Journal of Food Science and Technology最新文献_第5页

Fatty acid profile in hepatic tissue of farmed and wild channel catfish (Ictalurus punctatus) 养殖和野生沟鲶肝组织脂肪酸谱

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-20 DOI: 10.1007/s13197-025-06518-2

Leilany Margarita Esparza-Acebo, Adriana Leticia Perales-Torres, Xochitl Fabiola De la Rosa-Reyna, Guadalupe Concepción Rodríguez-Castillejos, Aldo Vega Esquivel, Isidro Otoniel Montelongo-Alfaro, Flaviano Benavides-González, Gaspar Manuel Parra-Bracamonte

{"title":"Fatty acid profile in hepatic tissue of farmed and wild channel catfish (Ictalurus punctatus)","authors":"Leilany Margarita Esparza-Acebo, Adriana Leticia Perales-Torres, Xochitl Fabiola De la Rosa-Reyna, Guadalupe Concepción Rodríguez-Castillejos, Aldo Vega Esquivel, Isidro Otoniel Montelongo-Alfaro, Flaviano Benavides-González, Gaspar Manuel Parra-Bracamonte","doi":"10.1007/s13197-025-06518-2","DOIUrl":"10.1007/s13197-025-06518-2","url":null,"abstract":"<div><p>The aim of this study was to describe and compare the fatty acid (FA) profiles of hepatic tissue in farmed and wild channel catfish (<i>Ictalurus punctatus</i>, Rafinesque, 1818). Thirty-four liver samples were collected from farmed and wild channel catfish. After FA samples were extracted, their fatty acid profiles were obtained by gas chromatography with a flame ionization detector (GC-FID). The analysis revealed that monounsaturated FAs were present at higher concentrations in farmed organisms (161.45 mg/100 g) than in wild organisms (46.87 mg/100 g). While the most abundant FA group in wild organisms was saturated FAs (58.48 mg/100 g), farmed catfish had higher levels (73.22 mg/100 g). The farmed organisms also presented a higher total concentration of FA (296.03 mg/100 g), which is double the mean obtained in wild channel catfish (131.89 mg/100 g). Nonsignificant differences were found in the polyunsaturated, omega-3 and omega-6 quantities, yet a suggestive difference was found for EPA. Our findings suggest that the fatty acid content in the liver is notably different between wild and farm origins. The differences identified in this study were attributed to differential feeding patterns in the analyzed populations of farmed and wild channel catfish.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1781 - 1789"},"PeriodicalIF":2.701,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719177","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 flavour bearing properties from Acetes spp., an underutilized catch along the Maharashtra coast, India 印度马哈拉施特拉邦海岸一种未充分利用的渔获物——醋酸鱼的风味特性评价

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-20 DOI: 10.1007/s13197-025-06515-5

Kisun Soren, Amjad Balange, Martin Xavier, Layana Poroyil, Manabjyoti Barman, R. P. Deepitha

{"title":"Evaluation of flavour bearing properties from Acetes spp., an underutilized catch along the Maharashtra coast, India","authors":"Kisun Soren, Amjad Balange, Martin Xavier, Layana Poroyil, Manabjyoti Barman, R. P. Deepitha","doi":"10.1007/s13197-025-06515-5","DOIUrl":"10.1007/s13197-025-06515-5","url":null,"abstract":"<div><p><i>Acetes</i> spp. is an underutilized shellfish resource under the non-penaeid shrimp category and is popularly known as “paste shrimp”. It is widely distributed in different parts of the world and is found along the coast of many countries bordering the Indian Ocean. In India, most of this shrimp is landed along the north-west coast of the country. Seafood flavour has an importance in the processing industries, attributed to the high delicacy and several health benefits. The conventional extraction methods of seafood flavour result in low yield and possess undesirable off-flavours. Hence, the present work focused on a milder enzymatic extraction method, to retain the natural amino acids such as glutamic acid, lysine, leucine and glycine which are mainly responsible for imparting the umami flavor to the end product. Enzymatic hydrolysis of the <i>Acetes</i> spp. was done using three different enzymes, namely, papain, pepsin and trypsin (0.25% enzyme to substrate ratio) to extract the flavour compound. Sensory analysis was done for the flavour compound. Extraction using enzyme pepsin resulted in a higher acceptability rate (8.00 ± 0.61), followed by papain (7.38 ± 0.48) and trypsin (7.00 ± 0.79). The present study highlights the potential of seafood for the extraction of flavour compounds using enzymes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1772 - 1780"},"PeriodicalIF":2.701,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719110","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

