Journal of Food Science and Technology最新文献_第3页

Research progress on processing and nutritional properties of fermented cereals

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-10-03 DOI: 10.1007/s13197-024-06099-6

Guodong Ye, Lina Guan, Min Zhang

引用次数: 0

Formulation and characterization of reduced fat muffins using a plant based fat replacer

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-28 DOI: 10.1007/s13197-024-06045-6

Mehak Ahsan, Abeera Moin, Humaira Ashraf, Alvina Khan, Angelo Maria Giuffrè

{"title":"Formulation and characterization of reduced fat muffins using a plant based fat replacer","authors":"Mehak Ahsan, Abeera Moin, Humaira Ashraf, Alvina Khan, Angelo Maria Giuffrè","doi":"10.1007/s13197-024-06045-6","DOIUrl":"10.1007/s13197-024-06045-6","url":null,"abstract":"<div><p>Obesity and associated health alarms have encouraged increased awareness in developing healthier food alternatives, such as low-fat bakery products. This study explores a sustainable plant-based approach to formulate low-fat muffins by partially replacing butter with sago flour at levels of 25, 37, and 50% (w/w). The research designed to assess the physicochemical and pasting properties of wheat-sago flour composites and their impact on the texture, color, post-baking attributes, and sensory characteristics of the muffins. Results presented that the ash content of the fat-reduced muffins significantly improved, increasing from 1.08 to 3.09%. Sago concentration significantly affected solvent retention, swelling, sedimentation properties, pasting temperature, and both peak and breakdown viscosities. At 50% fat replacement, the muffins exhibited increased density and firmness, measuring 32.67 N, compared to full-fat and lower-fat samples. Sensory evaluations by semi-trained assessors rated both full-fat and reduced-fat muffins within the liking range, with scores ranging from 8.52 to 7.42. Lightness values showed no significant difference between full-fat and reduced-fat muffins. These findings suggest that sago flour is an effective partial fat replacer in muffin formulations, enhancing nutritional value while maintaining acceptable sensory qualities, with the 25 and 37% replacements achieving the best balance of properties.</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":"62 3","pages":"551 - 561"},"PeriodicalIF":2.701,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06045-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109629","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

Production of biopolymers from watermelon mesocarp: structural characterization, cytogenotoxicological safety, and antioxidant activity

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-28 DOI: 10.1007/s13197-024-06076-z

Juliana Gonella Fornielles da Silva, Igor Henrique Cerqueira, José Alberto Paris Junior, Lucas Henrique Domingos da Silva, Vitória Maria Medalha Colturato, Paula de Abreu Fernandes, Thaís Lourenço Oliveira, Alessandra Cristina Dametto, Diógenes dos Santos Dias, Clovis Augusto Ribeiro, Luiz Fernando Cappa de Oliveira, Hernane da Silva Barud, Flávia Aparecida Resende

{"title":"Production of biopolymers from watermelon mesocarp: structural characterization, cytogenotoxicological safety, and antioxidant activity","authors":"Juliana Gonella Fornielles da Silva, Igor Henrique Cerqueira, José Alberto Paris Junior, Lucas Henrique Domingos da Silva, Vitória Maria Medalha Colturato, Paula de Abreu Fernandes, Thaís Lourenço Oliveira, Alessandra Cristina Dametto, Diógenes dos Santos Dias, Clovis Augusto Ribeiro, Luiz Fernando Cappa de Oliveira, Hernane da Silva Barud, Flávia Aparecida Resende","doi":"10.1007/s13197-024-06076-z","DOIUrl":"10.1007/s13197-024-06076-z","url":null,"abstract":"<div><p>This study aimed to produce flexible and optically semi-transparent biopolymers exclusively from watermelon mesocarp. Washed (WM-W) and non-washed (WM-NW) films were obtained hydrothermally, followed by grinding and casting steps, and characterized, targeting correlations among chemical structure, film-forming protocol, cytogenotoxicological safety, and antioxidant activity. The morphological aspects were analyzed using scanning electron microscopy and, according to thermogravimetry measurements, the films are thermally stable with glass transition temperatures determined with differential scanning calorimetry ranging from 12.1 to 77.6 °C for WM-NW and 56.0 °C for WM-W. These differences are probably due to the presence of soluble carbohydrates. The elastic modulus and tensile strength ranged from 88 MPa to 1.1 GPa and from 0.4 MPa to 3.4 MPa, respectively, while the elongation at break decreased from 0.7 to 0.46%. The chemical groups were identified using FTIR and FT-Raman spectroscopy while the crystallinity index (from 10.4 to 50%) was determined with X-ray diffraction. Additionally, the relative water absorption, swelling ratio, water barrier properties, and fluid handling capacity were assessed. WM-NW showed slightly higher cytotoxicity than the WM-W film in cultures of human keratinocytes (HaCat cells). Furthermore, both exhibited antioxidant potential and lacked mutagenic effects, supporting their safe use in diverse value-added applications, particularly in medical devices.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"885 - 896"},"PeriodicalIF":2.701,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749181","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

