Food chemistry advances最新文献_第6页

Extraction and characterization of pectin from carambola (Averrhoa carambola) peel using conventional, microwave-assisted and ultrasound-assisted techniques 杨桃果皮中果胶的常规提取、微波辅助和超声辅助研究

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-21 DOI: 10.1016/j.focha.2026.101228

Oliur Rahman, Md. Jhangir Alam, Md. Suhel Mia, Md. Hassan Bin Nabi, Wahidu Zzaman

{"title":"Extraction and characterization of pectin from carambola (Averrhoa carambola) peel using conventional, microwave-assisted and ultrasound-assisted techniques","authors":"Oliur Rahman, Md. Jhangir Alam, Md. Suhel Mia, Md. Hassan Bin Nabi, Wahidu Zzaman","doi":"10.1016/j.focha.2026.101228","DOIUrl":"10.1016/j.focha.2026.101228","url":null,"abstract":"<div><div>This study aimed to extract and characterize pectin from carambola (<em>Averrhoa carambola</em>) peel using three extraction techniques: conventional acid extraction (CAE), microwave-assisted extraction (MAE), and ultrasound-assisted extraction (UAE). Pectin was extracted using organic citric acid at pH 2, and the study comprehensively evaluated its yield and solubility along with physicochemical properties—equivalent weight (EW), methoxyl (MeO) content, anhydrouronic acid (AUA) content, degree of esterification (DE), ash percentage, and pH—across the three extraction methods. The results revealed that the extraction technique significantly impacted the yield and properties of pectin. Among the methods, MAE produced the highest yield of pectin (22.38 ± 0.32 %), demonstrating its efficiency. Each extraction method offered distinct advantages, influencing both the physicochemical characteristics and solubility behavior of the pectin. Based on the MeO and DE values, all extracted pectins from carambola peel were identified as high-methoxyl pectins, making them suitable for various industrial applications. Additionally, the high AUA content indicated the purity of the extracted pectin. Fourier transform infrared (FTIR) spectroscopy was employed to distinguish the extracted pectin structurally. The spectral analysis identified functional groups within the 1800–800 cm<sup>−1</sup> range, confirming the presence of key chemical components associated with pectin’s structure. This study highlights the comparative advantages of MAE and UAE in enhancing pectin yield and purity while preserving its functional properties. These findings underscore the potential of carambola peel-derived pectin for applying in gel formation, stabilization, emulsification, and thickening of food products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101228"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023016","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}

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Characterization, physicochemical properties and sensory influence of plant leaves used as natural wrappers for tamales 玉米粉蒸肉天然包装用植物叶片的特性、理化性质及感官影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-20 DOI: 10.1016/j.focha.2026.101225

Denise Andrade-Martínez , Oscar García-Barradas , María Remedios Mendoza-López , Maribel Jiménez-Fernández

{"title":"Characterization, physicochemical properties and sensory influence of plant leaves used as natural wrappers for tamales","authors":"Denise Andrade-Martínez , Oscar García-Barradas , María Remedios Mendoza-López , Maribel Jiménez-Fernández","doi":"10.1016/j.focha.2026.101225","DOIUrl":"10.1016/j.focha.2026.101225","url":null,"abstract":"<div><div>This study investigates the chemical composition, antioxidant properties, and functional potential of four plant leaves traditionally used as natural wrappers for tamales: banana (<em>Musa paradisiaca</em>), maize (<em>Zea mays</em>), papatla (<em>Canna indica</em>), and choco (<em>Oreopanax capitatus</em>). Despite their widespread culinary use, their physicochemical characteristics and contributions to the sensory and texture properties it confer to tamales remains little explored. The leaves were analysed for fibre content, fatty acid profiles, polyphenols, and volatile compounds, both before and after steam cooking. The results revealed that all leaves are fibre-rich, contributing tensile strength and flexibility, attributes favourable for the wrapping of the tamales. Notably, they exhibited significant antioxidant activity, driven by their Omega-3 fatty acids and polyphenol content. Among the leaves, choco demonstrated the highest levels of volatile compounds and fatty acids after cooking, enhancing its functional properties. Sensory evaluation highlighted choco-wrapped tamales as the most preferred due to their superior flavour and aroma, while banana and papatla leaves improved the firmness and adhesiveness of tamales. These findings underline the potential of these leaves, particularly choco, as sustainable and functional materials offering sensory enhancement in culinary applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101225"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146023014","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

Mechanistic and hormetic insights into the interaction between dietary bioactive compounds and gut microbiota in modulating human health 膳食生物活性化合物和肠道微生物群在调节人类健康中的相互作用的机制和激效见解

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-11 DOI: 10.1016/j.focha.2025.101190

