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Physical Approaches for Modification of Vegan Protein Sources: A Review Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-16 Neha Goyal, Rishabh Thakur, Binod Kumar Yadav
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Impact of 1-Methylcyclopropene in Combination with Heat Shock and Dimethyl Dicarbonate on the Physicochemical Profiles of Table Olive Fermentations Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-15 Elio López-García, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Virginia Martín-Arranz, Verónica Romero-Gil, Francisco Noé Arroyo-López, Antonio Garrido-Fernández
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A Comprehensive Investigation of Tenderization Methods: Evaluating the Efficacy of Enzymatic and Non-Enzymatic Methods in Improving the Texture of Squid Mantle — A Detailed Comparative Study Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-14 Can Okan Altan, Demet Kocatepe, Bengünur Çorapcı, Bayram Köstekli, Hülya Turan
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Synergistic Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Pretreatment Combined with Microwave Drying on the Physicochemical and Functional Properties of Centella asiatica Leaves Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-14 Soubhagya Tripathy, Prem Prakash Srivastav
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Recent Advances in the Extraction of Phenolic Compounds from Food Wastes by Emerging Technologies Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-14 Purlen Sezer Okur, Ilhami Okur
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Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-11 Liuyang Ren, Zhaohui Zheng, Hanyu Fu, Pei Yang, Jingshen Xu, Weijun Xie, Deyong Yang
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Dealcoholized Wine: A Scoping Review of Volatile and Non-Volatile Profiles, Consumer Perception, and Health Benefits Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-11 Yogesh Kumar, Arianna Ricci, Giuseppina Paola Parpinello, Andrea Versari
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Evaluation of Low-Pressure Cold Plasma Effect on Phytonutrients, Drying and Microstructural Characteristics, and Changes in Microbial Load of Fresh and Hot-Air-Dried ‘Heidi’ Mango Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-08 Loriane A. Yanclo, Gunnar Sigge, Zinash A. Belay, Ayodeji B. Oyenihi, Oluwafemi J. Caleb
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Impact of Anthocyanin Extract Sources on the Physical Properties and pH Sensitivity of Konjac Glucomannan/Zein Composite Film Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-07
Abstract The anthocyanin extracts (AE) from different sources were commonly used in preparing an indicator film to reflect food freshness, as AE contained rich anthocyanins which acted as the pH-sensitive ingredient. Therefore, this study aimed to compare the impact of AE sources (including rosella extract (RE), Lycium ruthenicum Murray (LE), and mulberry extracts (ME)) on the film properties and pH-sensitivity
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405 nm LED Illumination for the Reduction of Fusarium Spoilage Risk in Cavendish Bananas in a Simulated Retail Environment Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-07 Anyi Xu, Vinayak Ghate, Leonard Chong, Feiyu Wang, Yiran Zou, Hyun-Gyun Yuk, Weibiao Zhou
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The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-06 Jiayin Huang, Zhiheng Hu, Yaoxian Chin, Gaoshang Li, Lingping Hu, Chunhong Yuan, Jianchu Chen, Yaqin Hu
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Improvement of Baicalein and Wogonin Yields from Scutellaria baicalensis Georgi Roots Fermented by a Novel Endophytic Fungus Capable of Producing Cellulase and β-Glucosidase Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-06
Abstract Baicalein and wogonin, two health-promoting flavonoid aglycones in Scutellaria baicalensis Georgi roots, have better bioactivity and bioavailability than their glycoside precursors (baicalin and wogonoside). The search for novel microorganisms for the fermentation of S. baicalensis roots to improve the yields of baicalein and wogonin is of great interest in the food and nutraceutical industries
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Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-06 Yanrui Xu, Fangxin Wan, Zepeng Zang, Chunhui Jiang, Tongxun Wang, Jianwei Shang, Xiaopeng Huang
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Stability of Dried Pumpkin Snacks Packed in Bio-polymeric Films Through Accelerated Shelf-Life Testing Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-05
