Journal of Food Science and Technology最新文献_第10页

Using food to color food: photostability of canistel pulp and its application as a food dye 用食品给食品着色：卡尼斯特纸浆的光稳定性及其作为食品染料的应用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-26 DOI: 10.1007/s13197-024-05991-5

Fernando Antônio Anjo, Camilla Yara Langer Ogawa, Bianka Rocha Saraiva, Lidiane Vizioli de Castro-Hoshino, Fábio Luis Hegeto, Jessica Bassi da Silva, Ana Carolina Pelaes Vital, Marcos Luciano Bruschi, Antonio Medina Neto, Francielle Sato, Paula Toshimi Matumoto-Pintro

{"title":"Using food to color food: photostability of canistel pulp and its application as a food dye","authors":"Fernando Antônio Anjo, Camilla Yara Langer Ogawa, Bianka Rocha Saraiva, Lidiane Vizioli de Castro-Hoshino, Fábio Luis Hegeto, Jessica Bassi da Silva, Ana Carolina Pelaes Vital, Marcos Luciano Bruschi, Antonio Medina Neto, Francielle Sato, Paula Toshimi Matumoto-Pintro","doi":"10.1007/s13197-024-05991-5","DOIUrl":"10.1007/s13197-024-05991-5","url":null,"abstract":"<div><p>The use of foods to color other foods (<i>coloring food</i>) should be considered in food production. In this study, freeze-dried canistel (<i>Pouteria campechiana</i> (Kunth) Baehni) pulp underwent a photostability test. A blue LED light with a maximum intensity of 420 nm was utilized to induce photodegradation of the pulp. After irradiation, the samples were analyzed using photoacoustic spectroscopy. Different concentrations (2%, 4%, and 6%) of the pulp were employed as <i>coloring food</i> in ice cream, and the ice cream was thoroughly characterized. Photoacoustic spectroscopy provided valuable insights into dehydrated canistel pulp, revealing two stages of photoreaction involving carotenoids (violaxanthin and ξ-carotene) and demonstrating photostability under visible LED irradiation. The ice cream made with natural food dye produce elevated levels of bioactive compounds and retained a stable color throughout storage. All ice creams exhibited thixotropy. Ice creams with higher pulp concentrations displayed greater resistance to shear stress and, in sensory tests, received the highest scores, attributed to their intense yellow color. Dehydrated canistel pulp holds significant potential for use as food coloring in the industry due to its photostability.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140884524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA 微胶囊技术对富含 PUFA 的调和油粉末物理特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-25 DOI: 10.1007/s13197-024-05992-4

Neha Naijo Areekal, A. Chakkaravarthi, Sukumar Debnath

{"title":"Effect of microencapsulation on physical properties of powder developed from blended oils rich in PUFA","authors":"Neha Naijo Areekal, A. Chakkaravarthi, Sukumar Debnath","doi":"10.1007/s13197-024-05992-4","DOIUrl":"10.1007/s13197-024-05992-4","url":null,"abstract":"<div><p>Microencapsulation of oil samples such as flaxseed oil, blended oils such as flaxseed-sesame oil and flaxseed-rice bran oil rich in omega-3 and omega-6 fatty acids was carried out through spray drying technique. During this study, emulsions were prepared and homogenized at 1000 rpm to prepare the stable emulsion. About 8% (w/w) of oils were encapsulated with maltodextrin as wall material and Tween 20 as an emulsifier, yielding a polyunsaturated fatty acid (PUFA) microencapsulated oil powder. The physical properties of powders were calculated based on the bulk density and tapped density observations. Apart from these, Carr’s index (C) and Hausner’s ratio evaluated to study the flow properties of microencapsulated powders ranged between 30 and 39 for Carr’s index and 1.40–1.64 for Hausner ratio, respectively. The results of moisture content stated that oil-encapsulated powders exhibited higher shelf life due to lower moisture content values of 2–4%. Encapsulation efficiency of 73%, 60%, and 80% was achieved for flaxseed oil powder, flaxseed-sesame oil powder, and flaxseed-rice bran oil powder, respectively. Powders high in PUFA such as omega-3 and omega-6 are beneficial for addressing variety of health issues, that can be used most convenient way to receive important nutrients in our period of health issues.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140655780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit juice: a comprehensive evaluation of physicochemical, microbial, and sensory parameters 探索腌制槟榔叶精油在提高果汁质量方面的保鲜效率：理化、微生物和感官参数的综合评估

