Innovative Food Science & Emerging Technologies最新文献

{"title":"Optimization of plasma-activated water-assisted extraction of basil seed (Ocimum basilicum L.) mucilage: Effect on phenols, flavonoids, antioxidant, thermal and morphological properties","authors":"Mahsa Jafari ,&nbsp;Yousef Ramezan ,&nbsp;Behjat Tajeddin ,&nbsp;Mohammad Reza Khani","doi":"10.1016/j.ifset.2024.103876","DOIUrl":"10.1016/j.ifset.2024.103876","url":null,"abstract":"<div><div>This study aimed to enhance basil seed mucilage extraction using plasma-activated water (PAW). The response surface method (RSM) and rotating center composite design (RCCD) were used, considering the activation time of deionized water with cold plasma (0–15 min), water temperature (55–85 °C), and seed-water ratio (1:33–1:65). Optimal conditions for extraction were identified as a temperature of 78.39 °C, an activation time of 15 min, and a seed-water ratio of 1:50, leading to a 2.11 times higher extraction yield (7.6 %) compared to untreated samples (3.6 %) which had the same conditions. PAW-treated samples showed improved biological activities, including higher levels of total phenolic compounds (58.56 mg GAE/100 g), total flavonoids (87.81 mg QE/g), and DPPH inhibitory activity (60.98 %). Additionally, PAW treatment raised the melting point of basil seed mucilage, with minimal change in melting enthalpy. These alterations were attributed to plasma chemical reactions and increased surface energy of polysaccharide granules.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103876"},"PeriodicalIF":6.3,"publicationDate":"2024-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759639","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}

{"title":"Investigating effects of air-cold plasma jet on enzymatic activity and nutritional quality attributes of Mangosteen (Garcinia mangostana L.) juice","authors":"Teerapap Panklai ,&nbsp;Nakorn Kumchaiseemak ,&nbsp;Weerasak Seelarat ,&nbsp;Sujarinee Sangwanna ,&nbsp;Chotika Chutimayanaphat ,&nbsp;Atipong Bootchanont ,&nbsp;Chakkaphan Wattanawikkam ,&nbsp;Tanawut Rittidach ,&nbsp;Dheerawan Boonyawan ,&nbsp;Porramain Porjai","doi":"10.1016/j.ifset.2024.103878","DOIUrl":"10.1016/j.ifset.2024.103878","url":null,"abstract":"<div><div>This study aimed to investigate the effects of air-cold plasma jet processing on the quality of mangosteen juice using an experimental design that varied the duty cycle of the power source (30%–70%), air flow rate (1–5 L/min), and treatment time (2–10 min). Changes in pH, color, ascorbic acid (AA), anthocyanin, flavonoid, phenolic content, enzyme activities, and antioxidant activity were evaluated. The cold plasma jet treatment substantially inactivated polyphenol oxidase, reducing its activity by up to 60% across all tested conditions, while peroxidase activity exhibited varying responses. The optimal treatment conditions (60% duty cycle, 4 L/min air flow rate, and 4 min treatment time) maximized bioactive compound levels, resulting in an 87.75% increase in AA content, along with substantial increases in total anthocyanins, phenolic content, and flavonoids. Cold plasma jet improved antioxidant activity, particularly in the DPPH radical scavenging activity. No notable change in color was observed. This study highlights the effectiveness of cold plasma technology for processing mangosteen juice while preserving its essential nutritional and physical qualities. The method offers a promising nonthermal alternative for maintaining the quality of high-value processing-sensitive mangosteen juice.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103878"},"PeriodicalIF":6.3,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142759604","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}

