LWT - Food Science and Technology最新文献

{"title":"The economic feasibility of commercial bioactive compound process from fermented soybeans","authors":"Ni Ni Myint ,&nbsp;Netipon Sakulshah ,&nbsp;Pachara Srinophakun ,&nbsp;Howida M. Nail ,&nbsp;Hui-Min David Wang ,&nbsp;Anusith Thanapimmetha ,&nbsp;Penjit Srinophakun","doi":"10.1016/j.lwt.2024.116967","DOIUrl":"10.1016/j.lwt.2024.116967","url":null,"abstract":"<div><div>Polyphenols, bioactive compounds from fermented soybeans, promoted apoptosis and autophagy in melanoma cells, causing cancer cell death. This study investigated the economic feasibility of upscaling bioactive compound production. First, the process was designed, and the equipment was sized and quoted. Later, the financial feasibility was assessed regarding the net present value (NPV), internal rate of return (IRR), and payback period. The bioactive compound 30.7 kg was obtained from boiled soybean 355.4 kg at the production cost of 26.01 USD/kg and 287.2 kg of byproduct. When the selling price was 55 USD/kg, NPV, IRR, and payback period were USD 842,044.88, 28.5%, and 9.19 years, respectively. The sensitivity analysis was also performed if the annual operative cost and byproduct prices were varied at ±20%. It was found that working capital had the most impact on project feasibility. If there were a 20% cost reduction, the NPV would increase by USD 125,428.68 from the base NPV. With the product selling price increased to 88 USD/kg, NPV, IRR, and payback period would be USD 2,104,591.41, 60%, and 5.08 years, respectively. Consequently, a higher annual income of USD 287,679.2 and a profit of USD 190,313.42 were obtained, showing the practical economic feasibility of commercial production.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116967"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654547","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 the nutritional and techno-functional benefits of purple hull-less barley in extruded ready-to-eat cereals","authors":"Iván Friero,&nbsp;Mariona Martínez-Subirà,&nbsp;Alba Macià,&nbsp;María-Paz Romero,&nbsp;Marian Moralejo","doi":"10.1016/j.lwt.2024.117018","DOIUrl":"10.1016/j.lwt.2024.117018","url":null,"abstract":"<div><div>This study explores the potential of purple hull-less barley for producing ready-to-eat cereals, focusing on the impact of extrusion on their nutritional and techno-functional properties. Four formulations were assessed: 100% whole barley, 100% pearled barley, 15% barley bran-85% refined wheat flour, and 100% refined wheat. Higher temperatures and screw speeds, along with lower moisture levels, significantly influenced expansion, density, and hardness. Whole barley extrudates were high in β-glucans (7.4%) and arabinoxylans (6.8%), which negatively correlated with expansion (r = −0.857 and r = −0.796) and positively with hardness (r = 0.833 and r = 0.738) and density (r = 0.673 and r = 0.863). Pearled barley extrudates showed improved textural properties compared to whole barley, with reduced hardness and density. The phenolic profile and antioxidant capacity of raw materials and extrudates were compared, revealing a significant decrease after extrusion across all formulations. Incorporating barley bran into refined wheat flour tripled the antioxidant capacity of the refined wheat extrudates. Both whole and pearled barley extrudates offered a low estimated glycemic index, suitable for low-GI diets. Overall, purple hull-less barley presents a nutritious option for extrusion, with pearling and bran utilization improving both the techno-functional and nutritional qualities for health-conscious consumers.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117018"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654470","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":"Optimizing Bleaching Process Parameters of Distillers Corn Oil for edible applications using a response surface methodology","authors":"Md Sanaul Huda,&nbsp;Preston Wilson,&nbsp;Niloy Chandra Sarker,&nbsp;Ewumbua Monono","doi":"10.1016/j.lwt.2024.116991","DOIUrl":"10.1016/j.lwt.2024.116991","url":null,"abstract":"<div><div>The bleaching process is aimed at removing pigments, traces of metals, and residual phospholipids to improve the color, stability, and quality of the oil. Distillers corn oil (DCO) contains lots of β-carotene that are beneficial but no study has focused on optimizing the removal of pigments while minimizing the loss of β-carotene. Hence, a response surface methodology with the Box-Behnken design was used to study the effect of the process parameters during bleaching. The process parameters were dosage of bleaching clay (1 − 3%), time (5 − 25 min), and temperature (90 − 110 °C) for neutralized DCO on the laboratory scale. The optimal parameters were bleaching clay dosage of 1.2%, time of 23.2 min, and temperature of 99.1 °C. The β-carotene reduced from 0.2% to 36%, red color reduced from 27% to 88%, and yellow color reduced from 0% to 83%. The PV values of the bleached oil sample ranged from 1.7 to 9.4 meq O₂/kg. The quality of DCO at the optimal bleaching level was compared with conventional edible corn oil. The models developed was used to identify the precise balance between enhancing color removal and maintaining beneficial nutritional values.