A comprehensive review on phytoconstituents, health benefits and post-harvest processing of Amomum subulatum Roxb. 金砂砂的植物成分、保健作用及采后加工研究综述。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-20 DOI: 10.1007/s13197-025-06516-4

Amit Kumar, Sandopu Sravan Kumar

{"title":"A comprehensive review on phytoconstituents, health benefits and post-harvest processing of Amomum subulatum Roxb.","authors":"Amit Kumar, Sandopu Sravan Kumar","doi":"10.1007/s13197-025-06516-4","DOIUrl":"10.1007/s13197-025-06516-4","url":null,"abstract":"<div><p><i>Amomum subulatum</i> Roxb, is a major cash crop in the Himalayan region of India and is valued for its historical and traditional importance. This plant is well-known in the treatment of snake, scorpion bite, teeth problems, throat ailments, lung congestion, eye-lid inflammation, pulmonary tuberculosis, digestive disorders, and proved to be a potent medicinal plant, even in the modern pharmacological studies. A total of 27 bioactive compounds have been identified in the seeds, fruits and other parts of this plant, including flavonoids, chalconoids, phenolics, alkaloids and fatty acid esters. The presence of these potent compounds made the plant to show impressive pharmacological activities including cardioprotection, antioxidant, hepatoprotection, anticancer, anti-inflammatory, and antimicrobial properties. The essential oil obtained from fruit, rind, seed and leaf of this plant is highly valued in food, pharmacological and perfume industries. The cultivation of <i>A. subulatum</i> is increasing rapidly worldwide due to its great demand, which is aided by the release of high yielding varieties in the leading production countries, such as India and Nepal. Additionally, improving pre- and post-harvest techniques, storage conditions and agroclimatic conditions, production could be increased to meet the global demand and sustainable development goal. The present review comprehensively covers the aspects mentioned above.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 3","pages":"401 - 417"},"PeriodicalIF":2.701,"publicationDate":"2025-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147340641","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

Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability 在饼干中添加鲶鱼加工鱼粉：对其理化性质、面团流变学和感官接受度的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-12 DOI: 10.1007/s13197-025-06506-6

Jai Bansal, Vijay Kumar Reddy Surasani, Siddhnath Kumar, Pavan Kumar Dara, Ajeet Singh, Akash Mog

{"title":"Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability","authors":"Jai Bansal, Vijay Kumar Reddy Surasani, Siddhnath Kumar, Pavan Kumar Dara, Ajeet Singh, Akash Mog","doi":"10.1007/s13197-025-06506-6","DOIUrl":"10.1007/s13197-025-06506-6","url":null,"abstract":"<div><p>This study investigated the feasibility of supplementing Processed Pangas Catfish Powder (PP) into refined Wheat flour (WF) based cookies to produce protein-rich and sensorially acceptable cookies while assessing its impact on physico-chemical attributes, dough rheology, and sensory acceptability. The cookies were formulated by supplementing PP at levels of 0%, 1%, 2.5%, and 10%. The addition of PP to cookies increased their protein content (7.69 ± 0.26 to 14.74 ± 0.20%) (<i>p</i> < 0.05) without negatively impacting sensory scores. The maximum hardness values (14.59 + 0.77 Kg Force) were found in cookies added with 1% PP. The farinographic analysis showed variations in the dough’s rheological properties with different levels of PP. The water absorption values ranged from 62.57% to 63.24% and dough development time was significantly different across samples. The results suggest that moderate supplementation of PP (2.5%) into WF can enhance dough properties, making it more stable and resistant to softening and mechanical stress. The cookies could be successfully supplemented with PP up to 10% without significant changes in its sensory attributes. The study indicates the possibility of using processed fish protein powder in cookies to enhance the nutritional profile.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1763 - 1771"},"PeriodicalIF":2.701,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719114","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

