Journal of Food Science and Technology最新文献_第9页

Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.) 烤箱烘焙对大麻籽（Cannabis sativa L.）理化和化学感官特性的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-10 DOI: 10.1007/s13197-024-06033-w

Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin

{"title":"Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)","authors":"Hyangyeon Jeong, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Moon Yeon Youn, Eui-Cheol Shin","doi":"10.1007/s13197-024-06033-w","DOIUrl":"10.1007/s13197-024-06033-w","url":null,"abstract":"<div><p>Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (<i>L*</i>) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"344 - 358"},"PeriodicalIF":2.701,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141585076","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 nutrient-rich quinoa fraction composite wheat flour on product development 营养丰富的藜麦部分复合小麦粉对产品开发的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-07-06 DOI: 10.1007/s13197-024-06016-x

R. Madhumathi, K. V. Harish Prashanth, Aashitosh Ashok Inamdar

{"title":"Effect of nutrient-rich quinoa fraction composite wheat flour on product development","authors":"R. Madhumathi, K. V. Harish Prashanth, Aashitosh Ashok Inamdar","doi":"10.1007/s13197-024-06016-x","DOIUrl":"10.1007/s13197-024-06016-x","url":null,"abstract":"<div><p>To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend. Functional properties also reported higher WAC and swelling power for the quinoa addition to WF. Farinograph data revealed higher Water absorption (72.96 ± 0.02) and dough development time (4.92 ± 0.05) for higher blends than WF. Amylograph results in lower peak viscosity and HPV. DSC onset temperature is higher for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03). DSC data reported that adding quinoa flour showed higher gelatinization temperature and enthalpy. Incorporation of 5–20% quinoa flour with wheat flour gradually decreased the loaf volume of Bread compared to the WF bread, but up to 10% substitution bread becomes acceptable in taste and eating quality, but after 15–20% bread becomes challenging and not acceptable. A blend of nutrient-rich fractions of quinoa flour and WF bread resulted in progress in nutrition and better sensory attributes.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"134 - 143"},"PeriodicalIF":2.701,"publicationDate":"2024-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141573100","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

Development of nutri-functional paneer whey-based kefir drink 开发基于乳清的营养功能性帕纳乳清酸乳饮料

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-29 DOI: 10.1007/s13197-024-06023-y

Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary

{"title":"Development of nutri-functional paneer whey-based kefir drink","authors":"Harisha Devi, Tejinder Pal Singh, Ruby Siwach, Vandana Chaudhary","doi":"10.1007/s13197-024-06023-y","DOIUrl":"10.1007/s13197-024-06023-y","url":null,"abstract":"<div><p>Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.24 kcal total energy, 8.29 g carbohydrates, 7.19 g sugar, 1.51 g protein, 0.52 g total fat, 0.13 g saturated fat, 0.30 g MUFA, 0.23 g ash, 49.7 mg sodium content, 0.51% (w/w) alcohol and 4.5% (v/v) CO<sub>2</sub>. Results revealed a notable decline in pH and a rise in acidity during the early stages of storage followed by stabilization thereafter. Additionally a progressive decrement in lactose content and increase in ethanol was reported owing to the fermentation activity of the diverse microflora in kefir culture. The product exhibited antimicrobial as well as antioxidant activity and also remained stable for 12 days under refrigeration. Microbial stability was further strengthened by the absence of <i>E.coli</i> and consistent viable count of lactic acid bacteria and yeast in confirmation with the microbiological standards of fermented milk products. Results indicated that both proteinaceous as well as non-proteinaceous components are responsible for antioxidant activity of the product. Hence, the development of paneer whey-based kefir could relieve hassle of waste management and also provide health benefits.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"254 - 263"},"PeriodicalIF":2.701,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06023-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501524","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

Correction: Peanuts as functional food: a review 更正：作为功能性食品的花生：综述

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-29 DOI: 10.1007/s13197-024-06021-0

Shalini S. Arya, Akshata R. Salve, S. Chauhan

引用次数: 0

Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability 探索柚木果实在 RTS 饮料中的潜力：关于制备和稳定性的综合研究

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-27 DOI: 10.1007/s13197-024-06017-w

Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama

{"title":"Exploring the potential of Carissa spinarum fruit in RTS beverage: a comprehensive study on preparation and stability","authors":"Manoj Prabhakaran, Attar Singh Chauhan, Nandini Prasad Shetty, Y. N. Sreerama","doi":"10.1007/s13197-024-06017-w","DOIUrl":"10.1007/s13197-024-06017-w","url":null,"abstract":"<div><p>The potential of <i>Carissa spinarum</i> (<i>Cs</i>), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting <i>Cs</i> fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations. These formulations, with 10% <i>Cs</i> fruit juice at different °Brix concentrations (10 (T1), 12 (T2), and 14 (T3)), were refrigerated (4 ± 0.5 °C) for 60 days, for shelf life studies, alongside physicochemical (pH, vitamin C, titratable acidity, total sugars, anthocyanin, total phenolics, flavonoids, DPPH activity) and sensory assessments. The treatments showed significant improvements in physicochemical stability compared to controls. HPLC analysis confirmed the retention of bioactive compounds Cyanidin-3-glucoside, Chlorogenic acid, Syringic acid, and Resveratrol in RTS beverages. Sensory evaluation indicated a higher level of acceptance, with overall acceptability ranked as follows on a 9-point hedonic scale: T2 (7.01) > T3 (6.92) > T1 (6.58) > Control (5.46). The study underscores <i>Cs</i>'s bioactive potential and promising role in functional beverage development, appealing to health-conscious consumers due to retained nutrition and nutraceuticals during storage, offering convenient and flavorful options.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"144 - 154"},"PeriodicalIF":2.701,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501526","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