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116991"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654546","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":"Effect of sight on the evaluation and acceptance of new products: Breaded nuggets with breadcrumbs and a new seasoning","authors":"Inmaculada Gómez,&nbsp;Miriam Ortega-Heras,&nbsp;Ma Luisa González-SanJosé","doi":"10.1016/j.lwt.2024.116999","DOIUrl":"10.1016/j.lwt.2024.116999","url":null,"abstract":"<div><div>The main aim of this study is to examine the influence of chicken nugget color and appearance on the overall acceptance rates and responses of a panel of consumers. Fifty blindfolded and fifty-two non-blindfolded panelists tasted the nuggets. They evaluated their Overall Liking (OL) and their perceptions of the sensory properties of chicken nuggets with no seasoning and chicken nuggets coated in breadcrumbs with 10% and 25% of a red pomace seasoning, a by-product of red winemaking. Just-About-Right (JAR) scales and Penalty Analysis (PA) were then used to determine the adequacy of the sensory attributes that the consumers had attributed to the products. Furthermore, purchase intention was also studied. The red pomace seasoning, regardless of the quantity that was used, darkened the nugget coatings. No effect of color on OL was observed when comparing the responses of the blindfolded and the non-blindfolded consumers. Their purchase intention decreased in proportion to the increased amount of seasoning added to the breadcrumbs. However, PA suggested that nuggets coated in breadcrumbs with 10% red pomace seasoning could after some reformulation be successfully marketed.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116999"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654466","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":"Comparative analysis of physicochemical properties, flavor compounds, and metabolites among three major cultivated walnut (Juglans sigillata Dode) varieties in China Yunnan","authors":"Wenwen Li ,&nbsp;Yu Qin ,&nbsp;Jiahang Gong ,&nbsp;Beibei Zhang ,&nbsp;Wenwen Zhang ,&nbsp;Dengjie Yao ,&nbsp;Chunyin Zeng ,&nbsp;Delu Ning ,&nbsp;Yongliang Zhuang ,&nbsp;Lirong Li ,&nbsp;Rui Huang","doi":"10.1016/j.lwt.2024.117003","DOIUrl":"10.1016/j.lwt.2024.117003","url":null,"abstract":"<div><div>This study investigated the physicochemical properties, flavor substances, and metabolites of three major cultivated walnut kinds Xixiang walnut kernels (XXWK), Santai walnut kernels (STWK), and Yangbipao walnut kernels (YBWK) in China Yunnan. The lowest oil content and the highest protein content were found in the YBWK. The total content of 17 amino acids, including threonine, valine, and lysine, in YBWK was significantly higher than those of XXWK and STWK. The unsaturated fatty acid contents of XXWK, STWK, and YBWK were 85.92%, 86.78%, and 87.58%, respectively. The flavor compounds with the highest OAV values were hexanal, trans-2-nonenal, and trans-2-nonenal in XXWK, STWK, and YBWK, respectively. A total of 156 metabolites with significant differences were identified, the highest content of lipids and lipid-like molecules. Vitamin B6 metabolism, alpha-linolenic acid metabolism, and purine metabolism were the important metabolic pathways in walnut kernels. Hexanol and methyl hexanoate showed a highly significant positive correlation with icariside E5, and 1-nonanal, decyl aldehyde showed a highly significant positive correlation with 8 amino acids, including leucine, isoleucine, and phenylalanine. This study provided a theoretical basis for understanding the characteristics of main cultivated walnuts and developing walnut products in Yunnan.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117003"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654467","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":"Physicochemical characterization of emulsions stabilized with polysaccharide conjugates extracted from Pu'er tea and their protective effect on curcumin","authors":"Xiulin Liu ,&nbsp;Yongyong Wang ,&nbsp;Jun He ,&nbsp;Wei Feng ,&nbsp;Tao Lu ,&nbsp;Ke Zhang ,&nbsp;Weilong Zhou ,&nbsp;Xiaolei Lu ,&nbsp;Zhengqi Wu ,&nbsp;Dechao Li ,&nbsp;Shuiyuan Cheng ,&nbsp;Jin Zhao ,&nbsp;Xiaoqiang Chen","doi":"10.1016/j.lwt.2024.116730","DOIUrl":"10.1016/j.lwt.2024.116730","url":null,"abstract":"<div><div>This study aimed to investigate the influence of different storage periods on the emulsifying properties of polysaccharide-protein complexes (pTPC) in Pu 'er tea through structural analysis and macroscopic