O. Adeyoju, K. Adebowale, B. I. Olu-owolabi, H. O. Chibudike, E. C. Chibudike
{"title":"Physicochemical and Functional Properties of Flour and Protein Isolates from Two (2) Solojo Cowpea (Vigna Unguiculata L. Walp) Varieties in Nigeria","authors":"O. Adeyoju, K. Adebowale, B. I. Olu-owolabi, H. O. Chibudike, E. C. Chibudike","doi":"10.11648/J.WJFST.20210502.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210502.12","url":null,"abstract":"Protein isolates from dehulled defatted solojo cowpea seeds were prepared using isoelectric (CPIA) procedure. Two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS) were cleaned and divided into six portions. Both varieties of cowpea (DAS and BS) investigated were soaked in distilled water and germinated at varying periods i.e. 0, 6, 24, 36, 48 and 72hrs. Protein isolates were obtained from the treated and processed samples by isoelectric precipitation method which was subsequently followed by proximate and anti-nutritional analyses. Functional properties were also analysed which include Water Absorption Capacity (WAC) and Oil Absorption Capacity (OAC) of the protein isolates using standard methods. Amino acids and molecular weight of the protein isolates were determined by amino acid analyser and sodium-dodecyl-sulphate-polyacrylamide-gel-electrophoresis. Surface morphology, functional group and thermal properties were determined for protein isolates by scanning electron microscopy, Fourier Transform Infrared (FTIR) spectrometry and differential scanning calorimetry, respectively. Data were analysed using design expert software and Analysis of Variance (ANOVA) was carried out at α0.05. The moisture content, crude protein, crude fat, crude fibre and total ash of DAS ranged from 9.00-11.40, 24.82-31.00, 1.56-2.66, 1.43-1.67, and 3.20-4.14%, respectively; while those of BS flours ranged from 7.10-9.50, 24.90-30.14, 1.17-2.37, 1.06-1.52 and 3.05-3.93%, respectively. The protein contents for DAS were 81.57±0.53, 86.44±0.84, 89.39±1.51, 90.23±0.53, 91.81±0.77 and 94.85±0.86, while for BS were 84.39±0.39, 85.44±0.56, 90.05±0.10, 90.47±0.89, 92.78±0.28 and 95.81±0.19% for 0, 6, 24, 36, 48 and 72 hrs, respectively.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116680697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jane Atieno Odero-Waitituh, A. Kingori, Atieno Odero-Waitituh, J. Matofari, Stephen Odera Onyango, Robert Mwasigwa
{"title":"Descriptive Sensory Characteristics of Meat from Grower Rabbits Fed on Fermented Ground Mature Prosopis juliflora Pods Based-diets","authors":"Jane Atieno Odero-Waitituh, A. Kingori, Atieno Odero-Waitituh, J. Matofari, Stephen Odera Onyango, Robert Mwasigwa","doi":"10.11648/J.WJFST.20210502.11","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210502.11","url":null,"abstract":"The effect of inclusion of graded levels of fermented ground mature Prosopis juliflora pods (FGMPP) replacing maize grain in grower rabbits’ diets on sensory attributes was investigated. Thigh muscles were obtained from 12-week-old rabbits fed on five diets comprising: control (formulated standard grower diet), 15% UGMPP, 30% UGMPP, 15% FGMPP and 30% FGMPP replacing maize in standard grower diets. Deep-frozen meats from the rabbits were thawed and boiled in different aluminium pots, cut into small pieces of about 2 cm3 placed in ceramic plates and presented to 12 panellists. Questionnaires were used for sensory attribute profiling. Data were analysed using SPSS Statistics 25.0.0 and the general linear model (GLM) of Statistical Analysis Systems (SAS) softwares for Principal Component Analysis (PCA) and analysis of variance (ANOVA) respectively. Tukey’s range procedure was used to separate means at (p 0.05) in overall rating, appearance, flavour and colour of the meat. However, there was treatment effect (p<0.05) on beefy taste, tenderness, salty taste and grittiness. The study concluded that 30% maize grain in the diets of grower rabbits can be replaced with FGMPP as it did not affect consumer preference of the meat.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127035517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hollander Anne, Vellinga Reina Elisabeth, V. E. de, Toxopeus Ido, Kamp Mirjam van de, Temme Elisabeth Helena Maria
{"title":"The Global Blue Water Use for the Dutch Diet and Associated Environmental Impact on Water Scarcity","authors":"Hollander Anne, Vellinga Reina Elisabeth, V. E. de, Toxopeus Ido, Kamp Mirjam van de, Temme Elisabeth Helena Maria","doi":"10.11648/J.WJFST.20210501.13","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210501.13","url":null,"abstract":"Agriculture is responsible for around 70% of global water withdrawal, making it the largest consumer of freshwater. Globally, freshwater is a scarce resource, and there is increasing risk that current water use is crossing the planetary boundary, meaning that humanity is using more freshwater than nature can replenish. Beside the amount of water used for the production of food, also the location of water use is of importance to identify local water scarcity. In this study we determined and analyzed the blue water use for the Dutch diet. Also, we provide an indication of the the