Innovative Food Science & Emerging Technologies最新文献

{"title":"Effect of atmospheric pressure cold plasma treatment on charge, structure, thermal properties and coacervation behavior of Pea protein isolate with Alginate","authors":"Prashant Kumar ,&nbsp;P.S.N.S.R. Srikar ,&nbsp;Dhananjay Dahatonde ,&nbsp;Reetesh Kumar Gangwar ,&nbsp;Trivikram Nallamilli","doi":"10.1016/j.ifset.2025.103948","DOIUrl":"10.1016/j.ifset.2025.103948","url":null,"abstract":"<div><div>This study explores the characteristics and interactions of pea protein isolate (PPI) and alginate (AG) in complex coacervation, focusing on the effects of cold plasma (CP) treatment applied to the protein-polysaccharide mixture before coacervation and the influence of varying pH levels. CP treatment was applied at different durations (5, 10, 15, and 20 min) and with plasma characteristics analyzed through optical emission spectroscopy (OES) and current-voltage measurements. Emission spectroscopy of the nonthermal multi-needle corona discharge revealed prominent OH (A-X) and N₂ (C<img>B) emissions with a gas temperature of 330 ± 5 K and electron density of (2.6 ± 0.1) × 10²¹ m⁻³. Following CP treatment, the coacervates were characterized using Turbidity, Zeta potential, Particle size, Fourier Transform Infrared Spectroscopy (FTIR), Thermal Analysis (TGA and DSC), and Isothermal Titration Calorimetry (ITC). CP treatment resulted in a ≈ 33.4 % reduction in particle size and improved transparency, as indicated by reduced turbidity. Zeta potential analysis showed a 41.7 % increase in the negative charge for PPI-AG (2:1) at pH 4 after 20 min, enhancing the stability and coacervation efficiency. FTIR analysis indicated a 25.56 % reduction in β-sheets, with a 52.34 % increase in α-helices and a 41.66 % increase in β-turns in the PPI-AG (1:1) complex at pH 4.5 after 10 min of CP treatment. Thermal analysis showed a 9.4 % decrease in stability for the PPI-AG (1:1) complex at pH 4.5, along with enhanced water-holding capacity. ITC revealed stronger exothermic interactions in treated samples at lower pH. Overall, CP treatment improved the physicochemical properties of PPI-AG complexes.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103948"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463528","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":"Effect of microwave irradiation on the functional properties, digestion behavior, and structural characteristics of protein isolate from black beans (Phaseolus vulgaris L.)","authors":"Priti Sharad Mali,&nbsp;Pradyuman Kumar","doi":"10.1016/j.ifset.2025.103951","DOIUrl":"10.1016/j.ifset.2025.103951","url":null,"abstract":"<div><div>Inspired by the potential of underutilized legumes for addressing present and future food security challenges, this study aimed to explore the effects of microwave irradiation (MI) (100, 300, 450, 600, and 800 W) for 2 min on the functional, structural, and rheological characteristics of black bean protein isolates (BBPIs). Scanning electron microscopy of the microwave-irradiated BBPIs revealed a distinct microstructure characterized by larger aggregates than the control BBPIs. Moreover, BBPIs treated with MI presented excellent emulsion activity index (0.55–0.98) and stability index (0.35–0.71 min), with the lowest turbidity index (0.09–0.12). SDS-PAGE analysis revealed that the profiles of the microwave-irradiated BBPI samples were similar to those of the control BBPIs. Differential scanning calorimetry and thermogravimetric analysis revealed that all the MI-treated BBPIs had variations in denaturation temperature and weight loss. Rheological analysis indicated that the gelation temperature for all BBPI samples was approximately 90 °C. The optimal MI condition (450 W for 2 min) had the highest free sulfhydryl content, surface hydrophobicity, and improved the protein digestibility of BBPI dispersions among all the samples. Microwave treatment at 450 W improved the hydrophobic amino acid content, leading to an overall increase in the total amino acid content of BBPIs compared to the control sample. The present study details how varying microwave irradiation results in distinct final properties of BBPIs, enabling their use and customization for various food systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103951"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463343","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":"Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation","authors":"Zorana Trivunović ,&nbsp;Jasmina Vitas ,&nbsp;Vladimir Puškaš ,&nbsp;Ida Zahović ,&nbsp;Marko Zeljko ,&nbsp;Radomir Malbaša ,&nbsp;Jelena Dodić","doi":"10.1016/j.ifset.2025.103955","DOIUrl":"10.1016/j.ifset.2025.103955","url":null,"abstract":"<div><div>Increasing consumer preference for natural and organic products, along with recognition of the multifunctionality and health benefits of vinegar, are key drivers of the global vinegar market growth. This growing demand gives vinegar producers a great opportunity to diversify their product offerings. In this study, the possibility of kombucha vinegar production on sucrose-sweetened black tea and