High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization 菠萝（Artocarpus heterophyllus L.）丝的高压加工：质量预测和响应面优化

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-26 DOI: 10.1007/s13197-024-06022-z

Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah

{"title":"High pressure processing of jackfruit (Artocarpus heterophyllus L.) shreds: quality prediction and response surface optimization","authors":"Suseela Saranya, Sudheer Kundukulanagara Pulissery, Sankalpa Kallahalli Boregowda, Lakshmi E. Jayachandran, Hridyesh Pandey, S. Abdullah","doi":"10.1007/s13197-024-06022-z","DOIUrl":"10.1007/s13197-024-06022-z","url":null,"abstract":"<div><p>The present work investigates the impact of pressure (<i>P</i>; 300–600 MPa) and holding time (<i>t</i>; 5–20 min) on the quality attributes and microbial stability of jackfruit shreds. The results revealed that the <i>P</i> and <i>t</i> had significantly affected physico-chemcial and bioactive composition of the jackfruit shreds. Higher levels of <i>P</i> and <i>t</i> increased the firmness of the shreds. Better colour retention and lower colour deviation were observed after processing at 450 and 600 MPa for 20 and 23 min, respectively. The ascorbic acid content in jackfruit shreds increased from 15.42–16.32 mg/100 g and the total flavonoid content in high pressure processed sample increased maximum of about 31% after HPP processing. All the response variables fitted well with the polynomial model of degree two by multilinear regression analysis. High pressure processing at 600 MPa/8 min rendered jackfruit shreds with optimal quality and improved microbial stability with a desirability value of 0.832.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"185 - 196"},"PeriodicalIF":2.701,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501520","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

Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility 应用热辅助高静水压改性高粱淀粉：多尺度结构、技术功能特性和消化率

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-25 DOI: 10.1007/s13197-024-06014-z

Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini

{"title":"Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility","authors":"Ludmilla de Carvalho Oliveira, Ourania Gouseti, Bill Macnaughtan, Maria Teresa Pedrosa Silva Clerici, Ulliana Sampaio, Serafim Bakalis, Syahrizal Muttakin, Marcelo Cristianini","doi":"10.1007/s13197-024-06014-z","DOIUrl":"10.1007/s13197-024-06014-z","url":null,"abstract":"<div><p>The effects of high hydrostatic pressure (HHP) (400–650 MPa) and holding temperature (25–50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules. These findings were associated with larger particles, resulting from increased swelling of the granules. The enthalpy changes of crystallite melting decreased from 22.7 (SS) to 0.1–26.9 J/g as a result of increases in pressure and temperature. Measurements of long- and short-range order of SS showed granules have not been completely gelatinized during processing. Water absorption index (1.7–5.4 g/g) and cold viscosity (52.7–94.3 cP) increased as pressure increased, against lowered gel strength (0.80–1.44 N), peak (1394–2735 cP), final (1499–3103 cP) and setback viscosities (233–1288 cP). Increased RS (27.3–35.8%) in processed SS was attributed to the amylose–lipid complex. The process did not affect RDS compared to native SS, but it decreased SDS. Combinations of HHP and temperature demonstrated the potential to produce different versions of physically modified SS suitable for a wide range of applications.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"109 - 121"},"PeriodicalIF":2.701,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518083","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

Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume 研究各种风信子豆品种的营养成分，以便将其作为有潜力的豆科植物加以利用

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-19 DOI: 10.1007/s13197-024-06013-0

