Food Science and Biotechnology最新文献_第5页

Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs 纤维素聚合度对高水分肉类类似物各向异性和质地的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-30 DOI: 10.1007/s10068-026-02102-2

Hyun Woo Choi, Heeseo Lee, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi

{"title":"Role of degree of polymerization of cellulose in governing anisotropy and texture of high-moisture meat analogs","authors":"Hyun Woo Choi, Heeseo Lee, Hyung Joo Kim, Jungwoo Hahn, Young Jin Choi","doi":"10.1007/s10068-026-02102-2","DOIUrl":"10.1007/s10068-026-02102-2","url":null,"abstract":"<div><p>This study investigated the role of the degree of polymerization (DP) and the inclusion level of cellulose in governing the anisotropy and texture of soy protein isolate-based high-moisture meat analogs. Low-DP cellulose offered modest reinforcement, leading to a slight increase in hardness and limited enhancement of fibrous alignment. In contrast, high-DP cellulose markedly increased hardness and chewiness with increasing loading, while springiness and cohesiveness were unaffected. At 3% high-DP cellulose, the texturization index peaked with highly aligned lamellae, whereas 5% further stiffened the network but reduced anisotropy due to over-consolidation. Fourier transform infrared spectroscopy confirmed a transition from coil/helix to β-sheet structures, peaking at 3% high-DP cellulose. Chemical probing revealed progressive gains in hydrogen bonding and hydrophobic interactions, with disulfide bonds exhibiting a maximum under the same condition. Overall, cellulose chain length dictates function: low-DP densifies, and high-DP aligns and reinforces, with ≈3% high-DP cellulose optimal for anisotropic fibrous networks.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1181 - 1189"},"PeriodicalIF":3.1,"publicationDate":"2026-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147562024","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

Comparative anthocyanin profiles and anti-inflammatory activities in strawberry cultivars (Fragaria x ananassa Duch) 草莓（Fragaria x ananassa Duch）品种花青素含量及抗炎活性比较

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-29 DOI: 10.1007/s10068-026-02098-9

Hong Suk Lee, Joong-Hyuck Auh

{"title":"Comparative anthocyanin profiles and anti-inflammatory activities in strawberry cultivars (Fragaria x ananassa Duch)","authors":"Hong Suk Lee, Joong-Hyuck Auh","doi":"10.1007/s10068-026-02098-9","DOIUrl":"10.1007/s10068-026-02098-9","url":null,"abstract":"<div><p>This study compared and evaluated the metabolic profiles and anti-inflammatory activities of strawberry cultivars (<i>Fragaria</i> x <i>ananassa</i> Duch.) Janghee, Jukhyang, Seolhyang, Maehyang, and Merryqueen. Among the five cultivars, the anthocyanin-rich fractions of Jukhyang and Merryqueen contained higher total anthocyanin content than the other cultivars. Multivariate statistical analysis was performed on liquid chromatography-tandem mass spectrometry (LC–MS/MS) data from the metabolite profiling of the five varieties, identifying a total of 1075 metabolites. The hierarchical cluster analysis grouped them into CON (Janghee), Group 1 (Jukhyang and Seolhyang), and Group 2 (Maehyang and Merryqueen). Pelargonidin-3-<i>O</i>-glucoside and cyanidin-3-<i>O</i>glucoside, which differed significantly among the groups, were quantified as signature metabolites. Anti-inflammatory activity using RAW 264.7 cells showed that Jukhyang exhibited the highest inhibitory effect on nitric oxide and inducible nitric oxide synthase expression. This study highlights differences in major metabolites among purified strawberry varieties and comparatively evaluated their distinct anti-inflammatory activities.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1273 - 1282"},"PeriodicalIF":3.1,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-026-02098-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561486","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

Enrichment of Polyethylene–Nanoclay Edible Coatings with Turkmen Melon Seed Hydrolyzed Protein for Shelf-Life Extension of Button Mushrooms 用土库曼瓜子水解蛋白富集聚乙烯-纳米粘土可食用涂层以延长棉菇的保质期。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-29 DOI: 10.1007/s10068-026-02087-y

