Journal of dairying, foods & home sciences最新文献

{"title":"Structural Characterization and Lipid-lowering Mechanisms of a Novel Acidic Polysaccharide from Wild Bitter Melon (Momordica charantia L. var. abbreviata) in a High-fat diet Zebrafish Model","authors":"Qiao Kang, Pengyun Wang, Yue Sun, Mengyao Liu, Baoguo Sun, Jinyuan Sun","doi":"10.64187/aff.2025010103","DOIUrl":"https://doi.org/10.64187/aff.2025010103","url":null,"abstract":"Background: Wild bitter melon (Momordica charantia L. var. abbreviata Ser., WBM) is a traditional food-medicine homologous plant endemic to southern China, known for its excellent antidiabetic and lipid-lowering properties. However, the structural characteristics and precise metabolic mechanisms of its polysaccharides remain underexplored. This study aimed to isolate and structurally characterize a novel acidic polysaccharide from WBM and evaluate its lipid-lowering effects both in vitro and in vivo. Methods: A polysaccharide fraction WBP75-3-1 was isolated using DEAE-Sepharose Fast Flow and Sephadex G-75 chromatography. Its structure was characterized using high-performance gel permeation chromatography (HPGPC), ion chromatography, methylation analysis, and Nuclear Magnetic Resonance (NMR) spectroscopy. The lipid-lowering potential was assessed by measuring its in vitro fat-, bile acid-, and cholesterol-binding capacities as well as pancreatic lipase inhibition. Oleic acid–induced hyperlipidemic HepG2 cells and high-fat diet zebrafish models were used to evaluate its lipid metabolism-improving effects. Transcriptome analysis and RT-qPCR/Western blot were performed to elucidate potential mechanisms. Results: WBP75-3-1 was identified as a 5.25 kDa low-molecular-weight acidic polysaccharide mainly composed of galacturonic acid, galactose, rhamnose, and arabinose, with a backbone of →4)-α-GalpA-(1→ and branched arabinofuranose and galactose residues. It showed notable in vitro fat (55.83% ± 1.67%), bile acid (18.85% ± 1.38%), and cholesterol-binding capacities (52.81% ± 1.58%), and effectively inhibited pancreatic lipase. In OA-induced HepG2 cells and hyperlipidemic zebrafish, WBP75-3-1 significantly reduced TC, TG, and LDL-C levels, increased HDL-C, and improved oxidative stress markers. Transcriptomic and protein analyses revealed that it modulates multiple pathways, including SREBP2, HMGCR, SOAT2, ABCG8, PLTP, and SORT1, indicating multitarget regulation of lipid metabolism. Conclusions: WBP75-3-1 is a GalA-rich acidic polysaccharide that exerts potent lipid-lowering effects by simultaneously regulating lipid synthesis, storage, transport, and excretion pathways. These findings highlight the potential of WBP75-3-1 as a natural hypolipidemic agent for managing metabolic disorders.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"1 1","pages":"36-36"},"PeriodicalIF":0.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148305592","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}

{"title":"Comparison of Umami Peptides Obtained by in vitro and in silico Enzymatic Hydrolysis from Tiger Shrimp (Penaeus monodon), Interaction Mechanism with Umami Receptors and Peptide Sequence Reconstruction","authors":"Qingze Sun, Qiang Zhao, Shixin Hua, Yanmei Ren, Jianan Sun, Xiangzhao Mao","doi":"10.64187/aff.2025010102","DOIUrl":"https://doi.org/10.64187/aff.2025010102","url":null,"abstract":"Background: Umami is one of the basic taste sensations, and the methods for preparing umami peptides mainly include in vitro and in silico enzymatic hydrolysis methods. Most studies have used only one of the techniques to obtain umami peptides, and there are fewer studies on the simultaneous use of both methods to obtain umami peptides; therefore, we obtained umami peptides from tiger shrimp by two methods and compared the differences between the umami peptides obtained by the two methods. Methods: In this study, umami peptides were prepared by in vitro and in silico enzymatic hydrolysis techniques, respectively, and the umami properties of the obtained umami peptides were verified by sensory evaluation and e-tongue. These umami peptides had good umami scores, low umami thresholds, and ACWVPCEK had an umami-enhancing effect. The umami peptides obtained by in vitro enzymatic hydrolysis had good richness. Finally, structural modification was achieved by conjugating Asp/Glu (D/E) residues to the N/C- termini of the peptides. Results: The in vitro enzymatic hydrolysis-derived peptides exhibited stronger umami properties and significantly lower taste thresholds. Furthermore, molecular docking analysis (Vina scores) indicated their higher stability in binding to T1R1/T1R3 receptors. The results of molecular docking studies of umami peptides obtained by in vitro enzymatic hydrolysis showed that conventional hydrogen bonding and van der Waals forces were the main forces for binding of umami peptides to the receptor, and SER104, ASN68 and HIS145 were the key binding sites. Reconstruction of the peptide sequence after the D/E consensus effect lowers the peptide's umami taste threshold. Conclusions: In vitro enzymatic hydrolysis allows for more efficient preparation of umami peptides. The in silico enzymatic hydrolysis was selected to be carried out using myosin of tiger shrimp, which is abundant in shrimp but may not be the main source of umami in shrimp; the in vitro enzymatic hydrolysis was validated the umami of different fractions during isolation and purification, and the fractions with the strongest umami were selected for the next experiments, which may be the reasons for the better effect of umami peptides obtained through in vitro enzymatic hydrolysis. To improve the umami properties of umami peptides obtained by in silico enzymatic hydrolysis, the sequence was rationally designed using the D/E consensus effect to lower the threshold of umami peptides, suggesting the D/E consensus effect improves the umami properties of peptides. The study compares the difference between the umami peptides prepared by the two methods for the preparation of umami peptides and elucidates the mechanism of umami perception in tiger shrimp and provides ideas for effective screening of umami peptides and provides a reference for the enhancement of umami through the rational design of peptides.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"1 1","pages":"19-19"},"PeriodicalIF":0.0,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879610","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}

