Future Foods最新文献_第3页

Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum 富含奇异籽胶（Salvia hispanica L.）的小麦面包的化学、流变和感官特性

IF 7.2

Future Foods Pub Date : 2024-10-09 DOI: 10.1016/j.fufo.2024.100471

Rawdah M. Al-Ali , Orass T. Al-Ibresam , Sawsan A. Al-Hilifi , Anka Trajkovska Petkoska , Sameh A. Korma

引用次数: 0

Improving iron content in sustainable mycoprotein production through seawater fermentation 通过海水发酵提高可持续菌体蛋白生产中的铁含量

IF 7.2

Future Foods Pub Date : 2024-10-09 DOI: 10.1016/j.fufo.2024.100473

Bi-Hua Yang , Tzu-Chun Lin , Ting-Wei Lin , Shan Lin , I-Chen Li , Yen-Lien Chen , Tsung-Ju Li , Chin-Chu Chen

{"title":"Improving iron content in sustainable mycoprotein production through seawater fermentation","authors":"Bi-Hua Yang , Tzu-Chun Lin , Ting-Wei Lin , Shan Lin , I-Chen Li , Yen-Lien Chen , Tsung-Ju Li , Chin-Chu Chen","doi":"10.1016/j.fufo.2024.100473","DOIUrl":"10.1016/j.fufo.2024.100473","url":null,"abstract":"<div><div>The growing global population and rising protein demand are straining freshwater resources. <em>Fusarium venenatum</em> (Fv) mycoprotein offers a sustainable protein alternative, with environmental efficiency and potential health benefits. However, its low iron content remains a concern, especially for vegetarians and vegans. This study introduces a sustainable approach, employing seawater as a fermentation medium for Fv production. Our analysis reveals that mycoprotein derived from SEA Fv exhibits elevated levels of sodium and calcium, with a notably high iron content (2.2 mg/100 g wet weight). The sodium content, while 3.31 times higher than in non-seawater fermentation, remains within recommended daily intake parameters. No plasticizers or heavy metals were detected in the SEA Fv cell body, minimizing long-term toxicity risks from seawater use. A unique metabolite, dihydroorotic acid, was identified from an in-house library of 774 metabolites, serving as an internal biomarker for seawater-based production methods. An acute safety study condensing 600 g of SEA Fv to simulate high mycoprotein digestion showed no effects on key physical behaviors or major organs, including the heart and lungs. This positions the product as a viable protein alternative with enhanced iron content, highlighting seawater-based fermentation as a sustainable method for future food production and industry progress.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100473"},"PeriodicalIF":7.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142434225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fast and simultaneous prediction of inner quality parameters on intact mangos by near infrared spectroscopy: Impact of spectra pre-processing on prediction accuracy 利用近红外光谱快速、同步地预测完整芒果的内部质量参数：光谱预处理对预测准确性的影响

