Food Biophysics最新文献

{"title":"Physical Chemistry of the Egg-and-Lemon Sauce","authors":"Efstratios Chatziapostolou,&nbsp;Eleni Papadimitriou,&nbsp;Sylvie Lousinian,&nbsp;Kyriaki Zinoviadou,&nbsp;Georgios Makris,&nbsp;Christos Ritzoulis","doi":"10.1007/s11483-024-09886-y","DOIUrl":"10.1007/s11483-024-09886-y","url":null,"abstract":"<div><p>This is a structural examination of egg-and-lemon sauce (avgolemono), a complex colloidal food which, depending on the stage of preparation and use, is a viscous liquid, an aggregated dispersion, a foam, an emulsion, and a gel. Following the food’s preparation, the pH-dependent zeta potential and phase equilibria/separations are discussed as principal contributors to the extensional rheology and to the relaxation times of its macromolecular components. Foaming under whipping is discussed along with the topology of the foam’s interface. These are used to understand the foam stability of the sauce, as it undergoes structural (foaming), compositional (addition of yolk), and chemical changes (acidification by lemon juice). The effect of the above on the shear rheology of the bulk phase and of the foamed product are used as to explain its foaming ability and stability. The foams are examined as to highlight the fine interplay of the dual character created by the bubble collapse and the liquidification during the recipe’s preparation. The temperature changes during the making and the application of the sauce, as well as cases of the recipe’s mismanagement (e.g. overheating), are discussed in terms of thermodynamics and structure.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1177 - 1191"},"PeriodicalIF":2.8,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142452902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves","authors":"Shikku Premachandran M,&nbsp;Navin Kumar Rastogi,&nbsp;Pushpa S. Murthy","doi":"10.1007/s11483-024-09885-z","DOIUrl":"10.1007/s11483-024-09885-z","url":null,"abstract":"<div><p><i>Pimenta dioica</i> (L.) or Allspice leaves is a spicy leaf and its bio-actives, nutrient and therapeutic value, is under-exploited. In this study, the leaves were dehydrated by sun (SD), shade (SHD), cross-flow (CFD), freeze (FD), low temperature low humidity (LTLH), and vacuum (VD) drying. Our focus extended beyond mere kinetics to explore the chemometrics, volatiles and bioactivity of the leaves. Modified page and Lewis models exhibited a superior fit in describing the dehydration process with high R² value (0.98 – 0.99), lower χ² and RMSE, with effective moisture diffusivity ranging from 0.26 × 10⁻⁹ to 7.47 × 10⁻⁹ m²/s. SEM exemplifies the matrix of leaf microstructures. FD and CFD retained highest total polyphenol content (70.67 ± 2.13 and 65.58 ± 1.95 mg GE/g), total flavonoid content (61.58 ± 0.95 and 43.34 ± 1.23 mg RE/g), essential oil yield (3.62 ± 0.01 and 3.23 ± 0.02%), volatiles (94.47% and 99.83%) and antioxidant activities (109.43 ± 1.15 mg TE/g and 105.88 ± 2.51). GC–MS analysis revealed eugenol, β-myrcene, chavicol, limonene and 3-octenol as a major compounds and Principal Component Analysis were explained 82.2% of the data variation in volatile compounds. Although effective, FD’s cost-effectiveness is challenging. Conversely, CFD emerged as a more economically viable option, preserving essential nutrients such as ash, protein, carbohydrates, fiber, vital multi-minerals, and intrinsic bioactive components. This study pioneers the exploration of Allspice leaves, unlocking promising avenues in the spice industry for diverse applications. It highlights the need to optimize dehydration methods to preserve nutritional content and bioactive properties, paving the way for further advancements in spice processing technologies.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1157 - 1176"},"PeriodicalIF":2.8,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sericin-Chitosan-Aloe vera Composite Coating for the Postharvest Shelf-Life Improvement of Strawberries","authors":"Palepu Kavi,&nbsp;Tarangini Korumilli,&nbsp;K. Jagajjanani Rao","doi":"10.1007/s11483-024-09889-9","DOIUrl":"10.1007/s11483-024-09889-9","url":null,"abstract":"<div><p>Strawberries are highly perishable, leading to significant postharvest losses and reduced fruit quality during storage and distribution. Conventional preservation methods are often insufficient, necessitating the development of innovative and natural approaches to improve the longevity and quality of these fruits. This study investigates the use of sericin, chitosan, and <i>Aloe vera</i> blended formulation (SBF) coating to extend the shelf life and quality of strawberries. The coated strawberries were stored at 14 ± 1 °C and 40–45% humidity, with their properties monitored over 12 days. Scanning electron microscopy (SEM) and fourier transform infrared (FTIR) spectroscopy analyses of strawberries confirmed the uniform application and chemical interaction of the coating, while contact angle