{"title":"Development and Quality Assessment of Value Added Pasta Fortified with Cauliflower Leaf, Carrot and Mushroom Powder","authors":"Rekha Sinha, Bindu Sharma","doi":"10.18805/ajdfr.dr-2096","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2096","url":null,"abstract":"Background: Extruded products like pasta have gained popularity in today’s world and these products are generally high in starch, but low in dietary fiber and micronutrient content. Emphasizing this, an attempt was made to develop nutritious pasta fortified with finger millet, legume, carrot, mushroom and cauliflower leaf powder. Methods: Many initial trials were conducted in the laboratory to standardize that to what extent carrot, cauliflower leaves and mushroom powder could be fortified along with finger millet, and soy flour/green gram flour in semolina for formulation of value added macaronis. The sensory evaluation of developed macaronis was done by a panel of ten semi-trained judges using a 9-point hedonic scale. Developed macaronis were analyzed for proximate composition, copper, iron, zinc and â-carotene. Result: Three types of macaronis were developed. All sensory characteristics of experimental macaronis were liked moderately. Experimental macaronis were found nutritionally superior in terms of protein, mineral, crude fiber, calcium, iron, and â-carotene content.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"91 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135390210","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}

{"title":"Impact of Blanching Treatments on the Physicochemical Qualities of Kinnow Peel Powder and its Utilization for Cupcake Formulation","authors":"Kashagoni Kalyani, Dashrath Bhati, Harendra ., Deepak Maurya, Dinesh Baboo Tyagi","doi":"10.18805/ajdfr.dr-2064","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2064","url":null,"abstract":"Background: This study aims to determine the effects of blanching on the physicochemical characteristics of kinnow peel powder (KPP) and its suitability for cupcake formulation. Methods: The kinnow peels (KPs) were divided into five groups according to different blanching times at 95±5°C: 0 minutes (control), 2 minutes (T1), 4 minutes (T2), 6 minutes (T3) and 8 minutes (T4). All the blanched and control KPPs were examined for functional properties and proximate and organoleptic attributes. Result: The findings revealed that an increased blanching time affected the functional properties of KPP and varied significantly at a 5% significance level. The titratable acidity was reduced, with T4 exhibiting the lowest value (1.03±0.010). However, with the increased blanching time, the pH, bulk density, water absorption index and oil absorption capacity were also increased and reported as 6.32, 7.05 g/cc, 4.98 gm/gm and 2.04 gm/gm, respectively. The maximum protein content was observed in T4 (7.11 gm/100 gm) and its minimum values were recorded in crude fat (1.07±0.010 gm/100 gm), crude fibre (7.15±0.030 gm/100 gm), total mineral (3.54±0.035 gm/100 gm) and carbohydrates (70.79±0.11 gm/100 gm). An increase in the blanching time positively impacted the organoleptic attributes and reduced the bitter taste of the KPP (T4), boosting the overall acceptability of KPP. Hence, T4 was selected in cupcake formulation at 0% (TCC0), 10% (TCC1), 20% (TCC2), 30% (TCC3) and 40% (TCC4). It was noted that TCC2 might be used for cupcake formulation at the industrial level.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135634073","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}