IF 7.2

Future Foods Pub Date : 2024-10-02 DOI: 10.1016/j.fufo.2024.100463

Agus Arip Munawar , Hizir , Cut Erika , Elke Pawelzik

{"title":"Fast and simultaneous prediction of inner quality parameters on intact mangos by near infrared spectroscopy: Impact of spectra pre-processing on prediction accuracy","authors":"Agus Arip Munawar , Hizir , Cut Erika , Elke Pawelzik","doi":"10.1016/j.fufo.2024.100463","DOIUrl":"10.1016/j.fufo.2024.100463","url":null,"abstract":"<div><div>Near infrared spectroscopy or known as NIRS has been widely employed in many fields including agriculture, especially for sorting and grading of agricultural products. Spectra pre-processing is one of the main factors affecting model accuracy and prediction capabilities of NIRS. The objective of the present study was to study the impact of different spectra corrections namely mean centering (MC), mean normalization (MN), de-trending (DT), multiplicative scatter correction (MSC), standard normal variate (SNV) and orthogonal signal correction (OSC), to the prediction accuracy of quality parameters: titratable acidity (TA) and soluble solids content (SSC) in intact mango. A total of 91 mango samples (<em>cv. Kent</em>) were used as dataset for calibration and external prediction which was separated by means of systematic sampling based on a property (SSBP) approach. Diffuse reflectance spectra (log1/R) were acquired and recorded in wavelength range of 1000 – 2500 nm by <em>Antaris</em> Fourier transform NIR instrument. Judging from calibration and prediction performance, MSC found to be the best spectra pre-processing method prior to prediction model development with R<sup>2</sup> prediction are 0.72 for TA and 0.76 for SSC. Although MSC increase the prediction performances based on R<sup>2</sup>, RMSE, RPD and RER metrics compared to the baseline, the achieved RPD, 1.9 for TA and 1.8 for SSC of this findings are still poor and need improvements to achieve even higher levels of accuracy and reliability necessitates for real-time applications.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100463"},"PeriodicalIF":7.2,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Towards the expansion of the functional dairy market: Determining donkey milk value propositions and identifying possible consumers 拓展功能性乳品市场：确定驴奶的价值主张并确定可能的消费者

IF 7.2

Future Foods Pub Date : 2024-10-01 DOI: 10.1016/j.fufo.2024.100467

B. Keitshweditse , C.Z. Tsvakirai , M.L. Mabuza , M. Tshehla

{"title":"Towards the expansion of the functional dairy market: Determining donkey milk value propositions and identifying possible consumers","authors":"B. Keitshweditse , C.Z. Tsvakirai , M.L. Mabuza , M. Tshehla","doi":"10.1016/j.fufo.2024.100467","DOIUrl":"10.1016/j.fufo.2024.100467","url":null,"abstract":"<div><div>The demand for donkey milk has increased due to consumers’ growing preference for functional dairy beverages. As the commercial value of donkey milk and its marketable qualities still need to be discovered by many consumers, information on how to market this functional dairy product is needed. Hence, this study aimed to determine marketable value propositions, competitive pricing levels for donkey milk, and possible early adopters. Using data collected in the Mahikeng Local Municipality in South Africa, consumers’ willingness to pay for donkey milk was determined, and a double-bound probit model was utilized to determine socio-economic characteristics that could serve as a target market for donkey milk. The study found that consumers were willing to pay a 10 % premium for donkey milk, a lower percentage than premiums reported in other parts of the world where donkey milk has been commercialized. The study's findings revealed that the marketing of donkey milk should target the wealthy and young people in South Africa. However, the industry's growth shall likely be stalled by the current heritage value proposition it is known for, which attracts a relatively small premium. This study recommends that consumers be furnished with scientific evidence that substantiates the nutraceutical properties of donkey milk so that this becomes an equally known value proposition that results in a higher premium, as reported in other developed markets.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100467"},"PeriodicalIF":7.2,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid 基于没食子酸功能化海藻酸盐、甲基纤维素和甘油薄膜的新型食品包装可持续材料

IF 7.2

Future Foods Pub Date : 2024-09-30 DOI: 10.1016/j.fufo.2024.100464

Francisco Javier Leyva-Jiménez , Carlos Abellán-Dieguez , Rodrigo Oliver-Simancas , Antonio M. Rodríguez-García , M. Elena Alañón