spatial distribution in water use, related to water scarcity. The blue water use per person for the average diet of the Dutch adult population aged 19-79 years as calculated in this study was 160 l/day (=57 m3/year) for men and 153 l/day (=56 m3/year) for women. Non-alcoholic beverages were the most important contributor to water use for the diet of men as well as women. Fruits were the second most important contributor to water use for the diet of women (particularly oranges, tangerines, strawberries and bananas), and the third most important for men. Meat was the second most important contributor for men (particularly chicken fillet and beef meat) and the third for women. About one third of the blue water use for the Dutch diet takes place in countries where 30 to 70 times less available water remaining per area than the world average. This means that water scarcity is relatively high in those countries compared to the world’s average. The main countries of origin of the water used for food production for the Dutch population we identified were Spain, the Netherlands itself, South Africa, Chile, India and USA. Products with ingredients from Spain are several types of greenhouse vegetables, citrus fruits and juices. To lower the environmental impact related to blue water use, for the Dutch situation we conclude that beside reducing meat and dairy consumption, consuming more Dutch fruits like apples and pears, and reducing imports of fruits and nuts from e.g. Spain, Chile and USA, are relatively easy changes that will have a positive effect on the global water scarcity impact. Also, reducing the consumption of non-alcoholic beverages like coffee, soft drinks and juices, and increasing the use of tap water, is recommended to lower the Dutch blue water use within a healthy diet.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123535157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Preparation of Possible P Selectin Inhibitor from Bovine Thyroglobulin, (Di-hydrido) Sulfo Hydrate 1, 5 Anhydro L-fucitol","authors":"Jesus’ Christus, M. Madson","doi":"10.11648/J.WJFST.20210501.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20210501.12","url":null,"abstract":"P selectin is known to mediate several disease states through the binding of epitopes on the surface of endothelial cells. These diseases include cancer, cancer metastasis and inflammation. Sulfo Lewis a is a sulfated oligosaccharide could bind P selectin. A possible novel inhibitor of P-selectin binding may attenuate these diseases. One possible inhibitor is prepared from bovine thyroglobulin in one step, with appropriate work-up, from a readily abundant source, bovine thyroid gland, via novel chemistry. That molecule is (di-hydrido) sulfo hydrate 1, 5 anhydro L-fucitol. This chemistry is known to occur for the preparation of 1, 5 anhydro oligosaccharides from K casein and bovine milk. Another example of this chemistry has also been prepared; the di-(hydrido) di-phosphate di-hydrate 2, 5 anhydro mannitol (glucitol) from an ethanol extract of banana fruit. The molecule, here, would be the first report of H- nucleophile attack of a non-phosphorylated glycoside. In addition to components of the O-linked oligosaccharide, to originate from bovine thyroglobulin requiring a tyrosine sulfate for binding. This work provides methods for preparing (di-hydrido) sulfo 1, 5 anhydro L-fucitol, as a possible inhibitor of P-selectin binding, in addition to those reported. These include; the di (di-hydrido) trisaccharide di-(hydrido) di-phosphate di-hydrate serinyl (di-hydrido) sulfo tyrosine dipeptide as well as the tri (di-hydrido) sulfo tri-hydrate 1, 5 anhydro trisaccharide alditol. Both of the latter two originate from bovine thyroglobulin and have been or will, possibly, be reported.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127144372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Review on Electrical Conductivity in Food, the Case in Fruits and Vegetables","authors":"M. Banti","doi":"10.11648/J.WJFST.20200404.11","DOIUrl":"https://doi.org/10.11648/J.WJFST.20200404.11","url":null,"abstract":"Electrical conductivity in food and agricultural products is gaining attentions in response to ohmic heating and pulsed electric field processing, the newly emerging food processing technologies. Electrical conductivity of agricultural product is the ability of the products to conduct electric current. This paper is intended to review the electrical conductivity in foods in general and fruits and vegetables in particular. For this review to take its form, different articles, books and other possible sources have been reviewed, cited and acknowledged. So, this paper has been enriched by composition of the finding of different authors and researcher. Since measurement of electrical conductivity has number of application in agricultural products and food processing, methods of measuring this property is important. Measurement of electrical conductivity can be through dielectric analysis and electrical impendence spectroscopy measurement. In dielectric analysis high frequency area (100 MHz - 10 GHz) is used and this has an application in moisture determination and bulk density