infusions based on different herbs (peppermint, chamomile, stinging nettle, thyme, echinacea, lemon balm, yarrow, lavender, basil, and valerian) through prolonged fermentation by the autochthonous symbiotic culture of bacteria and yeasts was examined. The fermented media were analyzed regarding bioprocess success indicators to determine the fermentation capability of the used kombucha culture under the applied conditions. The quality of the obtained products was evaluated based on their chemical composition, bioactivity, and sensory properties. All experimental data were statistically processed to establish the effect of the medium composition variation on the prolonged kombucha fermentation efficacy. Summarizing all the results and findings, the basil was selected as the herb with the greatest utilization potential in the production of herbal kombucha vinegar, an innovative food product with promising health-promoting effects. The basil-based kombucha product created in this study is an acidic product (pH value of 2.66) rich in nutrients and bioactive compounds (sugars content of 32.78 g/L, total acids content of 55.52 g/L, total phenols content of 29.32 mg GAE/L, vitamin C content of 3.85 mg/L, RSC_DPPH of 85.59 %, and RSC_ABTS of 58.89 %), and with highly acceptable sensory quality (mean liking scores for the evaluated sensory attributes ≥8.3).</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103955"},"PeriodicalIF":6.3,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463529","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 dense phase carbon dioxide and pasteurization treatments on storage quality of guava puree","authors":"M.L. Plaza ,&nbsp;M.M. Ramírez-Rodrigues ,&nbsp;G. Ferrentino ,&nbsp;M.O. Balaban ,&nbsp;M.R. Marshall","doi":"10.1016/j.ifset.2025.103944","DOIUrl":"10.1016/j.ifset.2025.103944","url":null,"abstract":"<div><div>Guava is a good source of antioxidants and other phytochemicals, and dietary fiber. The traditional method for preserving guava puree is heat pasteurization, which degrades certain constituents that are beneficial to human health. The objective of this study was to determine the optimal conditions (pressure, % carbon dioxide, and residence time) for the pasteurization of guava puree by Dense Phase Carbon Dioxide (DPCD) process. The amount of CO₂ solubilized in the puree was measured experimentally in the range of pressure from 6.9 to 31.03 MPa at 35 °C. The experimental results were compared with the equilibrium conditions evaluated using the process simulation software Aspen Plus®. A log reduction ≥3.2 was achieved for yeast and mold count and aerobic plate count using 34.1 MPa pressure, 8 % CO₂ and a residence time of 6.9 min. Guava puree was microbiologically stable during 14 weeks of refrigerated storage at 4 °C. DPCD samples showed pH similar to fresh samples but the titratable acidity for the DPCD was higher than the untreated ones. Increases in viscosity and cloud loss were observed for the DPCD treated puree. In addition, pectinesterase activity was partially inactivated reaching 20 % reduction. DPCD processing can be used as a non-thermal treatment without deteriorating the quality of the product compared to heat pasteurization.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"101 ","pages":"Article 103944"},"PeriodicalIF":6.3,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions","authors":"Shufang Kang ,&nbsp;Yiming Shao ,&nbsp;Jing Chen ,&nbsp;Zhengfei Li ,&nbsp;Wei Chang ,&nbsp;Yayun Hu ,&nbsp;Shengkai Li ,&nbsp;Hao Jiang ,&nbsp;Guangzhong Luan","doi":"10.1016/j.ifset.2025.103946","DOIUrl":"10.1016/j.ifset.2025.103946","url":null,"abstract":"<div><div>To investigate the impact of cold plasma (CP) and transglutaminase (TGase) on the structural and physicochemical properties of soybean protein fraction solutions and films, dynamic monitoring was performed at different stages during the preparation of film-forming solution. The study focused on key parameters including surface hydrophobicity, particle size, intrinsic fluorescence, and sulfhydryl content. The results showed that both different durations (1, 2, 3, 4 and 5 min) of CP treatment and TGase cross-linking significantly affected the interfacial properties and intermolecular interactions of the proteins. With the increase in CP treatment time, the cross-linking degree and protein interaction of the films were significantly enhanced. Additionally, the improved order of protein secondary structure, water barrier and mechanical properties indicated the feasibility and effectiveness of CP-assisted TGase cross-linking of proteins, especially the film sample treated with CP for 3 min showed higher mechanical strength (from 7.71 MPa to 9.00 MPa) and lower water vapor permeability (from 4.77 × 10⁻¹⁰ g Pa⁻¹s⁻¹m⁻¹ to 3.97 × 10⁻¹⁰ g Pa⁻¹s⁻¹m⁻¹) (<em>p</em> &lt; 0.05). This research provides new insights into the application of CP technology in environmentally friendly packaging films.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103946"},"PeriodicalIF":6.