{"title":"Effect of Dietary Inclusion of Garlic (Allium Sativum) on Feed Intake, Growth Performance and Feed Conversion Efficiency in Goat Kids","authors":"Y. Chouhan, A.K. Patil, N. Kurechiya, R.K. Jain, A. Keshari, M. Shivhare, S. Nanavati","doi":"10.18805/ajdfr.dr-2117","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2117","url":null,"abstract":"Background: With the ban on the use of antibiotics as feed additives and growth promoters in animal nutrition, livestock scientists are now shifting their attention towards natural and safe products like organic acids, probiotics, prebiotics and herbal growth promoters. Plants containing essential compounds can be a cost-effective means of improving efficiency of nutrient utilization and growth performance of animals. The medicinal properties of garlic may have beneficial effects on nutrient utilization and health of animals. However, very few studies have been reported whereby garlic has been fed to ruminants. Therefore, the present study was designed to investigate the effect of dietary inclusion of garlic (Allium sativum) on feed intake, growth performance and feed conversion efficiency in goat kids. Methods: Twelve kids of similar age were randomly allotted to two equal groups (n=6) on basis of body weight. All animals were maintained on common feeding regime consisting of required concentrate mixture and roughage as per requirement given by ICAR (2013). Kids in experimental group were supplemented with garlic @ 250 mg per kg body weight whereas; the control group was remaining unsupplemented. The study was conducted for 90 days. Animals were weighed fortnightly in the morning before offering feed and water. The data on growth rate in terms of body weight, average daily gain, feed intake and feed conversion efficiency were analysed as per standard procedures. Result: The results indicated that overall mean body weight and average dry matter intake were statistically (P greater than 0.05) similar in both the groups. No significant difference was observed in feed conversion efficiency between the treatment groups. The average daily gain was statistically similar in both the groups, but numerically 5.31 per cent increased ADG was observed in garlic fed group. From the results it can be deduced that the garlic supplementation improves average daily gain by 5.31%. However, it has no effect on feed intake and feed conversion efficiency of goat kids.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"12 9","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136317187","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}

{"title":"Process Parameters Optimization for Continuous Infrared Rice Bran Stabilizer and Assessment of Their Impact on Quality and Shelf Life","authors":"B. Siva Tejaswini, M. Madhava, L. Edukondalu, A. Ashok Kumar","doi":"10.18805/ajdfr.dr-2091","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2091","url":null,"abstract":"Background: Rice bran is the most valuable by-product of the rice milling operation. The FFA level rises immediately after milling and bran oil becomes hazardous for consumption owing to its lower pH, rancid flavor and soapy taste. Methods: A continuous-type infrared rice bran stabilizer was designed and process parameters such as moisture content, thickness, power density and treatment time were optimized for their impact on FFA content of bran, capacity and energy demand of the stabilizer using response surface methodologies. Under constant power density and moisture content, it has been confirmed that the capacity decreases with infrared exposure time. Result: The capacity was minimum (6.7 kg/h) at 0.5 cm thickness and 5 min exposer times, whereas it was maximum (40.2 kg/h) at 1 cm bed thickness and 3 min exposer time. The energy demand rose as the power density and time of exposure increased while the bed thickness and moisture content remained constant, whereas the FFA lowered nonlinearly as the power density and exposure time increased. FFA content was shown to be low at lower bed thickness and moisture content and to increase slowly as thickness and moisture content increased to 0.8 cm and 15% (w.b), respectively. However, when bed thickness and moisture level increase further, FFA content raised dramatically.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136317758","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}

{"title":"Scrutinization of Dried Bakery Waste as Maize Substitute in Quail Ration by Evaluating the Growth and Nutrient Utilization","authors":"Antra Gupta, Nazam Khan, R.K. Sharma, Vikas Mahajan, Arif Ashraf Kichloo","doi":"10.18805/ajdfr.dr-2110","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2110","url":null,"abstract":"Background: The present study evaluated the bread bakery waste (BaW) containing ration on growth and nutrient utilization of meat quail. Methods: Three hundred straight run, day old quail chicks of same hatch were randomly divided into five treatment groups, namely T0 (maize-soya based basal ration, containing no BaW), T1 (5% maize in quail ration was replaced with BaW), T2 (containing 10% BaW as maize replacement), T3 (15% BaW as maize replacement) and T4 (20% BaW as maize substitute). All the diets formulated were isocaloric and isonitrogenous. Experimental trial lasts for 42 days. Different growth traits viz., feed intake (FI), body weight (BW), body weight gain (BWG), feed conversion ratio (FCR) and protein efficiency ratio (PER) was measured weekly. A metabolism trial of 4 days was carried out after 28 days of feeding trial and economics was also calculated. Result: Results revealed no adverse effect of replacing maize flakes with BaW up to 20% on different growth traits viz. weekly FI, BW, BWG, FCR and PER. The metabolizability of nutrients also remained statistically similar irrespective of different dietary treatments. But, Cost benefit ratio was better in T0 and T1 followed by T2 and T3 and was least in T4. It may be concluded that maize flakes can be safely replaced by BaW up to 15% in quail ration in an economical manner.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135617273","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}

