kyoung Kim , Ho Jin Kim","doi":"10.1016/j.foodchem.2025.146708","DOIUrl":"10.1016/j.foodchem.2025.146708","url":null,"abstract":"<div><div>The fruit of <em>Hovenia dulcis</em>, a popular Korean hangover remedy, is marketed as Korean and Chinese products. To protect domestic producers, ensure accurate labeling, and safeguard consumers, this study discriminated origin through inorganic element analysis using inductively coupled plasma-optical emission spectroscopy and mass spectrometry. Orthogonal partial least squares-discriminant analysis showed high model quality (R<sup>2</sup> = 0.956, Q<sup>2</sup> = 0.883). Twenty-five elements had variable importance in projection (VIP) values ≥1, and receiver operating characteristic analysis confirmed 100 % accuracy. Coefficient plots revealed Ca (−0.453081), <sup>103</sup>Rh (−0.222397), <sup>175</sup>Lu (−0.2084) significant for Chinese, while <sup>11</sup>B (0.137669) and <sup>88</sup>Sr (0.0954821) were significant for Korean. Linear discriminant analysis showed intergroup distance of 19, indicating strong discrimination. Findings highlight ICP-based elemental profiling with chemometrics and machine learning as a robust tool for authenticating <em>H. dulcis</em> origin, offering advantages over traditional visual methods and supporting regulatory monitoring, labeling accuracy, and consumer protection.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146708"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From mineral to sensing: Colorimetric determination of ciprofloxacin from water and food samples using natural chalcopyrite as nanozyme 从矿物到传感：用天然黄铜矿作为纳米酶比色法测定水和食品样品中的环丙沙星

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146714

Issa Haruna Nkuruma , Nenguba Poloko , Asfawossen Asrat , Andrew E.H. Wheatley , Pogisego Dinake , Melisew Tadele Alula

{"title":"From mineral to sensing: Colorimetric determination of ciprofloxacin from water and food samples using natural chalcopyrite as nanozyme","authors":"Issa Haruna Nkuruma , Nenguba Poloko , Asfawossen Asrat , Andrew E.H. Wheatley , Pogisego Dinake , Melisew Tadele Alula","doi":"10.1016/j.foodchem.2025.146714","DOIUrl":"10.1016/j.foodchem.2025.146714","url":null,"abstract":"<div><div>A simple and efficient method for detecting the widely used antibiotic Ciprofloxacin (CIP) in different media is crucial. In this study, we employed a colorimetric method using natural chalcopyrite (CuFeS<sub>2</sub>) with enzyme-mimic activity to detect CIP. The natural CuFeS<sub>2</sub> which shows peroxidase-like activity using 3,3′,5,5′-tetramethylbenzidine (TMB) was used as a chromogenic substrate. The absorption intensities of oxidized TMB (oxTMB) that show the peroxidase-like activity of CuFeS<sub>2</sub>, increased proportionally with increasing CIP concentration. The increment linearly regressed over a concentration range of 0.5–15 μM. The limit of detection (LOD) was found to be 0.21 μM. The method is more responsive to CIP showing higher absorption intensity for the oxTMB than other tested molecules and metal ions. It further proved to be feasible in determining CIP concentration in tap water and beef with recovery rates of 88–101 % and 91–101 %, respectively. Our results indicate that this method could be applicable in measuring CIP in environmental and food samples. This study opens an avenue for exploring similar readily available minerals as nanozymes for sensing and other applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146714"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Freeze-thaw cycle enhances the mechanical properties of fish gelatin/corn starch film by increasing hydrogen bonding 冻融循环通过增加氢键来提高鱼明胶/玉米淀粉膜的力学性能

IF 8.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146633

Hao Wang, Yuxuan Fang, Kuo Wu, Lingyun Ma, Jinbin Wang, Li Li

引用次数: 0

Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions 共色素类黄酮相互作用对紫叶茶中花青素稳定性和浸渍颜色的影响

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146711

Gaozhong Yang , Jiqiang Jin , Jufen Mei , Zhi Lin , Jiang Shi , Haipeng Lv

{"title":"Insights into anthocyanin stability and infusion color in purple leaf teas driven by co-pigment flavonoid interactions","authors":"Gaozhong Yang , Jiqiang Jin , Jufen Mei , Zhi Lin , Jiang Shi , Haipeng Lv","doi":"10.1016/j.foodchem.2025.146711","DOIUrl":"10.1016/j.foodchem.2025.146711","url":null,"abstract":"<div><div>Purple leaf tea (PLT) is gaining attention for its vibrant color and potential health benefits. This study focuses on the critical role of co-pigmentation in dictating the vibrant color and stability of its anthocyanins. PLT infusions exhibit a distinct reddish-purple hue, contained approximately 10.3-fold higher total anthocyanin levels (average 34.33 μg/mL) than green leaf tea as determined by chromatography, with delphinidin-3-<em>O</em>-galactoside (D3G; average 15.02 μg/mL) and cyanidin-3-<em>O</em>-galactoside (average 7.97 μg/mL) being dominant. Co-pigments markedly intensified D3G's coloration. For instance, gallic acid and quinic acid induced hypsochromic shifts, decreasing λ<sub><em>max</em></sub> by 7–9 nm. Thermally (80 °C, 15 h), gallic acid significantly improved D3G stability (21.0 % retention), correlating with strong docking affinity (−3.605 kcal/mol) via H-bonds and π-π stacking. Conversely, epigallocatechin gallate dramatically reduced D3G stability (1.7 % retention). These specific molecular interactions critically influence PLT's anthocyanin color expression and thermal stability, offering key insights for quality optimization.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146711"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261129","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Soluble recombinant transglutaminase for crosslinking plant protein hydrolysates 用于交联植物蛋白水解物的可溶性重组谷氨酰胺转氨酶。

IF 9.8 1区农林科学

Food Chemistry Pub Date : 2025-10-10 DOI: 10.1016/j.foodchem.2025.146705

Han Liu , Ishita Ghosh , Corinne Nardin , Yi Zhang

{"title":"Soluble recombinant transglutaminase for crosslinking plant protein hydrolysates","authors":"Han Liu , Ishita Ghosh , Corinne Nardin , Yi Zhang","doi":"10.1016/j.foodchem.2025.146705","DOIUrl":"10.1016/j.foodchem.2025.146705","url":null,"abstract":"<div><div>Cold-active transglutaminase (TGase) is highly valuable for their catalytic efficiency under low-temperature conditions, but not commercially available. This study investigated the recombinant expression of a cold-active TGase from Antarctic krill in <em>Escherichia coli</em>, achieving high solubility through induction optimization at 20 °C with 0.1 mM IPTG. The recombinant enzyme (rTGase) retained robust catalytic activity at 4 °C and effectively crosslinked pea protein hydrolysates (PPH), leading to improved molecular weight distribution and structural integrity. Analytical characterization via SDS-PAGE and MALDI-TOF revealed the formation of covalent isopeptide bonds, and spectroscopic and FTIR analyses demonstrated conformational rearrangement and increased molecular compactness in crosslinked PPH (CL-PPH). The rTGase-modified CL-PPH had improved thermal stability confirmed by thermogravimetric analysis. This study explored the production of a novel cold-active rTGase with demonstrated efficacy in tailoring the physicochemical properties of plant protein hydrolysates, providing a promising strategy for functional ingredient development in cold-processed food systems and other temperature-sensitive applications.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"496 ","pages":"Article 146705"},"PeriodicalIF":9.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145278565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0