Journal of Food Measurement and Characterization最新文献

{"title":"Study on stability and in vitro digestion property of Lutein Pickering emulsions encapsulated with whey protein isolate /sodium alginate/tea polyphenols","authors":"Jichao Niu,&nbsp;Tingting You,&nbsp;Xin Wang,&nbsp;Hanqin Ya,&nbsp;Shanshan Liang,&nbsp;Ruobing Zhao,&nbsp;Yongqiang Ma","doi":"10.1007/s11694-024-02906-y","DOIUrl":"10.1007/s11694-024-02906-y","url":null,"abstract":"<div><p>Lutein has high nutritional value and plays a variety of physiological functions, particularly in terms of eye protection. It presents potential value for the development of functional foods. However, different environmental factors can significantly influence the properties of lutein. In this study, we utilized whey protein isolate (WPI), sodium alginate (SA), and tea polyphenols (TP) as ternary solid particles to fabricate Pickering emulsions that encapsulate lutein through non-covalent interactions. We examined the retention rate of lutein, microstructure, and rheological properties. The light stability, thermal stability, and storage stability were determined. Additionally, an in vitro digestion model was established. These results demonstrated that WPI-SA-TP composite particles encapsulated lutein Pickering emulsions showed a uniform droplet distribution and possessed an elastic gel structure. The retention rate of lutein remained high after exposure to UV irradiation, heat, and storage for 30 days. During in vitro simulated digestion experiments under gastrointestinal conditions, the bioaccessibility and free fatty acid release rate of lutein were determined to be 14.6% and 13.55%, respectively. Therefore, the mentioned Pickering emulsions efficiently deliver lutein while providing potential insights for the development of other functional nutrient delivery systems.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9736 - 9751"},"PeriodicalIF":2.9,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600805","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}

{"title":"Production of banana powder using foam-mat drying: influence of ovalbumin concentrations on structural, physicochemical and computational characterization","authors":"Reza Kamali,&nbsp;Saeed Dadashi,&nbsp;Jalal Dehghannya,&nbsp;Hossein Ghaffari","doi":"10.1007/s11694-024-02952-6","DOIUrl":"10.1007/s11694-024-02952-6","url":null,"abstract":"<div><p>Development of improved drying strategies is necessary to enhance qualitative characteristics of food powders. This study aimed to investigate impact of egg white (ovalbumin) concentrations on properties of banana powder produced using foam-mat drying. Increase in ovalbumin concentrations reduced foam density and bulk density of powders and increased overrun, porosity and stability of foams as well as absolute density, intra-granular porosity and water solubility of powders. Field-emission scanning electron microscopy showed that increase in ovalbumin concentrations from 1 to 2% decreased surface shrinkage and increased sticking of particles to one another. At a moisture content of 0.04 (dry basis) and ovalbumin concentrations of 1, 2 and 3%, glass transition temperature (T_g) of the powders were 60.60, 54.38 and 62.73 °C, respectively. Simulation results illustrated homogeneous distributions of moisture and temperature during drying. Overall, the results showed that banana powder could be produced with significant increase in various quality properties using foam-mat drying with a better product formulation.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10139 - 10156"},"PeriodicalIF":2.9,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600804","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}

{"title":"Unveiling the effect of leaf maturity on biochemical constituents and quality of CTC black tea: insights from Northeast India’s commercial cultivars","authors":"Himangshu Deka,&nbsp;Podma Pollov Sarmah,&nbsp;Bhaskar Nath,&nbsp;Madhurjya Gogoi,&nbsp;Shuvam Datta,&nbsp;Santanu Sabhapondit","doi":"10.1007/s11694-024-02930-y","DOIUrl":"10.1007/s11694-024-02930-y","url":null,"abstract":"<div><p>The maturity of tea shoots is a key factor influencing its biochemical composition, which in turn affects the quality of processed tea. This study aimed to assess the impact of leaf maturity—specifically, two-leaf and bud (2LB), three-leaf and bud (3LB), and four-leaf and bud (4LB)—on the biochemical constituents in fresh leaves and the quality of CTC black tea. The study was carried out with five commercial cultivars TV9, TV11, TV12, TV23 and S.3 A/3 from Northeast India. As the leaves matured, total polyphenol (TP), total catechin, and caffeine content decreased, while theanine levels increased. Key black tea quality components such as theaflavins, TP, caffeine, thearubigins, and water extract declined significantly (<i>p</i> ≤ 0.05) with increasing leaf maturity, while crude fiber and theanine levels increased. Antioxidant activity in the black tea samples also decreased with leaf maturity, showing a strong positive correlation with TP (R² = 0.84–0.98) and theaflavins (R² = 0.79–0.98). Sensory evaluations indicated a preference for 2LB black tea over the others. The chromatic analysis highlighted noticeable differences in the liquor color of black tea made from leaves at the three stages of maturity. These insights can help the tea industry optimize the quality of CTC black tea.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9921 - 9937"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600751","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}

