Innovative Food Science & Emerging Technologies最新文献

{"title":"Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars","authors":"George Dimopoulos,&nbsp;George Stoukogiorgos,&nbsp;Athanasios Limnaios,&nbsp;Alexandros Katsimichas,&nbsp;Ioanna Thanou,&nbsp;Petros Taoukis","doi":"10.1016/j.ifset.2025.103931","DOIUrl":"10.1016/j.ifset.2025.103931","url":null,"abstract":"<div><div>Extraction of peach juice is commonly performed with centrifugal paddle mesh extractors, scraping peaches against meshes after destoning to separate peels and residual stone pieces from pulp. Late season peaches are notorious for their hard texture, complicating comminution processes and leading to low juice yields. To avoid this, thermal treatments are employed, resulting in juice quality deterioration and increased energy consumption. Pulsed Electric Fields (PEF) rely on electroporation of plant tissues to soften them and increase extraction yields. This research explores the effect of PEF (0.5–2.0 kV/cm, specific energy 0–12 kJ/kg) on peach fruit texture, juice yield and quality, compared to thermal treatments. Peach juice yield was non-monotonically dependent on treatment intensity. Maximum juice yield of 70 % was achieved with 0.6 kJ/kg specific energy, compared to untreated peaches exhibiting a juice yield of 65 %. The specific energy input required for PEF treatment was equal to 0.31 % of the corresponding value for a thermal blanching (195 kJ/kg). The juice obtained from blanched peaches exhibited significant discoloration. Conclusively, PEF pretreatment provides substantial energy savings by rendering the juicing process of problematic crops such as peaches highly efficient and sustainable.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103931"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098808","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 non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes","authors":"Jiannan Yan ,&nbsp;Qianqian Gu ,&nbsp;Fangxiao Xing ,&nbsp;Jiale Gao ,&nbsp;Jingsheng Liu ,&nbsp;Chengbin Zhao ,&nbsp;Hao Zhang","doi":"10.1016/j.ifset.2025.103928","DOIUrl":"10.1016/j.ifset.2025.103928","url":null,"abstract":"<div><div>The interactions between proteins and polyphenols are important to improve the physicochemical properties of proteins and the stability of polyphenols. The effects of non-covalent and covalent complexation of soybean protein isolate (SPI) with soybean isoflavone (SI) on the structure, functional properties and digestive behavior of SPI-SI complexes were investigated. The covalent complexes had higher SPI-SI binding degree as well as lower surface hydrophobicity and free sulfhydryl groups. SPI showed stronger covalent interactions with SI, which formed more flexible secondary structure and looser tertiary conformation. The solubility, emulsification property, antioxidant activity, thermal and chemical stability were enhanced by SPI-SI covalent interactions. The covalent complexation inhibited the gastric digestion of protein and enhanced its digestive stability. It provided a stronger protection for SI during the gastric digestion stage. However, SPI-SI covalent interactions promoted the intestinal digestion of proteins and facilitated the targeted release of SI, leading to the improved bioaccessibility of covalently bound SI. Therefore, the SPI-SI covalent complexes can be used as delivery carriers and functional ingredients in health food.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103928"},"PeriodicalIF":6.3,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098803","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":"Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent","authors":"Jaine Oliveira ,&nbsp;Laís Benvenutti ,&nbsp;Bianca R. Albuquerque ,&nbsp;Tiane C. Finimundy ,&nbsp;Filipa Mandim ,&nbsp;Tânia C.S.P. Pires ,&nbsp;Carla Pereira ,&nbsp;Rúbia Carvalho Gomes Corrêa ,&nbsp;Lillian Barros ,&nbsp;Acácio Antonio Ferreira Zielinski","doi":"10.1016/j.ifset.2025.103926","DOIUrl":"10.1016/j.ifset.2025.103926","url":null,"abstract":"<div><div>The use of acid whey as a biological-based solvent may be an innovative and sustainable strategy to add value to agro-industrial by-products. This study assessed acid whey as a solvent for extracting anthocyanins from discarded red cabbage leaves. Methods such as Heating and Stirring Extraction (HSE), Ultrasound-Assisted Extraction (UAE), and Pressurized Liquid Extraction (PLE) were compared using acid whey or acidified ethanol as solvents. The yield of anthocyanin extract from acid whey is approximately 7 % lower compared to that obtained from acidified ethanol. All extracts exhibited <em>in vitro</em> antioxidant activity. Anthocyanin-rich extracts from red cabbage leaves revealed the predominant presence of cyanidin-3-<em>O</em>-(feruloyl)-sophoroside-5-<em>O</em>-glucoside (949 <em>m/z</em>). No cytotoxic effects were observed in the tested extracts, underscoring their safety and potential for industrial applications. Furthermore, incorporating powdered extracts into marshmallows yielded promising results as a natural colorant, emphasizing their versatility. These findings underscore acid whey role as a sustainable biobased solvent for extracting anthocyanins from red cabbage waste.