characterization, and further explore the stability of pTPC-stabilized nano-emulsions in various environmental conditions. Through determination of chemical composition, interfacial tension, and infrared spectroscopy, it was found that compared to pTPC-13, the higher amino acid content of pTPC-18 led to enhanced hydrogen bonding and electrostatic interactions between intramolecular polysaccharides and polyphenols, thereby increasing its adsorption rate and interfacial film thickness. Additionally, the stability of pTPC-18 stabilized nano-emulsions showed no significant changes in zeta potential and particle size over 0–90 days of storage, pH 2.0–9.0, 25–100 °C, Na⁺ and Ca²⁺, whereas pTPC-13 stabilized emulsions exhibited noticeable droplet aggregation and layering instability under the same stress conditions. Furthermore, for curcumin encapsulation, pTPC-18 nano-emulsions (60%) demonstrated stronger protection of curcumin compared to pTPC-13 nano-emulsions (39%). These results suggest that during long-term storage, the relative increase in protein and polyphenol content within pTPC-18 enhances its emulsifying properties, providing new insights into the development of lipid-active substance delivery systems.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 116730"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654550","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":"Probiotic Lactobacillus strains as protective adjunct cultures against fungal growth and toxin production in Hard cheese","authors":"Asmaa H.M. Moneeb ,&nbsp;Taha Mehany ,&nbsp;Mohammed A. Abd-Elmonem ,&nbsp;Adel A. Tammam ,&nbsp;Abdel-Naser A. Zohri ,&nbsp;Wahid I. El-Desoki ,&nbsp;Tuba Esatbeyoglu","doi":"10.1016/j.lwt.2024.117057","DOIUrl":"10.1016/j.lwt.2024.117057","url":null,"abstract":"<div><div>Ras cheese, a type of hard cheese, is widely recognized and holds considerable importance in Egypt and various other regions. This cheese is often subjected to high-humidity storage conditions, fostering the proliferation of fungi and yeasts that can impact its quality. This study aims to examine the ability of various <em>Lactobacillus</em> strains as protective adjunct cultures against fungal growth, and to determine the mycotoxin production and enzymatic activities of isolated fungi found in Ras cheese. The experimental design comprised several treatments: Control was made using <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em>; T1, T2 and T3 involved control + <em>Lactobacillus acidophilus</em>, <em>Lactobacillus helveticus</em> and <em>Lacticaseibacillus casei</em>, respectively. On Czapek dextrose agar medium, control exhibited the highest fungal count at fresh status (525 ± 46 CFU/g), whereas T3 displayed the lowest value (277 ± 60 CFU/g). T2 with <em>Lb. helveticus</em> showed the lowest total fungal count (302 ± 79 CFU/g) and had higher antifungal activity in stored cheese than <em>Lb. acidophilus</em> (344 ± 53 CFU/g) and <em>Lb. casei</em> (323 ± 73 CFU/g) at 90-day ripening. T1 yielded the highest count in fresh samples (363 ± 66 CFU/g), while T3 presented the lowest count after 90-days (243 ± 59 CFU/g) on PDA medium. Moreover, <em>Aspergillus flavus</em> and <em>Aspergillus niger</em> were the predominant fungi in control after 90-days, with reduced occurrences in probiotic-treated cheeses. The absence of mycotoxins was verified in Ras cheese; however, isolates of <em>A. flavus</em> showed the ability to generate aflatoxin B1 and G1, whereas isolates of <em>A. niger</em> could produce ochratoxin A. Both <em>A. flavus</em> and <em>A. niger</em> isolates exhibited the potential to produce lipases and proteases. The introduction of probiotics into Ras cheese may serve as an essential environmentally friendly approach to mitigate fungal presence and diminish the production of undesirable enzymes that compromise the quality and safety of hard cheeses.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117057"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702381","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":"Carvacrol maintains antioxidant capacity in goji fruit by increasing the content of bioactive compounds","authors":"Junjie Wang ,&nbsp;Lunaike Zhao ,&nbsp;Wei Tian ,&nbsp;Huaiyu Zhang ,&nbsp;Peng Wang ,&nbsp;Qi Zhan ,&nbsp;Hongwei Fan ,&nbsp;Xiao Yu","doi":"10.1016/j.lwt.2024.117035","DOIUrl":"10.1016/j.lwt.2024.117035","url":null,"abstract":"<div><div>Fresh goji berries are prone to decay and spoilage, resulting in economic losses. We investigated the effects of carvacrol (CVR) on the natural disease incidence and quality of goji berries by fumigating with varying CVR concentrations (0.06, 0.12, and 0.24 μL/mL). The results showed that CVR treatment inhibited the natural decay of goji berries by enhancing their quality, color, and total soluble solids/titratable acidity ratio. Moreover, 0.12 μL/mL CVR was determined to be the optimal concentration, as it maintained