Gelareh Izadi Amoli, Peiman Ariaii, Mahro Esmaeili, Roya Bagheri

{"title":"Enrichment of Polyethylene–Nanoclay Edible Coatings with Turkmen Melon Seed Hydrolyzed Protein for Shelf-Life Extension of Button Mushrooms","authors":"Gelareh Izadi Amoli, Peiman Ariaii, Mahro Esmaeili, Roya Bagheri","doi":"10.1007/s10068-026-02087-y","DOIUrl":"10.1007/s10068-026-02087-y","url":null,"abstract":"<div><p>This study evaluated protein hydrolysates derived from Turkmen melon seeds (TMSPH), produced using Protamex, as bioactive components in a polyethylene (PL)–nanoclay (NC) edible nanocomposite coating for extending the shelf life of button mushrooms. Five treatments were examined: uncoated control, PL, PL-NC, and PL-NC enriched with 0.5% and 1% TMSPH. Mushrooms were stored at 4 °C for 16 days, and physicochemical, microbial, and sensory attributes were evaluated. Incorporation of TMSPH significantly (<i>p</i> < 0.05) reduced weight loss, preserved texture, limited browning, and suppressed microbial growth. Notably, the PL–NC coating containing 1% TMSPH reduced weight loss by approximately 12% and decreased total microbial counts by about 4.4 log CFU/g compared with the control on day 16. Sensory evaluation showed that 1% TMSPH achieved the highest overall acceptability. These findings indicate that TMSPH-enriched PL–NC coatings offer a natural and effective strategy for improving the postharvest quality and marketability of button mushrooms.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 4","pages":"989 - 1000"},"PeriodicalIF":3.1,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147324351","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

Depolymerized red pine (Pinus densiflora Sieb. et Zucc.) bark extract attenuates scopolamine-induced learning and memory deficits in Sprague–Dawley rats 解聚红松（Pinus densiflora Sieb）。等Zucc)树皮提取物减轻东莨菪碱诱导的Sprague-Dawley大鼠学习和记忆缺陷

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-26 DOI: 10.1007/s10068-026-02092-1

Jae-Min Cho, Ga-Young Choi, Gyo-Ha Hwang, Seung-Taek Noh, Kwan Joong Kim, Su-Bin Jung, Sang-Eun Im, In-Seo Lee, Sungho Maeng, Ji-Ho Park, Dae-Ok Kim

{"title":"Depolymerized red pine (Pinus densiflora Sieb. et Zucc.) bark extract attenuates scopolamine-induced learning and memory deficits in Sprague–Dawley rats","authors":"Jae-Min Cho, Ga-Young Choi, Gyo-Ha Hwang, Seung-Taek Noh, Kwan Joong Kim, Su-Bin Jung, Sang-Eun Im, In-Seo Lee, Sungho Maeng, Ji-Ho Park, Dae-Ok Kim","doi":"10.1007/s10068-026-02092-1","DOIUrl":"10.1007/s10068-026-02092-1","url":null,"abstract":"<div><p>Polymeric phenolic compounds often have limited bioavailability. Depolymerization can overcome this limitation and enhance their bioactivity. Red pine bark is rich in tannins and other phenolic compounds, making it a suitable candidate for functional enhancement via hydrogenolytic depolymerization. This study compared the potential of red pine bark extract and its hydrogenolytically depolymerized form to mitigate scopolamine (SCOP)-induced amnesia in rats using behavioral tests (Y-maze, passive avoidance, and Morris water maze). We also assessed long-term potentiation (LTP) in hippocampal slices and oxidative stress in PC-12 cells. Both extracts effectively improved SCOP-induced cognitive decline and reduced oxidative stress. Notably, depolymerized red pine bark extract demonstrated stronger rescue of SCOP-induced LTP suppression through muscarinic receptor-dependent mechanisms. Both extracts similarly alleviated <i>N</i>-methyl-D-aspartate receptor-dependent LTP impairment and exhibited no effect under α-amino-3-hydroxy-5-methyl-4-isoxyzolepropionic acid receptor blockade. These findings indicate that hydrogenolytic depolymerization enhances phenolic bioactivity and selectively protects synaptic plasticity relevant to cognitive function.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1259 - 1272"},"PeriodicalIF":3.1,"publicationDate":"2026-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561703","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

Effects of glass transition temperature and water activity on the flowability and caking of grain by-product powders 玻璃化温度和水活度对粮食副产物粉体流动性和结块性的影响

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-25 DOI: 10.1007/s10068-026-02093-0