Analysis of heavy metals and health risk assessment in edible seaweeds from Mandapam (Tamil Nadu), Okha and Veraval (Gujarat) India 印度曼达帕姆（泰米尔纳德邦）、奥卡和韦拉瓦尔（古吉拉特邦）食用海藻重金属分析及健康风险评估

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-12 DOI: 10.1007/s13197-025-06512-8

Toni Arya Dharma, Felix Bast

{"title":"Analysis of heavy metals and health risk assessment in edible seaweeds from Mandapam (Tamil Nadu), Okha and Veraval (Gujarat) India","authors":"Toni Arya Dharma, Felix Bast","doi":"10.1007/s13197-025-06512-8","DOIUrl":"10.1007/s13197-025-06512-8","url":null,"abstract":"<div><p>Seaweed has become an alternative food source because of its high nutrients. However, human activities that pollute the environment through industrial and household waste cannot be avoided. It is important to understand concentration of heavy metals in seaweed for potential application. This study analyzed the concentrations of heavy metals (Lead, Manganese, Cadmium, Copper, and Arsenic) in is important to understand concentration of heavy metals in seaweed for potential application. This study analyzed the concentrations of heavy metals (Lead, Manganese, Cadmium, Copper, and Arsenic) in <i>Caulerpa racemosa</i>, <i>Sargassum ilicifolium</i>, <i>Turbinaria ornata</i>, <i>Caulerpa taxifolia</i>, <i>Ulva lactuca</i>, and <i>Iyengaria stellata</i> collected from Mandapam (Tamil Nadu), Okha, and Veraval (Gujarat). For each sample, 0.5 g of dried material was analyzed. The highest heavy metal concentration was Lead (Pb) in all seaweed species, with the order of abundance being Pb > Mn > Cd > Cu > As. The Metal Pollution Index (MPI) at all sites remained below the threshold for pollution (Not Impacted), with average MPI values of 0.2949 for Mandapam, 0.2690 for Okha, and 0.2836 for Veraval. However, the Target Hazard Quotient (THQ) results indicated unsafe consumption across all samples due to Lead (Pb) levels exceeding the critical limit (THQ > 1), while the concentrations of other heavy metals (Cu, Cd, Mn, As) remained below the THQ values for all categories (children, women, and men).</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 1","pages":"71 - 77"},"PeriodicalIF":2.701,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146201979","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

Programmable probiotics in functional foods: adaptive responses, nutrient delivery, and food matrix interactions 功能食品中的可编程益生菌：适应性反应、营养传递和食物基质相互作用。

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-12 DOI: 10.1007/s13197-025-06514-6