{"title":"Sustainable materials for novel food packaging based on alginate, methylcellulose and glycerol films functionalized with gallic acid","authors":"Francisco Javier Leyva-Jiménez , Carlos Abellán-Dieguez , Rodrigo Oliver-Simancas , Antonio M. Rodríguez-García , M. Elena Alañón","doi":"10.1016/j.fufo.2024.100464","DOIUrl":"10.1016/j.fufo.2024.100464","url":null,"abstract":"<div><div>In the last years, new sustainable materials have been explored as plastic replacement in food industry. With the objective of developing sustainable active materials for food packaging, polysaccharide-based films: alginate, methylcellulose and glycerol-based films (ALG-MC-GLY (65:30:5)) were formulated and functionalized with different concentration of gallic acid (0.1, 0.5 and 0.8 % w/v). The mechanical, physicochemical, <del>optical</del> and functional properties of the films were evaluated. The incorporation of gallic acid resulted in films less resistant to tensile stress and less elastic, exhibiting reduced water vapor permeability. The physico-mechanical characterization was corroborated by FTIR spectra, HRSEM imaging and BET analyses, which demonstrated the interactions between the polymeric chains and gallic acid through localized hydrogen bonding, leading to denser structures with increased brittleness at higher concentrations of gallic acid. Moreover, the films functionalized with gallic acid displayed enhanced antioxidant properties in a concentration-dependent manner. These findings suggest that the ALG-MC-GLY based films loaded with gallic acid hold significant promise as alternative active food packaging materials.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100464"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422080","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-based biomaterials as scaffolds for cellular agriculture 作为细胞农业支架的植物基生物材料

IF 7.2

Future Foods Pub Date : 2024-09-30 DOI: 10.1016/j.fufo.2024.100468

Woo-Ju Kim , Yoonbin Kim , Reza Ovissipour , Nitin Nitin

{"title":"Plant-based biomaterials as scaffolds for cellular agriculture","authors":"Woo-Ju Kim , Yoonbin Kim , Reza Ovissipour , Nitin Nitin","doi":"10.1016/j.fufo.2024.100468","DOIUrl":"10.1016/j.fufo.2024.100468","url":null,"abstract":"<div><div>Edible scaffolds are the essential components for cultivated meat. This research aimed to evaluate the performance of food-grade polysaccharides (pectin and alginate) and proteins (soy protein isolate (SPI) and pea protein isolate (PPI)) as scaffolds for cultivated meat production. A myoblast model cell line (C2C12) and an embryonic-derived fish cell line (ZEM2S) were selected as model cell lines. Rheological analysis revealed that the selected gels were viscoelastic solids with shear thinning behavior. The storage modulus (G') and loss modulus (G'') of pectin and PPI were greater than 1000 Pa and 100 Pa. The pectin gels exhibit better structure recovery compared to other biopolymer gels. The texture properties were similar to those of commercial meat analogues. Furthermore, the pectin gels were stable in water. In general, the cytocompatibility of the biomaterial gels was similar for the tested cell lines, except for ZEM2S when exposed to protein gels. Based on the results of mechanical properties and cytocompatibilities of gels, a 3D printed structure with pectin gel was generated. 3D-printed scaffolds promoted the proliferation of C2C12 cells during 5 days of incubation. These findings highlight the potential of plant biomaterials and 3D printing to develop scaffolds for the production of cultivated meat.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100468"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142539358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polycaprolactone-based electrospun films incorporating sage extract: From active food packaging application to accelerated biodegradation by Pseudomonas 含有鼠尾草提取物的聚己内酯电纺薄膜：从活性食品包装应用到假单胞菌的加速生物降解

IF 7.2

Future Foods Pub Date : 2024-09-30 DOI: 10.1016/j.fufo.2024.100465

Ana Salević-Jelić , Steva Lević , Cristina Prieto , Sanja Jeremić , Sanja Stevanović , Vladislav Rac , Ivana Vukašinović , Viktor Nedović , Jose Maria Lagaron

