European Food Research and Technology最新文献

Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio 壳聚糖对不同单宁/花青素比红酒氧化后乙醛及聚合色素生成的影响

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-20 DOI: 10.1007/s00217-023-04292-z

Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti

{"title":"Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio","authors":"Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti","doi":"10.1007/s00217-023-04292-z","DOIUrl":"10.1007/s00217-023-04292-z","url":null,"abstract":"<div><p>In order to evaluate the effect of the application of chitosan to red wines with different initial composition, four wines showing tannins/anthocyanins ratio (<i>T</i>/<i>A</i>) ranging from 0.15 to 2.44 were treated with this amino polysaccharide. As one of the main factors involved in red wine ageing is the oxidation, even a forced oxidation test was applied on all the samples. The addition of chitosan determined a decrease in total phenolic compounds mainly due to the adsorption of protein-reactive tannins which decreased from 10 to 50% of the initial value. The previous addition of chitosan determined a lower production of acetaldehyde after oxidation confirming the antioxidant activity of this amino polysaccharide. The production of acetaldehyde was lower in samples with a higher <i>T</i>/<i>A</i> ratio probably due to the involvement of acetaldehyde in reactions with flavanols and anthocyanins giving polymeric pigments. These results suggest a possible use of chitosan in red wine with a higher <i>T</i>/<i>A</i> ratio to decrease the content of tannins reactive towards proteins and, contemporary, to act as antioxidant.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 9","pages":"2447 - 2455"},"PeriodicalIF":3.3,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-023-04292-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4792036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend 磷酸盐和不同数量的酪蛋白和乳清蛋白对加糖浓缩脱脂乳和植物脂肪混合物糖浆特性的影响

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-15 DOI: 10.1007/s00217-023-04307-9

Fernanda Lopes da Silva, Érica Felipe Mauricio, Igor Lima de Paula, Nathalia da Silva Campos, Jaqueline de Almeida Celestino, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho

{"title":"Effect of phosphate salts and varying quantities of casein and whey protein on the syrup characteristics of a sweetened condensed skimmed milk and vegetable fat blend","authors":"Fernanda Lopes da Silva, Érica Felipe Mauricio, Igor Lima de Paula, Nathalia da Silva Campos, Jaqueline de Almeida Celestino, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho","doi":"10.1007/s00217-023-04307-9","DOIUrl":"10.1007/s00217-023-04307-9","url":null,"abstract":"<div><p>A blend of sweetened condensed skimmed milk and vegetable fat is a product that can be prepared by mixing milk constituents and/or whey in powder form with the addition of sugar and/or vegetable fat. The aim of this study was to determine the influence of varied casein and whey protein compositions, as well as the use of phosphate salts, on the stability of milk mixture syrup. Syrup production was carried out using a mixture of skimmed milk powder, demineralized whey powder, glucose, vegetable fat, sugar, and phosphate. The casein: whey protein ratios used were 80:20, 70:30, and 56:44, and the phosphates were PQTS (phosphate salt composed of sodium phosphate, and sodium citrate) and OPSS (phosphate salt composed of orthophosphate, polyphosphate, and sodium citrate). The results indicated that the PQTS salt presented the best stability of the mixture, mainly in the 56:44 mixture. In addition, it modified the pH of the mixture to a greater extent than the standard and presented particles with larger sizes at both d<sub>10</sub> and d<sub>90</sub> (minimum and maximum particle size and represents 10 and 90% of the volume percentage distribution, respectively). However, the OPSS salt induced a higher phosphate content in the mixture, consequently lowering the free calcium and total calcium content. The mixture produced with the 56:44 ratio exhibited a reduction in the particle size of the mixtures with phosphates when evaluating the d<sub>90</sub>. As a result, the industry will select one of these phosphates based on the qualities of the desired end product.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2741 - 2747"},"PeriodicalIF":3.3,"publicationDate":"2023-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-023-04307-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4614383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Postharvest monitoring and consumer choice on traditional and modern apricot cultivars 传统与现代杏品种采后监测与消费者选择

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-14 DOI: 10.1007/s00217-023-04311-z

