ACS food science & technology最新文献_第6页

Macauba Kernel Byproduct as a Source of Plant-Based Ingredients: From Valorization by Integration of High-Pressure Extraction Steps to Product Design 澳门果仁副产品作为植物性成分的来源：从高压萃取步骤整合的增值到产品设计

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00476

Laís Benvenutti*, Renata Fialho Teixeira, Mayara Kuasnei and Acácio Antonio Ferreira Zielinski*,

{"title":"Macauba Kernel Byproduct as a Source of Plant-Based Ingredients: From Valorization by Integration of High-Pressure Extraction Steps to Product Design","authors":"Laís Benvenutti*, Renata Fialho Teixeira, Mayara Kuasnei and Acácio Antonio Ferreira Zielinski*, ","doi":"10.1021/acsfoodscitech.5c00476","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00476","url":null,"abstract":"This study aimed to valorize the macauba kernel byproduct as a Brazilian source of plant-based ingredients by applying high-pressure fluid extraction, in comparison with conventional methods, to obtain and characterize distinct fractions and evaluate their application in nugget analog prototypes. The high-pressure pathway showed superior efficiency, yielding: (i) a lipid fraction (17.6%) rich in fatty acids, (ii) a bioactive extract (0.78%) with antioxidant activity (DPPH: 1.26 μmol TE/g; ABTS: 3.64 μmol TE/g), (iii) a protein-rich fraction (19.4%) with up to 94% amino acids, and (iv) a fiber fraction (62%). High-pressure processing also improved solubility (79%) and techno-functional properties of the protein fraction. The ingredients were applied in two plant-based nugget formulations─with and without fiber─and demonstrated potential for use in meat analogues. Therefore, high-pressure fluid extraction is demonstrated to be a promising and sustainable approach for obtaining food ingredients from macauba byproducts, supporting plant-based innovation and circular bioeconomy strategies.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3148–3158"},"PeriodicalIF":2.8,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00476","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840508","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

Comparative Analysis of Bioactive Compounds in Colombian Caribbean Avocados and Hass: Exploring Metabolomic Diversity 哥伦比亚加勒比鳄梨和海斯鳄梨生物活性化合物的比较分析：探索代谢组学多样性

IF 2.8

ACS food science & technology Pub Date : 2025-07-31 DOI: 10.1021/acsfoodscitech.5c00472

Pablo Rodriguez*, Carolina Cortes-Herrera, Graciela Artavia, Fabio Granados-Chinchilla and Fabrice Vaillant*,

引用次数: 0

Self-Synthesized Acetylated Nanocellulose and Syzygium cumini (L.) Skeels (Fadel) Fruit Extract-Incorporated Hydrophobic and Intelligent Film for Chicken Meat Freshness Monitoring 自合成乙酰化纳米纤维素和丁香（L.）Skeels （Fadel）水果提取物-含疏水性和智能薄膜鸡肉新鲜度监测

IF 2.8

ACS food science & technology Pub Date : 2025-07-28 DOI: 10.1021/acsfoodscitech.5c00261

Rajendra Bahadur G. C, Ganesh Prasad Awasthi*, Miyeon Shin, Khagendra Prasad Bohara, Bhanu Bhakta Neupane, Susmita Dey Sadhu, Surya Kant Kalauni, Arjun Prasad Tiwari, Changho Yu* and Mahesh Kumar Joshi*,

{"title":"Self-Synthesized Acetylated Nanocellulose and Syzygium cumini (L.) Skeels (Fadel) Fruit Extract-Incorporated Hydrophobic and Intelligent Film for Chicken Meat Freshness Monitoring","authors":"Rajendra Bahadur G. C, Ganesh Prasad Awasthi*, Miyeon Shin, Khagendra Prasad Bohara, Bhanu Bhakta Neupane, Susmita Dey Sadhu, Surya Kant Kalauni, Arjun Prasad Tiwari, Changho Yu* and Mahesh Kumar Joshi*, ","doi":"10.1021/acsfoodscitech.5c00261","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00261","url":null,"abstract":"A novel cellulose acetate (CA)-based film was developed for intelligent food packaging by incorporating self-synthesized acetylated nanocellulose (ANC) and anthocyanin-rich Syzygium cumini (L.) Skeels (Fadel) fruit extract (FD). The ANC derived through nanocellulose acetylation and crude FD obtained via extraction was uniformly dispersed in a CA matrix and fabricated into a CAANC(10%)FD film using the casting method. The ANC and FD significantly enhanced the film’s hydrophobicity, mechanical strength, and soil degradability. The CAANC(10%)FD film exhibited a superior TS (28.4 ± 0.4 MPa), surpassing that of high-density polyethylene (HDPE, 15 MPa). The film showed a 17.231 ± 3.703% weight loss in soil within 45 days compared to pure HDPE, which demonstrated no weight loss even after burial in soil for 4 months. The film demonstrated efficient real-time freshness monitoring of chicken meat at 25 ± 1 °C and 48 ± 5% RH. Hence, the CAANC(10%)FD film can be a sustainable alternative to conventional plastic packaging.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2974–2988"},"PeriodicalIF":2.8,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840600","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