{"title":"Potential of convective drying in valorization of broccoli leaves: kinetic study, bioaccessibility of phenolic compounds and structural characteristics","authors":"Douglas Vinicius Pinheiro de Figueiredo,&nbsp;Thaís Jaciane Araújo Rodrigues,&nbsp;Newton Carlos Santos,&nbsp;Layanne Rodrigues da Silva,&nbsp;Henrique Valentim Moura,&nbsp;Lucas Emanuel Pereira Martins,&nbsp;Lumara Tatiely Santos Amadeu,&nbsp;Maria Eduarda Martins Duarte da Costa,&nbsp;Gilmar Trindade Araújo,&nbsp;Ana Paula Trindade Rocha","doi":"10.1007/s11694-024-02941-9","DOIUrl":"10.1007/s11694-024-02941-9","url":null,"abstract":"<div><p>Agricultural residues have a high potential to be transformed and utilized into new products through convective drying. In this study, the effects of drying temperature (50, 60, and 70 °C) on kinetic monitoring and mathematical modeling, physical properties, total phenolic compounds, antioxidant activity (ABTS, DPPH, and FRAP), in vitro digestibility, and structural properties of broccoli residues (leaves) were investigated. The analyzed data revealed that the Midilli model adequately fitted the drying data with maximum R² values (99.74%), minimum mean square error (MSE) (&lt; 0.0020) and chi-square (<span>(chi^{2})</span>) (&lt; 0.0001). Additionally, increasing the drying temperature (50–70 °C) reduced the drying time to 240 min and increased the effective diffusivity (7.25 × 10^–10 m² s⁻¹). The activation energy was estimated at 27.06 kJ mol⁻¹ and thermodynamic properties indicated that the process did not occur spontaneously. Temperature also had a significant effect (p &lt; 0.05) on the physical properties of broccoli leaf powder (BLP), as well as on the total phenolic compound content (185.69–273.81 mg GAE/100 g), antioxidant activity (6.29–12.72 µM TE/g), and bioaccessibility (8.42–14.10%), with the highest contents observed at 50 °C. Finally, structural properties classified BLP as amorphous with preserved primary structures. These findings help to understand the drying behavior of broccoli leaves while promoting practices for recycling agro-food residues.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10049 - 10061"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600749","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}

{"title":"Optimization and comparison of microwave and ultrasound assisted extraction of clove bud oleoresins in terms of chemical composition and biological potential","authors":"Rehmatpreet Kaur,&nbsp;Sonia Kaushal,&nbsp;Vishaldeep Kaur,&nbsp;Vikas Kumar,&nbsp;Anu Kalia","doi":"10.1007/s11694-024-02937-5","DOIUrl":"10.1007/s11694-024-02937-5","url":null,"abstract":"<div><p>The present investigation deals with the optimization of various parameters for extraction of oleoresins from <i>Syzygium aromaticum</i> (L.) Merr. and L.M. Perry buds (clove) using microwave assisted extraction (MAE) and ultrasound assisted extraction (UAE) by response surface methodology comparing the results with Soxhlet extraction (SE). The chemical composition of oleoresins was studied by GC-MS analysis. This was followed by testing their antibacterial potential against <i>Escherichia coli</i>, <i>Yersinia enterocolitica</i>, <i>Staphylococcus aureus</i> and <i>Bacillus</i> sp. and antioxidant potential. The maximum yield of clove oleoresin (COR) was obtained by UAE (42.00%) at 1:35 (solid to liquid ratio), 70^°C for 12.50 min followed by SE (41.38%) and MAE (41.07%, 1:31 (solid to liquid ratio), 625 W for 60 s). The COR extracted by MAE showed the maximum percentage of various oxygenated terpenes (76.96%), followed by UAE (74.98%) and SE (44.92%). The major compound found in CORs extracted by MAE and UAE was eugenol acetate and for SE was 4,8,13-duvatriene-1,3-diol. The CORs extracted by MAE exhibited maximum antibacterial potential with minimum inhibitory concentration (MIC) which is the lowest COR concentration that inhibited the detectable growth of the test microorganisms in the range of 2.80–4.20 mg/ml followed by UAE (3.20–4.45 mg/ml) and SE (3.75–4.56 mg/ml). The COR extracted by MAE also exhibited maximum antioxidant activity against mustard oil degradation having the least increase in peroxide value, anisidine value, thiobarbituric acid value and total oxidation value after 28 days of storage. Hence, the maximum yield of COR was obtained by UAE but the maximum antibacterial and antioxidant potential was shown by COR extracted by MAE. Hence, COR extracted by MAE can be used as a natural food preservative as an alternative to synthetic food preservatives.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9999 - 10017"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600715","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}