{"title":"Improvement of overall quality of black rice by stabilization combined with solid-state fermentation","authors":"Yejun Zhong ,&nbsp;Lin Chen ,&nbsp;Yawen Zheng ,&nbsp;Ling Chen ,&nbsp;Yaqi Zhang ,&nbsp;Xiaoxia Zhang ,&nbsp;Zicong Zeng","doi":"10.1016/j.ifset.2024.103877","DOIUrl":"10.1016/j.ifset.2024.103877","url":null,"abstract":"<div><div>The application of black rice in food industry is challenging due to its short shelf life, poor cooking and eating quality. Superheated steam (SS) and far infrared radiation (FIR) are effective ways of stabilization and might be beneficial to solid-state fermentation (SSF). Therefore, stabilization treatments (SS and FIR) combined with SSF by <em>Aspergillus oryzae</em> were applied to furtherly improve the overall quality of black rice in present study. Results indicated that combined treatments were more favorable to shorten cooking time, increase water absorption and solid loss, resulting improvement of cooking quality of black rice. Besides, the significant decrease in hardness and chewiness after combined treatments was also good for the texture improvement. Moreover, black rice after combined treatments showed significantly higher contents of free phenolics, flavonoids, antioxidant activities, and phenolic acids, while their contents in bound form were significantly decreased, leading to significant increase of nutritional properties. Furthermore, black rice after combined treatments had significantly lower acid value and peroxide value during accelerated storage. Particularly, far infrared radiation combined with SSF was the most valued to improve the overall quality of black rice. These improvements were mainly ascribed to the enhancement of hydrolase activities based on the synergistic effect between stabilization treatments and SSF, which led to more significant pasting viscosities decrease, crystal structure destruction, cell wall rupture and starch degradation. The above results will provide a favorable strategy to improve the overall quality of black rice and then promote its consumption and application in food industry.</div></div><div><h3>Industrial relevance</h3><div>The short shelf life, poor cooking and eating quality severely limit the utilities of black rice in food industry. Heat processing is one of the most efficient strategies used in food industry to improve quality and prolong shelf life. Superheated steam and far infrared radiation are typical innovative heating technologies, and they are more energy efficient and more effective than conventional heating methods. In our previous work, they were effective ways of stabilization to extend the shelf life of black rice, and the starch after above treatments was partially gelatinized, which might be beneficial to the solid-state fermentation and thereby furtherly improve the overall quality of black rice. The present study aims to provide a favorable strategy to improve the overall quality of black rice and then promote its consumption and application in food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103877"},"PeriodicalIF":6.3,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747610","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}

{"title":"Utilizing 3D printing to create sustainable novel food products with innovative ingredients","authors":"Min Feng ,&nbsp;Min Zhang ,&nbsp;Bhesh Bhandari ,&nbsp;Chunli Li ,&nbsp;Arun S. Mujumdar","doi":"10.1016/j.ifset.2024.103873","DOIUrl":"10.1016/j.ifset.2024.103873","url":null,"abstract":"<div><div>In order to address the challenges posed by population expansion, climate change, depletion of natural resources, malnutrition and increased prevalence of chronic diseases, disruptive innovations are needed to achieve sustainable development. The utilization of new resources and novel production methods provide opportunities for the development of novel food products (NFPs). Here, we present the potential of 3D printing with personalized design for applications in the sustainable development of NFPs, such as the development of innovative food sources, reducing the consumption of natural resources and the impact on the environment, and preventing/treating malnutrition and chronic diseases. In addition, a systematic review of optimization measures such as raw material optimization, development of enhanced evaluation techniques, improved equipment performance, and application of artificial intelligence is presented to guide the application of 3D printing of NFPs. Finally, the challenges and future opportunities for food 3D printing are presented to provide new directions for the development of NFPs.</div></div><div><h3>Industry relevance</h3><div>Food 3D printing offers a number of advantages such as personalized design, digital nutritional matching, streamlined supply chain, high-value use of food by-products, and broadening of food ingredient sources. Starting from the necessity and specificity of novel food development, this paper focuses on the application of 3D printing in the development of NFPs, such as innovative source foods, plant-based meat analogues, cell cultures, and foods for special medical purposes, thus facilitating the development of new possibilities for 3D printing in the food industry. In addition, a systematic overview of optimization measures such as the optimization of raw materials, the development of evaluation techniques, the improvement of equipment performance and the application of artificial intelligence is presented, thus providing theoretical guidance for the increasingly widespread application of 3D printing within the novel food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103873"},"PeriodicalIF":6.3,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747609","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}

{"title":"A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods","authors":"Jiaman Yuan ,&nbsp;Donglin Ma ,&nbsp;Yatao Yang ,&nbsp;Yuzong Zhao ,&nbsp;Haiwei Ren ,&nbsp;Xiaogang Liu ,&nbsp;Minghui Tan ,&nbsp;Kuntai Li","doi":"10.1016/j.ifset.2024.103874","DOIUrl":"10.1016/j.ifset.2024.103874","url":null,"abstract":"<div><div>There are numerous reports on the effect of co-culturing lactic acid bacteria (LAB) and yeast on the quality of fermented foods. The interactions between LAB and yeast affect the flavour, texture and even safety of fermented foods. Examining the specific mechanisms of these interactions becomes essential, but existing research methods are insufficient to meet the growing demands of scientific research. Multi-omics analysis provides more comprehensive information on LAB and yeast interactions than the widely used single-omics. Additionally, although the use of bioinformatics tools such as ModelSEED and CarveMe has simplified the construction of metabolic network models, there are still shortcomings in terms of accuracy and convenience. There is an urgent need to explore new methods to accelerate the study of microbial interaction mechanisms. This review summarizes the interaction between LAB and yeast in fermented foods, as well as the current research progress in revealing their interaction using multi-omics and bioinformatics tools. In the future, artificial intelligence will be a powerful aid in constructing metabolic models and obtaining models conveniently. Elucidation of interaction mechanisms at the spatial level will become more common, and more comprehensive research results will lead to further improvements in industrial practice.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103874"},"PeriodicalIF":6.3,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142747608","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}