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-24 DOI: 10.1007/s13197-024-05963-9

Fathima Beevi Abdul Kareem, Arunkumar Elumalai, Arunkumar Anandharaj, Vignesh Sivanandham, Baskaran Nagarethinam

{"title":"Exploring the preservation efficiency of cured betel leaf essential oil in augmenting the quality of fruit juice: a comprehensive evaluation of physicochemical, microbial, and sensory parameters","authors":"Fathima Beevi Abdul Kareem, Arunkumar Elumalai, Arunkumar Anandharaj, Vignesh Sivanandham, Baskaran Nagarethinam","doi":"10.1007/s13197-024-05963-9","DOIUrl":"10.1007/s13197-024-05963-9","url":null,"abstract":"<div><p>Betel leaves have deep roots in India's cultural heritage and have long been known for their use in traditional diets as a masticatory agent. These leaves contain beneficial compounds like antimicrobials, antioxidants, and anticancer properties. This study aims to investigate how betel leaf essential oil (BLEO) can act as a preservative for orange, grape, watermelon, and sugarcane juices. To make sure BLEO doesn't affect the taste, a sensory study was done using fuzzy logic analysis to determine the right concentration. Physicochemical and microbial properties in control and BLEO-treated juices were evaluated at weeks 0 and 2. Results showed that the addition of BLEO in fruit juices yielded a significant reduction in microbial populations, in total plate count and yeast and mold count. The decrease in free radical scavenging activity observed in BLEO-treated juices was comparatively less pronounced than in the control. GC–MS analysis has identified the bioactive compounds present in BLEO, revealing high concentrations of bioactive compounds. The observation of the study demonstrates the remarkable potential of BLEO to serve as a natural preservative in a diverse range of fruit juices.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140663425","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products 挤压条件、添加油和食品基质对预挤压风味产品的物理和感官特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-24 DOI: 10.1007/s13197-024-05985-3

Isadora Giacomini Flôres, Christian Salles, Ana Carolina Conti

{"title":"Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products","authors":"Isadora Giacomini Flôres, Christian Salles, Ana Carolina Conti","doi":"10.1007/s13197-024-05985-3","DOIUrl":"10.1007/s13197-024-05985-3","url":null,"abstract":"<div><p>Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions, addition of vegetable oil and the food matrix itself on the physical and sensory characteristics of corn snacks and meat analogs were evaluated. Cysteine and butyric acid (cheese aroma precursors) and thiamine (a meat aroma precursor) were added to corn grits and soy protein concentrate, respectively, before extrusion. For each matrix, three combinations of moistures of the raw material and extrusion temperatures were used and, after extrusion, vegetable oil was added to one portion of each product and not to another one. The extrusion conditions and the addition of oil affected the physical properties and sensory characteristics of corn snacks more while they had less influence on the properties of the meat analogs. There were similar correlations between the physical and sensory variables, independent of the food matrix used. The sensory acceptance stood out for samples from intermediate and less severe extrusion conditions and with added oil, showing that these factors have an impact on the physical properties and sensory characteristics, with little effect from the food matrix.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140664503","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods 不同提取方法提取的蛋黄脂特性对比分析

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-24 DOI: 10.1007/s13197-024-05981-7

Yujie Su, Yundan Cai, Cuihua Chang, Junhua Li, Yuanyuan Sun, Qianwen Zhao, Zijian Huang, Wen Xiong, Luping Gu, Yanjun Yang

{"title":"Comparative analysis on the properties of egg yolk lipids extracted by different extraction methods","authors":"Yujie Su, Yundan Cai, Cuihua Chang, Junhua Li, Yuanyuan Sun, Qianwen Zhao, Zijian Huang, Wen Xiong, Luping Gu, Yanjun Yang","doi":"10.1007/s13197-024-05981-7","DOIUrl":"10.1007/s13197-024-05981-7","url":null,"abstract":"<div><p>Egg yolk lipids are important components in egg yolk. Compared with proteins, minerals, vitamins and pigments in egg yolk, there is a lack of systematic research on extraction methods and characteristics of yolk lipid. Therefore, in this study, the extraction of egg yolk lipids by supercritical CO<sub>2</sub> fluid extraction (SFE), subcritical propane extraction (SPE) and ethanol solvent extraction (SE) was studied, and the differences in composition and physicochemical properties of the three yolk lipids were analyzed. The egg yolk lipids extracted by SFE had the advantages of high unsaturated fatty acid content, low saponification value, acid value, peroxide value, and high content of neutral lipids such as triglyceride and cholesterol, but the polar phospholipids were completely retained in the yolk powder. The efficiency of lipid extraction of SPE was the highest among all the three methods, but the extraction capacity to the polar phospholipid was in the middle of the three methods. The efficiency of lipid extraction of SE was low, but the extraction capacity to the polar phospholipid was the highest. Suitable extraction methods could be selected based on the specific application requirements of egg yolk lipids and low-fat egg yolk powders.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140663306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy 用受白条肌病影响的鸡排制作的肉制品的质量和稳定性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-20 DOI: 10.1007/s13197-024-05979-1