measurements demonstrated improved wettability (contact angle 50.73 ± 0.6 °). The SBF coating significantly reduced weight loss and maintained higher firmness i.e. with only 7 ± 1.14% weight loss resulted after 9 days compared to a 16.5 ± 0.7% weight loss in uncoated strawberries. It also preserved higher levels of total soluble solids and titratable acidity compared to uncoated strawberries. Additionally, the SBF coating effectively slowed moisture loss, prevented infection, and regulated pH and respiration rate, demonstrating its potential for postharvest preservation of strawberries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1147 - 1156"},"PeriodicalIF":2.8,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09889-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259266","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms","authors":"Mohamad Efendi","doi":"10.1007/s11483-024-09887-x","DOIUrl":"10.1007/s11483-024-09887-x","url":null,"abstract":"<div><p>The drying and storage process in jelly candy present a significant challenges due to their impact on stability. This study investigates the drying kinetics and moisture sorption isotherms of jelly candy. The aim of the study focuses on comparing the effectiveness of conventional models (Courie-GAB-Peleg) and artificial neural networks (ANN) in analyzing the sorption behaviour of jelly candy, specifically when corn stract was added. In addition, the drying characteristics, shrinkage, and storage recommendations of jelly candies were also identified. The static gravimetric method uses a saturated solution of sulfuric acid with 13 (thirteen) different concentrations to condition the water activity (a_w) in the range of 0.06–0.89 (25–35 °C). In addition, the oven drying processed at a temperature of 40–60 °C with an air speed of 3.6 m/s. The study results show that the final equilibrium moisture content (EMC) of drying has a range of 19.74%w.b-22.02%w.b, and the highest drying rate is 0.11%w.b/min-0.27%w.b/min. At the end of dryng, shrinkage of jelly candy is 22-33% compared to initial conditions. Based on the model accuracy test, it shows that the Peleg model was identified as the best model. The correlation between drying kinetic and moisture sorption was explained with storage recommendations and its recommendation for good jelly candy storage is 24.19%w.b. These storage recommendations were used to determine the appropriate stop of the drying process to minimize drying time.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1134 - 1146"},"PeriodicalIF":2.8,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inverse Relationship Between Ice Nucleation and Ice Growth Rates in Frozen Foods","authors":"Martin Zalazar,&nbsp;Shriya Jitendra Kalburge,&nbsp;Yining Zhang,&nbsp;Ran Drori","doi":"10.1007/s11483-024-09881-3","DOIUrl":"10.1007/s11483-024-09881-3","url":null,"abstract":"<div><p>According to a USDA report, $161 billion worth of food products was not available for human consumption in 2010 due to food loss. One potential way to reduce food loss is to prevent damage to the food product during the freezing process. This study presents quantitative measurements of the two primary processes involved in freezing of foods: ice nucleation and ice growth. Using a newly developed micro-thermography system, we measured in-situ ice nucleation and growth rates. We found that ice nucleation rates in beef and zucchini were significantly higher than those in broccoli and potato, whereas ice growth was faster in broccoli and potato compared to beef and zucchini. Thus, ice nucleation and ice growth in the foods tested here, were found to be opposing processes. By analyzing the chemical composition of these foods, we applied established crystal growth and nucleation principles to explain the reasons causing the inverted relationship between ice nucleation and ice growth. Therefore, designing a customized freezing process for each food product will lead to improved quality of the product, thereby limiting food loss.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1125 - 1133"},"PeriodicalIF":2.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142224828","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization","authors":"Pir Mohammad Junaid,&nbsp;Sadaf Zaidi","doi":"10.1007/s11483-024-09883-1","DOIUrl":"10.1007/s11483-024-09883-1","url":null,"abstract":"<div><p>This purpose of the present study was to develop and characterizing edible films composed of a starch matrix incorporated with varying percentages of rice bran oil (RBO). The incorporation of oil into starch films led to changes in their physical, morphological, optical, barrier, and mechanical properties. Glycerol, serving as the plasticizer, was added in a ratio of 0.1g/g of starch, while RBO and Tween 80 as an emulsifying agent were incorporated in a 2:1 (V/V) ratio, respectively. The addition of RBO, along with Tween 80 to the starch suspension improved the