{"title":"Polycaprolactone-based electrospun films incorporating sage extract: From active food packaging application to accelerated biodegradation by Pseudomonas","authors":"Ana Salević-Jelić , Steva Lević , Cristina Prieto , Sanja Jeremić , Sanja Stevanović , Vladislav Rac , Ivana Vukašinović , Viktor Nedović , Jose Maria Lagaron","doi":"10.1016/j.fufo.2024.100465","DOIUrl":"10.1016/j.fufo.2024.100465","url":null,"abstract":"<div><div>Polycaprolactone films incorporating sage extract (SE), developed by electrospinning and annealing, were tested as active, fast-degradable food contact materials. First, a release test with food simulants showed the films’ ability to release phenolics. This beneficial property was highlighted in the films’ application as pads for preventing raspberry quality deterioration. The highest SE containing film (20 %) demonstrated the highest preserving potential, suppressing raspberry spoilage, breakdown of soluble solids, maintaining color, and increasing phenolics content. Secondly, the degradation under natural environment conditions and conditions accelerating the degradation of the films was evaluated. Complete films’ bio-disintegration in compost occurred within three months, being catalyzed to four weeks by adding <em>Pseudomonas aeruginosa</em>, regardless of the SE incorporation. Visual appearance, light, scanning electron, and atomic force microscopy indicated an inhomogeneous surface degradation mechanism depended on the morphology of the films. Analysis of the structural properties and crystallinity showed that both amorphous and crystalline film regions were affected by biodegradation. The developed films as packaging materials can be beneficial from an economic and environmental point of view, as they can extend the shelf-life of fresh fruit, prevent the generation of food waste, reduce the accumulation of discarded packaging materials, protect the environment, and contribute to sustainable development.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100465"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimisation of the carvacrol encapsulation method into PHBV nanoparticles 优化将香芹酚封装到 PHBV 纳米颗粒中的方法

IF 7.2

Future Foods Pub Date : 2024-09-30 DOI: 10.1016/j.fufo.2024.100466

Aynura Rzayeva, Valérie Guillard, Lucie Bonny, Nathalie Gontard, Fanny Coffigniez

{"title":"Optimisation of the carvacrol encapsulation method into PHBV nanoparticles","authors":"Aynura Rzayeva, Valérie Guillard, Lucie Bonny, Nathalie Gontard, Fanny Coffigniez","doi":"10.1016/j.fufo.2024.100466","DOIUrl":"10.1016/j.fufo.2024.100466","url":null,"abstract":"<div><div>The need of sustainable food packaging preserving food from degradation conducted to increase research on active packaging using essential oil, as carvacrol, for their antimicrobial and antioxidant properties. The encapsulation of this kind of volatile molecules is necessary and nanoencapsulation into biopolymers, as poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) showed an increasing interest as a green solution, although this method again need to be improved. In this study, a full experimental design was developed to select the best method (nanoprecipitation and emulsification) and operating conditions (PHBV molecular weight, surfactant concentration, carvacrol/PHBV ratio and Aqueous/Organic phase volume ratios) to encapsulate carvacrol into PHBV. In this purpose, for each tested conditions, encapsulation efficiency (process efficiency, carvacrol recovery, PHBV recovery and loading capacity), as well as nanoparticles’ morphology and size were estimated, and statistically analysed. Carvacrol recovery and loading capacity were significatively highest (61 % and 100 % respectively) using emuslification method, low surfactant concentration, high carvacrol/PHBV ratio (for loading capacity) and low PHBV molecular weight (for carvacrol recovery). To the contrary, PHBV recovery increased (93 %) using the nanoprecipitation method, a high surfactant concentration and a low carvacrol/PHBV ratio, while process efficiency increased (73 %) with a low carvacrol/PHBV ratio and a low aqueous/organic phase volume ratio. Moreover, small spherical-shaped and separated nanoparticles were obtained using emulsification method, high surfactant concentration but low carvacrol/PHBV ratio. Therefore, including all the aspects of carvacrol nanoencapsulation into PHBV (shape and encapsulation efficiency) using emulsification method, with a low level for all parameters except the surfactant concentration are the most suitable strategy.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100466"},"PeriodicalIF":7.2,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies 功能食品的开发：消费者对添加白藜芦醇的饼干和曲奇的接受程度