Arunkumar Elumalai, Venkatachalapathy Natarajan

{"title":"Mechanistic and hormetic insights into the interaction between dietary bioactive compounds and gut microbiota in modulating human health","authors":"Arunkumar Elumalai, Venkatachalapathy Natarajan","doi":"10.1016/j.focha.2025.101190","DOIUrl":"10.1016/j.focha.2025.101190","url":null,"abstract":"<div><div>The gut microbiota, a complex ecosystem of microorganisms, plays a pivotal role in maintaining host physiology and preventing disease. Emerging evidence indicates that specific dietary bioactive compounds can modulate gut microbial composition and function, thereby influencing systemic metabolic, immune, and neurological health outcomes. This review focuses on major classes of bioactive substances—carotenoids, phenolics, and terpenoids—and critically examines their interactions with the gut microbiota. Unlike previous reviews that broadly address diet–microbiota relationships, this work adopts a compound-specific and mechanistic approach, linking individual bioactives to microbiota-driven physiological pathways that collectively contribute to the prevention and management of chronic diseases such as obesity, diabetes, and cardiovascular disorders. Notably, many of these bioactive–microbiota interactions exhibit hormetic dose–response behavior, wherein moderate exposures activate adaptive cellular defense mechanisms, while excessive intake may induce metabolic stress. By integrating mechanistic and hormetic perspectives, this review provides novel insights for the development of plant-based therapeutic interventions and functional foods. The innovative framework presented here distinguishes this work from existing reviews and advances the field toward evidence-based, microbiome-centered nutrition and disease prevention strategies.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101190"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712255","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

Extraction of plant bioactive compounds using ionic liquid technique and its application in the food industry and its comparison with other modern extraction methods 离子液体技术提取植物活性物质及其在食品工业中的应用及其与其他现代提取方法的比较

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.focha.2026.101254

Khorshid Azarhoosh, Sajad Pirsa

{"title":"Extraction of plant bioactive compounds using ionic liquid technique and its application in the food industry and its comparison with other modern extraction methods","authors":"Khorshid Azarhoosh, Sajad Pirsa","doi":"10.1016/j.focha.2026.101254","DOIUrl":"10.1016/j.focha.2026.101254","url":null,"abstract":"<div><div>The modern food industry is tasked with producing nutritious, functional, and sustainable foods, placing a premium on advanced methods for extracting bioactive compounds. These naturally occurring substances including polyphenols, flavonoids, carotenoids, and omega-3 fatty acids are crucial for enhancing human health and improving the quality, stability, and sensory appeal of food products. Conventional extraction techniques often rely on volatile, toxic solvents, raising environmental, safety, and efficiency concerns. In response, the principles of green chemistry have fostered the development of innovative solvents, most notably ionic liquids (ILs). Ionic liquids are organic salts that remain liquid at temperatures below 100 °C, characterized by their negligible vapor pressure, high thermal stability, non-flammability, and—most importantly their tunable physicochemical properties. This adjustability allows ILs to be tailored for specific extraction tasks, making them highly effective, selective, and environmentally benign alternatives to traditional organic solvents. Their application in the recovery of bioactive compounds from plant, animal, and microbial sources offers substantial improvements in yield, efficiency, and compound integrity, while reducing energy consumption and hazardous waste. The adoption of IL-based extraction technology addresses key challenges in food production, enabling cleaner processes and supporting the development of functional foods and nutraceuticals. By aligning with sustainability goals and enhancing the health profile of food products, ILs represent a transformative tool for the food industry, paving the way toward safer, greener, and more efficient production systems.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101254"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385213","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}

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Germination and associated culinary treatments affecting the nutritional and techno-functional properties of Pachira glabra pasq seed flours 萌发及相关烹饪处理对青果种子粉营养和技术功能特性的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-18 DOI: 10.1016/j.focha.2025.101208

Jadomine Pola Wouenda , Donald Sévérin Dangang Bossi , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Maxime Merlin Djoufack Tonfack , Ghislain Maffo Tazoho , Justine Odelonne Kenfack , François Zambou Ngoufack