the sensory quality (except for aroma) and inhibited the disease incidence and preliminary disease expansion of goji fruit inoculated with <em>Alternaria alternata</em>. The treated berries exhibited elevated total phenolic content, total flavonoid content, ascorbic acid, glutathione, melatonin, total chlorophyll, and carotenoid levels. Higher hydrophilic and lipophilic total antioxidant activities and free radical scavenging capacities were also observed in the treated berries. Targeted metabolomics showed that treatment with 0.12 μL/mL CVR increased the levels of four phenolic acids (caffeic acid, chlorogenic acid, ferulic acid, and protocatechuic acid) and two flavonoids (naringenin and quercetin) in goji berries, thereby activating the gene expression of the phenylpropanoid metabolic pathway. In summary, CVR treatment delayed fruit senescence and the decline in fruit quality, promoted the accumulation of bioactive compounds, and improved antioxidant capacity and disease resistance by activating the phenylpropanoid metabolic pathway.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117035"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654165","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":"Characterization and genome analysis of two Aeromonas phages isolated from various sources related to chilled chicken","authors":"Haijing Hu,&nbsp;Linlin Cai,&nbsp;Liangting Shao,&nbsp;Xinglian Xu,&nbsp;Huhu Wang,&nbsp;Guanghong Zhou","doi":"10.1016/j.lwt.2024.117028","DOIUrl":"10.1016/j.lwt.2024.117028","url":null,"abstract":"<div><div><em>Aeromonas</em> is a primary spoilage bacterium found in chilled meat and serves as a significant pathogenic and spoilage agent in fish culture. Bacteriophages present a viable alternative to antibiotics for the targeted elimination of <em>Aeromonas</em>, minimizing environmental stress. In this study, two <em>Aeromonas</em> phages, P36 and P40, were isolated from samples collected in the slaughtering environment and from chilled chicken products. Both P36 and P40 exhibit the identical host range. They have optimal multiplicities of infection (MOI) of 0.001, with lysis times of 120 min and 180 min, respectively. These phages demonstrate stable survival within a temperature range of 4–40 °C and a pH range of 5–11. Morphological and genomic analyses indicate that the two <em>Aeromonas</em> phages belong to the order <em>Caudovirales</em>, family <em>Podoviridae</em>, subfamily <em>Autographivirinae</em>. The genomes of the two phages were composed of linear double-stranded DNA (dsDNA) with lengths of 41,454 bp and 41,484 bp, respectively. Notably, there were no coding genes associated with safety factors such as virulence, antibiotic resistance, or lysogenicity present in the genomes. This finding indicates that the two phages possess potential applications in food safety and therapeutic contexts.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117028"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654475","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":"Preparation and characteristics of tea water-insoluble protein/chitosan composite particles","authors":"Lijun Zhao ,&nbsp;Haoyuan Gao ,&nbsp;Yan Xiao ,&nbsp;Lingxia Sun ,&nbsp;Shengzhao Li ,&nbsp;Yaodi Zhu ,&nbsp;Jong-Hoon Lee ,&nbsp;Gaiming Zhao ,&nbsp;Yuying Wang ,&nbsp;Yican Wang ,&nbsp;Miaoyun Li","doi":"10.1016/j.lwt.2024.117009","DOIUrl":"10.1016/j.lwt.2024.117009","url":null,"abstract":"<div><div>The emulsifying properties of tea water-insoluble protein particles (TWIPs) are insufficient to expand their applicability in food emulsifying systems. This study aimed to explore the emulsification characteristics and application of tea water-insoluble protein/chitosan composite particles (TCPs). Scanning electron microscopy showed the TWIPs were tightly coupled with chitosan (CS). The transform of secondary structure and amino acid residues were beneficial to the formation of TCPs and improvement of emulsification performance. Increasing the CS concentration improved the viscoelasticity, as verified by rheological property, and decreased the droplet size of Pickering emulsions (PEs) at a TWIP-CS mass ratio of 50:50. In addition, when the fixed TWIP-CS ratio was 50:50, the TCPs concentration of 0.5% favored the formation of bovine bone white soup with extraordinary emulsification stability (<em>p</em> &lt; 0.05). In conclusion, the emulsification property of TWIPs was improved at a TWIP-CS ratio of 50:50, which was also verified in PEs and bovine bone white soup. This work provided a theoretical basis for the development and further deep processing of tea by-products, and broadened the application of tea protein in liquid emulsification system.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"212 ","pages":"Article 117009"},"PeriodicalIF":6.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654549","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}