Supercritical Fluid and Pressurized Liquid Extraction of Bioactive Compounds from Guarana (Paullinia cupana) Byproducts 瓜拉那（Paullinia cupana）副产品中生物活性化合物的超临界流体和加压液体提取

IF 2.8

ACS food science & technology Pub Date : 2025-07-26 DOI: 10.1021/acsfoodscitech.5c00469

Rayanne Priscilla França de Melo, Natália Costa da Silva, Rafael Chelala Moreira, Renato Henrique Florêncio Teixeira, Maurício Ariel Rostagno, Priscilla Efraim, Helena Teixeira Godoy, Caroline Joy Steel, Juliano Lemos Bicas and Julian Martínez*,

{"title":"Supercritical Fluid and Pressurized Liquid Extraction of Bioactive Compounds from Guarana (Paullinia cupana) Byproducts","authors":"Rayanne Priscilla França de Melo, Natália Costa da Silva, Rafael Chelala Moreira, Renato Henrique Florêncio Teixeira, Maurício Ariel Rostagno, Priscilla Efraim, Helena Teixeira Godoy, Caroline Joy Steel, Juliano Lemos Bicas and Julian Martínez*, ","doi":"10.1021/acsfoodscitech.5c00469","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00469","url":null,"abstract":"This work aimed to valorize the production chain of guarana (Paullinia cupana) using sustainable extraction methods. Supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) were applied to obtain bioactive compounds from guarana integuments (fresh and dry) and waste from the Brazilian soft drink industry. The effect of pressure, temperature, and time on the yields, composition, and antioxidant activity of the extracts was evaluated. In SFE, the greatest yield was achieved at 35 MPa and 40 °C. Caffeine, catechin, epicatechin, and theobromine were recovered by PLE, which was fast and effective to recover these compounds from guarana byproducts. Catechin and epicatechin showed a strong correlation with the antioxidant and reducing capacity of the extracts. PLE at 100 °C enhanced the antioxidant and reducing capacities of all of the extracts, whereas 80 °C was the best temperature for caffeine recovery. This work opens up new alternatives for recovering valuable compounds from guarana byproducts, meeting the requirements of the circular economy and adding value to the production chain of guarana.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3180–3190"},"PeriodicalIF":2.8,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00469","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840597","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

Biofortification of Fresh Brown Rice Pasta with Calcium-Rich Green Leafy Vegetables for Enhanced Nutritional Quality 用富含钙的绿叶蔬菜生物强化新鲜糙米面食以提高营养品质

IF 2.8

ACS food science & technology Pub Date : 2025-07-25 DOI: 10.1021/acsfoodscitech.5c00535

Kankanit Jongrattanavit, and , Panyapathk Pinkaew*,

{"title":"Biofortification of Fresh Brown Rice Pasta with Calcium-Rich Green Leafy Vegetables for Enhanced Nutritional Quality","authors":"Kankanit Jongrattanavit,  and , Panyapathk Pinkaew*, ","doi":"10.1021/acsfoodscitech.5c00535","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00535","url":null,"abstract":"The rising demand for gluten-free, nutrient-rich foods has driven interest in functional pasta alternatives. This study developed gluten-free fresh pasta from brown rice flour fortified with high-calcium leafy vegetables─Chinese Kale, False Pak Choi, and Thai Basil. These were compared with commercial wheat pasta and a brown rice control. Samples were analyzed for physical (color, texture), chemical (calcium, gluten), microbial, and sensory properties. Fortified pastas showed significant differences (p ≤ 0.05) in color and texture, with slightly reduced firmness. Calcium levels were about four times higher than in the controls. Gluten was detected only in the wheat pasta (>20 mg/kg), confirming the gluten-free status of brown rice variants. Sensory evaluation indicated significant differences across all attributes, with acceptability scores ranging from 6 to 8. False Pak Choi pasta received the highest ratings for texture, appearance, and taste. This product shows promise as a functional gluten-free option.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3210–3218"},"PeriodicalIF":2.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00535","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840592","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

Temperature-Controlled Cryoprinting Vegetarian Food with Modified Macro- and Microstructures for Dysphagia 温控冷冻印刷素食与改善宏观和微观结构的吞咽困难

IF 2.8

ACS food science & technology Pub Date : 2025-07-25 DOI: 10.1021/acsfoodscitech.5c00556