Samandeep Kaur, N. S. Abhisheka, Lovepreet Singh

{"title":"Programmable probiotics in functional foods: adaptive responses, nutrient delivery, and food matrix interactions","authors":"Samandeep Kaur, N. S. Abhisheka, Lovepreet Singh","doi":"10.1007/s13197-025-06514-6","DOIUrl":"10.1007/s13197-025-06514-6","url":null,"abstract":"<div><p>Programmable probiotics represent a transformative advance in functional food science, shifting from static supplementation toward context-responsive bioactive systems. This review critically examines the adaptive responses, nutrient biosynthesis, and food matrix interactions that define probiotic programmability. Key natural regulatory traits, including acid and bile resistance, quorum sensing, biofilm formation, sporulation, and oxygen response, are discussed for their role in enabling microbial survival and resilience during food processing and gastrointestinal transit. Programmable probiotics can biosynthesize essential micronutrients such as B-complex vitamins and γ-aminobutyric acid and generate health-relevant metabolites like short-chain fatty acids in situ, influenced by specific matrix compositions. Host-microbe-food interactions further shape microbial gene expression and metabolite output, particularly in the colon, where cross-feeding and immunomodulatory effects emerge. Non-genetic enhancement strategies, including adaptive evolution, selective fermentation, and targeted prebiotic incorporation, are also highlighted for their potential to augment functional specificity without regulatory concerns. The review highlights the need for standardized definitions and advanced tools, including metabolomics, transcriptomics, and biosensing platforms, to reliably quantify programmability. Finally, applications across dairy, plant-based, and emerging food matrices are examined, with special focus on their roles in gut health, anti-aging, and precision nutrition. By consolidating mechanistic insights with practical applications, this review positions programmable probiotics as a foundation for next-generation functional food innovation and personalized dietary interventions.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 2","pages":"201 - 213"},"PeriodicalIF":2.701,"publicationDate":"2025-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147284028","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

Surival of Lactiplantibacillus plantarum, metabolism of physicochemical properties, and sensory quality of coffee pulp fruit juice during fermentation 咖啡果肉果汁发酵过程中植物乳杆菌的存活、理化特性代谢及感官品质

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-12-03 DOI: 10.1007/s13197-025-06467-w

Thi-Ngoc-Diep Duong, Thu-Huong Pham, Quang-Binh Hoang

{"title":"Surival of Lactiplantibacillus plantarum, metabolism of physicochemical properties, and sensory quality of coffee pulp fruit juice during fermentation","authors":"Thi-Ngoc-Diep Duong, Thu-Huong Pham, Quang-Binh Hoang","doi":"10.1007/s13197-025-06467-w","DOIUrl":"10.1007/s13197-025-06467-w","url":null,"abstract":"<div><p>Coffee pulp is a major by-product of coffee green bean processing. This study evaluated the influence of the ratio of coffee pulp to water and fermentation conditions on the physicochemical properties and sensory quality of the resulting product. The results showed that increasing the mixing ratio of fruit pulp to water from 1:2 to 1:4 (g/g) did not significantly affect the growth of <i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) or the sensory quality of the product. However, higher dilution caused a reduction in the antioxidant activity of the product. Fermentation temperatures between 29 and 33 °C and 37 °C, and fermentation times ranging from 24 to 72 h, were favorable for the growth of <i>L. plantarum</i>. In contrast, incubation at 37 °C for extended periods decreased the levels of bioactive compounds as well as the organoleptic properties of the coffee pulp fruit juice. The optimal fermentation conditions were a fruit pulp-to-water ratio of 1:2 (g/g) and fermentation for 48 h at room temperature. Under these conditions, the product achieved high sensory acceptance (7.77/9 points), an <i>L. plantarum</i> count of 7.92 log CFU/mL, and antioxidant activity of 162.92 mg/100 mL. These findings suggest that coffee pulp can be utilized to produce a functional beverage containing beneficial probiotics and bioactive compounds, promoting consumer health.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 7","pages":"1287 - 1296"},"PeriodicalIF":2.701,"publicationDate":"2025-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148261754","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

Classification of almond kernels with optuna hyper-parameter optimization using machine learning methods 基于机器学习方法的optuna超参数优化杏仁核分类

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-25 DOI: 10.1007/s13197-025-06494-7