measurement. In electrical impendence spectroscopy, the range of frequency is from 100Hz to 10MHZ and is simple and easier techniques used to evaluate physiological status of various biological tissues. There are factors affecting electrical conductivity of agricultural products; electrical conductivity is reported by different authors to be increasing with temperature, field strength, and storage duration until the product is over ripe in case of fruits and vegetables. Plus, conductivity also found decreasing with increasing sugar content. The decrease in firmness of fruits and vegetables is related to increase in its conductivity. The nature of product and way of applying electricity is also other factors affecting conductivity. Electrical conductivity has number of application in foods, fruits and vegetable industries. However, still much work is expected for the utilization of its high potentials application.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126727820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Biophysical-chemistry Characterization of Alginate in Brown Algae Species Sargassum dupplicatum","authors":"D. Cuong, D. Tuyen, Do Thuy Kieu","doi":"10.11648/J.WJFST.20200401.13","DOIUrl":"https://doi.org/10.11648/J.WJFST.20200401.13","url":null,"abstract":"Alginate is a high-value biopolymer, exists in brown algae, and applied widely in numerous fields, for example, food, functional foods, and pharmaceutics. The study focused on the biophysical-chemistry characterization of alginate in brown algae species Sargassum dupplicatum grown commonly in Vietnam under the effect of NaCl, KCl, MgCl2, chitosan, carrageenan, and ethanol in different physical condition. Antioxidant activity of alginate and their compound was also studied. The results showed that Na_Alg, K_Alg, and Mg_Alg disperse the net style in the water. Ca_Alg, chitosan_Alg, and Carrageenan_Alg absorbed water and swelled for forming a sphere, yarn, and yarn in the water, respectively. Chitosan_Alg and carrageenan_Alg precipitated faster in ethanol, compared to Na_Alg, K_Alg, and Mg_Alg. 20% of ethanol did not cause the precipitation of Alginate salt, Chitosan_Alg, and carrageenan_Alg for 30 minutes. Alginate salt, Chitosan_Alg, and Carrageenan_Alg were full precipitated for 30 minutes when using ethanol concentration was more than 80%. Chitosan_Alg and Carrageenan_Alg occurred the precipitation in 20% of ethanol for 30 minutes. Total antioxidant activity and reducing power activity of chitosan_Alg got the highest value (a and b, respectively), compared to Carrageenan_Alg, Na_Alg, K_Alg, and Mg_Alg. The antioxidant activity difference in a group of Na_Alg, K_Alg, and Mg_Alg, and a group (Chitosan_Alg and Carrageenan_Alg) did not happen. The difference only occurred between the two groups.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117045669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yahaya Sadiq Abdulrahman, F. Ahmed, G. Andrew, D. Yusuf, Ashraf Muhammad, Osaro-odin Precious Eloghosa, A. Hussaini
{"title":"Nutritional Properties of Some Selected Date palm (Phoenix dactylifera L) Land Races in Nigeria","authors":"Yahaya Sadiq Abdulrahman, F. Ahmed, G. Andrew, D. Yusuf, Ashraf Muhammad, Osaro-odin Precious Eloghosa, A. Hussaini","doi":"10.11648/J.WJFST.20200401.11","DOIUrl":"https://doi.org/10.11648/J.WJFST.20200401.11","url":null,"abstract":"The chemical constituents present in plants have been reported to vary with the geographical location of the plants. This investigation assessed the nutritional composition of some selected date fruits from the experimental gene pool in dutse, Nigeria in order to investigate any uniqueness relative to Date palms cultivated in other regions. The proximate analysis of the date fruits were quantitatively analyzed for carbohydrates, protein, lipids, fiber, moisture, sucrose, glucose and fructose. The mineral contents were analyzed using atomic absorption spectrophotometer (AAS). The highest moisture content were recorded for accession R13P5 (7.65±0.03). Moreover, carbohydrate and protein content was found to be highest in accessions R5P24 (64.55±5.73) and R4P29 (7.13±0.19) respectively. Similarly the ash, fiber and lipid contents were highest in accessions R5P8, R14P21 and R5P24 respectively. Considerable amounts of sucrose, glucose and fructose were recorded in all the accessions. The mineral contents analyzed indicated good sources of minerals such as calcium, magnesium, sodium, potassium and phosphorus. The present finding helps in understanding the nutritional status of different accessions in some Nigerian date palm fruits which can serve as a baseline for selection in improvement of the crop for the nutritional health benefits.