Leo Lou*, Cristina Bilbao-Sainz and Boris Rubinsky,

{"title":"Temperature-Controlled Cryoprinting Vegetarian Food with Modified Macro- and Microstructures for Dysphagia","authors":"Leo Lou*, Cristina Bilbao-Sainz and Boris Rubinsky, ","doi":"10.1021/acsfoodscitech.5c00556","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00556","url":null,"abstract":"This study developed a temperature-controlled cryoprinting (TCC) with coaxial nozzle printing technique to print food suitable for dysphagia patients. A vegetarian food formulation was prepared using pea protein, sodium alginate, and agar–agar. Both macro- and microtexture properties were analyzed to assess the impact including printing temperature and ink composition on food texture. The results demonstrated that TCC enables printing with superlow-viscosity materials while maintaining high printing accuracy for food printing purpose. By incorporating coaxial printing, a customized marbling texture was successfully created to mimic meat-like structural characteristics. Additionally, the project investigated the influence of the agar–agar concentration and printing temperature on the final food texture. Texture profile analysis (TPA) and electron microscopy revealed that by controlling the freezing temperature, it is possible to modify texture properties with the same composition, offering a new approach to tailoring food textures for individuals with swallowing difficulties.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3219–3228"},"PeriodicalIF":2.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840516","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

Impact of Salt Substitutes, Potassium Sorbate, and In-Pack Pasteurization on the Quality, Microbial Shelf Stability, Sensory Properties, and Microstructure of Sodium-Free and Low-Sodium Fresh Wheat Noodles 盐替代品、山梨酸钾和袋装巴氏灭菌对无钠和低钠新鲜小麦面条的质量、微生物货架稳定性、感官特性和微观结构的影响

IF 2.8

ACS food science & technology Pub Date : 2025-07-23 DOI: 10.1021/acsfoodscitech.5c00447

Shin-Yong Yeoh*, Pei-Chuan Teh, Effarizah Esah, Maizura Murad and Azhar Mat Easa*,

{"title":"Impact of Salt Substitutes, Potassium Sorbate, and In-Pack Pasteurization on the Quality, Microbial Shelf Stability, Sensory Properties, and Microstructure of Sodium-Free and Low-Sodium Fresh Wheat Noodles","authors":"Shin-Yong Yeoh*, Pei-Chuan Teh, Effarizah Esah, Maizura Murad and Azhar Mat Easa*, ","doi":"10.1021/acsfoodscitech.5c00447","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00447","url":null,"abstract":"High sodium (Na) intake is linked to hypertension and cardiovascular diseases, prompting reformulation of staple foods like noodles. This study investigated the synergistic effects of potassium sorbate (PS), two KCl-based salt substitutes (SS2, SS4), and in-pack pasteurization on Na-reduced fresh wheat noodles. Two formulations achieved regulatory compliance: HighPS-SS2 (low-Na, 808 mg Na/kg) and HighPS-SS4 (Na-free, 32 mg Na/kg). In-pack pasteurization (95 °C, 30 min) extended shelf life to 14 days (25 °C) and 56 days (4 °C) with microbial counts <2 log CFU/g. Both formulations maintained physicochemical properties comparable to the control (p > 0.05) while improving water-holding capacity. Microstructural analysis revealed that HighPS-SS2 formed a dense gluten network, while HighPS-SS4 showed increased porosity. Sensory evaluation detected differences only in saltiness perception. This integrated preservation strategy enables the production of healthier, shelf-stable noodles without compromising quality attributes.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3128–3138"},"PeriodicalIF":2.8,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840557","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 Fluorescent Self-Assembled Chemosensor Array on Paper for Saccharides and Carboxylic Acids in Fermented Rice Mash during a Sake Brewing Process 纸上荧光自组装化学传感器阵列检测清酒酿造过程中米浆中的糖类和羧酸

IF 2.8

ACS food science & technology Pub Date : 2025-07-20 DOI: 10.1021/acsfoodscitech.5c00347