Hayri Incekara, Inayet Hakkı Cizmeci, Mücahid Mustafa Saritas, Murat Koklu

{"title":"Classification of almond kernels with optuna hyper-parameter optimization using machine learning methods","authors":"Hayri Incekara, Inayet Hakkı Cizmeci, Mücahid Mustafa Saritas, Murat Koklu","doi":"10.1007/s13197-025-06494-7","DOIUrl":"10.1007/s13197-025-06494-7","url":null,"abstract":"<div><p>Almonds are an agricultural product with nutritious features. Almond species are important in terms of marketing and in terms of sustainability. Traditional almond classification methods can be time-consuming and expensive. In addition, Machine Learning (ML) methods stand out due to the tendency of human errors in the classification. ML methods can give both faster and more accurate results. This study aims to improve the performance of ML methods in the classification of almonds. In the study, almond data obtained from the data set were first processed with image processing methods. In this process, the noise and shadows in the images were removed. Then, 26 different features were extracted from the almond images. These extracted features were processed using SVM, RF, FCNN, LightGBM, CatBoost, and XGBoost ML methods in the classification process. It has provided accuracy, especially in SVM, FCCN, and XGBOOST models, and high values in metrics such as F1-Score. In the OptHO-SVM method, where Optuna was applied, the accuracy increased from 90.06 to 96.53%, while in the OptHO-FCNN method, the accuracy increased from 94.23 to 96.40%. In addition, significant improvements were observed in loss metrics such as Log Loss; Log Loss value improved by 58.75% in the OptHO-SVM method.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 11","pages":"2250 - 2266"},"PeriodicalIF":2.701,"publicationDate":"2025-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149222646","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

Green extraction of bioactive phenolics from Chinese olive (Canarium album L.) using deep eutectic solvents: optimization, characterization, and antioxidant activities 深层共晶溶剂绿色提取橄榄中生物活性酚类物质：优化、表征及抗氧化活性

Journal of Food Science and Technology Pub Date : 2025-11-24 DOI: 10.1007/s13197-025-06496-5

Bingqi Huang, Hong Wang, Wenhong Zhao, Gongliang Liu, Limei Yu, H. H. Hu, Xueli Li, Weidong Bai

引用次数: 0

Electrical characterisation of fermentation process from milk to yogurt: a monitoring approach 从牛奶到酸奶发酵过程的电特性：一种监测方法

IF 2.701

Journal of Food Science and Technology Pub Date : 2025-11-24 DOI: 10.1007/s13197-025-06504-8

Khushbu Kumari, P. S. Minz, Santosh Chopde, Chitranayak, Rajan Sharma

{"title":"Electrical characterisation of fermentation process from milk to yogurt: a monitoring approach","authors":"Khushbu Kumari, P. S. Minz, Santosh Chopde,  Chitranayak, Rajan Sharma","doi":"10.1007/s13197-025-06504-8","DOIUrl":"10.1007/s13197-025-06504-8","url":null,"abstract":"<div><p>This study investigates the changes in electrical properties (electrical conductivity and dielectric capacitance) during yogurt fermentation, correlating them with traditional measurements (pH and titratable acidity) and rheological properties (gel strength and textural parameters) for monitoring purposes. The results show a significant linear relationship between electrical conductivity vs. time as well as capacitance vs. time (R<sup>2</sup> = 0.95), outperforming the pH-time trend. It was observed that yogurt made from cow milk with 4% fat had electrical conductivity and capacitance values of 10.29 ± 0.45 mS/cm and 632.85 ± 9.32 µF, respectively, when it reached to pH 4.6 ± 0.03, i.e. end of fermentation. Capacitance exhibits a stronger association with textural parameters (firmness, cohesiveness, consistency, and work of cohesion) compared to electrical conductivity. The changes in gel strength parameters reveal the transition from Newtonian (viscous behavior of milk) to non-Newtonian (viscoelastic behavior of yogurt) behavior during fermentation. Analyzing the electrical properties of yogurt samples at various fermentation stages reveals a clear relationship between these properties and fermentation progression. This study could provide a rapid and non-invasive technique for real-time monitoring of yogurt fermentation, potentially enabling more efficient quality control and process optimization in yogurt production. </p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"63 9","pages":"1754 - 1762"},"PeriodicalIF":2.701,"publicationDate":"2025-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148719109","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