Food chemistry advances最新文献_第6页

Formulation and evaluation of spirulina, red algae, and jack fruit seed powders infused anti-aging cream: In Silico analysis and physiochemical characteristics 螺旋藻、红藻、杰克果籽粉灌注抗衰老面霜的配方及评价：硅分析及理化特性

Food chemistry advances Pub Date : 2025-04-10 DOI: 10.1016/j.focha.2025.100968

Soundarya Balasubramanian, Stalin Selvaraj

{"title":"Formulation and evaluation of spirulina, red algae, and jack fruit seed powders infused anti-aging cream: In Silico analysis and physiochemical characteristics","authors":"Soundarya Balasubramanian, Stalin Selvaraj","doi":"10.1016/j.focha.2025.100968","DOIUrl":"10.1016/j.focha.2025.100968","url":null,"abstract":"<div><div>The present work aims to formulate a non-toxic, 100 % natural anti-aging cream with the combination of red algae, green algae, and Jack fruit seed for the first time. The Gas chromatography and Mass spectrometry (GC–MS) analysis of green algae, red algae, and jackfruit seed showed the presence of six different potential anti-aging compounds. We carried out docking studies of the compounds identified from Gas chromatography and Mass spectrometry (GC–MS) using the Schrodinger suite with collagenase enzyme. The findings indicated that all the compounds interact potentially with collagenase with binding energy 1-Iodo-2-methylundecane (-4 Kcal/mol), Estra-1,3,5(10)-trien-17-beta.-ol (-6.9 Kcal/mol), Tetradecane (-7 Kcal/mol), 8-Hydroxyguanosine (-7.7 Kcal/mol), niacin (Niacin)amide (-4.3 Kcal/mol) and Linoelaidic acid (-7 Kcal/mol) and also verified using Molecular Dynamic Simulation. Then, the microalgae and jackfruit seed-infused anti-aging cream were prepared using the FSSAI-approved protocol reported in the literature and confirmed with proper consistency, odour, and colour in four trials. Among the four trials, trial 4 exhibited good colour and pleasant smell. The cream (trial 4) also showed anti-microbial activity for better stability. That proves the cream efficiently treats microorganisms, which play a prominent role in collagen degradation in the face skin. The shelf life of the cream is extended up to 6 months, where the cream is stored in optimum conditions.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100968"},"PeriodicalIF":0.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808331","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

Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron 在卡麦隆西北部巴门达，无执照的炸肉街头摊贩所使用的煎炸油的煎炸做法、油的品质及天然吸附剂的发展

Food chemistry advances Pub Date : 2025-04-10 DOI: 10.1016/j.focha.2025.100977

Gires Boungo Teboukeu , Aphrodite Tchewonpi Choumessi , Audrey Akaanie Andongatei , Fabrice Tonfack Djikeng , Ronice Zokou , Clifford Boubga , Lifoter Kenneth Navti

{"title":"Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron","authors":"Gires Boungo Teboukeu , Aphrodite Tchewonpi Choumessi , Audrey Akaanie Andongatei , Fabrice Tonfack Djikeng , Ronice Zokou , Clifford Boubga , Lifoter Kenneth Navti","doi":"10.1016/j.focha.2025.100977","DOIUrl":"10.1016/j.focha.2025.100977","url":null,"abstract":"<div><div>This study aimed at assessing the frying practices, oils quality used by street vendors of fried meat in Bamenda and also develop natural absorbents to regenerate oils after frying. 31 vendors were interviewed on frying practices. Sample oils collected were analyzed measuring oxidation parameters. 10 % of each activated adsorbent prepared from groundnut shells and rice husks was mixed with degraded oils and the oxidation parameters before and after adsorption were evaluated. Results showed that none of the vendors followed the standard number of 08 frying cycles. Also, 54.84 % of the oils used for frying were dark and the filtration methods of the oils used after frying do not adsorb and remove oxidation products. Analysis of all oil samples showed extremely high levels of degradation with aldehydes up to 3–4 times higher than the standard in most samples. The treatment of degraded oils, regardless of the activated adsorbent used, reduced the free fatty acids, primary (peroxides) and secondary (aldehydes) oxidation products in the oils. The percentage improvement in oil quality was highest for the anisidine value (31.24 to 58.91 %) showing that the adsorbents adsorb/remove more aldehydes. The use of these adsorbents by street vendors for oil regeneration should be recommended.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100977"},"PeriodicalIF":0.0,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816116","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

Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reduction 创新保存甜菜根汁通过乳清辅助热超声：对抗氧化剂的影响，物理化学性质，酶和微生物减少