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123028238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Nutritional Value of Traditional Syrian Sweets and Their Calorie Density","authors":"L. Labban, Nasser K. Thallaj, M. A. Masri","doi":"10.11648/J.WJFST.20190304.11","DOIUrl":"https://doi.org/10.11648/J.WJFST.20190304.11","url":null,"abstract":"Information on food composition is of great importance for scientists and professionals working in the fields of nutrition and public health. The most apparent role of food composition is to provide the basis for dietary assessment and the formulation of healthier diets. Ready meals and food served in canteens are increasingly included in this approach considering their contribution to daily nutrition. There have been no studies that presented the nutritional values of some traditional Syrian sweets. This study was the first study to shed some lights about the nutritional facts of the traditional Syrian sweets. Seventeen different traditional Syrian sweets both regular calorie content (regular where sucrose was used as sweetener) and reduced calorie content (diet as Aspartame sweetener was used) were analyzed for Moisture, Ash, Carbohydrates, Protein and Fat content and finally calorie density per 100 g was calculated. The study also measured the calorie content of few sweets which we did not find diet ones similar to them. The results have shown that Syrian sweets in general are very calorie dense foods due to their high content of sugar, fat and other sweeteners such as honey and (high fructose corn Syrup (HFCS). The calorie density ranges from 347.5 Kcal to 516.2 Kcal/ 100 g serving for diet sweets and 372.8 Kcal to 532.2 Kcal/100 g serving for regular sweets. Protein ranged from 5.6 g to 18.4 g and fat from 5.5 to 29.8 g/100 g serving.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116979972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Assessment of Beef Cattle Production, Slaughtering and Marketing Practice in Haramaya University, Ethiopia","authors":"Birmaduma Gadisa, Gemechu Taffa","doi":"10.11648/J.WJFST.20190302.12","DOIUrl":"https://doi.org/10.11648/J.WJFST.20190302.12","url":null,"abstract":"Ethiopia is endowed with good livestock production potential; however, the product utilization was underutilized. Meat is one of the most nutritious animal source foods that humans can consume. In Ethiopia, domestic consumption requirements for red meat arise due to rapidly growing population, increasing urbanization, rising income, increase export of live animal and meat to generate foreign exchange earnings. This study was anticipated to asses’ beef fattening, processing, handling and marketing of meat and live animal in the Haramaya University, which is found in Ethiopia, and known for technology innovation, adoption, and transfer for community. The source of cattle for fattening in the university is from Tullu Dambir, Haramaya and Oda Bultum cooperatives based on weight. Sex, appearance, and weight have limitation during buying. The farm was selected only male greater than 225kg and good appearance. As cattle enter the farm identification number, vaccination, and quarantine for 15days applied. The major feed resource for fatting was hay, silage, cafeterias leftover, and kitchen by-product. The cattle have managed in-group as a time entering to the fattening for 100 days. There was no live animal selling in farm. Even though there has been plenty of knowledge and experience in the University there is yet poor slaughterhouse management and traditional slaughtering practice. There was no compartment lairage, electrical hoist, vehicle, separated room for stomach, waste collection room, carcass classification, carcass chilling room, laboratory, refrigerator, stunning pen, chilling room, hide processing room and sterilization facilities. The University enterprise has been retailing the meat with 80kg/birr for student cafeteria service and 100 kg/birr for staff restaurant and individual/ private restaurants as well as individual campus resident. The fatting station and the abattoir should work in collaboration with the scientific communities to supply quality beef.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124595007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Comparative of Proximate and Mineral Composition of Commercially-Available Millet Types in Katsina Metropolis, Nigeria","authors":"S. N. Sanusi, S. Sulaiman, H. K. Bako","doi":"10.11648/J.WJFST.20190301.13","DOIUrl":"https://doi.org/10.11648/J.WJFST.20190301.13","url":null,"abstract":"The study revealed a high nutritional quality and possible therapeutic effect of the studied millet varieties which are locally sourced and relatively cheaper source of food for a teeming population like ours. The millet varieties were obtained from the central market in Katsina state, Nigeria. The millet varieties (finger millet, pearl millet and fonio millet) were cleaned by washing in water, de-watered, sun dried, milled into flour and stored in sealed polythene bags. The results obtained from the studied millet varieties showed a protein content level within the range of (10.09%-10.85%), fat content level between the range (2.76%-4.43%), carbohydrate, fat and ash content between the range (71.56% - 73.18%), (2.23% - 3.24%) and (0.86% - 1.94%) respectively. The mineral composition showed it contained mineral elements of health importance, such as; phosphorus, calcium, potassium, sodium and magnesium as well as other minor elements such as copper, manganese, zinc and iron.","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116930703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}