Innovative Food Science & Emerging Technologies最新文献

{"title":"Design of a peristaltic pump-based feeding device for achieving continuous production in food 3D printing","authors":"Lin Lin ,&nbsp;Yuhuan Duan ,&nbsp;Tariq Aziz ,&nbsp;Ashwag Shami ,&nbsp;Fahad Al-Asmari ,&nbsp;Rania Ali El Hadi Mohamed ,&nbsp;Haiying Cui","doi":"10.1016/j.ifset.2025.103941","DOIUrl":"10.1016/j.ifset.2025.103941","url":null,"abstract":"<div><div>This study innovatively designs a feeding device based on a peristaltic pump and successfully applied it to a four-axis robotic arm 3D food printer. Five types of printing inks were prepared using dragon fruit peel powder as the raw material, and verified the adaptability of the feeding device to inks with a viscosity range of 1657.79 to 6543.17 Pa.s under a shear rate of 0.1 s⁻¹. Subsequently, this article measured the physical dimensions of the printed products using the feeding device and the manual feeding method. The results of the independent samples <em>t</em>-test showed that there was no significant difference in the side lengths of the two groups of products. By analyzing the relationship between the total volume of printed products and the total feeding time, it was concluded that the feeding efficiency based on the feeding device is higher than that of manual loading. The experimental results show that this device supports continuous 3D food printing. We believe that this technological breakthrough is expected to expand the production scale of food 3D printing and enhance its market competitiveness.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103941"},"PeriodicalIF":6.3,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098809","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":"Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology","authors":"Yu-Cheng Yang,&nbsp;Shu-Hao Cheng,&nbsp;Yi-Xiong Zhang,&nbsp;Jie Mao,&nbsp;Bing-De Zheng,&nbsp;Na Zhang,&nbsp;Ya-Yan Huang,&nbsp;Xue-Qin Zhang,&nbsp;Jing Ye,&nbsp;Mei-Tian Xiao","doi":"10.1016/j.ifset.2025.103938","DOIUrl":"10.1016/j.ifset.2025.103938","url":null,"abstract":"<div><div>To effectively prepare value-added low molecular weight chitosan with improved molecular weight uniformity, a novel high-gravity reactor—the Rotating Foam Stirrer Reactor (RFSR)—is proposed to enhance the chemical degradation process of chitosan. The study reveals that the combined H₂O₂-Vc degradant significantly increases degradation efficiency compared to H₂O₂ or Vc alone, attributed to synergistic effects in hydroxyl radical production. Specifically, the degradation efficiency of the H₂O₂-Vc combination increased by 56.41 % and 32.88 %, respectively, within 5 min. Increased rotational speed improves degradation efficiency and narrows the molecular weight distribution, particularly at higher chitosan concentrations. The weight-average molecular weight rapidly decreases within the first 30 min and then stabilizes, while maintaining a more uniform distribution. Positioning the degradant feed at the stirrer's outer edge further enhances degradation. The RFSR outperforms traditional reactors, producing chitosan with lower molecular weight and better uniformity. Additionally, a predictive correlation for the reaction rate constant, incorporating mass transfer effects, shows good agreement with experimental results, with an error margin of approximately ±20 %, supporting large-scale industrial applications in polysaccharide degradation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103938"},"PeriodicalIF":6.3,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098230","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":"Growth/no-growth boundary of superdormant Clostridium perfringens spores under synergic treatment of heat and hydrostatic pressure: Modeling and evaluation","authors":"Ziyue Chai ,&nbsp;Fangyun Dong ,&nbsp;Siyun Xie ,&nbsp;Yilin Lin ,&nbsp;Yigang Yu ,&nbsp;Caihu Liao","doi":"10.1016/j.ifset.2025.103936","DOIUrl":"10.1016/j.ifset.2025.103936","url":null,"abstract":"<div><div><em>Clostridium perfringens</em> spores exhibit substantial resistance to conventional sterilization methods, posing a significant food safety challenge due to potential toxin production. Although heat and hydrostatic pressure treatments can effectively inactivate most spores, superdormant (SD) spores often persist. This study investigated the effects of common additives, including sodium chloride (NaCl, 0–4 %), acetic acid (CH₃COOH, 0–0.16 %), and allyl isothiocyanate (AITC, 0–0.04 %) on the germination and outgrowth of SD spores, using dormant (D) spores as a control. Logistic regression was used to develop growth/no-growth boundary models for both spore types. The results demonstrated that increasing NaCl, CH₃COOH, and AITC concentrations significantly inhibited the growth of both D and SD spores (<em>p</em> &lt; 0.05). Notably, SD spores exhibited