{"title":"Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling","authors":"Dengwen Lei ,&nbsp;Yanhong Liu ,&nbsp;Yongkang Xie ,&nbsp;Wenling Sun ,&nbsp;Ziyi Yang ,&nbsp;Peng Gong","doi":"10.1016/j.ifset.2024.103872","DOIUrl":"10.1016/j.ifset.2024.103872","url":null,"abstract":"<div><div>Radio frequency (RF) technology is being recognized and widely used in food, chemical industries due to its efficiency and sustainability. Revealing the dielectric loss mechanisms is crucial to improving energy utilization in food, especially moisture-induced ionic loss. In this study, the dielectric loss mechanism of peanut was analyzed using the Debye model, and then the conversion efficiency of RF energy was investigated at various moisture contents, loss tangents and frequencies. The results indicated that protein, fat, and sucrose exhibited typical polar losses but with lower loss intensities, and the free-water induced ionic conductivity loss was the dominant factor affecting changes in the dielectric loss tangent. Multi-physics field simulation results showed that: the heating rate decreased from 3.97 °C/min to 1.01 °C/min when the initial moisture content was constant but the loss tangent increased from 1 to 7. Combined with the electromagnetic loss density analysis, maximum electromagnetic-thermal conversion efficiency was achieved with a loss tangent close to 1. Additionally, samples with lower dielectric constants reduced the attenuation effect on electric field intensity, thereby increasing the heating rate. Furthermore, since ideal RF heating performance was difficult to achieve at 13.56 MHz and the lower penetration depth at 40.68 MHz limited loading, 27.12 MHz was deemed more suitable for peanut RF heating treatment. This research provides a theoretical foundation for improving the performance of RF heating by considering sample dielectric loss and RF frequency selection.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103872"},"PeriodicalIF":6.3,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703521","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}

{"title":"Electric fields and transglutaminase in preparing adzuki bean protein emulsion gel for plant-based steamed egg custard","authors":"Qian Li,&nbsp;Tingyu Song,&nbsp;Yongxin Yu,&nbsp;Yiping Ren,&nbsp;Jian-Ya Qian","doi":"10.1016/j.ifset.2024.103871","DOIUrl":"10.1016/j.ifset.2024.103871","url":null,"abstract":"<div><div>Alternating current (ACEF), direct current (DCEF) and pulsed (PEF) electric field (EF) were applied for adzuki bean protein (ABP) pretreatment to prepare substitutes of steamed egg custard. Emulsion gels of EF pretreated ABP dispersions with flaxseed oil were mediated by transglutaminase (TGase). The emulsion particle size and the oil droplet size increased with the oil portion. PEF and ACEF pretreatment significantly reduced the number of large droplets. With the increase of oil portion, the infrared spectra at 2854 and 1747 cm⁻¹ changed significantly and a new peak emerged in amide A zone. Three EF pretreatments all increased the β-sheets of ABP, ACEF pretreatment led to the random coils slightly higher than DCEF and PEF. DCEF pretreatment increased the α-helices significantly higher than ACEF and PEF. The EF pretreatments improved the emulsion gel texture in gel strength, hardness, and chewiness, and water holding capacity (WHC). The largest apparent viscosity and energy storage modulus were obtained in DCEF pretreatment and larger than PEF and ACEF pretreatments. The 0.15 % curcumin and 0.10 % β-carotene pigmentation of ABP-flaxseed oil emulsion gel gave the smallest difference in colour, and higher WHC, close springiness, slightly lower chewiness, and gel strength, compared with the real steamed chicken egg custard control.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103871"},"PeriodicalIF":6.3,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700548","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}

{"title":"Large edible mushrooms and mycelial proteins: A sustainable, nutritious protein source with health benefits and processing innovations","authors":"Dongdong Guo ,&nbsp;Chang Liu ,&nbsp;Hongkang Zhu ,&nbsp;Yuliang Cheng ,&nbsp;Yahui Guo ,&nbsp;Weirong Yao ,&nbsp;He Qian ,&nbsp;Jiang Jiang","doi":"10.1016/j.ifset.2024.103870","DOIUrl":"10.1016/j.ifset.2024.103870","url":null,"abstract":"<div><div>The global demand for sustainable, nutritious protein alternatives has led to increasing interest in large edible mushrooms and their mycelial proteins. These fungi are rich in protein (19–40 % dry weight) and possess a balanced amino acid profile, making them a promising source of alternative protein. Edible mushrooms and mycelial proteins exhibit excellent functional properties, including high digestibility (72–83 %) and favorable amino acid profiles, comparable to soy and animal proteins. Recent advances in green fermentation and enzymatic extraction technologies have improved protein yield by 20–30 %, while reducing anti-nutritional factors. Furthermore, specific peptides derived from mushrooms show significant potential for improving human health by modulating immune responses and lowering cholesterol. Mushroom-based proteins can be applied in diverse food products, such as meat analogues, enzymes, and food additives, offering eco-friendly solutions for food processing. Overall, edible mushrooms and their mycelial proteins present a promising, sustainable alternative to traditional protein sources, with considerable health benefits and industrial-scale application potential. Future research should focus on optimizing production, extraction, and processing strategies to maximize their commercial viability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"99 ","pages":"Article 103870"},"PeriodicalIF":6.3,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142703545","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}

