Journal of Food Engineering最新文献_第2页

Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion 利用非常规壁材和体外胃肠道消化技术对富含花青素的巴西桉树果实提取物进行微胶囊封装

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-13 DOI: 10.1016/j.jfoodeng.2024.112393

Elivaldo Nunes Modesto Junior , Rosane Patricia Ferreira Chaves , Henrique Silvano Arruda , Felipe Tecchio Borsoi , Glaucia Maria Pastore , Gustavo Araujo Pereira , Renan Campos Chisté , Rosinelson da Silva Pena

{"title":"Microencapsulation of anthocyanin-rich extract of grumixama fruits (Eugenia brasiliensis) using non-conventional wall materials and in vitro gastrointestinal digestion","authors":"Elivaldo Nunes Modesto Junior , Rosane Patricia Ferreira Chaves , Henrique Silvano Arruda , Felipe Tecchio Borsoi , Glaucia Maria Pastore , Gustavo Araujo Pereira , Renan Campos Chisté , Rosinelson da Silva Pena","doi":"10.1016/j.jfoodeng.2024.112393","DOIUrl":"10.1016/j.jfoodeng.2024.112393","url":null,"abstract":"<div><div>Scientific research on bioactive compounds extracted from fruits for health promotion has increased worldwide due to their technological potential and known biological effects. Therefore, this study aimed to investigate the microencapsulation of total anthocyanins (TA) and total phenolic compounds (TPC) from grumixama fruits (<em>Eugenia brasiliensis</em>) by spray-drying, utilizing both conventional (maltodextrin - MD and gum arabic - GA) and non-conventional wall materials, namely <em>Psyllium husk</em> (PY), <em>Cassia tora</em> gum (CT), and <em>Mutamba</em> gum (MG). Additionally, the effects of these wall materials on the bioaccessibility of TA were assessed through <em>in vitro</em> gastrointestinal digestion. Microcapsules containing GA exhibited higher retention of anthocyanins (64 mg/100 g) and total phenolic compounds (1281 mg/100 g) compared to those with MD (60 and 545 mg/100 g, respectively). When microcapsules were produced with GA in combination with 1% of PY, CT, or MG, the release rate of TA and water absorption increased. The highest TA release rate was observed in microcapsules with MG, followed by PY and CT. However, microcapsules produced with GA and 1% CT showed the highest bioaccessibility for TA, which was 12 times higher than GA microcapsule. Therefore, using non-conventional wall materials (PY, CT, and MG) in combination with conventional ones (GA) enhanced both the technological and biological properties of the microcapsules. These findings open important avenues for further research on the application of bioactive compounds in the food industry and other sectors.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112393"},"PeriodicalIF":5.3,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Drop breakup can occur inside the gap of a high-pressure homogenizer – New evidence from experimental breakup visualizations 液滴会在高压匀浆器的间隙内破裂--可视化破裂实验提供的新证据

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-09 DOI: 10.1016/j.jfoodeng.2024.112391

Andreas Håkansson

引用次数: 0

Enzymatic bimetallic Cu-Ni micromotor sensor for xanthine detection 用于检测黄嘌呤的酶促双金属铜镍微电机传感器

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-07 DOI: 10.1016/j.jfoodeng.2024.112382

Elif Muslu Yilmaz, Basak Dag, Ismihan Killioglu, Esin Eren, Aysegul Uygun Oksuz

{"title":"Enzymatic bimetallic Cu-Ni micromotor sensor for xanthine detection","authors":"Elif Muslu Yilmaz, Basak Dag, Ismihan Killioglu, Esin Eren, Aysegul Uygun Oksuz","doi":"10.1016/j.jfoodeng.2024.112382","DOIUrl":"10.1016/j.jfoodeng.2024.112382","url":null,"abstract":"<div><div>Enzymatic bimetallic Cu-Ni micromotors modified screen-printed electrodes were designed for the determination of xanthine. The bimetallic Cu-Ni micromotors were prepared by electrochemical template deposition. Morphological and structural characterization revealed that the smaller size and active mobility of the particles contribute to a larger specific surface area. The increase in surface area enhances electro-catalytic activities and sensitivity. These improved properties enable the newly created xanthine oxidase-modified Cu-Ni micromotors to function effectively as a high-performance sensor. Designed specifically for detecting xanthine, this sensor boasts high sensitivity, a broad measurement range, low detection limits, and excellent reproducibility and stability. The enzymatic bimetallic micromotor-based sensor was also successfully employed to measure xanthine levels. The limits of detection were determined to be 15.7 nM and 21.53 μM for xanthine concentration ranges of 0.1 μM–1 μM and 10 μM–300 μM, respectively, based on electrochemical signals under a magnetic field. Besides, the detection limit was calculated as 9.02 μM for xanthine concentrations ranging from 0.3 μM to 20 μM, based on the speed of the micromotors under a magnetic field (S/N = 3). The impressive results highlight the significant potential of bimetallic Cu-Ni micromotors as sensors, suggesting their promising applications in monitoring food freshness and enhancing security technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112382"},"PeriodicalIF":5.3,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Density-independent wheat moisture content detection based on DMLA 基于 DMLA 的与密度无关的小麦含水量检测