Food chemistry advances Pub Date : 2025-04-09 DOI: 10.1016/j.focha.2025.100979

Animesh Sarkar, Md. Sumon Miah, Mahabub Alam, Fiaz Bin Osman, Mukta Roy

{"title":"Innovative preservation of beetroot juice via nisin assisted thermo-sonication: Impact on antioxidants, physicochemical properties, enzymes, and microbial reduction","authors":"Animesh Sarkar, Md. Sumon Miah, Mahabub Alam, Fiaz Bin Osman, Mukta Roy","doi":"10.1016/j.focha.2025.100979","DOIUrl":"10.1016/j.focha.2025.100979","url":null,"abstract":"<div><div>Beetroot juice is rich in bioactive compounds with significant health benefits but is highly perishable due to enzymatic activity and microbial growth. This study evaluates the impact of nisin-assisted thermo-sonication on antioxidant activity, enzyme inactivation, and microbial reduction in beetroot juice. Beetroot juice was subjected to thermo-sonication at 45 °C, 50 °C, and 55 °C for 5, 10, and 15 min with nisin concentrations of 50, 100, and 200 ppm. The results showed that TPC increased from 22.25 to 67.12 mg GAE/100 mL, TFC from 5.06 to 9.21 mg QE/100 mL, and DPPH radical scavenging activity from 30.48 % to 57.45 %, with the highest values observed at 45 °C for 15 min with 200 ppm nisin. Additionally, this treatment effectively reduced PPO and POD enzyme activities to 33.33 % and 35.29 %, respectively, indicating a substantial decline in enzymatic browning and enhanced juice stability. The greatest microbial reduction was achieved at 55 °C for 15 min with 200 ppm nisin, yielding the lowest bacterial count of 3.58 log CFU/mL. These findings suggest that nisin-assisted thermo-sonication is a promising alternative to conventional preservation methods, effectively balancing microbial safety, antioxidant retention, and quality maintenance.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100979"},"PeriodicalIF":0.0,"publicationDate":"2025-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143821371","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 the impact of latitude on the structure and composition of tea leaves and associated cold resistance 纬度对茶叶结构、成分及其抗寒性的影响分析

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100982

Tian Lili , Li Juan , Lin Haiyan , Yao Yuantao , Huang Jian′an

引用次数: 0

Microencapsulation of Lactobacillus plantarum by avocado seed- type 3 resistant starch and okara protein isolate 牛油果种子3型抗性淀粉和牛油果分离蛋白微胶囊化植物乳杆菌的研究

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100964

Tram Anh Ngoc Le, Wei Ning Chen

{"title":"Microencapsulation of Lactobacillus plantarum by avocado seed- type 3 resistant starch and okara protein isolate","authors":"Tram Anh Ngoc Le, Wei Ning Chen","doi":"10.1016/j.focha.2025.100964","DOIUrl":"10.1016/j.focha.2025.100964","url":null,"abstract":"<div><div>Probiotics provide significant health benefits, but their viability is often compromised by environmental conditions during storage and digestion, such as temperature, moisture, oxygen exposure, acidic pH, digestive enzymes, and bile salts. To enhance probiotic stability, this study explored the microencapsulation of probiotics using complexes formed from resistant starch (RS3) extracted from avocado seeds and okara protein isolate (OPI), which underwent the Maillard reaction. The addition of RS3 altered the secondary structure of OPI and increased its thermal resilience. An optimal ratio of RS3 to OPI was identified. At this ratio, the microcapsules had under 5 % of moisture content which was suitable for long-term storage at 25 °C and 4 °C for up to 8 weeks. This compact structure provided better protection for over 80 % of probiotics at the inlet temperatures and around 99.77 % under simulated gastrointestinal conditions, demonstrating superior characteristics compared to other studies. Additionally, the use of okara protein as a plant-based alternative to animal-derived proteins eliminated allergen concerns, making the encapsulation system suitable for a wider range of consumers. The findings suggested that these naturally derived, biodegradable complexes offered a promising encapsulation material for improving probiotic stability and targeted delivery in functional food and pharmaceutical applications. This study contributed to the advancement of sustainable and effective probiotic encapsulation techniques.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100964"},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143792344","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

Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications 黑姜（Kaempferia parviflora）：食品、保健品和医药应用的功能性成分来源