Cosimo Taiti, Gianna Vivaldo, Elisa Masi, Edgardo Giordani, Valter Nencetti

{"title":"Postharvest monitoring and consumer choice on traditional and modern apricot cultivars","authors":"Cosimo Taiti, Gianna Vivaldo, Elisa Masi, Edgardo Giordani, Valter Nencetti","doi":"10.1007/s00217-023-04311-z","DOIUrl":"10.1007/s00217-023-04311-z","url":null,"abstract":"<p>Apricot (<i>Prunus armeniaca</i> L.) fruit qualities are affected by harvest date and rapid off-tree ripening progression that limits their shelf life and marketability. Nowadays, consumers are generally dissatisfied with the sensory quality of apricot fruit sold on large-scale retail channels. Pomological analysis (color, firmness, total soluble solids, and total acidity), volatile organic compounds fingerprint and sensory evaluation were performed during the postharvest in two different apricot genotypes with the objective to: (<b>1</b>) characterize and compare two different apricot cultivars at harvest and at different postharvest times; (<b>2</b>) understand how the sensory quality changes during the postharvest process; (<b>3</b>) elucidate which sensory quality parameters drive the consumer's choice. For this purpose, ‘Portici’ (traditional cultivar) and ‘Lady Cot’ (modern one) grown in the same environment, were evaluated at commercial maturity harvest and for the following 15 days. Results indicate that the sensory quality of the selected cultivars was different, with ‘Portici’ showing better performances in terms of aroma, sweetness and juiciness, while ‘Lady Cot’ stood out in terms of firmness. Results also indicate a different trend of the traits analyzed and of the shelf-life, that was reduced for the traditional cultivar.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2719 - 2739"},"PeriodicalIF":3.3,"publicationDate":"2023-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-023-04311-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4573308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics 从新鲜和掉落的水果中提取的初榨橄榄油的物理化学分析，用于评估质量和保质期:化学计量学表征

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-12 DOI: 10.1007/s00217-023-04308-8

Boutheina Gargouri, Rania Ben Hmida, Oya Koseoglu, Mohamed Bouaziz

{"title":"Physico-chemical analysis of virgin olive oils from fresh and fallen fruits for assessing the quality and shelf life: characterization by chemometrics","authors":"Boutheina Gargouri, Rania Ben Hmida, Oya Koseoglu, Mohamed Bouaziz","doi":"10.1007/s00217-023-04308-8","DOIUrl":"10.1007/s00217-023-04308-8","url":null,"abstract":"<div><p>The current study was conducted on olive fruit from the Chemlali cultivar gathered during two successive crop seasons and divided into two groups: olive plucked off the tree (Fresh olive) (oil yields 23%) and olive obtained from the ground before harvesting time, corresponding to Fallen Olive Fruit (oil yields 30%). The purpose of this research was to determine the effect of olive category on the quality of virgin olive oil (VOO). Analytical indicators, such as free acidity, peroxide value, and UV absorbance at 232–270 nm, showed higher values in Fallen Olive Fruit Oil, while pigments, total phenols, and oxidative stability exhibited lower values compered to Fresh olive oils. Similarly, Fallen Olive Fruit Oil has a lower oleic acid concentration, while the sterol content of the two samples remained nearly consistent across the two crop seasons. Furthermore, the phenolic percentage emanated from Chemlali olive oil varies according to the type of olive fruit, with Fresh olive oil having the highest concentration.</p><h3>Graphical abstract</h3>\u0000 <figure><div><div><div><picture><source><img></source></picture></div></div></div></figure>\u0000 </div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2705 - 2717"},"PeriodicalIF":3.3,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4500297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics 不同未烤木材种类的白葡萄酒贮藏:对化学成分和感官特性的影响

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-11 DOI: 10.1007/s00217-023-04324-8

Ana C. Correia, Uroš Miljić, António M. Jordão

{"title":"Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics","authors":"Ana C. Correia, Uroš Miljić, António M. Jordão","doi":"10.1007/s00217-023-04324-8","DOIUrl":"10.1007/s00217-023-04324-8","url":null,"abstract":"<div><p>The use of untoasted woods was not previously considered for white wine aging. Thus, this work focuses on the comparative analysis of phenolic composition, wood volatile compounds and sensory characteristics of a white wine stored for 20 days in contact with untoasted woods from oak (<i>Quercus petraea</i> and <i>Quercus pyrenaica</i>) acacia (<i>Robinia pseudoacacia</i>), and chestnut (<i>Castanea sativa</i>). The outcomes obtained demonstrated a clear differentiation between the impact of untoasted wood cubes from chestnut specie on wine characteristics compared to other wood species studied. Thus, the results showed that the wine stored in contact with chestnut cubes exhibited significantly highest values for the global phenolic parameters, browning potential index, tanning power, and individual phenolic compounds (gallic and caffeic acids, castalagin, and vescalagin), followed by an evident change in wine chromatic characteristics. However, for wood volatile compounds, an absence of clear differentiation between the wines was observed. In general, these compounds were also detected with concentrations below their level of sensory perception. The wine stored in contact with the untoasted acacia cubes showed the least changes in its chemical composition. From a sensory point of view, a higher score for “color intensity”, “woody aroma” and “body” descriptors were obtained for wines stored in contact with untoasted woods compared to control wine. Nevertheless, wine stored in contact with untoasted oak cubes from <i>Quercus pyrenaica</i> showed the highest score for overall appreciation. The outcomes of this research improved the knowledge of the use of untoasted wood species on white wine characteristics.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2689 - 2703"},"PeriodicalIF":3.3,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4464563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits 乳清和煎炸后油作为底物在微生物脂质获得过程中:具有营养价值的增值产品