Evaluation of food wastes as a medium to produce chitin-glucan nanofiber from Aspergillus niger

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-26 DOI: 10.1007/s13197-024-06088-9

Özge Aslan, Arzu Cagri-Mehmetoglu

{"title":"Evaluation of food wastes as a medium to produce chitin-glucan nanofiber from Aspergillus niger","authors":"Özge Aslan, Arzu Cagri-Mehmetoglu","doi":"10.1007/s13197-024-06088-9","DOIUrl":"10.1007/s13197-024-06088-9","url":null,"abstract":"<div><p>This study investigated the potential of using food waste as a growth media for chitin-glucan nanofiber production by <i>Aspergillus niger</i>. For that purpose, a local hotel food waste was used to prepare four different media based on the protein and polysaccharide content of the waste. Optimal fermentation conditions, including medium composition, inoculum size of <i>A. niger</i>, incubation time, and shaking speed in biomass production, were determined using the 4 × 4 Taguchi experimental design. The characterization of produced chitin-glucan nanofiber was determined using FESEM, FT-IR, and NMR. The experimental design results showed that the highest amount of chitin-glucan nanofiber was found as 1.9 g/l at pH 5 and 30 °C with 58.82% yield. Optimal conditions for the highest yield were observed when the media containing 20% fruit-vegetable-rich waste, 30% protein-rich waste, and 50% polysaccharide-rich waste was used with an 8 mm inoculation size of <i>A. niger</i> at 6 d incubation time with 100 RPM shaking speed. Characterization studies have shown that chitin-glucan nanofibers obtained from wastes are equivalent to their commercial counterparts. The use of food wastes to produce chitin-glucan nanofiber from <i>A. niger</i> can save costs and significantly reduce environmental pollution.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"964 - 975"},"PeriodicalIF":2.701,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749203","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

Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review 传统断奶食品和强化加工方法促进婴儿可持续发展，消除零饥饿：综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-25 DOI: 10.1007/s13197-024-06065-2

Safreena Kabeer, Mary S Jeroline, Nagamaniammai Govindarajan, Musthafa Mohamed Essa, M. Walid Qoronfleh

{"title":"Traditional weaning foods and processing methods with fortification for sustainable development of infants to combat zero hunger: a review","authors":"Safreena Kabeer, Mary S Jeroline, Nagamaniammai Govindarajan, Musthafa Mohamed Essa, M. Walid Qoronfleh","doi":"10.1007/s13197-024-06065-2","DOIUrl":"10.1007/s13197-024-06065-2","url":null,"abstract":"<div><p>Weaning foods are soft digestible baby foods introduced along with breast milk for infants of 6 to 24 months. Early nutrition is a crucial one for proper growth and wellbeing. Researchers have developed weaning food from locally available ingredients with appropriate processing methods without losing actual nutrients value. Despite this, micronutrient malnutrition irrespective of the country status is a potential threat. This is overcome by fortifying micronutrients in the formulated weaning foods. Typically, formulated weaning foods are prepared from fruits and cereal grains that are abundant in micronutrients. Different processing methods are adopted to maintain the original natural characteristics of the ingredients. Traditional homemade weaning foods always have an upper hand over industrialized ones. Additionally, fortification enhances the micronutrients in weaning food and helps in uprooting the hidden hunger thereby helping in the sustainable development goals. This review focuses and delivers insights on the various processing methods and cereal-fruit weaning foods as traditional homemade ready-to-serve food supplement. It also highlights the impact of fortification of weaning foods against micronutrient malnutrition. On the whole this work emphasizes on the importance of sustainable weaning foods and how babies can be brought up into healthy grown-ups achieving zero hunger.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"61 12","pages":"2263 - 2274"},"PeriodicalIF":2.701,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142443264","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

Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-25 DOI: 10.1007/s13197-024-06083-0

Guang Xin, Huanyu Wang, Yinhong Zhi, Song Pan, Guanlin Qian, Miao Yan, Tingcai Yan, Heran Xu