Xiaojun Lyu, Yui Sasaki and Tsuyoshi Minami*,

{"title":"A Fluorescent Self-Assembled Chemosensor Array on Paper for Saccharides and Carboxylic Acids in Fermented Rice Mash during a Sake Brewing Process","authors":"Xiaojun Lyu, Yui Sasaki and Tsuyoshi Minami*, ","doi":"10.1021/acsfoodscitech.5c00347","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00347","url":null,"abstract":"The taste of Japanese rice wine (sake) is significantly affected by the production process that involves concentration changes in sake components (i.e., saccharides and carboxylic acids). We herein propose a self-assembled fluorescent chemosensor array made of a paper substrate to simultaneously detect sake components in fermented rice mash during the sake brewing process. The chemosensors are formed by self-assembling building blocks (i.e., esculetin as a fluorophore and 3-nitrophenylboronic acid and a cobalt(II) ion as target-binding sites). The detection mechanism relies on competitive interactions between sake components and the building blocks of the chemosensors, which provide various optical patterns on the paper device. Indeed, the paper device has achieved not only qualitative detection of nine types of analytes (glucose, maltose, pyruvic acid, acetic acid, pyroglutamic acid, lactic acid, succinic acid, malic acid, and citric acid) with an 89% classification rate but also semiquantitative discrimination of glucose and pyruvic acid with 100% correct classification. In this regard, its limits of detection for glucose and pyruvic acid were estimated to be 2.1 and 0.62 mM, respectively. Furthermore, recovery rates of glucose and pyruvic acid in fermented rice mash were 95–104% and 97–110%, respectively.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3054–3060"},"PeriodicalIF":2.8,"publicationDate":"2025-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840522","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

Beneficial Effects of Boiled and Fermented Wild Edible Plants Belonging to the Mediterranean Region 地中海地区水煮和发酵野生食用植物的有益作用

IF 2.8

ACS food science & technology Pub Date : 2025-07-19 DOI: 10.1021/acsfoodscitech.5c00314

Ece Dinçtürk, and , Sibel Karakaya*,

{"title":"Beneficial Effects of Boiled and Fermented Wild Edible Plants Belonging to the Mediterranean Region","authors":"Ece Dinçtürk,  and , Sibel Karakaya*, ","doi":"10.1021/acsfoodscitech.5c00314","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00314","url":null,"abstract":"This study aims to extend the availability of sea fennel (Crithmum maritimum), cibes, and blessed thistle (Cnicus benedictus) throughout the year. The study evaluated the impact of fermentation on the phenolics, in vitro antioxidant and anti-inflammatory properties of these plants, and their bioaccessibility, along with conducting molecular docking studies of phenolics with hyaluronidase. Fermentation caused a decrease in the total phenols of sea fennel and a slight increase in the total phenols of cibes (p < 0.05). Quercetin content increased 5, 18, and 2-fold in sea fennel, cibes, and blessed thistle, respectively, following fermentation (p < 0.05). The DPPH scavenging activity of boiled and fermented sea fennel and blessed thistle, along with their digests, was higher than their reduction capacities. The antioxidant activity measured in different assays of boiled cibes was similar. Boiled and fermented blessed thistle exhibited the highest hyaluronidase inhibitory activities, with IC50 values of 3.78 and 3.69 mg/mL, respectively. An increase in antihyaluronidase activity was observed in all plants after in vitro digestion (p < 0.05). A docking simulation between hyaluronidase and quercetin, ferulic acid, and chlorogenic acids showed that the lowest binding free energies of the docked complexes were −8.1 kcal/mol, −6.0 kcal/mol, and −7.5 kcal/mol, respectively.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"3030–3037"},"PeriodicalIF":2.8,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00314","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840520","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 and Properties of Soluble Dietary Fiber from Edamame Shell Using Combined Physical and Chemical Treatments 理化联合处理毛豆壳可溶性膳食纤维的制备及性能研究

IF 2.8

ACS food science & technology Pub Date : 2025-07-19 DOI: 10.1021/acsfoodscitech.5c00248

Dajun Yu, Zhijie Yang, Qing Jin, Hengjian Wang, Susan Duncan, Yun Yin, Bo Zhang, Sean O’Keefe and Haibo Huang*,

{"title":"Production and Properties of Soluble Dietary Fiber from Edamame Shell Using Combined Physical and Chemical Treatments","authors":"Dajun Yu, Zhijie Yang, Qing Jin, Hengjian Wang, Susan Duncan, Yun Yin, Bo Zhang, Sean O’Keefe and Haibo Huang*, ","doi":"10.1021/acsfoodscitech.5c00248","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.5c00248","url":null,"abstract":"Soluble dietary fiber (SDF) is widely used as a food ingredient due to its superior physicochemical and functional properties. Edamame shells, a byproduct of edamame bean processing, are rich in dietary fiber but have a low SDF content, limiting their food applications. This study explores the effects of combined ball milling and citric acid treatment on the yield and properties of SDF from edamame shells. The results showed that the highest SDF yield (19.5%) was achieved when the edamame shells were pretreated with a ball mill. The combined treatment altered several SDF properties, including the particle size, morphology, and crystallinity. Moreover, the ball milling treatment led to a better SDF thermal stability. Furthermore, all produced SDFs significantly increased short-chain fatty acid production during in vitro fermentation, suggesting their potential benefits of promoting gut health. This study demonstrated that ball-milling-assisted citric acid processing is an effective green technique to produce SDF from edamame shells.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 8","pages":"2962–2973"},"PeriodicalIF":2.8,"publicationDate":"2025-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00248","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144840492","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