</div></div><div><h3>Industrial relevance</h3><div>The use of acid whey as a solvent for extracting anthocyanins from purple cabbage leaves is a valuable alternative in the agroindustry. This practice adds value to by-products and promotes sustainability. Emerging technologies, such as ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE), enhance the efficiency of this process. Analysis shows that acid whey is efficient and environmentally friendly, yielding extracts with antioxidant properties. These extracts can also serve as natural colorants, meeting the demand for natural ingredients. Thus, acid whey enhances sustainability in agroindustrial production.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103926"},"PeriodicalIF":6.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098806","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":"4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions","authors":"Sushil Koirala ,&nbsp;Sangeeta Prakash ,&nbsp;Azharul Karim ,&nbsp;Bhesh Bhandari","doi":"10.1016/j.ifset.2025.103924","DOIUrl":"10.1016/j.ifset.2025.103924","url":null,"abstract":"<div><div>Shape morphing, a deformable property of food, can be controlled and programmable, which allows the creation of uniquely designed foods to achieve desired properties. In this context, the present study investigated the four-dimensional (4D) shape morphing behaviour of 3D-printed pea protein structures, focusing on the influence of groove depth and orientation under drying and frying conditions. A formulation consisting of pea protein isolate (60 g), water (40 g), and xanthan gum (5 g) was found optimal for 3D printing, as it provided the necessary rheological properties for consistent extrusion. Drying experiments at 45 °C, 55 °C, and 65 °C revealed that deeper grooves (3 mm) accelerated drying rates and enhanced controlled shape morphing. At 65 °C, grooved samples exhibited significant morphing, with a maximum bending angle of 183 ± 3.14° and curvature of 0.187 ± 0.03 μ mm⁻¹. The orientation of grooves further influenced morphing, with a 45° groove direction producing the most significant controlled twisting, reaching a twisting angle of 320 ± 3.56° and a curvature of 0.215 ± 0.09 μ mm⁻¹. Porosity analysis showed increased pore formation at higher temperatures, particularly in grooved samples, with porosity reaching 0.62 ± 0.05 for 3 mm grooves at 65 °C. Nuclear Magnetic Resonance (NMR) analysis revealed that grooved samples had slightly faster structural changes and water loss. SEM images demonstrated distinct surface changes in grooved and dried samples, which helped to explain their morphing behaviour. Thus, this research highlights the possibility of using 3D food printing (3DFP) to precisely design and print programmable groove geometries, activating post-processing 4D shape morphing in food materials.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103924"},"PeriodicalIF":6.3,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098804","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":"Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water","authors":"Andrea Natolino,&nbsp;Sabrina Voce,&nbsp;Ettore Alò,&nbsp;Piergiorgio Comuzzo","doi":"10.1016/j.ifset.2025.103923","DOIUrl":"10.1016/j.ifset.2025.103923","url":null,"abstract":"<div><div>Chitosan is the deacetylated derivative of chitin, the second most abundant polysaccharide in nature. It is a promising eco-friendly polymer with immense potential owing to its unique properties and high versatility, offering notable contributions to various industries. Conventionally, chitosan is recovered from several biomasses, primarily from marine sources, using chemical or biological methods.</div><div>Subcritical water (SCW) extraction is a promising sustainable and innovative technology that can address the main drawbacks of conventional methods. This study explores the use of SCW to extract chitosan from mushroom (<em>Pleurotus ostreatus</em>) by-products, considering different temperatures (120 °C, 150 °C and 180 °C) and malic acid concentrations (0 %, 5 % and 10 %). The highest chitosan yield (6.26 % ± 0.09 %) was achieved with SCW at 120 °C and 10 % (<em>w</em>/<em>v</em>) of malic acid, which is 4.8 times higher than that of conventional methods. SCW modified the polymer's structure, which may have influenced its functionality. A partial deacetylation of chitin, as indicated by a 20 % decrease in acetylation degree, and a decrease in the crystallinity index were highlighted. In addition, the remarkable simultaneous recovery of valuable compounds in liquid residues was achieved, attributed to the hydrolysis mechanisms facilitated by SCW.