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-10 DOI: 10.1007/s00217-023-04322-w

Katarzyna Wierzchowska, Dorota Derewiaka, Bartłomiej Zieniuk, Dorota Nowak, Agata Fabiszewska

{"title":"Whey and post-frying oil as substrates in the process of microbial lipids obtaining: a value-added product with nutritional benefits","authors":"Katarzyna Wierzchowska, Dorota Derewiaka, Bartłomiej Zieniuk, Dorota Nowak, Agata Fabiszewska","doi":"10.1007/s00217-023-04322-w","DOIUrl":"10.1007/s00217-023-04322-w","url":null,"abstract":"<div><p><i>Yarrowia lipolytica</i> has found many biotechnological applications. The species has a number of regulatory mechanisms to maintain cellular homeostasis, enabling biomass growth in complex media. The aim of this study was to evaluate the use of <i>Y.</i> <i>lipolytica</i> yeast as a platform for the simultaneous management of several industrial by-products and the production of microbial lipids with application potential in the chemical and food industries. Batch cultures of KKP 379 strain were conducted in media with post-frying rapeseed oil (PFO) and a by-product of curd cheese production—acid whey. To evaluate the potential of <i>Yarrowia</i> as a nutraceutical, quantitative and qualitative analyses of microbial sterols were carried out along with an assessment of the biomass mineral composition. It was indicated that the composition and content of sterols varied depending on the phase of cell growth in batch culture. During culture in medium with 20% (v/v) whey and 50 g/L PFO, the cellular lipid content reached 39% (w/w). The highest amount of sterols per dry biomass (7.38 mg/g) and cellular lipids (21.08 mg/g) was recorded after 38 h of culture. The dominant was ergosterol 12.10 mg/g (57%). In addition, the composition of carbon and nitrogen sources in the medium affected the content of selected elements in biomass, indicating that substrate modification can be a tool for manipulating the composition of yeast cells. The results of the study showed that the selection of waste substrates is an important factor in regulation of the cellular lipid accumulation efficiency, as well as the content of certain sterols.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2675 - 2688"},"PeriodicalIF":3.3,"publicationDate":"2023-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-023-04322-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4420255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Identification of potential freshness indicator of Atlantic salmon based on iTRAQ proteomic analysis 基于iTRAQ蛋白质组学分析的大西洋鲑鱼潜在新鲜度指标鉴定

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-07 DOI: 10.1007/s00217-023-04320-y

Guanhua Xuan, Shaowei Ma, Hong Lin, Jingxue Wang

{"title":"Identification of potential freshness indicator of Atlantic salmon based on iTRAQ proteomic analysis","authors":"Guanhua Xuan, Shaowei Ma, Hong Lin, Jingxue Wang","doi":"10.1007/s00217-023-04320-y","DOIUrl":"10.1007/s00217-023-04320-y","url":null,"abstract":"<div><p>Freshness is a primary indicator of fish quality, which is influenced mainly by protein degradation during refrigerated storage as manifested by changes in protein composition. However, the changes in protein composition of Atlantic salmon during refrigerated storage and its relationship with the salmon freshness remain unclear. Proteomics based on isobaric tags for relative and absolute quantitation were used to study protein changes in Atlantic salmon stored at 4 ℃. A total of 42 differentially abundance proteins (DAPs) were identified during 20 days of refrigerated storage. 25 proteins obtained by correlation analysis between DAPs and quality indicators for Atlantic salmon were significantly correlated with salmon color, sensory properties, total number of colonies, and volatile alkaline nitrogen, which could be used as potential indicators to reflect change in salmon freshness. This findings shed light on proteome changes and the mechanisms behind the decline in Atlantic salmon quality during refrigerated storage. This study provides valuable evidence for better control and monitoring of Atlantic salmon during transportation and storage.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2661 - 2674"},"PeriodicalIF":3.3,"publicationDate":"2023-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4305235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Development of a TaqMan real-time PCR assay with an internal amplification control for detecting trace amounts of allergenic mango (Mangifera indica) in commercial food products 建立一种具有内部扩增控制的TaqMan实时PCR检测方法，用于检测商业食品中微量致敏芒果(Mangifera indica)