Food chemistry advances Pub Date : 2025-04-08 DOI: 10.1016/j.focha.2025.100980

Sook Chin Chew , Kar Lin Nyam

{"title":"Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications","authors":"Sook Chin Chew , Kar Lin Nyam","doi":"10.1016/j.focha.2025.100980","DOIUrl":"10.1016/j.focha.2025.100980","url":null,"abstract":"<div><div>Black ginger (<em>Kaempferia parviflora</em>) is a food crop and herbal plant native to Southeast Asia. It has been used for centuries in traditional Asian medicine for its numerous health benefits, particularly antioxidant and anti-inflammatory activities. However, the previous literature about black ginger is scattered. This review discusses the phytochemical constituents of black ginger, including the phenolic compounds, carotenoids, vitamins, fatty acids, phytosterols, and essential oils. Polyxymethoxyflavones and anthocyanins are the main phenolic compounds in the black ginger. The various applications in pharmaceutical, nutraceutical, and food associated with the black ginger extract and its bioactive compounds have been reviewed. Polyxymethoxyflavones are the well-known bioactive compounds to study in black ginger and are related to numerous health-promoting traits. Circadian rhythm, cardioprotective, anti-cancer, anti-obesity, anti-ulcer, anti-inflammatory, and physical performance enhancement have been reported with the health-promoting effects of black ginger. Moreover, black ginger extracts have protected against cellular damage and dysfunction, including fibroblast dysfunction, and modulate inflammatory responses. This review helps to stimulate further research to facilitate the development and application of black ginger in various industries.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100980"},"PeriodicalIF":0.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828831","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 functional muffins enriched with lemon by-products as sources of Bioactive compounds 开发富含生物活性化合物来源柠檬副产品的功能性松饼

Food chemistry advances Pub Date : 2025-04-06 DOI: 10.1016/j.focha.2025.100972

Ana Rita Soares Mateus , Angelina Pena , Ana Sanches Silva

{"title":"Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds","authors":"Ana Rita Soares Mateus , Angelina Pena , Ana Sanches Silva","doi":"10.1016/j.focha.2025.100972","DOIUrl":"10.1016/j.focha.2025.100972","url":null,"abstract":"<div><div>Food waste is a growing global concern, and upcycling by-products from the food industry offers a sustainable solution. This study explores the incorporation of lemon by-products—fresh pomace, flour, and extract—into muffin formulations to enhance their nutritional, antioxidant, and sensory properties while reducing waste. While previous studies have separately explored the use of these lemon by-products, this work uniquely compares all three in a single context. Muffins enriched with lemon by-product flour showed lower lipid (9.97 %) and higher protein content (1.35 %), while those with fresh pomace had the highest fiber levels (6.55 %). Baking significantly increased antioxidant activity and total phenolic content due to the release of bound phenolics and the formation of Maillard reaction products. Sensory analysis revealed that muffins with fresh pomace and extract had the most appealing aroma, whereas those with flour scored lower due to the astringency of citrus peel components. Nonetheless, all formulations achieved high consumer acceptance, with muffins containing fresh pomace offering the best balance between nutritional and sensory qualities. This work highlights the influence of thermal processing on phenolic stability, showing reductions in flavonoids like rutin and naringenin during baking. The findings demonstrate that lemon by-products can be successfully incorporated into baked goods to create functional foods, supporting waste reduction and promoting a circular economy.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100972"},"PeriodicalIF":0.0,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784007","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

Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications 豇豆分离蛋白：以ph调节乳液稳定聚合物为基础，对其进行食品改性

Food chemistry advances Pub Date : 2025-04-05 DOI: 10.1016/j.focha.2025.100975

Abdurohman Zakki, Nita Aryanti

{"title":"Cowpea protein isolate: pH-adjustments emulsion stabilization-based polymer into its modification for food applications","authors":"Abdurohman Zakki, Nita Aryanti","doi":"10.1016/j.focha.2025.100975","DOIUrl":"10.1016/j.focha.2025.100975","url":null,"abstract":"<div><div>The demand for natural-based food has grown worldwide, leading to a shift towards natural ingredients like cowpeas. Recently, cowpeas may be used as alternative meals or supplements for diet programs. However, the effect of pH adjustments in the current research was still less understood in the emulsion process. Here we investigate that cowpea protein isolate (CPI) is utilised in emulsion mechanistic-based polymer and its modification depending on the pH adjustments. We found that, in controlling pH assays, emulsion has a remarkable improvement in properties at pH 9.5, especially in the oil-in-water emulsion process. For the yield of cowpea protein isolate, these results showed the highest protein yield at 63.54 %, comparable to untreated cowpea powder (21.50 %). Moreover, we found the emulsion stability from protein as the emulsifier in the emulsion process. Our results demonstrate how the control of pH blend in cowpea protein isolate can modify the emulsion properties. We expect our assay to be a starting point for deep explanations in modelling approaches. The researcher can combine action with kinetics and thermodynamics models. Furthermore, emulsion is a major implication for the development of the food system and a well-alternative way to enhance the health of a natural-based product.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100975"},"PeriodicalIF":0.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143808332","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

Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa 葛根和野藤中非常规淀粉的分离、理化性质、分离和体外消化率研究