{"title":"Screening of fermentation resources of Actinidia arguta wine based on principal component analysis combined with a fuzzy mathematical sensory evaluation method","authors":"Guang Xin, Huanyu Wang, Yinhong Zhi, Song Pan, Guanlin Qian, Miao Yan, Tingcai Yan, Heran Xu","doi":"10.1007/s13197-024-06083-0","DOIUrl":"10.1007/s13197-024-06083-0","url":null,"abstract":"<div><p><i>Actinidia arguta</i> is a nutritious fruit with several health benefits. Recently, <i>A. arguta</i> wine has gained popularity among consumers. However, limited research is available on the effect of different cultivars and yeast strains on fruit wine quality. Therefore, in this study, we aimed to analyze the physicochemical indicators and ester aroma compositions of 16 wines derived from four <i>A. arguta</i> cultivars and fermented using four yeast strains to identify the most favorable combinations. The results showed significant differences in nutritional composition and flavor among the 16 wines. Principal component analysis (PCA) indicated that wines produced from the Changjiang No. 1 (CJ No. 1) and Liaofeng No. 1 (LF No. 1) cultivars, as well as those fermented with the LA-FR and LA-BA yeast strains, received higher scores. Furthermore, a fuzzy mathematical sensory evaluation (fuzzy logic model) confirmed the reliability of the PCA results, with the highest comprehensive sensory score (1.812) being awarded to CJ No. 1 wine fermented with LA-BA yeast. In this study, we identified the optimal combination of <i>A. arguta</i> cultivars and yeast strains to provide a theoretical reference for the quality control and development of <i>A. arguta</i> wine production.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"930 - 939"},"PeriodicalIF":2.701,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749200","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

Microemulsions of clove, tea tree and cinnamon using different tweens: physical properties and antimicrobial activity against E. coli O157:H7

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-25 DOI: 10.1007/s13197-024-06056-3

Nicolás González-González, Ildefonso Guerrero-Encinas, Alondra Acuña-Juanz, Gustavo A. González-Aguilar, Jesús F. Ayala-Zavala, Humberto F. Astiazarán-García, Marco A. López-Mata, Jaime Lizardi-Mendoza, Rosalva Pérez-Morales, Luis Quihui-Cota

{"title":"Microemulsions of clove, tea tree and cinnamon using different tweens: physical properties and antimicrobial activity against E. coli O157:H7","authors":"Nicolás González-González, Ildefonso Guerrero-Encinas, Alondra Acuña-Juanz, Gustavo A. González-Aguilar, Jesús F. Ayala-Zavala, Humberto F. Astiazarán-García, Marco A. López-Mata, Jaime Lizardi-Mendoza, Rosalva Pérez-Morales, Luis Quihui-Cota","doi":"10.1007/s13197-024-06056-3","DOIUrl":"10.1007/s13197-024-06056-3","url":null,"abstract":"<div><p><i>Escherichia coli</i> O157:H7, a major pathogenic bacterium with a high impact on public health and increased antibiotic resistance, has been a significant concern. In this context, essential oil emulsions (EOEs) have emerged as a promising alternative for treating such pathogenic bacteria. Our study aimed not only to characterize Tea Tree Oil (TTO), Clove Oil (CLO), and Cinnamon Oil (CO) emulsions but also to evaluate their activity against <i>E. coli</i> O157:H7. The emulsions, prepared by mixing 10% v/v of each oil with 3% Tween 20 or 80 v/v and subjected to ultrasonication for 15 min, were then characterized by dynamic light scattering. The antimicrobial activity was determined by the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The results suggested that CO with Tween 20 was stable regarding particle size, polydispersity index, and Z potential, as a difference was not found (<i>p</i> > 0.05) from day 0 to day 28 among them. On the other hand, CO with Tween 80 showed or tended to show apparently lower MIC (0.85 mg/mL) and MBC (0.95 mg/mL) than those of the rest of the emulsions. These promising findings indicate that the essential oil emulsions of Cinnamon oil had good stability and significant potential to be used as an alternative to treat pathogenic bacteria.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 4","pages":"680 - 686"},"PeriodicalIF":2.701,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638400","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

Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-25 DOI: 10.1007/s13197-024-06089-8