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-06 DOI: 10.1007/s00217-023-04310-0

Hsin-Yi Yin, Yu-Fan Liu, Yu-Yi Lin, Tzu-Chien Kao, Wen-Che Tsai, Hsiao-Wei Wen

{"title":"Development of a TaqMan real-time PCR assay with an internal amplification control for detecting trace amounts of allergenic mango (Mangifera indica) in commercial food products","authors":"Hsin-Yi Yin, Yu-Fan Liu, Yu-Yi Lin, Tzu-Chien Kao, Wen-Che Tsai, Hsiao-Wei Wen","doi":"10.1007/s00217-023-04310-0","DOIUrl":"10.1007/s00217-023-04310-0","url":null,"abstract":"<div><p>Mango (<i>Mangifera indica</i>) is a widely enjoyed tropical fruit that is rich in numerous nutrients, but it is also a common allergenic fruit that can induce anaphylactic shock in some mango-sensitized individuals. To protect allergic consumers, a TaqMan real-time PCR is developed herein by targeting the major mango allergen GAPDH gene to identify mango in foods. To prevent interference by other ingredients in the foods, an internal amplification control (IAC) is established and incorporated into the developed qPCR. Under the optimized assay conditions, the developed assay can detect mango genomic DNA down to 10 pg/μL and effectively differentiate mango from 21 other fruits and vegetables. In the incurred assay, the developed qPCR has a limit of detection (LOD) of 10 μg/g and 330 μg/g of mango powder in juice and cookie, respectively. The assay exhibits a board spectrum, successfully detecting six mango cultivars, and has good accuracy and precision as calculated intra- and inter-assay CV values < 10%. Forty commercial processed foods were simultaneously analyzed using the developed method and a qPCR method that is officially recognized by the Taiwan FDA. The sensitivity and specificity of this assay were estimated to be 85% and 100%, respectively, based on the ingredient labeling of these products. Hence, this developed qPCR is an effective method for screening mango in processed foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2647 - 2660"},"PeriodicalIF":3.3,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-023-04310-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4257479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 1

Spoilage detection of smart packaged chicken meat by ddPCR 智能包装鸡肉的ddPCR腐败检测

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-05 DOI: 10.1007/s00217-023-04321-x

Gülay Merve Bayrakal, Gürhan Çiftçioğlu

{"title":"Spoilage detection of smart packaged chicken meat by ddPCR","authors":"Gülay Merve Bayrakal, Gürhan Çiftçioğlu","doi":"10.1007/s00217-023-04321-x","DOIUrl":"10.1007/s00217-023-04321-x","url":null,"abstract":"<div><p>Nowadays, it is important for the food industry and public health that food reaches the consumer from production to consumption without spoiling. Smart packaging technologies are one of the new technologies informing the manufacturer and customer. In order to prevent spoiled food from being consumed, it is necessary to identify the deterioration as quickly as possible. The aim of the study is to determine the applicability of smart packaging technology and usability of Digital Droplet PCR for quick and accurate spoilage detection by evaluating the quantity of genes involved in biogenic amines synthesis that occurs during spoilage. The accumulation of biogenic amines, which are spoilage products, in foods until they are detected, and the consumption of these foods pose a risk to public health. In this study, chicken meats were analyzed on specific days in terms of microbiological, physicochemical, and molecular aspects. The 9th day was determined to be the start of the degradation when the quantity of microorganisms exceeded 10<sup>8</sup> cfu/g, based on the microbiological data obtained from chicken meats. On the same day according to the ddPCR data, the gene duplication number was found to be over 50–60 copies. Within the light of this information, the upper limit for the detection of degradation of histamine and putrescine-producing is interpreted as 50 copies. When the results of the microbiological analyses and ddPCR data were compared, it was shown that ddPCR method when used in combination with the smart labels can be applicable for quick deterioration detection in smart packaging systems.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"249 10","pages":"2635 - 2645"},"PeriodicalIF":3.3,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4211994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Potential valorization opportunities for Brewer’s spent grain 布鲁尔废弃谷物的潜在增值机会

IF 3.3 3区农林科学

European Food Research and Technology Pub Date : 2023-07-05 DOI: 10.1007/s00217-023-04313-x

Mariane de Paula, Juliana Machado Latorres, Vilásia Guimarães Martins

引用次数: 0