IF 7.2

Future Foods Pub Date : 2024-09-28 DOI: 10.1016/j.fufo.2024.100459

Pedro M. Silva , Miguel A. Cerqueira , Lorenzo Pastrana , Manuel A. Coimbra , Antonio A. Vicente , Filip Van Bockstaele , Daylan Tzompa-Sosa , Koen Dewettinck

{"title":"Development of functional foods: Consumer acceptance of resveratrol-loaded crackers and cookies","authors":"Pedro M. Silva , Miguel A. Cerqueira , Lorenzo Pastrana , Manuel A. Coimbra , Antonio A. Vicente , Filip Van Bockstaele , Daylan Tzompa-Sosa , Koen Dewettinck","doi":"10.1016/j.fufo.2024.100459","DOIUrl":"10.1016/j.fufo.2024.100459","url":null,"abstract":"<div><div>Micro-nano encapsulation can be impactful in flavour masking of bioactives, and it has the potential to be used in the development of functional food ingredients.</div><div>This work aimed to develop functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer acceptance. Resveratrol-loaded emulsions were produced through high-speed homogenization/ultrasonication. Functional snacks (crackers and cookies) loading 4 mg resveratrol/g were developed using resveratrol-loaded emulsions and free resveratrol. Results showed that the incorporation of emulsified resveratrol in the dough led to an increase in its elasticity and a decrease in its consistency. Slight color differences were noticed between non-encapsulated resveratrol and reference samples. The texture of baked crackers and cookies showed a decrease in hardness for the emulsified cookies and an increase in the crackers.</div><div>Sensory analysis was conducted with over one-hundred volunteers. For both products, the reference sample was the highest-rated sample in overall liking, followed by the emulsion-loaded sample and the unencapsulated resveratrol-loaded sample. Unencapsulated resveratrol-loaded and emulsion-loaded samples displayed an increase in bitterness when compared to the reference. The sensory analysis revealed a slight positive impact of the encapsulation of resveratrol versus the unencapsulated resveratrol. Nonetheless, further progress needs to be achieved to reduce resveratrol's impact.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100459"},"PeriodicalIF":7.2,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties 为有吞咽困难的老年人配制富含蛋白质的奶油冻状软食并确定其特性

IF 7.2

Future Foods Pub Date : 2024-09-25 DOI: 10.1016/j.fufo.2024.100460

Yuxin Qin , Christopher Pillidge , Bernie Harrison , Benu Adhikari

{"title":"Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties","authors":"Yuxin Qin , Christopher Pillidge , Bernie Harrison , Benu Adhikari","doi":"10.1016/j.fufo.2024.100460","DOIUrl":"10.1016/j.fufo.2024.100460","url":null,"abstract":"<div><div>Swallowing problem is prevalent in the elderly which requires high intake of protein through soft foods. This study developed protein-rich custard-type soft foods for elderly with dysphagia and evaluated the impact of milk protein content (3.9 % to 8.9 %) on the physicochemical properties of the formulations. Kappa-carrageenan and inulin were incorporated as a thickener and dietary fibre. Textural and rheological characteristics including viscosity, hardness, and deformation resistance, were measured using texture analyser and rheometer to compare with international standards for swallowing-friendly foods. The microstructure was visualised by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM), which influenced custard's ease of swallowing. Results showed that the increasing kappa-carrageenan, inulin, and milk protein content increased the gel strength, viscosity, resistance to deformation and storage stability. The swallowability of the formulations was tested using the International Dysphagia Diet Standardization Initiative's (IDDSI) fork pressure and spoon tilt tests, classifying the products as Level 6 – Soft & Bite-Sized Foods. The instrumental IDDSI fork pressure test generated reliable data to optimise formulations. The custard formulation containing 0.7 % kappa-carrageenan, 2.4 % inulin, and 8.9 % milk protein was found to be optimal. This work provides insights for developing high-protein soft foods for the elderly with swallowing difficulties.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"10 ","pages":"Article 100460"},"PeriodicalIF":7.2,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0