Marcela Moreira Terhaag, Wilma Aparecida Spinosa, Sandra Helena Prudencio

{"title":"Probiotic lychee wine fermented by Saccharomyces boulardii: addition influence of yerba mate on physicochemical and sensory characteristics","authors":"Marcela Moreira Terhaag, Wilma Aparecida Spinosa, Sandra Helena Prudencio","doi":"10.1007/s13197-024-06089-8","DOIUrl":"10.1007/s13197-024-06089-8","url":null,"abstract":"<div><p>Lychee (LHF) and lychee with yerba mate (LMF) wines were developed in two fermentation stages by the probiotic yeast <i>Saccharomyces boulardii</i>. The physicochemical and sensory characteristics of the wines, as well as the total phenolic compounds (TPCs), methylxanthines, phenolic acids, flavonoids and antioxidant activity (AA), were determined. Yeast showed viability > 6.31 log CFU mL<sup>− 1</sup> in the LHF and LMF wines at the end of preparation, demonstrating the probiotic potential of the proposed beverages. <i>S. boulardii</i> metabolizes the sugars present in beverages, generating ethanol and CO<sub>2</sub>. LHF wines had a higher content of vitamin C and a lighter color, with alcoholic, sweet and sweet fruit flavours. The yerba mate provided greater AA, TPC and methylxanthine contents; phenolic acid and flavonoid levels; brown, ocher, and yellowish colours; honey and dark colours; fermented aroma; yerba mate and fermented flavour; bitter taste and aftertaste; and greater viscosity in the mouth in the LMF wines. Fermented Lychee wines were generally more sensorially accepted. A greater preference was observed for LHF wine with a second fermentation for 15 days at 10 °C.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 5","pages":"976 - 988"},"PeriodicalIF":2.701,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749202","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

Reduced allergenicity of hydrolysed whey protein concentrate complexed with iron: the effect of different enzymes, degree of hydrolysis and ascorbic acid

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-25 DOI: 10.1007/s13197-024-06085-y

Smitha J. Lukose, M. P. Divya, A. K. Beena, S. N. Rajakumar, P. Sudheer Babu

{"title":"Reduced allergenicity of hydrolysed whey protein concentrate complexed with iron: the effect of different enzymes, degree of hydrolysis and ascorbic acid","authors":"Smitha J. Lukose, M. P. Divya, A. K. Beena, S. N. Rajakumar, P. Sudheer Babu","doi":"10.1007/s13197-024-06085-y","DOIUrl":"10.1007/s13197-024-06085-y","url":null,"abstract":"<div><p>Cow’s milk allergy is a hypersensitivity reaction to bovine milk proteins and is immune-related. β-lactoglobulin, the primary allergenic protein found in milk, is a whey protein with a higher biological value than casein. The study aimed to develop a hypoallergenic fortified supplement, with hydrolysed whey proteins as a channel for iron fortification. A degree of hydrolysis (DH) of upto five per cent was selected for better functional properties. The allergenicity of eleven treatments including protein hydrolysates, iron complexed protein hydrolysates, at both 3% and 5% degree of hydrolysis and all complexes with added ascorbic acid were analyzed by direct ELISA based on the ability to bind the specific IgE antibody coated plates.The antibodies specific to the whey protein allergen β-lactoglobulin were used in the present study. Allergy studies revealed a reduction in the allergenicity of iron-complexed whey protein (23%) and iron-complexed hydrolysates (28.27–59%). Allergenicity was further reduced (53.59–60.63%) when protein hydrolysate was complexed with iron in the presence of ascorbic acid. Statistical analysis at 0.01level of significance (P value 0.001) revealed significant differences among all treatments.</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":"62 5","pages":"940 - 951"},"PeriodicalIF":2.701,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749201","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

Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-09-23 DOI: 10.1007/s13197-024-06046-5

Feilong Yin, Fuyang Wang, Ning Xu, Liang Shuai, Yuanli Liang, Mubo Song, Meiying He, Wen Cai, Yunfen Liu

{"title":"Peach gum edible coating film delays the browning of postharvest litchi and maintains its quality","authors":"Feilong Yin, Fuyang Wang, Ning Xu, Liang Shuai, Yuanli Liang, Mubo Song, Meiying He, Wen Cai, Yunfen Liu","doi":"10.1007/s13197-024-06046-5","DOIUrl":"10.1007/s13197-024-06046-5","url":null,"abstract":"<div><p>This study aims to investigate the impacts of the peach gum (PG) edible coating film on pericarp browning of ‘Guiwei’ litchi stored at ambient temperature. Factor analysis was applied to comprehensively evaluate the effect of different concentrations (0, 1%, 2%, 4%) of PG treatments. Compared to the control, 4% PG treatment could effectively suppress the rising of relative electric conductivity, delay the degradation of anthocyanin, maintain the <i>a</i>* and <i>c</i>*value and higher TSS content, and inhibit the browning index. Moreover, 4% PG treatment reduced the accumulation of total phenols and flavonoids, including gallic catechin (GC), epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin (EC), epicatechin gallate (ECG), and catechin gallate (CG), restrain the peroxidase activity. 4% PG treatment also contributes to higher organic acid content (oxalic acid, ascorbic acid, malic acid, and succinic acid), maintaining good litchi flavor. In conclusion, the 4% PG treatment provides good performance, and these findings will provide a promising approach for litchi preservation.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 3","pages":"562 - 571"},"PeriodicalIF":2.701,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143109219","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