films' mechanical properties. Specifically, there was a significant increase (P &lt; 0.05) observed in elongation at break (EAB) values, tensile strength, water solubility, optical properties, and moisture content of the films. The inclusion of RBO at a concentration of 1ml, reduced water vapor permeability (WVP), with values decreasing from 3.95×10gm^-1s^-1Pa^-1 (WVP) to 3.47×10gm^-1s^-1Pa^-1. The findings demonstrate that the synthesized films exhibited uniformity, homogeneity, and consistency. Scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis revealed morphological and functional characteristics of the films. The shifting of the peak intensity at 1640 cm^-1 and 2844 cm^-1 indicated the bond formation of RBO and starch polymer. Compact cross-section of the films, indicating strong compatibility, minimized film desiccation, and oil loss.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1114 - 1124"},"PeriodicalIF":2.8,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142224826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced Stability and Functionality of Freeze-Dried Encapsulated Black Cardamom (Amomum subulatum) Oleoresin: A Comprehensive Physicochemical and Thermal Analysis","authors":"Abishek Sakkaravarthy,&nbsp;Gurumoorthi Parameswaran","doi":"10.1007/s11483-024-09884-0","DOIUrl":"10.1007/s11483-024-09884-0","url":null,"abstract":"<div><p>This study explored the extraction, characterization, and encapsulation of black cardamom oleoresin (BCO) for its potential applications in spices and other pharmaceutical industries. Solvent-extracted black cardamom with food-grade ethanol yielded concentrated oleoresin rich in bioactive compounds, viz., 1, 8-cineole (41.97%), α-terpineol (14.68%), α- terpinene ( 4.82%), and α-terpinyl acetate (4.70%), as confirmed by gas chromatography-mass spectroscopy (GC‒MS) analysis. Freeze-drying successfully preserved the stability and quality of the encapsulated powder, with analyses confirming low moisture content (2.49–3.51%) and water activity (a_w) (0.44 to 0.52). Additional evaluation, such as powder flow property and thermal analysis, is crucial for ensuring the quality and stability of the encapsulates. Color properties, Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy, micro-Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed successful encapsulation and indicated structural changes post-encapsulation. Among the encapsulating materials employed, gum arabic (GA) exhibited the highest encapsulation efficiency at 64.71%. Thermogravimetric analysis (TGA) indicated good thermal stability and decomposition characteristics, as evidenced by a residual mass loss of 8.06%. Notably, oleoresin encapsulated with gum Arabic (GA) retained higher DPPH antioxidant activity (66.36 ± 1.02%) and phenolic content (80.27 ± 0.11 mg GAE/g) compared to other encapsulates. Principal component analysis (PCA) highlighted the impact of individual components on the overall quality and functionality of the encapsulated product. This work provides a valuable resource for developing encapsulated black cardamom oleoresin (BCO) with detailed studies on method of extraction and encapsulation materials to enhance the stability of oleoresin and to explore effective applications in various industries.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1095 - 1113"},"PeriodicalIF":2.8,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09884-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods","authors":"Disha Jayakumar,&nbsp;Ramdattu Santhapur,&nbsp;David Julian McClements","doi":"10.1007/s11483-024-09879-x","DOIUrl":"10.1007/s11483-024-09879-x","url":null,"abstract":"<div><p>There is growing interest in sustainable alternatives to animal-derived foods such as meat, fish, eggs, and dairy products. This study prepared hybrid protein-rich foods made from potato protein and mushrooms: Oyster (<i>Pleurotus ostreatus</i>) and Shiitake (<i>Lentinula edodes</i>). Hybrid products with a total solids content of 20% (w/w) were created by combining potato protein (10% or 15% w/w) with powdered mushrooms (10% or 5% w/w) in aqueous solutions (100 mM NaCl). Zeta-potential measurements showed both proteins and mushrooms were positively charged at pH 3, negatively charged at pH 8, with zero net charges around pH 5.0 for potato protein, pH 3.8 for oyster mushroom, and pH 3.6 for shiitake mushroom. Differential scanning calorimetry showed that potato proteins underwent irreversible thermal denaturation around 66 °C, while mushroom dispersions exhibited no thermal transitions. Potato protein solubility varied with pH, being insoluble at its isoelectric point (pH 5), whereas mushroom powders were insoluble across all pH values. Heating the protein-mushroom hybrids at 90 °C for 30 min promoted denaturation and gelation of the potato proteins. Texture profile analysis showed hybrids were harder and chewier, particularly for Shiitake mushrooms, giving a more meat-like texture. Dynamic shear rheology confirmed the formation of strong, irreversible heat-set gels, and color analysis showed a browner appearance after mushroom addition. Microscopy showed a heterogeneous microstructure due to insoluble mushroom particles in the potato protein matrix. These results suggest that potato protein-mushroom hybrids could be sustainable meat substitutes, though further research is needed on their nutritional and sensory properties.