heightened sensitivity and were inhibited at lower concentrations than D spores. The antimicrobial effects of NaCl, CH₃COOH, and AITC on spore growth in chicken meat were experimentally validated and compared with model predictions. While minor discrepancies were observed due to variations in the growth medium, the experimental results generally agreed strongly with the model's predictions. These growth/no-growth boundary models quantitatively assess the inhibitory effects of NaCl, CH₃COOH, and AITC on SD spores under synergic treatment of heat and hydrostatic pressure, providing a critical foundation for optimizing antimicrobial strategies to improve food safety in cooked meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103936"},"PeriodicalIF":6.3,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098255","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":"Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism","authors":"Junyi Zhang ,&nbsp;Shengnan Kang ,&nbsp;Tianyu Zhang ,&nbsp;Jinfeng Wang ,&nbsp;Lei Rao ,&nbsp;Xiaojun Liao","doi":"10.1016/j.ifset.2025.103937","DOIUrl":"10.1016/j.ifset.2025.103937","url":null,"abstract":"<div><div>High hydrostatic pressure (HHP) as an advanced non-thermal food processing technology, can induce bacterial spores to germinate and reduce their resistance, and these germinated spores can be effectively inactivated by subsequent mild treatments such as pasteurization. This method for spore inactivation is known as the “germinate to eradicate” strategy. However, the presence of superdormant (SD) spores, which do not germinate under HHP and are referred to as high-pressure superdormant (HPSD) spores, poses a challenge to the successful implementation of this strategy. Hence, gaining insights into the characteristics of HPSD spores is crucial for their elimination. In this study, we reported that HPSD <em>Bacillus subtilis</em> spores isolated after 500 MPa/15–35 °C/3–5 min treatment (500 MPa-SD) showed spontaneous germination when incubated in sterile distilled water at 4 °C–37 °C, indicating the instability of these SD spores. Notably, elevating the 500 MPa treatment temperature from 15 °C to 35 °C, or increasing the incubation temperature from 4 °C to 37 °C, could enhance the efficiency of spontaneous germination of 500 MPa-SD spores. Additionally, we discovered that the germinant receptor GerA was crucial for the occurrence of spontaneous germination of 500 MPa-SD spores. Meanwhile, the 500 MPa-SD spores with GerA showed a substantial decrease in potassium ions and reduced heat resistance. These observations suggested that the 500 MPa-SD spores, at least a proportion of them, had an activated GerA, entering commitment state that led to irreversible spontaneous germination.</div><div><em>Industrial relevance:</em> The existence of SD spores greatly limits the successful application of HHP technology in low-acid foods processing. The new insights gained from this work are valuable for understanding the properties of the HPSD spores and could potentially pave the way for the development of innovative methods to effectively inactivate bacterial spores in industrial HHP food processing systems.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103937"},"PeriodicalIF":6.3,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098253","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 radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes","authors":"Qingqing Jiao ,&nbsp;Xiangyu Guan ,&nbsp;Juanjuan Xu ,&nbsp;Li Liu ,&nbsp;Rui Li ,&nbsp;Yinfa Yan ,&nbsp;Shaojin Wang","doi":"10.1016/j.ifset.2025.103935","DOIUrl":"10.1016/j.ifset.2025.103935","url":null,"abstract":"<div><div>Dried sweet potato products with a soft texture and sweet flavor are very popular among consumers. Compared with the raw material, preserved sweet potato after pre-cooking has more benefits for the human body. Radio frequency combined with oven (RF-O) baking has been considered as an efficient method of cooking sweet potatoes that takes short time and maintains good product quality. To investigate the potential of RF-O cooking as a pretreatment method before drying sweet potatoes, the impact of RF-O cooking on the characteristics of hot air drying, hot air assisted RF drying, and RF combined with hot air drying was explored. After RF-O pretreatment, the trends of hot air assisted RF drying were similar to those of RF combined with hot air drying for samples. Compared to the hot air drying (210 min), hot air assisted RF drying (180 min) and RF combined hot air drying (200 min) showed a small advantage in drying time. All three drying treatments could provide high quality potatoes with similar color (<em>∆E</em> values of 9.81–11.12), texture (hardness values of 2360.67–3345.07 gf) and soluble solid content (20.72 % - 21.81 %). Therefore, RF-O cooking could be used as a short pretreatment for sweet potatoes before drying by providing guidance for the drying process in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103935"},"PeriodicalIF":6.