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-07 DOI: 10.1016/j.jfoodeng.2024.112390

Mingxing Li , Yibing Ma , Quan Pan , Yao Qin , Mengyu Yuan , Yongle Wu , Chengxin Cai

{"title":"Density-independent wheat moisture content detection based on DMLA","authors":"Mingxing Li , Yibing Ma , Quan Pan , Yao Qin , Mengyu Yuan , Yongle Wu , Chengxin Cai","doi":"10.1016/j.jfoodeng.2024.112390","DOIUrl":"10.1016/j.jfoodeng.2024.112390","url":null,"abstract":"<div><div>Rapid and high-precision wheat moisture detection is of great significance in ensuring wheat quality throughout transportation, storage, and procurement. The microwave method can achieve rapid detection of wheat moisture content, but the detection precision is influenced by spherical wave multipath, transmission diffraction effects, container, and wheat density. To improve the precision of detecting wheat moisture content, this paper presents a detection system that utilizes the 3D-printed dielectric metasurface lens antenna (DMLA). By utilizing the characteristic of the DMLA transforming spherical waves into plane waves, the error caused by spherical waves is reduced. The scattering parameters of wheat at varying moisture levels (6.2%–15.6%) and different densities are obtained using antenna and container error calibration algorithms in the frequency range of 23.6–24 GHz. An inverse algorithm is used to analyze the scattering parameters of wheat to determine the dielectric properties. The relationships between the dielectric properties, moisture content, and density are analyzed, and a density-independent calibration function is proposed to reduce the effect of density on the precision of moisture content detection. A linear regression model was established based on the density-independent calibration function, with a coefficient of determination (R<sup>2</sup>) of 0.992. In the results of predicting moisture content with the calibration function, the mean absolute error (MAE) is 0.143% and the root mean square error (RMSE) is 0.178%. The experimental results demonstrate the system's ability to achieve high-precision moisture content detection, with significant application potential in rapid grain quality detection, online monitoring, as well as grain drying and processing equipment.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112390"},"PeriodicalIF":5.3,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel micro ohmic heating cell for microorganism destruction kinetic studies: Performance validation 用于微生物破坏动力学研究的新型微欧姆加热池：性能验证

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-06 DOI: 10.1016/j.jfoodeng.2024.112387

F. Ali, M.R. Zareifard, Julie Plamondon

{"title":"A novel micro ohmic heating cell for microorganism destruction kinetic studies: Performance validation","authors":"F. Ali, M.R. Zareifard, Julie Plamondon","doi":"10.1016/j.jfoodeng.2024.112387","DOIUrl":"10.1016/j.jfoodeng.2024.112387","url":null,"abstract":"<div><div>Ohmic heating cells used for microbial destruction are typically large compared with conventional capillary tubes. Limitations of commonly used large cells include large mass, high come-up-time (CUT), lack of uniform heating, and operation at atmospheric pressure. A new 3 mL Micro Ohmic Cell (MOC) was designed and fabricated for the kinetic study of microbial spore destruction. Two tiny titanium electrodes, mounted horizontally on a T-shaped cylindrical cell with a 3 cm gap, generate a rapid heating rate up to 140 °C. Fibre optic temperature sensors were used for direct temperature monitoring during CUT and holding time. Model solutions were heated under voltage gradients up to 90 V/cm. Uniform heating was achieved under stirring conditions with less than 1 °C variation across the cell volume, and the coldest spot was identified as the liquid-air interface. CUT was evaluated as influenced by both system and product parameters, resulting in less than 50 s comparable to those obtained using capillary tubes. The newly developed MOC was validated for microbial destruction kinetic study under ohmic heating conditions using <em>Clostridium sporogenes</em> spores in buffer and concentrated maple sap. With its small volume, short CUT, and uniform temperature similar to capillary tubes in conventional heating, the MOC has the potential to be considered as a standard device for kinetic studies under ohmic heating.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112387"},"PeriodicalIF":5.3,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the discharge uniformity of atmospheric pressure DBD cold plasma for food efficient microbial inactivation 提高常压 DBD 冷等离子体的放电均匀性，实现食品微生物的高效灭活

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-05 DOI: 10.1016/j.jfoodeng.2024.112389