{"title":"Extraction, characterization and antioxidant activity evaluation of polysaccharides from Chlorella sp","authors":"Yanli Ma,&nbsp;Jun Wang,&nbsp;Peng Fei,&nbsp;Peng Wan,&nbsp;Cuicui Li,&nbsp;Liuqing Yang,&nbsp;Ruiqin Shi","doi":"10.1007/s11694-024-02943-7","DOIUrl":"10.1007/s11694-024-02943-7","url":null,"abstract":"<div><p>Polysaccharides isolated from microalgae species have shown various biological properties. In this study, the response surface methodology (RSM) was applied to optimize the extraction conditions of crude polysaccharides from Chlorella by double enzymatic hydrolysis method (DEH). The systematic analysis of RSM revealed that the maximum yield of crude polysaccharides was obtained by adding 1.48% double enzymes (cellulose: papain = 1:1), controlling the hydrolysis temperature of 38.13 °C and pH of 5.34. Then, the crude polysaccharides were divided into three parts, named as F₁, F₂, and F₃, using a DEAE Sepharose FF column, and the molecular weights of F₁, F₂, and F₃ are 21.75 KDa, 1058 KDa, 5576 KDa, respectively. Monosaccharide composition analysis showed that the main constituents in F₁ and F₂ were Galactose (62.90% and 41.85%), while F₃ was commonly composed of 39.55% Arabinose and 32.33% Rhamnose. All polysaccharides contained characteristic absorption peaks of polysaccharides with functional groups (O-H, C-H, C = O), confirming that DEH did not affect the primary structural properties of polysaccharides. Furthermore, the Chlorella polysaccharides demonstrated good thermal stability below 180 °C and perfect antioxidant properties.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10080 - 10092"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600748","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}

{"title":"Enhancing grape freshness and quality with nano zinc oxide coating: a study on post-harvest preservation and grape molasses","authors":"Vahid Jamali,&nbsp;Aryou Emamifar,&nbsp;Hadi Beiginejad,&nbsp;Mohammad Moradi,&nbsp;Mousa Rasouli","doi":"10.1007/s11694-024-02934-8","DOIUrl":"10.1007/s11694-024-02934-8","url":null,"abstract":"<div><p>Grapes are important sources of phenolic compounds, anthocyanins, and ascorbic acid, which are recognized for their significant biological benefits. This study aimed to explore the potential of using a nano zinc oxide coating to preserve the freshness and quality of grapes, as well as the properties of grape molasses. Nano zinc oxide was applied at three different concentrations (0.0%, 0.5%, and 1% w/v) through a three-stage spraying process during the flowering, unripe, and ripening stages, 20 days before harvest. Grape samples were then stored at 4 °C for 35 days. Throughout the storage period, various parameters were measured, including pH, titratable acidity, weight loss, Brix°, total phenolic content, anthocyanin and ascorbic acid levels, antioxidant activity, color indexes (L*, a*, b*), and microbial counts. Also, the properties of molasses were evaluated. Over time, there was an increase in pH (3.58–3.75 to 4.19–4.62), weight loss (0 to 7.12–10.2%), Brix° (22.44–22.69 to 25.95–28.62), color index b* (20.44–22.18 to 23.01–25.77), total viable count of bacteria (3.24–3.34 to 3.52–3.83 Log CFU/g), and total mold and yeast count (3.06–3.35 to 3.48–3.74 Log CFU/g), while titratable acidity (0.78–0.82 to 0.58–0.67%), phenolic content (1.56–1.88 to 1.29–1.43 mg/g), anthocyanin (0.04–0.05 to 0.03–0.04 mg/g) and ascorbic acid levels (10.03–12.53 to 6.66 to 9.10 mg of vitamin C/100 mL), antioxidant activity (30.06–35.6 to 26.23–29.13%), and color indexes L* (42.91–43.74 to 37.50–39.18) and a* (− 2.10 to − 3.30 to − 3.80 to − 5.36) decreased, along with a decline in sensory scores. By increasing the concentration of zinc oxide nanoparticles from 0 to 1% w/v, total sugar (66.85 to 67.56%) and Brix° (76.93 to 77.5) increased while conductivity (1.80 to 1.53 mS/cm) and specific gravity (1.55 to 1.38 g/cm³) decreased. The findings indicate that using a 0.5% w/v nano zinc oxide coating is effective in enhancing the freshness and maintaining the quality of grapes during storage.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9959 - 9970"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600752","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}