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098256","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":"Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense","authors":"Xiaoqin Ren ,&nbsp;Qiongling Chen ,&nbsp;Feng Wang ,&nbsp;Helin Guo ,&nbsp;Yu Wang ,&nbsp;Fengying Gu","doi":"10.1016/j.ifset.2025.103934","DOIUrl":"10.1016/j.ifset.2025.103934","url":null,"abstract":"<div><div>In this study, <em>Ganoderma oregonense</em> was used for the solid-state fermentation of germinated black bean (GBB), and the nutritional composition, antioxidant activities, and structural changes of GBB were determined at different fermentation periods. The results showed that <em>G. oregonense</em> fermentation altered the nutritional composition and enhanced the antioxidant activities of GBB. After fermentation, the content of reducing sugar, crude protein, and vitamin E in GBB increased, while the content of soluble protein decreased. The contents of essential amino acids and branched-chain amino acids increased by 77.72 % and 62.21 %, respectively, on the 17th day of fermentation. The β-glucosidase activity and α-amylase activity increased significantly to 1454.04 U/g and 23.24 U/g at 17 d of fermentation, respectively, when the substrate decomposition was maximized. The triterpenoids, flavonoids and total phenols increased 1.12, 1.49 and 3 times, respectively, at 31 d of fermentation. This study lays a foundation for the development of germinated black bean-based functional foods based on <em>G. oregonense</em> fermentation.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103934"},"PeriodicalIF":6.3,"publicationDate":"2025-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098229","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":"Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge","authors":"Sumate Keratimanoch ,&nbsp;Graciela Alvarez ,&nbsp;Jirarat Anuntagool","doi":"10.1016/j.ifset.2025.103932","DOIUrl":"10.1016/j.ifset.2025.103932","url":null,"abstract":"<div><div><em>Escherichia coli</em> and <em>Staphylococcus aureus</em> inoculated on nutrient agar were packaged in polyethylene bags with ambient air or Ar/O₂ mixture and treated with in-packaged nonthermal plasma (NTP) generated by dielectric barrier discharge. Surviving cell colonies were directly counted to investigate microbial inactivation kinetics. The results showed that Weibull and biphasic models adequately described inactivation kinetics, which depended on power level, gas type, treatment time, bacteria species, and initial cell concentration. Approximately 5-log reduction of the targeted microbes was achieved within 5 min at 22.0 W with argon/oxygen mixture at 6-log initial cell/plate. Interestingly, each microorganism drastically gained heightened resistance at different initial cell concentrations being 6 and 5-log cell/plate, equivalent to 4.2 and 3.2-log CFU/cm², for <em>E. coli</em> and <em>S. aureus</em>, respectively<em>.</em> Although uneven microbial inactivation occurred in the results, likely due to limited plasma diffusion, in-package NTP treatment remains a promising, energy-efficient, nonthermal method for microbial control.</div></div><div><h3>Industrial relevance</h3><div>This study investigated the microbial inactivation kinetics of in-package nonthermal plasma treatment generated by dielectric barrier discharge which can be easily scaled into industry level. Understanding these kinetics helps determine appropriate processing parameters such as electrical input power and treatment time. Atmospheric modification by using argon/oxygen mixture reduced the energy required in the process and greatly improved the microbial inactivation effect. In addition, good hygiene practice would facilitate the treatment since microbial load affects the inactivation rate as demonstrated in this study.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103932"},"PeriodicalIF":6.3,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143149989","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":"Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution","authors":"Ming-Qiang Xu ,&nbsp;Bu-Er Ha ,&nbsp;Sriram K. Vidyarthi ,&nbsp;Feng-Lun Zhang ,&nbsp;Fan Yang ,&nbsp;Yu-Hao Jiang ,&nbsp;An-An Zhang ,&nbsp;Weiqiao Lv ,&nbsp;Hong-Wei Xiao","doi":"10.1016/j.ifset.2025.103925","DOIUrl":"10.1016/j.ifset.2025.103925","url":null,"abstract":"<div><div>High operational cost and excessive energy consumption remain the global challenges in the application of vacuum freeze-drying (VFD) technology. Accordingly, a novel far-infrared radiation assisted pulsed vacuum freeze-drying (FIR-PVFD) technology was developed. This study systematically evaluated the effects of vacuum pressure duration (5 and 15 