Dev Kumar Yadav, D. D. Wadikar

{"title":"Studies on the nutritional strength of various hyacinth bean varieties for their potential utilization as promising legume","authors":"Dev Kumar Yadav, D. D. Wadikar","doi":"10.1007/s13197-024-06013-0","DOIUrl":"10.1007/s13197-024-06013-0","url":null,"abstract":"<div><p>This study aimed to compare thirteen different varieties of hyacinth beans analyzedfor their nutritional and antinutritional constituents. The study classified HA-3, HA-4, and Kadale Avare as Lignosus varieties, while the remaining varieties Arka, Pusa, CO, and NS, were classified as Typicus. The protein content ranged from 19.02 to 29.96%, with HA4 having the highest value. Color profile analysis revealed that only Namdhari Seeds (NS-608) and Arka Soumya exhibited lighter grain colors, while the others had darker shades with yellowish-red pigmentation. The varieties contained significant amounts of minerals and crude fiber. Essential elements such as Calcium, Magnesium, Sodium, Potassium, Iron, Zinc, Manganese, Copper, and Cobalt were present, while heavy metals were negligible, except for Chromium.The varieties also contained higher concentrations of free and bound forms of Flavonoids compared to polyphenols. HA4 had the highest polyphenols content. Antinutritional factors such asphytate and phytic acid were investigated, with Coimbatore (CO14) having the lowest phytic acid content despite its dark color.The nutritional value of hyacinth beans as a potential legume source of essential nutrients is highlighted, along with the need to address antinutritional principles in different varieties for improved processability and utilization.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"98 - 108"},"PeriodicalIF":2.701,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501522","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 oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media 探索浸炸 pantoa（印度奶制品甜点）的吸油和分布情况：油炸介质的影响

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-19 DOI: 10.1007/s13197-024-06018-9

K. C. Neethu, Heartwin A. Pushpadass, Magdaline Eljeeva Emerald Franklin, H. Krishnamurthy

{"title":"Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media","authors":"K. C. Neethu, Heartwin A. Pushpadass, Magdaline Eljeeva Emerald Franklin, H. Krishnamurthy","doi":"10.1007/s13197-024-06018-9","DOIUrl":"10.1007/s13197-024-06018-9","url":null,"abstract":"<div><p>The kinetics, oil migration pattern and the role of frying media during immersion frying of ‘<i>pantoa</i>’, a dairy dessert, at the microstructural level were studied using confocal laser scanning microscopy (CLSM). After 6 min of frying, the depth of oil migration in <i>pantoa</i> increased from 0 to 3.16 mm in clarified butter (locally called ‘<i>ghee</i>’) and 3.81 mm in sunflower oil. Migration was 1.6 times higher and 1.25 times deeper in <i>pantoa</i> fried in sunflower oil than in clarified butter because of higher moisture loss and pore development. The near absence of fluorescence in the CLSM images of <i>pantoa</i> core evidenced that oil did not penetrate the core. Moisture loss and oil migration (fat uptake) were strongly correlated (<i>r</i> = 0.99). CLSM and optical scan images established that oil migrated into <i>pantoa</i> only at the end of frying. Thus, frying of <i>pantoa</i> in clarified butter would be better in terms of minimizing fat migration. The extent and depth of oil migration in the crust and core of <i>pantoa</i> in sunflower oil and clarified butter have been mapped, quantified and compared. This study helps to instantiate the oil/fat migration process in complex and dense fried foods. Also, it will be relevant for the food industry in terms of optimizing the fat content of fried products, thereby avoiding excess oil and produce healthy foods of desired quality.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"155 - 166"},"PeriodicalIF":2.701,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141501480","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 study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques 关于红薯皮（Solanum tuberosum L. cv. Red Holland）的研究：采用不同干燥技术的特性、成分和片剂配方

IF 2.701

Journal of Food Science and Technology Pub Date : 2024-06-17 DOI: 10.1007/s13197-024-06015-y

Divya Tripathi, Muskan Kumari, Anil Kumar Chauhan, Dinesh Kumar, Madhukiran R. Dhondale

{"title":"A study on red potato peel (Solanum tuberosum L. cv. Red Holland): characterization, composition and formulation of tablet using different drying techniques","authors":"Divya Tripathi, Muskan Kumari, Anil Kumar Chauhan, Dinesh Kumar, Madhukiran R. Dhondale","doi":"10.1007/s13197-024-06015-y","DOIUrl":"10.1007/s13197-024-06015-y","url":null,"abstract":"<div><p>Potato peels are one of the most under-utilized wastes which can be highly beneficial to mankind. The red potato peel powder was prepared by using tray drying and vacuum-oven drying method. The proximate analysis of red potato peel powder was conducted followed by its characterization which includes FT-IR, XRD, TGA, DSC, and SEM. Bioactive compounds were then extracted from the peel using ultrasound-assisted extraction. The qualitative estimation for tray-dried potato peel powder and vacuum-oven potato peel powder suggested that the drying techniques have a substantial effect on the bioactive compounds. The values obtained for total phenolic content (TPC), total flavonoid content (TFC) and DPPH for both samples showed that red potato peel powder is a rich source of antioxidants. The pre-compression properties results indicated that neither of the potato peel powders exhibited ‘Excellent’ flow characteristics. However, the addition of croscarmellose sodium improved the flow characteristics, making it feasible to create a tablet from the peel itself. This study highlights the potential of potato peels, a waste product, as a source of valuable bioactive compounds. Thus, it can be utilized in formulation of functional foods and nutraceuticals; promoting sustainability and value addition in the food processing industry.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 1","pages":"122 - 133"},"PeriodicalIF":2.701,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141518084","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