{"title":"Preparation and characterization of nanocapsules with the acid fraction of potato protein by electrospraying","authors":"Elda Margarita González-Cruz,&nbsp;Héctor Silos-Espino,&nbsp;Montserrat Calderón-Santoyo,&nbsp;Juan Arturo Ragazzo-Sánchez,&nbsp;Cristina Prieto,&nbsp;Vania Sbeyde Farías-Cervantes,&nbsp;Jose Maria Lagaron,&nbsp;Isaac Andrade-González","doi":"10.1007/s11694-024-02949-1","DOIUrl":"10.1007/s11694-024-02949-1","url":null,"abstract":"<div><p>The aim of the present study was to examine the electrospray properties of the acid fraction of potato protein (AFPP). The potential of AFPP in solution to form capsules of a vegetal extract through electrospraying was evaluated both independently and in conjunction with the use of adjuvants. The physical properties of the solutions were analyzed to determine their conductivity, surface tension, and pH levels. The capsules were then evaluated in terms of their morphological, structural, photoprotective, and thermal properties. The physical characteristics of the solutions with the AFPP alone indicated that it was susceptible to electrospraying. However, the AFPP did not remain stable in the electrospray process for extended periods. The inclusion of the adjuvants resulted in a reduction in conductivity and surface tension, thereby enhancing the stability of the electrospraying process. The AFPP formed capsules with a spherical shape, a smooth surface, and no cracks or protuberances. The capsules were also found to be below 1 micron in size. The capsules containing 20 and 30% AFPP with adjuvants demonstrated encapsulation efficiency values exceeding 50%. Furthermore, the capsules demonstrated photoprotective properties against polyphenolic compounds. FTIR spectra verified the absence of chemical reactions between the materials during the electrospray treatment. The thermal resistance of AFPP was substantiated by thermal analysis, indicating its suitability as an encapsulation material for hydrophilic compounds in electrospraying processes. Physicochemical analysis showed that the acid fraction of potato protein could be used as an encapsulating medium in the electrospining process of food and pharmaceutical compounds.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"10119 - 10129"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600716","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}

{"title":"Functional food potential: pre-gelatinized banana flour blended with peel powder to regulate glucose absorption in caco-2 cells intestinal model","authors":"P Boonyanuphong,&nbsp;T Utaipan,&nbsp;P Tongkeaw,&nbsp;N Konthapakdee","doi":"10.1007/s11694-024-02882-3","DOIUrl":"10.1007/s11694-024-02882-3","url":null,"abstract":"<div><p>The growing rates of obesity and diabetes emphasize the importance of developing functional foods that manage glucose absorption. Banana flour and peel, rich in phenolic compounds, hold promise in this area. This study investigated the effects of pre-gelatinized banana flour with peel powder (PGP50) and waffle products made with banana flour and peel (WF_NW) on glucose uptake and consumption in Caco-2 cells, a model for intestinal absorption. We further assessed changes in glucose transporter proteins (SGLT1 and GLUT2) and characterized phenolics in undigested PGP50. Following in vitro digestion, Caco-2 cells exposed to PGP50 and WF_NW showed significantly reduced glucose uptake compared to the control. Furthermore, both PGP50 and WF_NW significantly reduced glucose consumption in Caco-2 cells after 24 h. PGP50 cells utilized 23.96% of the initial glucose, while WF_NW utilized 45.57% of the initial glucose, compared to the control which utilized 70.26%. Additionally, SGLT1 protein expression exhibited a downward trend. These findings suggest that PGP50 and WF_NW have potential as functional food ingredients for glucose management, possibly through modulation of SGLT1. The presence of specific phenolic compounds like flavones, flavanones, and flavanols in PGP50 warrants further investigation into their role in glucose regulation.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9695 - 9707"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600750","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}

{"title":"Development and characterization of whole-grain buckwheat biscuit formula based on extruded 3D printing technology","authors":"Zhihong Zhang,&nbsp;Chi Zhang,&nbsp;Zhiyao Fan,&nbsp;Zhijian Chen,&nbsp;Xinyuan Liu,&nbsp;Guan Zhang,&nbsp;Shuyu Wang,&nbsp;Yue Shen,&nbsp;Dongxu Wang,&nbsp;Wenting Li,&nbsp;Arif Rashid,&nbsp;Songtao Fan","doi":"10.1007/s11694-024-02914-y","DOIUrl":"10.1007/s11694-024-02914-y","url":null,"abstract":"<p>Effect of ingredients addition amounts on the dough printing quality were examined.</p><p>RSM analysis was used to optimize the sensory-acceptance of TB biscuits formula.</p><p>Key printing parameters were examined and optimized to print a see-though cube.</p><p>A series of models was applied to verify the reproducibility of optimal printing process.</p>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"18 12","pages":"9766 - 9780"},"PeriodicalIF":2.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142600753","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}