Xiao Yang , Kevin M. Keener , Jun-Hu Cheng

{"title":"Enhancing the discharge uniformity of atmospheric pressure DBD cold plasma for food efficient microbial inactivation","authors":"Xiao Yang , Kevin M. Keener , Jun-Hu Cheng","doi":"10.1016/j.jfoodeng.2024.112389","DOIUrl":"10.1016/j.jfoodeng.2024.112389","url":null,"abstract":"<div><div>Identification and optimization of the discharge uniformity is worldwide problems in the plasma industry. In this study, a simple, practical, and economical alternative for quantitatively identifying discharge uniformity of DBD plasma was proposed using the gray-level histogram, discharge area curve, and gray level transformation characteristics of discharge images. The influences of discharge peak voltage, excitation frequency, dielectric material, and dielectric thickness on discharge uniformity on the time scale of seconds were discussed, and the intrinsic relationship and mechanism between discharge uniformity and microbial inactivation efficiency were revealed. Within a certain range, with the gradual increase of discharge peak voltage (13–17 kV), excitation frequency (9–11 kHz), relative dielectric constant (3.6–9.6), and the gradual decrease of dielectric thickness (1–5 mm), the discharge image corresponded to the relative discharge uniformity and the average inactivation of <em>L. monocytogenes</em> and <em>S. typhimurium</em> (0.12–1.40 log-reduction and 0.26–2.34 log-reduction) increased as a whole. Overall, the findings revealed disruption or improvement of the discharge uniformity was the main factor contributing to the inactivation of bacteria by cold plasma, facilitating the scaling-up of DBD reactors on an industrial scale.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112389"},"PeriodicalIF":5.3,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142663497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of the glycerol content on the A511 bacteriophage release in films made with whey protein isolated 甘油含量对分离乳清蛋白制成的薄膜中 A511 噬菌体释放量的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-05 DOI: 10.1016/j.jfoodeng.2024.112388

Mayra C. García-Anaya, David R. Sepúlveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muñiz

{"title":"Effect of the glycerol content on the A511 bacteriophage release in films made with whey protein isolated","authors":"Mayra C. García-Anaya, David R. Sepúlveda, Paul B. Zamudio-Flores, Carlos H. Acosta-Muñiz","doi":"10.1016/j.jfoodeng.2024.112388","DOIUrl":"10.1016/j.jfoodeng.2024.112388","url":null,"abstract":"<div><div>The effect of glycerol concentration on the release of <em>Listeria monocytogenes</em> A511 phage from whey protein isolate (WPI)- based films to water and cheese was examined. For that, A511 phage was incorporated in WPI films with different glycerol content (2, 3, and 4%). Antilisterial ability of phage added-WPI films was evaluated, and physicochemical, mechanical, and barrier properties were characterized. Phage release profiles ranged about 0–1.22 log PFU· mL <sup>−1</sup>. After 24 h, phage release in cheese samples was 0, 0.2 and 1 log PFU· mL <sup>−1</sup> for films with 2, 3 and 4 % glycerol, respectively. Phage release in water was 0, 0.2 and 1 log PFU· mL <sup>−1</sup> for films with 2, 3 and 4 % glycerol, respectively. Antilisterial assays showed inhibition zones of 1.6, 2.1 and 2.7 mm for films with 2, 3 and 4 % of glycerol, respectively. Addition of phages into WPI films did not affect the film thickness, the hydrophilic character as well its barrier properties. However, phage addition into WPI films with 2 % glycerol did change the lightness, whiteness index, tensile strength, and elasticity modulus of films. Addition of glycerol from 2 to 4 % caused a reduction in the tensile strength (7.03–1.05 MPa), and elasticity modulus (243.88–17.04 MPa), whereas percent elongation (21.22–56.01 %), moisture content (63.67 %–83.28 %), and swelling power (223.57–609.43 %) were increased. The results show phage are suitable to be used as natural antimicrobials in food packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112388"},"PeriodicalIF":5.3,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142592848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of surface chemistry on the caking behaviour of sucrose crystals 表面化学对蔗糖晶体结块行为的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-05 DOI: 10.1016/j.jfoodeng.2024.112386

Amin Farshchi , Meishan Guo , Jabbar Gardy , Xun Zhang , Ali Hassanpour , Majid Naderi