{"title":"Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties","authors":"Xuanxuan Yang ,&nbsp;Junqing Bai ,&nbsp;Xie Yongkang ,&nbsp;Zhihua Geng ,&nbsp;Qian Zhang ,&nbsp;Jun Wang","doi":"10.1016/j.ifset.2024.103869","DOIUrl":"10.1016/j.ifset.2024.103869","url":null,"abstract":"<div><div>This study provides a comprehensive evaluation of the efficacy of electron beam irradiation (EBI) for microbial decontamination and its effects on the physicochemical properties of three paprika (<em>Capsicum annuum</em> L.) varieties. EBI significantly reduced the total populations of bacteria, yeasts, and molds, rendering them almost undetectable at an irradiation dose of 10 kGy (<em>p</em> &lt; 0.05). The color properties of EBI-treated samples showed no significant changes compared to untreated controls (<em>p</em> &gt; 0.05). The total carotenoid content in S17, H23, and QJ irradiated with 25 kGy decreased by 16.91 %, 22.09 %, and 24.76 %, respectively. There was a 10.82 % increase in DPPH scavenging activity in S17 paprika samples treated with 20 kGy of EBI. Notably, no significant difference in capsaicin content was observed in H23 and QJ varieties, regardless the EBI dose increased (<em>p</em> &gt; 0.05). Additionally, analysis of volatile compounds suggested that the formation of new compounds (<em>n</em>-methyl pyrrole and dihydroactinidiolide) was increased as the radiation doses increased. The overall results suggested that EBI treatment up to 10 kGy demonstrated a high level of effectiveness in microbial inactivation while preserving the essential physicochemical properties of paprika.</div></div><div><h3>Industrial relevance</h3><div>Paprika is an indispensable condiment in people's diets and a crucial component of the chili industry. However, it is susceptible to microbial contamination during processing, leading to food safety concerns. Irradiation treatment can inactivate microorganisms and enhance the quality of paprika. This study demonstrates that EBI can effectively achieve microbial decontamination, reduce post-harvest losses, improve the hygienic quality of paprika, and provide a technical reference for the safety of paprika and other spices.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103869"},"PeriodicalIF":6.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700546","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}

{"title":"Influence of mechanical activation of starch using planetary ball milling on the development of little millet gluten free bread","authors":"T. Tamilselvan ,&nbsp;Madanagopalan Saravanan ,&nbsp;Pichan Prabhasankar","doi":"10.1016/j.ifset.2024.103860","DOIUrl":"10.1016/j.ifset.2024.103860","url":null,"abstract":"<div><div>Planetary ball milling is a simple and cost-effective green technology to mechanically activate starch. In the present study, little millet flour (LMF) was ball milled (BMF) and substituted in different amounts from 5 to 25 g/100 g in LMF. Herein, flour morphology, functional properties, batter rheology, bread physical and sensorial characteristics were investigated. Ball milling improved the ultrafine flour content (&lt;40 μ) by 56.58 %. Flour microstructure revealed that mechanical activation structurally altered the starch granules and protein crosslinks leading to increased damaged starch content. In thermogravimetry, BMF (89.98 %) showed highest mass change than LMF (88.34 %) due to larger surface area. Also, BMF substitution significantly improved the water absorption (41.8 %), swelling power (93.77 %) and solubility (30.28 %), whereas gelatinization temperature, peak viscosity and enthalpy reduced signifying faster gelatinization. The XRD pattern and FT-IR spectra (1047/1022 cm⁻¹) revealed reduction in relative crystallinity of starch in BMF. In terms of batter, BMF substitution improved the viscoelasticity and pseudoplasticity with shear thinning behaviour. Compared to control (2.16 cm³/g), BMF15 bread had significantly higher specific volume (2.54 cm³/g) and softer texture. Sensorially, BMF15 received higher overall acceptability. Thus, mechanical activation modified the little millet flour and it can be used as potential strategy to develop better quality gluten free bread.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"98 ","pages":"Article 103860"},"PeriodicalIF":6.3,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142700547","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}