Food chemistry advances Pub Date : 2025-04-05 DOI: 10.1016/j.focha.2025.100976

Zafarullah Muhammad , Rabia Ramzan , Ruifen Zhang , Mingwei Zhang

{"title":"Isolation, physicochemical characterization, fractionation, and in vitro digestibility of non-conventional starches from Pueraria montana var. thomsonii and Eleocharis tuberosa","authors":"Zafarullah Muhammad , Rabia Ramzan , Ruifen Zhang , Mingwei Zhang","doi":"10.1016/j.focha.2025.100976","DOIUrl":"10.1016/j.focha.2025.100976","url":null,"abstract":"<div><div>The primary objective of the present study was to introduce novel starch sources from underutilized and non-conventional sources, namely <em>Pueraria montana</em> var. <em>thomsonii</em> and <em>Eleocharis tuberosa,</em> which are named PMS and ETS, respectively. The starches were characterized for their chemical composition, particle size, swelling power, solubility, morphological features, pasting and viscoelastic properties, and mechanism of <em>in vitro</em> digestion. The FTIR spectra peaks showed the polysaccharide nature of isolated starches. PMS showed high swelling power and solubility compared to ETS, PS (potato starch), and CS (corn starch). <em>In vitro</em> digestion showed a higher resistant starch (RS) content (50.29%) in PMS, leading to a higher tendency for physical crosslinking through retrogradation and exhibiting the highest G′ and setback viscosity (1724.00±3.50<sup>a</sup>) ratio with subsequent cooling-induced gelation succeeding gelatinization. This study will aid future research into these non-conventional isolated (PMS, ETS) starches and their prospective applications in food and non-food industrial products.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100976"},"PeriodicalIF":0.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143799675","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

Novel dietary herbal preparations with inhibitory activities against multiple SARS-CoV-2 targets: A multidisciplinary investigation into antiviral activities 对多种SARS-CoV-2靶点具有抑制活性的新型膳食草药制剂：抗病毒活性的多学科研究

Food chemistry advances Pub Date : 2025-04-04 DOI: 10.1016/j.focha.2025.100969

Olujide Oludayo Olubiyi , Francis Alfred Attah , Birgit Strodel , Raphael Josef Eberle , Monika Aparecida Coronado , Oluwadotun Akinseinde , Augustine Anayochukwu Onyeaghala , Ikemefuna Chijioke Uzochukwu , Olayinka Adejoke Kotila , Hannah Dada-Adegbola , Awodayo Oluwatoyin Adepiti , Anthony Adebolu Elujoba , Chinedum Peace Babalola

{"title":"Novel dietary herbal preparations with inhibitory activities against multiple SARS-CoV-2 targets: A multidisciplinary investigation into antiviral activities","authors":"Olujide Oludayo Olubiyi , Francis Alfred Attah , Birgit Strodel , Raphael Josef Eberle , Monika Aparecida Coronado , Oluwadotun Akinseinde , Augustine Anayochukwu Onyeaghala , Ikemefuna Chijioke Uzochukwu , Olayinka Adejoke Kotila , Hannah Dada-Adegbola , Awodayo Oluwatoyin Adepiti , Anthony Adebolu Elujoba , Chinedum Peace Babalola","doi":"10.1016/j.focha.2025.100969","DOIUrl":"10.1016/j.focha.2025.100969","url":null,"abstract":"<div><div>The outbreak of the COVID-19 pandemic has resulted in not <7.1million deaths globally as of December 2024. Many new variants of concern have continued to emerge since the initial outbreak of the original SARS-CoV-2 virus traceable to the Wuhan strain (Wuhan-Hu-1). In this work, the therapeutic potentials of four new polyherbal dietary preparations – VIVE (five plants), FORTE1(fortified VIVE), COMBI-5 (five spices) and MOK (Moringa seed) as well as four individual ethnomedicinal plants were investigated. Computational screening revealed chemical structures capable of establishing moderate to strong interaction with SARS-CoV-2′s main protease enzyme, while in vitro screening against the viral protease clearly established inhibitory potencies. The individual plant extracts making up VIVE and FORTE1 showed mild (494.9 ± 19.6 µg/ml) to moderate (21.5 ± 1.1 µg/ml) inhibitory activity against the viral enzyme <em>in vitro</em>; highest activity was obtained in the polyherbal VIVE preparation (17.3 ± 1.4 µg/ml). The MOK exerted total inhibition – 100 % (IC<sub>50</sub> -3.6 ± 0.9) of the viral enzyme while COMBI-5 produced an inhibition of 95 %(IC<sub>50</sub> - 0.9 ± 0.1). These results revealed the potential of specialized metabolites within these widely consumed dietary herbal products for the management of COVID-19 and related viral threats.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"7 ","pages":"Article 100969"},"PeriodicalIF":0.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768112","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