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1077 - 1094"},"PeriodicalIF":2.8,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility","authors":"Thi Thu-Ha Pham,&nbsp;Trung Duc Nguyen,&nbsp;Ngoc-Anh Pham,&nbsp;Thi Hong-Thuy Le,&nbsp;Ngoc-Tuan Nguyen,&nbsp;Thanh-Tung Nguyen","doi":"10.1007/s11483-024-09880-4","DOIUrl":"10.1007/s11483-024-09880-4","url":null,"abstract":"<div><p>Starch from jackfruit seeds shows potential for use in food production processes with high starch content. Modification of jackfruit seed starch to increase the resistant starch content makes it a promising candidate for prebiotics in the food industry. Carboxymethylation can provide benefits for starch utilization in improving starch functional properties such as solubility, viscosity, and resistant starch content. This study chemically modified starch through carboxymethylation at different concentrations of sodium hydroxide to investigate the effect of carboxymethyl substitution on the digestible properties of the starch. Carboxymethylation exhibited a high degree of substitution from 0.28% to 0.57% as a function of the concentration of sodium hydroxide (5–10 wt%). The treatment enhanced the swelling, water solubility, and water/oil absorption. The resistant starch content increased from ~ 21 to ~ 39.67%. However, the high degree of substitution showed structural deformation of the starch granules with a decrease in crystallinity from about 35 to 1% by SEM and XRD. The degree of carboxymethyl substitution increased resistant starch content, reduced rapidly digestible starch, and had negligible impact on slowly digestible starch. Jackfruit seed starch treated with 10% by weight of NaOH was the optimal value that increased carboxymethyl substitution to 0.57% and resistant starch content to ~ 40%. This concentration was also optimal for the functional properties of starch with the highest values of swelling degree (~ 27 g/g), water solubility (~ 50%), freeze–thaw stability (~ 20% of syneresis after 4 freeze–thaw cycles), and oil and water absorption (150% of oil absorption and 180% of water absorption).</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1068 - 1076"},"PeriodicalIF":2.8,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142190191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye","authors":"Aida Pirnia,&nbsp;Hazal Dagıstan,&nbsp;Ebru Sarıkaya,&nbsp;Sinem Demir,&nbsp;Nuray Doğan,&nbsp;Suzan Tireki,&nbsp;Aslı Barla Demirkoz","doi":"10.1007/s11483-024-09874-2","DOIUrl":"10.1007/s11483-024-09874-2","url":null,"abstract":"<div><p>A rice dish is a complex food item with different dimensions affected by variety, cooking technique, and the presence of other ingredients and their interactions. Baldo, Osmancik, and Cammeo are the most popular rice varieties, and <i>Salma</i> and Pilaf techniques are two of the most common cooking methods used in the culinary applications in Türkiye. Therefore, rice dishes were prepared with these rice varieties, and cooked via <i>Salma</i> and Pilaf techniques in this study. Butter, olive oil, margarine, and sunflower oil were included in the formulations as different fat types. The samples prepared with Osmancik rice, <i>Salma</i> method, and olive oil (O-S-O); Baldo rice, Pilaf method, and olive oil (B-P-O); and Cammeo rice, <i>Salma</i> method, and olive oil (C-S-O) were the top three dishes in terms of overall acceptability scores. Squalene, limonene, isopropyl myristate, cyclotetradecane, acetic acid, acetol, and nonanal were detected as volatile compounds in these rice dishes. Methyl oleate, methyl palmitate, methyl linoleate, methyl stearate, methyl palmitoleate, methyl linolenate, and methyl eicosanate are the common fatty acid components in these most liked rice dishes and olive oil used. Methyl benzoate and benzaldehyde were quantified using the <i>Salma</i> technique in O-S-O and C-S-O but not in B-P-O cooked with Pilaf method. Complicated chemical reactions among rice components are closely associated with the development of cooked rice aromas. This study is the first to investigate volatiles and fatty acid-derived compounds in rice dishes cooked with Baldo, Osmancik, and Cammeo varieties using <i>Salma</i> and Pilaf procedures together with sensory evaluation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 4","pages":"1053 - 1067"},"PeriodicalIF":2.8,"publicationDate":"2024-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142224829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}