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103923"},"PeriodicalIF":6.3,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097764","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":"Investigation of 5D printing of children food based on anthocyanin microcapsules and spontaneous changes in probiotics","authors":"Dongle Niu ,&nbsp;Min Zhang ,&nbsp;Arun S. Mujumdar ,&nbsp;Dongxing Yu","doi":"10.1016/j.ifset.2025.103921","DOIUrl":"10.1016/j.ifset.2025.103921","url":null,"abstract":"<div><div>This study explored the characterization of the microcapsules and their addition's impact on printing characteristics, and tested the spontaneous changes in pH, probiotic and mold counts, flavor, texture, and color of the printed samples over time, dynamically indicating the growth level of probiotics through color change. The results showed that SPI (soy protein isolate) and CS (chitosan) achieved efficient encapsulation of blueberry anthocyanins through composite coagulation, the encapsulation rate of the microcapsules was 87.89 ± 1.16 %, with the microcapsules exhibiting irregular fragment-like structures. The addition of microcapsules had minimal impact on the rheological properties, moisture distribution, and printing performance of the printing materials, the optimal addition amount of microcapsules was 4 %. As the culture time evolved, the spontaneous growth and metabolism of probiotics produced organic acids such as lactic acid, amino acids, peptides, and other metabolic products, leading to decrease in pH of the printed samples. This affected the coagulation of casein and the gelation of starch in the printed products, improving the texture characteristics of the printed samples. The color of the printed samples gradually turned red during the cultivation process. The encapsulation effect of the microcapsules enhanced the time-dependency of color response, with the change in a* value of the printed samples correlating with the change in probiotic counts, achieving correlation of 0.92. The 4D color change effectively indicated dynamic changes in life. The design of the internal structure via 3D printing affected the rapid proliferation of probiotics in the printed samples, thereby manifesting as differences in texture, pH, visual sensory, and flavor.</div></div><div><h3>Industrial relevance</h3><div>This study provides new ideas for the application of microencapsulation and probiotics in the field of food additive manufacturing. Anthocyanin microcapsules and probiotics were utilized as smart-responsive materials and life-active substances for food printing, respectively. In this study, the color, flavor, and texture changes of 3D printed samples were induced by the efficient 4D printing synergistic probiotic fast-addition strategy. The color and texture changes of the printed samples can be a better indicator of life dynamic changes. This opens up new possibilities for the personalization of novelty foods for children.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103921"},"PeriodicalIF":6.3,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097765","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":"Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy","authors":"Chenchen Cao ,&nbsp;Xueying Song ,&nbsp;Yihan Mu ,&nbsp;Weizheng Sun ,&nbsp;Guowan Su","doi":"10.1016/j.ifset.2025.103920","DOIUrl":"10.1016/j.ifset.2025.103920","url":null,"abstract":"<div><div>This study explored the effects of varying fermentation durations on the flavor profiles of fermented soybean protein hydrolysates using <em>Limosilactobacillus fermentum</em> and <em>Pichia fermentans</em> and investigated the correlation between flavor-active compounds and sensory attributes. Fermentation significantly enhanced umami and saltiness while reducing bitterness. As fermentation progressed, large peptides degraded, releasing free amino acids (FAAs) that increased umami and sweetness, along with a rise in proportion of potential umami peptides. Organic acid analysis revealed lactic, acetic, and malic acids, as major contributors to sourness and sweetness. Among 125 volatile flavor compounds (VFCs), 24 key VFCs enhanced flavor quality and reduced beany odors. Notably，fermentation for 24–30 h produced the most balanced flavor profiles. Partial least squares regression (PLSR) analyses revealed strong associations between small peptides, FAAs, VFCs, and sensory attributes, identified 4 FAAs and 8 VFCs as key contributors to flavor differentiation, providing insights into improving soybean-based product flavor quality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103920"},"PeriodicalIF":6.3,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143098805","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":"Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food","authors":"Pooja Tiwari,&nbsp;Raju Kumar,&nbsp;Anita Srivastava,&nbsp;Satyawati Sharma,&nbsp;Jatindra K. Sahu","doi":"10.1016/j.ifset.2025.103922","DOIUrl":"10.1016/j.ifset.2025.103922","url":null,"abstract":"<div><div>This study explores the sustainable cultivation of <em>Agaricus bisporus</em> mycelia using agro-industrial byproducts i.e., corn steep liquor (CSL) and defatted soy flour (DSF) as substrates under submerged fermentation. Preliminary plate study revealed that CSL and DSF supported <em>A. bisporus</em> growth