Denis Fabrício Marchi, Bruna Caroline Geronimo, Daniele Cristina Savoldi, Fernanda Jéssica Mendonça, Margarida Masami Yamaguchi, Gleice Rocha dos Santos Almeida, Adriana Lourenço Soares

{"title":"Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy","authors":"Denis Fabrício Marchi, Bruna Caroline Geronimo, Daniele Cristina Savoldi, Fernanda Jéssica Mendonça, Margarida Masami Yamaguchi, Gleice Rocha dos Santos Almeida, Adriana Lourenço Soares","doi":"10.1007/s13197-024-05979-1","DOIUrl":"10.1007/s13197-024-05979-1","url":null,"abstract":"<div><p>This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control)<i>.</i> There were no differences in pH, L*, or b* between treatments (WS vs. control); however, water holding capacity was higher in control burgers and mortadellas. In burgers, the use of WS fillet led to an increase in lipid content and a reduction in moisture content. Mortadella formulations were similar in terms of proximate composition. Addition of WS fillets did not influenced water activity in any of the products. Differences (<i>p</i> < 0.05) were observed for texture profile: WS burgers had 35% lower firmness and 32% lower chewiness than control burgers, and WS mortadellas had lower resilience. Cooking yield and shrinkage were similar between WS and control burgers. As for lipid oxidation, it was found that WS burgers were more stable than control formulations. Mortadella formulations showed a similar behavior of lipid oxidation during storage, with higher values observed after 65 days of storage in both treatments. Utilization of WS fillets for the preparation of burgers and mortadellas is a viable alternative that does not compromise product quality or oxidative stability.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140681664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation 利用低频核磁共振（LF-NMR）弛豫对鱼类的水分、脂肪和脂肪酸成分进行人工智能预测

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-14 DOI: 10.1007/s13197-024-05977-3

Nasser Al-Habsi, Ruqaya Al-Julandani, Afrah Al-Hadhrami, Houda Al-Ruqaishi, Jamal Al-Sabahi, Zaher Al-Attabi, Mohammad Shafiur Rahman

{"title":"Artificial intelligence predictability of moisture, fats and fatty acids composition of fish using low frequency Nuclear Magnetic Resonance (LF-NMR) relaxation","authors":"Nasser Al-Habsi, Ruqaya Al-Julandani, Afrah Al-Hadhrami, Houda Al-Ruqaishi, Jamal Al-Sabahi, Zaher Al-Attabi, Mohammad Shafiur Rahman","doi":"10.1007/s13197-024-05977-3","DOIUrl":"10.1007/s13197-024-05977-3","url":null,"abstract":"<div><p>Moisture, fats and fatty acids of 14 pelagic and demersal fishes were measured by conventional chemical analysis to relate these with the proton relaxation using Low Frequency Nuclear Magnetic Resonance (LF-NMR). Artificial intelligence was used to assess the predictability of composition using six relaxation parameters of LF-NMR. Multiple linear regression showed significant prediction for moisture (W) (P < 0.00001), total fat (F) (P < 0.0001), ω-6 fatty acid (O6) (P < 0.001), saturated fats (SF), fatty acids (FA), mono-unsaturated fatty acids (MU) and ω-3 fatty acid (O3) (P < 0.01). However, the highest regression coefficient was observed for water (R<sup>2</sup>: 0.490) and the lowest was observed for SF (R<sup>2</sup>: 0.224). The low regression coefficients indicated strong non-linear relationships exited between LF-NMR parameters and composition. However, decision tree showed higher regression coefficients for all compositions considered in this study (R<sup>2</sup>:0.780–0.694). In addition, it provided simple decision rules for the prediction of composition. General Regression Neural Network provided the highest prediction capability (R<sup>2</sup>:0.847–1.000 for training and 0.506–0.924 for validation).</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140704574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microplastics contamination in selected staple consumer food products 特定主食消费产品中的微塑料污染