Beom-Hee Kim, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik

{"title":"Effects of glass transition temperature and water activity on the flowability and caking of grain by-product powders","authors":"Beom-Hee Kim, Sang-Jin Ye, Seon-Min Oh, Jae-Sung Shin, Ji-Eun Bae, Hyun-Wook Choi, Moo-Yeol Baik","doi":"10.1007/s10068-026-02093-0","DOIUrl":"10.1007/s10068-026-02093-0","url":null,"abstract":"<div><p>Reduced flowability or caking of grain by-products, such as distillers’ dried grains with solubles (DDGS), wheat bran (WB) and wheat germ (WG), causes many problems in their manufacturing process. Physical characteristics of grain by-products were determined and effects of glass transition temperature (T<sub>g</sub>) and water activity (a<sub>w</sub>) on the flowability and caking were investigated. All three samples showed typical type II curves in the moisture sorption isotherm (MSI). DDGS showed strong hygroscopicity at relatively high a<sub>w</sub>, compared to WB and WG. In addition, as the temperature increased, all three samples became more hygroscopic at high a<sub>w</sub>. When T<sub>g</sub> was determined with varying a<sub>w</sub>, all samples revealed the low sensitivity to the plasticization by water. Tap density test and tilting angle test were performed to determine the flowability, and the tilting angle test was found to be the adequate method in this case. Environmental and intrinsic factors did not significantly affect the flowability of sample and the critical point of the flowability was thought to be closely related to the hygroscopicity of samples. Unlike flowability, caking characteristic was influenced by temperature with changing a<sub>w</sub>, suggesting that the rubbery state is a major factor in caking of the grain by-product powders. Consequently, controlling moisture condition is the most important factor to maintain flowability and to prevent caking of grain by-product powders.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1205 - 1216"},"PeriodicalIF":3.1,"publicationDate":"2026-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147561329","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

Low-temperature synthesis of di- and monoolein by enzymatic hydrolysis in a biphasic system using cutinase from Fusarium graminearum 小麦镰刀菌表皮酶在双相体系中低温酶解合成二油酸和单油酸。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-24 DOI: 10.1007/s10068-025-02062-z

Juchan Lee, Juno Lee, Jihoon Kim, Pahn-Shick Chang

{"title":"Low-temperature synthesis of di- and monoolein by enzymatic hydrolysis in a biphasic system using cutinase from Fusarium graminearum","authors":"Juchan Lee, Juno Lee, Jihoon Kim, Pahn-Shick Chang","doi":"10.1007/s10068-025-02062-z","DOIUrl":"10.1007/s10068-025-02062-z","url":null,"abstract":"<div><p>Among functional lipids, oleoylglycerols including 1,2-diolein and 2-monoolein are known for their beneficial activities such as fatty acid metabolism, insulin secretion promotion, antioxidant, and anti-arrhythmic sclerosing activity. To produce these oleoylglycerols through the lipase reaction, cutinase from <i>Fusarium graminearum</i> (FGC) were recombinantly expressed and the properties of the enzyme were analyzed. The enzyme exhibited optimal activity under weak alkaline conditions (pH 8–9) and low temperatures (2–10 °C) for triolein in the water–isooctane biphasic system. The product of the lipase reaction with FGC at a low temperature was analyzed by HPLC, revealing that FGC appeared as <i>sn</i>-1(3) regiospecific lipase and only 2-monoolein was produced in monoolein isomers with 15.7 ± 3.83% conversion at 15% hydrolysis of triolein. These results showed that the FGC can be used to produce 1,2-diolein and 2-monoolein and further suggest its potential as a versatile enzyme in lipid modification in low-temperature environments.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 3","pages":"493 - 500"},"PeriodicalIF":3.1,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12894595/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146199941","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

Comparative evaluation of structural, functional, textural characterization, and in vitro digestibility of native and physically modified Kodo millet (Paspalum scrobiculatum) starch 天然谷子和物理改性谷子淀粉的结构、功能、质地特征和体外消化率的比较评价

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-24 DOI: 10.1007/s10068-026-02094-z

Shubham Saraswat, Palak Mahajan, Manab Bandhu Bera

{"title":"Comparative evaluation of structural, functional, textural characterization, and in vitro digestibility of native and physically modified Kodo millet (Paspalum scrobiculatum) starch","authors":"Shubham Saraswat, Palak Mahajan, Manab Bandhu Bera","doi":"10.1007/s10068-026-02094-z","DOIUrl":"10.1007/s10068-026-02094-z","url":null,"abstract":"<div><p>Kodo millet (<i>Paspalum scrobiculatum</i>) is presently is an industrially underutilized crop, which can be used as an alternative source of starch. The present study investigated the functional, textural, structural, pasting, textural, and in vitro digestibility of the native and physically modified Kodo millet starch. The amylose content of the starch was found to increase significantly (<i>p</i> < 0.05) upon physical modification. Pearson correlation and principal component analysis showed negative correlations between the amylose and amount of digestible starch and glycemic index, whereas positive correlations between the amylose content and resistant starch, textural, and pasting properties of starch were observed. Various models were fitted to the experimental starch digestibility data to determine the best model fitting and the related model parameters. Our findings showed that the physically modified starch can serve as an excellent alternative to the commonly used starch for their industrial applications as gelling, thickening, and film forming agents.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 5","pages":"1135 - 1146"},"PeriodicalIF":3.1,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147560397","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 ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties 环境稳定型鱼饼小吃的开发：挤压-蒸馏参数对物理和微生物特性的影响。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-21 DOI: 10.1007/s10068-026-02090-3