{"title":"Germination and associated culinary treatments affecting the nutritional and techno-functional properties of Pachira glabra pasq seed flours","authors":"Jadomine Pola Wouenda , Donald Sévérin Dangang Bossi , Stéphano Tambo Téné , Marc Bertrand Dandji Saah , Maxime Merlin Djoufack Tonfack , Ghislain Maffo Tazoho , Justine Odelonne Kenfack , François Zambou Ngoufack","doi":"10.1016/j.focha.2025.101208","DOIUrl":"10.1016/j.focha.2025.101208","url":null,"abstract":"<div><div>Combating malnutrition remains a major global challenge. The aim of this study was to contribute to the valorization of little-known local food resources by applying culinary treatments to <em>Pachira glabra</em> sprouts. <em>Pachira glabra</em> seeds harvested were divided into three batches and subjected to various treatments (germination, germination and roasting, germination and boiling), and raw seeds served as a control. The chemical composition, techno-functional, colour, and rheological properties of the different flours were analyzed. Results showed that the treatments led to a significant decrease in lipid and total dietary fibre content and a significant increase (<em>p</em> < 0.05) in carbohydrate and protein content. The most abundant minerals were Ca, Na, and K. Na and K were significantly (<em>p</em> < 0.05) lowered by the treatments. Flour from germinated and boiled seed had higher water retention capacity, oil retention capacity, and swelling power that could be useful in the food formulation and formulation of pastries. Colour was improved by germination and boiling, while peak viscosity was reduced by germination. Germinated seed and germinated then boiled seeds resulted in <em>Pachira glabra</em> seed flour with the best nutritional and functional properties, which would be suitable for the development of complementary foods to combat child malnutrition.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101208"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145926770","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}

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Impact of ultrasound-assisted mild heat treatment on safety, quality, and shelf life of fresh watermelon juice 超声辅助温和热处理对鲜西瓜汁安全、质量和保质期的影响

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-12 DOI: 10.1016/j.focha.2026.101222

Sharmin Akther , Md. Akhtaruzzaman , Md. Rakibul Islam , Tanjim Ahmed , Shafi Ahmed , Mrityunjoy Biswas

{"title":"Impact of ultrasound-assisted mild heat treatment on safety, quality, and shelf life of fresh watermelon juice","authors":"Sharmin Akther , Md. Akhtaruzzaman , Md. Rakibul Islam , Tanjim Ahmed , Shafi Ahmed , Mrityunjoy Biswas","doi":"10.1016/j.focha.2026.101222","DOIUrl":"10.1016/j.focha.2026.101222","url":null,"abstract":"<div><div>Ultrasound is an emerging non-thermal food processing method gaining popularity among health-conscious consumers. However, its limited microbial reduction necessitates combination with mild heat to increase disinfection efficiency. This study investigated the effect of ultrasound- assisted mild heat treatment (45 °C) applied for (0, 15, 30, 45, and 60 min) on the decontamination efficacy, quality and shelf life of fresh watermelon juice (FWJ). Microbial loads, physicochemical, bioactive and antioxidant properties were monitored during storage at 3 °C for 21 days. Untreated juice exceeded the acceptable limit (6.0 log CFU/mL) and developed off-odors by day 7. In contrast, for 60 min treated sample maintained significantly lower microbial loads, remaining within safe limits up to 14 days. A slight increase in color difference (∆E*) was observed following treatment. No significant changes (<em>p</em> > 0.05) were found in pH and total soluble solids after treatment, whereas titratable acidity and vitamin C content showed significant changes. Quality parameters gradually declined during storage. Total phenolic, flavonoid and tannin contents remained unchanged after 15, 30, and 45 min treatments. Notably, 30 min treatment showed the highest antioxidant activity (21.24 mg/100 mL), which decreased during storage. Findings indicate that ultrasound-assisted mild heat treatment improves microbial safety and prolongs the shelf life of watermelon juice.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101222"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145977300","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

Corrigendum to “Impact of germination on nutritional components, antinutritional, and functional properties of proso and barnyard millets” [Food Chemistry Advances 6 (2025) 100896] “发芽对大麦和谷子营养成分、抗营养和功能特性的影响”[食品化学进展6(2025)100896]的勘误表

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-01-31 DOI: 10.1016/j.focha.2025.101206

Prabaharan Venkataralu Bhavadharani, Parameswaran Gurumoorthi

引用次数: 0

Sustainable cultivation and value-addition of green amaranth microgreens through nutritional profiling, packaging, and ready-to-serve beverage formulation 通过营养分析，包装和即食饮料配方，可持续培育和增值的绿色苋菜微型蔬菜

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2025-12-09 DOI: 10.1016/j.focha.2025.101200

Muskan, Ankita Sharma, Divya Sanghi, Divya Tripathi, Mahak Sharma, Priya Mishra, Nirupama, Madhvi Awasthi