comparable to potato dextrose agar (PDA). Screening of carbon-to‑nitrogen (C/N) ratio revealed a C/N ratio of 14 as favorable, with CSL at 25.0 g/L and DSF at 14.2 g/L selected for the initial media formulations. However, DSF at 14.2 g/L formed lumps post-autoclaving, necessitating the development of a combined CSL + DSF medium containing 7.5 g/L of each substrate. This formulation achieved a biomass productivity of 0.066 ± 0.002 g/L.h, surpassing the productivity in CSL media (0.052 ± 0.001 g/L.h). Scale-up studies in fermenter demonstrated slightly reduced productivity of 0.062 ± 0.001 g/L.h with CSL + DSF medium. UVB irradiation of the mycelium significantly increased vitamin D2 content (28.69 μg/g dry mass), surpassing levels in UV-irradiated fruiting bodies (15.45 μg/g dry mass). Nutritional analysis reveals that the cultivated mycelium is rich in protein, fat, and essential minerals (Zn, Fe, Mg, K, Ca, Co, Cu, and Mn), with β-D-glucan content comparable to that of the fruiting bodies, supporting its potential as a functional food ingredient. Despite lower total glucan, crude fiber, and amino acid levels, mycelium presents a promising alternative for nutritional enrichment, warranting further optimization. This study integrates agro-industrial byproducts to produce nutrient-dense food, supporting sustainable systems and plant-based alternatives aligned with global food security goals, paving the way for large-scale production and further optimization.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103922"},"PeriodicalIF":6.3,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097766","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":"Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion","authors":"Yue Fan ,&nbsp;Pratheep K. Annamalai ,&nbsp;Bhesh Bhandari ,&nbsp;Sangeeta Prakash","doi":"10.1016/j.ifset.2025.103919","DOIUrl":"10.1016/j.ifset.2025.103919","url":null,"abstract":"<div><div>Extrusion is a continuous, versatile process widely regarded as the most cost-effective method for producing high-moisture meat analogue (HMMA). To achieve the desired structural and textural characteristics in meat analogue products, a strategic combination of appropriate ingredients and their optimal ratios is essential. This study investigated the introduction of a fibrous structure in faba bean protein-based HMMA (27 to 39 % protein content) by varying the total solids content (33, 36 and 39 %) and incorporating brewers' spent grain (0, 3 and 6 %) as a structural enhancer. The findings indicate that increasing the solids content promotes fibrillation and improves the overall meat analogue texture. Notably, brewers' spent grain (BSG), an underutilised food by-product, was successfully incorporated into the formulation, promoting fibrous structure formation and enhancing meat texture. However, optimisation is necessary, as while a 3 % BSG inclusion improved extrudate quality, a 6 % inclusion had detrimental effects. This study contributes to the development of sustainable food systems by demonstrating spent grain's potential to strengthen meat analogue structure and texture, while contributing to the positioning of faba bean protein as an untapped, sustainable plant protein source. Further, this study proposes an alternative pathway for repurposing fermented waste (i.e., BSG) by converting it into a functional ingredient that enhances its economic value while reducing environmental impact.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103919"},"PeriodicalIF":6.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097763","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":"Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage","authors":"Liping Xue ,&nbsp;Zhenlei Xiao ,&nbsp;Yangchao Luo ,&nbsp;Yiping Chen ,&nbsp;Huang Zhang ,&nbsp;Na Yang ,&nbsp;Xueming Xu ,&nbsp;Yamei Jin","doi":"10.1016/j.ifset.2025.103917","DOIUrl":"10.1016/j.ifset.2025.103917","url":null,"abstract":"<div><div>This study examined the impact of induced electric field (IEF) on microbial inactivation and quality variations in bayberry juice during storage at 37 °C for 15 days. Results demonstrated that IEF (22 V/cm at 65 °C for 17 s; and 26 V/cm at 75 °C for 11 s) and pasteurization (95 °C for 2 min) could ensure microbial safety as well as stability of pH and total soluble solids during storage. Additionally, IEF effectively preserved the color, total phenolics, anthocyanins, and total flavonoids. Reducing sugar content increased, while the quantity and total content of volatile components decreased. The total volatile components in IEF-treated (26 V/cm) juice reached 115.59 μg/kg at day 15, a level similar to that of juice heated at 95 °C. Hence, IEF treatment can be considered as an alternative pasteurization method, which is an efficient approach to prolong the shelf-life and improve the quality of bayberry juice.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"100 ","pages":"Article 103917"},"PeriodicalIF":6.3,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143097767","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}