{"title":"The Valorization and Potential Applications of Orange Byproducts and Waste in Poultry Feeding: A Review","authors":"CHAIB EDDOUR Ahmed Readh, LITIM Miloud, LARBAOUI Abdelkrim, BELHOCINE Chaïma, BOUDEROUA Kaddour","doi":"10.18805/ajdfr.drf-323","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-323","url":null,"abstract":"Some chemicals have been utilized as a feed additive and growth stimulator to boost poultry performance in recent decades. Cereals have been one of the most extensively utilized feed in the rearing period of broiler chickens but due to their highly price it can present an economic consequence and some limitations of their use, alternatives such as orange byproducts have been recommended. In the second point there is a large utilization of growth stimulants during the rearing period of broilers, but due to the adverse consequences of antibiotic resistance and the limitations of their use, alternatives such as probiotics, prebiotics, plant essential oils, essences and by-products have been recommended. Orange waste can be found in abundance in some parts of the world. Aldehydes, esters, terpenes, alcohols, ketones, carotenoids, nobiletin, pectin and bioflavonoids such as hesperidin and naringenin are among the volatile substances found in orange waste. The practical applications of orange by-products and pomace in chicken feeding are presented in this review paper. This review presented the effects of orange waste and by-products on chicken performance and carcass components.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135823434","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}

{"title":"Technological Interest and Antimicrobial Activity of Lactic Acid Bacteria Isolated from Date Paste of the Ghers Variety (Bechar, South-West of Algeria)","authors":"D. Razni, A. Makhloufi, L. Mebarki, E. Benyagoub, F. Sahel, R. Kechnaoui","doi":"10.18805/ajdfr.drf-309","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-309","url":null,"abstract":"Background: Dates are high nutritional value fruits. They are the basis of many traditional products and compose several oases by-products. Among these products, date paste represents a form of conservation widely practiced in Algeria to valorize common date’s surplus production for commercial purposes. Methods: First, microbiological analysis was carried out to isolate lactic acid bacteria (LAB) from date’s paste and microbial contaminants from both date fruit by-products according to standard microbiological methods before investigating the technological characteristics attributed to the isolated LAB. Second, the antimicrobial effect was evaluated through three different techniques. Result: Nine microbial contaminants were isolated from date paste and date extract, while eight LAB strains were isolated from date paste, which belong to the Streptococci and Leuconostoc strains. The SLM1 strain revealed a good acidifying power going up to 5.13 g/L of lactic acid within 6 hours of incubation compared to the other LAB strains. A moderate to strong antibacterial effect ranging up to a 20 mm zone of inhibition was revealed against bacterial contaminants. In decreasing order, the antifungal effect was significant against Penicillium sp, Aspergillus niger and A. flavus. The isolated lactic strains of streptococci could be good candidates for food preservation by extending the shelf life of foods and improving their nutraceutical and hygienic quality.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135855590","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}

{"title":"Relationship of Temperament during Milking with Milking Behavioural Features, Milk Yield and Udder Health of Crossbred Jersey Cows in Tropical Climate","authors":"Ajit Kumar, Dilip Kumar Mandal","doi":"10.18805/ajdfr.dr-2098","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2098","url":null,"abstract":"Background: Milking behaviour of milch cows has notable impacts on their production efficiency. The present investigation is designed to explore the relationship of temperament while milking with other milking behavioural features, milk yield and udder health in crossbred Jersey cows. Methods: The study was done on crossbred Jersey cows (N=94) kept at ICAR-National Dairy Research Institute, Eastern Regional Station, Kalyani, West Bengal. The cows’ temperament score (TS) was judged on 5 points scale (1-docile, 5-aggressive). Calmer cows (TS-1 and 2) covered relatively higher (75.24%) proportions and no observation had shown for TS-5. Result: The temperament score was positively associated (P less than 0.01) with stepping/milking (0.72), flight speed (0.43) and exit score (0.33), while it was negatively associated (P less than 0.01) with milk yield (-0.64), milking duration (-0.61) and milk flow rate (-0.65). It was concluded from the above study that milking behavioural features are directly correlated with each other and production parameters. Dairy animals of calmer temperament were significantly high-yielders. The temperament of dairy animals did not significantly impact udder health as assessed through MCMT and somatic cell counts in milk.","PeriodicalId":89171,"journal":{"name":"Journal of dairying, foods & home sciences","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135044548","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}