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377340","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":"Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate","authors":"Antonio Rocha Bisconsin-Junior ,&nbsp;Giacomo Rossi ,&nbsp;Sorel Tchewonpi Sagu ,&nbsp;Harshadrai M. Rawel ,&nbsp;Lilian Regina B. Mariutti ,&nbsp;Oliver K. Schlüter","doi":"10.1016/j.ifset.2025.103945","DOIUrl":"10.1016/j.ifset.2025.103945","url":null,"abstract":"<div><div>This study aimed to investigate the potential of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) to produce cricket protein concentrates with functional properties suitable for the food industry. Protein concentrates were produced from <em>Gryllus assimilis</em> using these non-thermal technologies. The impacts of these technologies on the protein structure and functional properties of the protein concentrates were evaluated. US treatment reduced particle size by 33 %, increased negative surface charge by 59 %, and enhanced hydrophobicity by 29 %, leading to improved solubility, water retention (40 %), foam capacity (31 %) and stability. HP partially unfolded proteins and increased surface hydrophobicity by 10 %, improving oil-holding capacity (10 %) and gelation properties (17 %). PEF increased particle size by 26 %, which enhanced foam capacity (29 %) and stability.</div></div><div><h3>Industrial relevance</h3><div>This study demonstrate that non-thermal technologies—US, PEF, and HP—alter the protein structure and functionality of cricket protein concentrates. These findings suggest that non-thermal technologies, particularly US, can assist in protein extraction to produce cricket protein concentrates with enhanced functional properties, making them suitable for novel food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103945"},"PeriodicalIF":6.3,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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":"Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations","authors":"Wenjuan Qu ,&nbsp;Wenyan Ruan ,&nbsp;Yuhang Feng ,&nbsp;Ying Liu ,&nbsp;Jamila A. Tuly ,&nbsp;Cunshan Zhou","doi":"10.1016/j.ifset.2025.103943","DOIUrl":"10.1016/j.ifset.2025.103943","url":null,"abstract":"<div><div>An innovative catalytic infrared (CIR) dry enzyme inactivation method was developed in this study to replace wet-heat methods. The residual activities and structural changes of peroxidase (POD) and polyphenol oxidase (PPO) after heat treatment were assessed experimentally. Molecular dynamics and docking studies were employed to compare the thermal and radiation effects of CIR. The results demonstrated complete inactivation (100 %) of PPO and POD after 65 min at 70 °C. This was attributed to both thermal and radiation effects of CIR, which disrupted hydrogen bonds, induced disordered secondary structure, loosened molecular conformation, encapsulated active sites, and reduced binding energy, thereby leading to enzyme inactivation. The thermal effect was more destructive to PPO and POD than the radiation effect, loosening by 1.81 % and 1.21 % of surface area, reducing by 0.87 % and 2.27 %, 2.85 % and 1.32 % of intra- and intermolecular hydrogen bond and 6.71 % and 4.21 % of binding energy, respectively. The mechanism of dry enzyme inactivation by CIR was elucidated. CIR is a promising alternative to wet-heat methods, offering energy savings and enhanced safety.</div></div><div><h3>Industry relevance</h3><div>Enzymatic browning, driven by polyphenol oxidase (PPO) and peroxidase (POD), is a significant concern in global fruit and vegetable processing. Conventional enzyme inactivation methods, such as wet-heat treatments, suffer from high energy and water consumption and contribute to environmental pollution. This increases processing costs and compromises product quality. In contrast, CIR is promising to be a new dry enzyme inactivation technology instead of wet-heat enzyme inactivation methods, which is energy-efficient, environmentally friendly, and capable of achieving optimal enzyme inactivation. This study conveys a better understanding of CIR mechanisms and optimal conditions of dry enzyme inactivation for its effective use in food processing applications on an industrial scale.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103943"},"PeriodicalIF":6.3,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377343","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":"Development and validation of a susceptor-assisted radio frequency heating strategy for improving uniformity in powdered foods","authors":"Yuqing Zhang ,&nbsp;Xiangyi Wang ,&nbsp;Jiaqi Ma ,&nbsp;Pengyu Qin ,&nbsp;Jiayi Kang ,&nbsp;Shaojin Wang ,&nbsp;Zhi Huang","doi":"10.1016/j.ifset.2025.103939","DOIUrl":"10.1016/j.ifset.2025.103939","url":null,"abstract":"<div><div>The objective of this study was to model and analyze susceptor-assisted radio frequency (RF) heating for powdered foods, with a focus on improving energy efficiency and heating rate. A 6 kW, 27.12 MHz RF system, combined with a finite element model developed using COMSOL software, was employed to simulate and validate the RF heating process of corn flour in metal susceptors. Experimental results demonstrated that strategically positioning RF wave