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-12 DOI: 10.1007/s13197-024-05978-2

Emilyn Q. Espiritu, Jiena Lynne R. Pauco, Renz S. Bareo, Gabrielle B. Palaypayon, Hilary Anne M. Capistrano, Stephanie R. Jabar, Annabel Soledad O. Coronel, Raymond S. Rodolfo, Erwin P. Enriquez

{"title":"Microplastics contamination in selected staple consumer food products","authors":"Emilyn Q. Espiritu, Jiena Lynne R. Pauco, Renz S. Bareo, Gabrielle B. Palaypayon, Hilary Anne M. Capistrano, Stephanie R. Jabar, Annabel Soledad O. Coronel, Raymond S. Rodolfo, Erwin P. Enriquez","doi":"10.1007/s13197-024-05978-2","DOIUrl":"10.1007/s13197-024-05978-2","url":null,"abstract":"<div><p>The use of plastics in the manufacturing of food products is of concern as microplastics (MPs, 1 µm to 5 mm) find their way into food which poses risks to human health. This study is the first to report detection of MPs in selected staple food products in the Philippines, specifically sea salt, white and brown sugar, fish sauce, and rice. Raman microspectroscopy was used to identify the MPs and pigment additives. The mean MP concentration was 471 MPs kg<sup>−1</sup> with 71% identified as polyvinyl chloride (PVC) for salt, 20 MPs kg<sup>−1</sup> with 67% polyethylene terephthalate (PET) for white sugar, 67 MPs kg<sup>−1</sup> with 77% polypropylene (PP) for brown sugar, 3 MPs L<sup>−1</sup> for fish sauce, and 5 MPs kg<sup>−1</sup> with 100% PET for cooked rice. For sea salt, the highest MP contamination found was PVC that is likely from the processing of this product. This implies the need for careful use of PVC materials in their manufacture. For sugar, rice, and fish sauce, the likely contamination is from plastic packaging. The present findings provide estimation of human consumption of MPs from food items and insights on the use of plastic materials in the manufacturing processes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140709193","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The changes induced by hydrodynamic cavitation treatment in wheat gliadin and celiac-toxic peptides 流体动力空化处理在小麦麦胶蛋白和乳糜泻毒素肽中引起的变化

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-09 DOI: 10.1007/s13197-024-05973-7

Junyu Yu, Shida Xie, Dongsheng Yang

引用次数: 0

Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles 通过湿麦拉德反应制备的共轭物提高了叶黄素和番茄红素负载纳米粒子的稳定性和特性

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-04-07 DOI: 10.1007/s13197-024-05976-4

Tugba Dursun Capar, Hasan Yalcin

{"title":"Conjugation prepared by wet-Maillard reactions improves the stability and properties of lutein and lycopene loaded nanoparticles","authors":"Tugba Dursun Capar, Hasan Yalcin","doi":"10.1007/s13197-024-05976-4","DOIUrl":"10.1007/s13197-024-05976-4","url":null,"abstract":"<div><p>In this study, lutein and lycopene were encapsulated in plant protein (faba bean protein concentrate, (FPC))-carrageenan (Car) conjugates prepared by Maillard reaction in an aqueous media. The conjugation improved encapsulation yield that reached to 82.69% and 93.07%, for lycopene and lutein, respectively. The mean particle diameters for lutein loaded nanoparticles observed smaller in FPC-Car conjugates (66.60 nm) than FPC (71.49 nm). Scanning electron microscopy images showed that FPC-Car conjugates were more spherical and no fractures or fissures on the surface, revealing that wall materials provided better protection and retention for core materials. The diameter of lycopene nanoparticles coated with FPC remained constant between pH 3–4 and 7–9 but increased to 220 nm at pH 4–6. Even though the diameter of lutein nanoparticles coated with FPC remains steady between pH 5 and 9, increased to 953 nm at pH 3. The bioaccessibility of the lutein or lycopene samples encapsulated by FPC were found as higher than FPC-Car conjugates. These findings suggest that protein-polysaccharide conjugates could be used as a wall material to encapsulate lipophilic lutein and lycopene in order to improve their stability, property and bioaccessibility. As a result, FPC-Car conjugates may be an alternative for the formation of functional beverages as well as other nutraceutical products.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":null,"pages":null},"PeriodicalIF":2.701,"publicationDate":"2024-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-05976-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140732987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0