Minji Kim, Young-Mog Kim

{"title":"Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties","authors":"Minji Kim, Young-Mog Kim","doi":"10.1007/s10068-026-02090-3","DOIUrl":"10.1007/s10068-026-02090-3","url":null,"abstract":"<div><p>Surimi-based fish cakes are valued for their high protein content but face challenges in cross-contamination and limited shelf-life during batch processing. This study introduces the first ambient-stable fish cake snack produced via a continuous extrusion-retort process, enhancing microbial safety and shelf stability. Response surface methodology (RSM) and a Box-Behnken design (BBD) were used to optimize moisture content (0–16%), thermal processing time (5–30 min), and extruder’s rotor speed (30–50 revolutions per minute, rpm) to improve texture and strength. The resulting snacks showed breaking force (614.17–1341.7 N), hardness (202.9–410 N), elasticity (104.59–113.92%), and tensile strength (326.7–1465.8 kPa). In addition, sensory evaluation showed superior chewiness, elasticity, texture, and preference over conventional products, confirming that improvements in physical properties to enhanced consumer preference. This work establishes a novel process framework for continuous manufacturing of shelf-stable surimi-based snacks, offering enhanced process control and product quality through extrusion technology and RSM-driven parameter modeling.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 4","pages":"883 - 894"},"PeriodicalIF":3.1,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12946625/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147324293","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

Casein-functionalized manganese ferrite nanostructures for selective extraction of carotenoids from Rhodotorula toruloides 酪蛋白功能化铁酸锰纳米结构在红酵母中选择性提取类胡萝卜素的研究。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-18 DOI: 10.1007/s10068-025-02084-7

Nayra Ochoa-Viñals, Dania Alonso-Estrada, Ariel García-Cruz, Rodolfo Ramos-González, Enrique Díaz Barriga-Castro, Evelyn Faife-Perez, Georgina Michelena-Álvarez, Rebeca Betancourt-Galindo, Anna Ilina

{"title":"Casein-functionalized manganese ferrite nanostructures for selective extraction of carotenoids from Rhodotorula toruloides","authors":"Nayra Ochoa-Viñals, Dania Alonso-Estrada, Ariel García-Cruz, Rodolfo Ramos-González, Enrique Díaz Barriga-Castro, Evelyn Faife-Perez, Georgina Michelena-Álvarez, Rebeca Betancourt-Galindo, Anna Ilina","doi":"10.1007/s10068-025-02084-7","DOIUrl":"10.1007/s10068-025-02084-7","url":null,"abstract":"<div><p>A magnetic extraction/recovery platform for carotenoids was developed using casein-functionalized, chitosan-coated MnFe₂O₄ nanoparticles (Cas@CSMNP). Nanoparticles were prepared by coprecipitation followed by hydrothermal treatment and characterized by XRD, FTIR, DLS, TGA, TEM, and magnetometry, confirming a spinel core and successful casein coating. A design-of-experiments approach identified conditions that maximized casein immobilization (80 mg g⁻<sup>1</sup> at 40 °C) consistent with favorable kinetic/isotherm fits. The results of assays with β-carotene standards and <i>Rhodotorula toruloides</i> extracts showed rapid uptake, with 73.1% and 84.2% adsorption, respectively, after 1 h at 30 °C. Cell-viability assays (1132 SK, RAW 264.7) indicated > 90% viability at 50–100 µg mL⁻<sup>1</sup>. Cas@CSMNP integrates protein affinity with magnetic separability under ethanol-compatible conditions, providing a practical, potentially solvent-saving route for selective recovery of carotenoids from yeast extracts and a foundation for future evaluation of desorption and reuse.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"35 4","pages":"867 - 881"},"PeriodicalIF":3.1,"publicationDate":"2026-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147324290","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

Evaluation of antioxidant activity of decolorized rosemary power and its application to pork patties at different pH during refrigerated storage 脱色迷迭香粉的抗氧化活性评价及其在不同pH条件下冷藏猪肉肉饼中的应用。

IF 3.1 3区农林科学

Food Science and Biotechnology Pub Date : 2026-01-16 DOI: 10.1007/s10068-026-02088-x

Yujin Nam, Koo Bok Chin

引用次数: 0