{"title":"Sustainable cultivation and value-addition of green amaranth microgreens through nutritional profiling, packaging, and ready-to-serve beverage formulation","authors":"Muskan, Ankita Sharma, Divya Sanghi, Divya Tripathi, Mahak Sharma, Priya Mishra, Nirupama, Madhvi Awasthi","doi":"10.1016/j.focha.2025.101200","DOIUrl":"10.1016/j.focha.2025.101200","url":null,"abstract":"<div><div>This study investigates the cultivation of Green Amaranth Microgreens (GAMG) under natural sunlight, a simple, cost-effective, and sustainable method. It also focuses on extending shelf life through various packaging and storage techniques, aiming to make the nutritional benefits of GAMG more widely accessible. Additionally, a Ready-to-Serve (RTS) beverage was also formulated. To test the feasibility of the cultivation method, the nutritional quality of sunlight-grown GAMG was also compared with other cultivation methods. This revealed that the nutritional quality was comparable in most of the parameters and even superior in some. They exhibited a good level of antioxidants (62.26 % GAE), ascorbic acid (51.2±0.12mg/100 g), calcium (52.15±0.03mg/100 g), and iron (1.31±0.01mg/100 g). To address the inherent challenge of shorter shelf life, the study also evaluated the effectiveness of different packaging materials - plastic clamshells, plastic bags, and paper bags under refrigerated conditions at 5 °C through sensory tests for over 12 days. The results demonstrated that plastic clamshells and plastic bags packaging can effectively extend the shelf life of Green Amaranth Microgreens. The sensory analysis of the RTS beverage from GMAG blended with lemon juice in different proportions showed that the formulation of 25:75 (v/v) can be a solution to the shorter shelf life of microgreens.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101200"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173488","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

From food additive to health hazard? A review of azodicarbonamide, potassium bromate, and monosodium glutamate with in-silico toxicity analysis 从食品添加剂到健康危害？偶氮二甲酰胺、溴酸钾和谷氨酸钠的硅毒性分析综述

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.focha.2026.101239

Divya Kumari , Pracheta Janmeda , Devendra Singh

{"title":"From food additive to health hazard? A review of azodicarbonamide, potassium bromate, and monosodium glutamate with in-silico toxicity analysis","authors":"Divya Kumari , Pracheta Janmeda , Devendra Singh","doi":"10.1016/j.focha.2026.101239","DOIUrl":"10.1016/j.focha.2026.101239","url":null,"abstract":"<div><div>Food additives are widely used in food processing to enhance flavor, appearance, and texture. While these substances improve sensory appeal and commercial viability, concerns over their safety have grown due to potential misuse, and toxicity risks. This review provides a comprehensive classification of food additives based on their functions and regulatory considerations, covering colorants, preservatives, antioxidants, sweeteners, emulsifiers, stabilizers, thickeners, and gelling agents. Special attention is given to three controversial additives namely, azodicarbonamide, potassium bromate, and monosodium glutamate due to their various toxic effects. Their potential health risks including carcinogenicity, respiratory issues, and neurotoxicity are critically examined. Along with modern analytical techniques for detecting and quantifying food additives, the study also employs ProTox 3.0 software for in-silico toxicity prediction. By bridging the gap between academia and industry, this review aims to foster a deeper understanding of food additive safety, promote evidence-based regulatory decisions, and encourage the development of safer alternatives.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101239"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146173441","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

Oxygen scavengers as active food packaging: A systematic literature review and network analysis 活性氧清除剂作为活性食品包装：系统的文献综述和网络分析

Food chemistry advances Pub Date : 2026-03-01 Epub Date: 2026-02-27 DOI: 10.1016/j.focha.2026.101257

Muh Arfan , Andi Dirpan , Adiansyah Syarifuddin , Soumya Majumder

{"title":"Oxygen scavengers as active food packaging: A systematic literature review and network analysis","authors":"Muh Arfan , Andi Dirpan , Adiansyah Syarifuddin , Soumya Majumder","doi":"10.1016/j.focha.2026.101257","DOIUrl":"10.1016/j.focha.2026.101257","url":null,"abstract":"<div><div>Oxygen scavengers are active packaging materials that extend shelf life and maintain food quality, especially for oxygen-sensitive products. This review examines research trends, innovations, and challenges of oxygen scavengers in packaging from 2000 to 2025. A systematic literature review using PRISMA identified and analyzed relevant articles based on criteria. Network analysis using the bibliometric method analyzed 289 publications, showing increased research interest in 2018. The study found the United States, India, and Italy had the highest research outputs, with strong contributions to this field. Effective oxygen scavenging agents include antioxidants/phenolic compounds, unsaturated fatty acids, metals, and inorganic compounds. These agents use mechanisms to react with oxygen, depending on the active material, including autoxidation, metal oxidation, and free-radical trapping. The combination of oxygen-scavenging agents and packaging polymers, including PLA, PET, and LDPE, has shown positive results by increasing oxidative stability and preserving food quality during packaging and storage. However, commercialization faces challenges in terms of safety regulations, material stability, and manufacturing constraints. Future research should focus on natural, biodegradable, oxygen-scavenging agents and optimizing large-scale production processes. This review highlights the potential of oxygen scavengers to extend shelf life, ensure food safety, and support environmentally friendly packaging solutions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"10 ","pages":"Article 101257"},"PeriodicalIF":0.0,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385217","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