min) and dehydration temperature (40, 50, and 60 °C) on drying behaviors, physical properties (color, texture, rehydration), bioactive compounds, and the potential relationship between quality and microstructural changes in banana slices. Results showed that the FIR-PVFD process significantly reduced the drying time by 33.33 %–40 % compared to VFD, due to the synergistic effect of the emitted FIR energy and sustained disruption of the boundary layer. Shorter drying times were achieved at higher temperatures and shorter vacuum durations. Moreover, the FIR-PVFD treated samples exhibited improved appearance, texture, and rehydration performance, coupled with higher retention of sugars, starch, flavonoids, and antioxidant capacity. Microstructural analysis demonstrated that they had the more uniform and regular porous structure. In particular, the retention of phenolics and ascorbic acid were particularly sensitive to the balance between drying temperature and vacuum pressure duration.</div></div><div><h3>Industrial relevance</h3><div>FIR-PVFD presents a promising alternative to conventional VFD, offering enhanced drying efficiency while producing high-quality dried products. This technology has the promising potential for supporting energy-efficient production in the food industry and expanding the application of freeze-drying techniques.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103925"},"PeriodicalIF":6.3,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098227","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":"Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties","authors":"Jiabin Wu ,&nbsp;Yaqing Lin ,&nbsp;Zhikun Zeng ,&nbsp;Lin Wang ,&nbsp;Fan Zhang ,&nbsp;Hangyu Huang ,&nbsp;Baodong Zheng ,&nbsp;Yi Zhang ,&nbsp;Lei Pan","doi":"10.1016/j.ifset.2025.103933","DOIUrl":"10.1016/j.ifset.2025.103933","url":null,"abstract":"<div><div><em>Laminaria japonica</em> polysaccharide (LJP) is an important nutrient of <em>Laminaria japonica</em>, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded <em>Laminaria japonica</em> polysaccharide (LJPS) on flavor, storage stability, and dynamic <em>in vitro</em> digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of <em>Lactobacilli</em> and <em>Lactococci</em> was sustained during the dynamic <em>in vitro</em> digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103933"},"PeriodicalIF":6.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098228","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":"High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties","authors":"Abdallah Fawky Elshamy ,&nbsp;Kurt A. Rosentrater ,&nbsp;Sami Ghnimi ,&nbsp;M. Kamal Hossain ,&nbsp;Volker Lammers ,&nbsp;Volker Heinz ,&nbsp;Mamadou Diakité","doi":"10.1016/j.ifset.2025.103927","DOIUrl":"10.1016/j.ifset.2025.103927","url":null,"abstract":"<div><div>This study, using an augmented simplex centroid design (ASC-DoE), assessed how varying ingredient proportions and extrusion parameters affected the texture of high-moisture meat analogs (HMMAs), exploring faba bean (FB) and yellow pea (YP) dry-fractionated protein concentrates as sustainable alternatives, alone or mixed with functional wet-fractionated soybean protein concentrate (SB) for muscle-like texture. Results showed that pre-treatments enhanced functionality and flowability of FB and YP. Hardness, chewiness, and cutting strength were significantly influenced by total target moisture content (TMC), while screw speed was insignificant. Higher melting temperatures improved FB texture but softened YP. Springiness was minimally influenced by TMC and screw speed but significantly affected by material composition. Higher protein content and melting temperature promoted longitudinal fiber alignment, essential for meat-like textures. Substituting SB with FB and YP replicated HMMA textures, but color matching remained challenging. These findings establish the synergy between protein combinations and the optimization of extrusion process to meet the need for functional, sustainable plant proteins.</div></div><div><h3>Industrial relevance</h3><div>This study suggests optimizing experimental design for complex mixtures and extrusion parameters along with implementing effective pre-processing techniques to overcome challenges associated with dry-fractionated plant protein concentrates for producing muscle-like meat analogs using high-moisture extrusion, thereby providing practical and scalable solutions for the food industry. Selected meat analogs exhibited unique muscle-like texture, showcasing their potential as emerging product innovations for industrial applications that meet consumer expectations for texture and sustainability.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103927"},"PeriodicalIF":6.3,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098254","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}