{"title":"The effect of surface chemistry on the caking behaviour of sucrose crystals","authors":"Amin Farshchi , Meishan Guo , Jabbar Gardy , Xun Zhang , Ali Hassanpour , Majid Naderi","doi":"10.1016/j.jfoodeng.2024.112386","DOIUrl":"10.1016/j.jfoodeng.2024.112386","url":null,"abstract":"<div><div>The caking behaviour of organic crystals presents a significant challenge in both the food and pharmaceutical industries. This study aimed to investigate how surface impurities influence the caking behaviour of sucrose (sugar) crystals. Sucrose crystals were selected as the model material due to their relevance in various industries such as food processing and pharmaceuticals. The impact of surface chemistry was assessed for sucrose crystals with varying levels of impurities, namely white sugar, light brown sugar, and dark brown sugar. These crystals were subjected to controlled cycles of humidity exposure, compaction, and drying to induce caking, simulating real-world scenarios. The caking propensity was evaluated using a compression test, while the surface chemistry was characterized through Inverse Gas Chromatography (IGC). Moisture sorption properties were evaluated using a Dynamic Vapor Sorption (DVS) technique, and the formation of solid bridges was studied using scanning electron microscopy (SEM) and X-ray computed tomography (XCT). The results indicate that impurities play a crucial role in enhancing the caking behaviour of sucrose crystals by influencing their hygroscopicity and facilitating solid bridge formation. This study provides valuable insights into the relationship between surface chemistry, moisture sorption properties, and the caking behaviour of sucrose crystals, offering strategies to mitigate caking issues.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"389 ","pages":"Article 112386"},"PeriodicalIF":5.3,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142664035","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

3D printing of special shape model: New insight into material properties and correlation of model printing properties 特殊形状模型的三维打印：对材料特性和模型打印特性相关性的新认识

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-11-01 DOI: 10.1016/j.jfoodeng.2024.112385

Dongle Niu , Min Zhang , Arun S. Mujumdar , Jingyuan Li

{"title":"3D printing of special shape model: New insight into material properties and correlation of model printing properties","authors":"Dongle Niu , Min Zhang , Arun S. Mujumdar , Jingyuan Li","doi":"10.1016/j.jfoodeng.2024.112385","DOIUrl":"10.1016/j.jfoodeng.2024.112385","url":null,"abstract":"<div><div>Improving the ability to print complex shapes has been a key focus in the development of 3D food printing. This study evaluated the material properties and printing characteristics of various materials, using the printing data from test models to create a dataset for categorizing, predicting, and validating the special shape printing capabilities of these materials. The primary factors influencing printing performance were the material's mechanical strength, resistance to deformation, and the ‘extrusion expansion’ effect. The print accuracy and support properties of test models of print material can significantly affect its ability to print special shapes. Based on special shape modeling experiments, the printing materials were classified into three categories: gels that could not print either flat or three-dimensional models, gels that could only print flat models, and gels that could print both flat and three-dimensional models. Principal Component Analysis (PCA) and Fisher Discriminant Analysis (with classification accuracies of 98.33% for the training set and 96.67% for the prediction set) confirmed the validity of these classification results. This study established a correlation between the printing characteristics of test models and those of special shape models, aiding in the evaluation of the printability of complex shapes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112385"},"PeriodicalIF":5.3,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multifunctional 3D food printer with quad-screw nozzle for four-color printing and dual ink mixing 多功能 3D 食品打印机，配备可进行四色打印和双墨混合的四螺杆喷嘴

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2024-10-30 DOI: 10.1016/j.jfoodeng.2024.112384

K. Fujiwara , Y. Suzuki , K. Toba , J. Ogawa , H. Furukawa , M. Hashizume , T. Noji , K. Teratani , N. Ito

{"title":"Multifunctional 3D food printer with quad-screw nozzle for four-color printing and dual ink mixing","authors":"K. Fujiwara , Y. Suzuki , K. Toba , J. Ogawa , H. Furukawa , M. Hashizume , T. Noji , K. Teratani , N. Ito","doi":"10.1016/j.jfoodeng.2024.112384","DOIUrl":"10.1016/j.jfoodeng.2024.112384","url":null,"abstract":"<div><div>This paper presents a novel multifunctional 3D food printer that significantly enhances conventional food manufacturing techniques. The printer features a quad-screw nozzle system capable of precisely mixing up to four different bioinks simultaneously, enabling the creation of complex multicolor food structures. Utilizing its four distinct functions—quad, replicator, multicolor, and mixing print—the printer facilitates a flexible design tailored for various culinary applications. Various bioinks, including polysaccharide curdlan, vegetable, and dairy powders, were tested to evaluate their mechanical properties and printability. Quantitative analyses were conducted using rheological measurements to assess apparent viscosity, while texture profile analysis (TPA) was employed to measure ink hardness, cohesiveness, and adhesiveness. The results indicated that the composition of the inks critically influenced the structural integrity and aesthetic quality of the printed food items. Computed tomography (CT) was used to investigate the accuracy of the printed structures. This technique allows a detailed evaluation of the shape and structure of printed foods, contributing to the improvement of product quality. This innovative approach expands the possibilities of food design and production and paves the way for diverse and creative culinary applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"388 ","pages":"Article 112384"},"PeriodicalIF":5.3,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142572994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0