transmission holes along the long sides of the metal susceptor, particularly near cold spots, resulted in optimal heating uniformity, enhanced heating rate, and improved energy efficiency. Notably, the energy transmission area was identified as the most significant factor affecting overall energy efficiency. The validated simulation showed that the optimal pore diameter increased with the sample's length-width sequence and height. However, when the pore size exceeded a certain threshold, the electric field concentration decreased. Optimized susceptor designs improved energy efficiency by approximately 10 %, with specific configurations achieving 15 % and 18 % enhancements for susceptor sizes of 300 mm × 180 mm and 400 mm × 240 mm, respectively. Additionally, the study established a quantitative relationship between the sample's length-width sequence, height, and optimal pore diameter, with regression errors maintained below 5 %. These findings offer valuable insights into the optimization of RF heating in metallized food packaging, providing a foundation for more energy-efficient designs in industrial applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103939"},"PeriodicalIF":6.3,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377338","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":"Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality","authors":"Gonzalo Delgado-Pando,&nbsp;Marco Acerbo,&nbsp;Tatiana Pintado,&nbsp;Sonia de Pascual-Teresa","doi":"10.1016/j.ifset.2025.103942","DOIUrl":"10.1016/j.ifset.2025.103942","url":null,"abstract":"<div><div>Gluten-free products, including pasta, are generally highly processed and low in antioxidant compounds, often with compromised organoleptic qualities. To overcome these limitations, a new gluten-free pasta was designed using purple corn, a variety rich in antioxidant polyphenols. Five pasta variations were developed—100 % wheat semolina, 100 % yellow corn, 90 % yellow corn+10 % rice flour, 100 % purple corn, and 90 % purple corn+10 % rice flour —and analyzed their chemical composition (particularly polyphenol content) as well as their physical, chemical, and sensory properties following extrusion and boiling. A number of new cyanidin and spermidine derivatives are reported for the first time in corn. Extrusion was effective in producing corn pasta, preserving polyphenol content and resulting in good physical and technological properties, whereas boiling reduced polyphenol levels by up to 80 % Sensonetrics analysis indicated some unwanted attributes associated with purple corn. Overall, purple corn pasta shows potential as a gluten-free alternative, rich in antioxidants and moderately resilient to production and cooking processes, though sensory attributes may require further optimization for higher consumer acceptance.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103942"},"PeriodicalIF":6.3,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143358874","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":"Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment","authors":"Jung Soo Kim,&nbsp;Jiyoon Kim,&nbsp;Soo Hyun Kim,&nbsp;Kwang-Deog Moon","doi":"10.1016/j.ifset.2025.103940","DOIUrl":"10.1016/j.ifset.2025.103940","url":null,"abstract":"<div><div>Patients with dysphagia must manage their health with an appropriate diet. Chickpea tempeh is a nutritious source of carbohydrates and proteins, but its texture modification is necessary to suit varying severities of dysphagia, according to the International Dysphagia Diet Standardization Initiative (IDDSI) Framework. This study assessed the effects of fermentation time and heat treatment for development of tempeh classified as IDDSI level 6. The physicochemical and structural properties of tempeh were investigated, with a focus on biological changes during fermentation. Tempeh was prepared by grinding chickpeas to particle size of 3.50 ± 0.22 mm and fermenting for 24, 36, 48, 60, and 72 h using <em>Rhizopus oryzae</em>. During fermentation, the biological properties of tempeh changed, resulting in more white mold mycelia (cake) and the release of amylase and protease enzymes. Before cooking, tempeh exhibited increased hardness and brittleness by cake, as well as pH, total soluble solids, and DPPH increased by enzymetic activity. Fungal enzymes and heat treatment (175 °C) changed the rough and aggregated microstructure and molecular structure of chickpeas, as confirmed by scanning electron microscopy and Fourier transform infrared spectroscopy. The texture of cooked tempeh became softer and less brittle by fermentation time, attributed to weakening of cake bonds and enzymatic softening of chickpeas. IDDSI Framework results classified 24 and 36 h fermentation as level 7, and 48, 60, and 72 h fermentation as level 6. Tempeh with modified texture by heat treatment and controlled fermentation time may contribute to the improved health of patients with dysphagia.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103940"},"PeriodicalIF":6.3,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377339","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}