{"title":"对“超声对添加微囊化干酪乳杆菌ATCC 334发酵杏仁饮料理化性质及稳定性的影响”的修正","authors":"","doi":"10.1155/jfpp/9794704","DOIUrl":null,"url":null,"abstract":"<p>L. Abadía-García, M. Mondragón-Ugalde, S. L. Amaya-Llano, and B. Murúa-Pagola, “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated <i>Lacticaseibacillus casei</i> ATCC 334,” <i>Journal of Food Processing and Preservation</i> 2025 (2025): 9366397, https://doi.org/10.1155/jfpp/9366397.</p><p>In the article titled “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated <i>Lacticaseibacillus casei</i> ATCC 334,” there was an error in the corresponding author, where Silvia L. Amaya-Llano was omitted as a corresponding author. The final corresponding authors are Silvia L. Amaya-Llano and Beneranda Murúa-Pagola.</p><p>We apologize for this error.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9794704","citationCount":"0","resultStr":"{\"title\":\"Correction to “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334”\",\"authors\":\"\",\"doi\":\"10.1155/jfpp/9794704\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>L. Abadía-García, M. Mondragón-Ugalde, S. L. Amaya-Llano, and B. Murúa-Pagola, “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated <i>Lacticaseibacillus casei</i> ATCC 334,” <i>Journal of Food Processing and Preservation</i> 2025 (2025): 9366397, https://doi.org/10.1155/jfpp/9366397.</p><p>In the article titled “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated <i>Lacticaseibacillus casei</i> ATCC 334,” there was an error in the corresponding author, where Silvia L. Amaya-Llano was omitted as a corresponding author. The final corresponding authors are Silvia L. Amaya-Llano and Beneranda Murúa-Pagola.</p><p>We apologize for this error.</p>\",\"PeriodicalId\":15717,\"journal\":{\"name\":\"Journal of Food Processing and Preservation\",\"volume\":\"2025 1\",\"pages\":\"\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-09-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9794704\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Preservation\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/9794704\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/9794704","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
L. Abadía-García， M. Mondragón-Ugalde， S. L. Amaya-Llano， B. Murúa-Pagola，“超声对微胶囊化干酪乳杆菌ATCC 334发酵杏仁饮料理化性质及稳定性的影响”，食品加工与保鲜杂志2025 (2025)：9366397, https://doi.org/10.1155/jfpp/9366397.In，题为“超声波对添加微胶囊化干酪乳杆菌ATCC 334的发酵杏仁饮料的理化性质和稳定性的影响”的文章中，通讯作者有一个错误，其中遗漏了Silvia L. Amaya-Llano作为通讯作者。最后的通讯作者是Silvia L. Amaya-Llano和Beneranda Murúa-Pagola。我们为这个错误道歉。
Correction to “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334”
L. Abadía-García, M. Mondragón-Ugalde, S. L. Amaya-Llano, and B. Murúa-Pagola, “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334,” Journal of Food Processing and Preservation 2025 (2025): 9366397, https://doi.org/10.1155/jfpp/9366397.
In the article titled “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334,” there was an error in the corresponding author, where Silvia L. Amaya-Llano was omitted as a corresponding author. The final corresponding authors are Silvia L. Amaya-Llano and Beneranda Murúa-Pagola.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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