Abstract This research evaluated the storage characteristics of dried pumpkin packed in two different films: polylactic acid (PLA) and polyethylene (PE) by accelerated shelf-life testing (ASLT) at three storage temperatures: 30, 40, and 50 °C. Weight loss, pH, water activity, color, and total microbial count of the samples were monitored at fixed times during the experiments. After 2 days of storage
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Effect of Ginkgo biloba Leaf Flavonoids on the Growth and Enzymatic Oxidation Systems of Penicillium expansum Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-05 Dong Zhang, Xiaohan Zhang, Yan Ding, Dingding Feng, Yu Fan, Shuhong Ye
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Recent Advances in the Formation, Stability, and Emerging Food Application of Water-in-Oil-in-Water Double Emulsion Carriers Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-05 Elaine Elaine, Bhesh Bhandari, Chin Ping Tan, Kar Lin Nyam
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Improving Gelling Properties of Tofu: Study on ApnA Aspartic Protease Enzyme Impact on the Resulting Chemical and Microstructure Properties Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-05 Fatma Ali, Xuhui Liu, Sabine Danthine
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Microbial Preservation Performance of Cold Storage Units Assessed by Modeling of Time–Temperature Data Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-05 Enrique Martínez Martínez, Andrés García Cortés, Reynaldo de la Cruz Quiroz, José Guadalupe Ríos Alejandro, Fabian Fagotti, J. Antonio Torres
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Optimization of Synthesis Reaction Parameters of AgNPs Derived from Laser trilobum Plant for Foodborne Pathogens Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-04 Ali Soyucok, Burcu Kabak, Bekir Tosun
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Enzyme-Assisted Osmosis Process of Functional Sugar to Improve the Quality Characteristics of Cherry Tomatoes Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-04 Ruyu Sun, Shiheng Chen, Zhanzhi Liu, Jing Wu, Lingqia Su
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Effect of Sequential Treatment of Plasma Activated Water and Bacteriophage on Decontamination of Salmonella Typhimurium in Lettuce Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-03-04
Abstract Ensuring food safety measures are essential to minimize the risk of foodborne diseases linked to raw food products. Here, we investigated the efficacy of an innovative approach for the control of Salmonella Typhimurium found in fresh produces. Plasma activated water (PAW) and bacteriophages are emerging effective and valuable alternative methods for microbiological decontamination. The efficacy
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Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-29
Abstract The osmotically dehydrated orange juice sacs can serve as materials for heterogeneous 3D printing. Moreover, physical field-assisted such as ultrasound and vacuum, along with their combined application, were employed to enhance the impregnation of green tea polyphenol (GTP) and ascorbic acid (AA) during osmotic dehydration of orange juice sacs. This innovative approach not only compensates
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Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-28 Danielle Jesus de Carvalho, Larissa Almeida Soares, Luciana Cristina Lins de Aquino Santana
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Appearance, Microstructure, and Bioactive Components of Bletilla striata Tuber as Affected by Different Drying Methods Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-28 Lihong Li, Man Zhang, Chenfei Lu, Sirui Xu, Zhongdong Fu, Ding Lin, Ying Zheng
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UV-C Irradiation Enhances the Quality and Shelf-Life of Stored Guava Fruit via Boosting the Antioxidant Systems and Defense Responses Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-23 M. Menaka, Ram Asrey, B. R. Vinod, Sajeel Ahamad, Nirmal Kumar Meena, Chander Bhan, Amit Kumar Goswami
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Application of Portable NIR Spectroscopy for Instant Prediction of the Product Quality of Apple Slices During Hot Air–Assisted Radio Frequency Drying Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-23 Wei Jin, Min Zhang, Arun S. Mujumdar, Dongxing Yu
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Enhancing the Antioxidant Activity of Fish Scale Collagen Hydrolysates Through Plastein Reaction Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-23 Chengzhi Xu, Chaonan Cai, Tianyi Liu, Jizhen Kang, Sheng Li, Juntao Zhang, Benmei Wei, Haibo Wang
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Ultrasound-Assisted Acidic Natural Deep Eutectic Solvent as a New Strategy for Extracting Seabuckthorn Leaf Phenolics: Process Optimization, Compositional Identification, and Metabolic Enzyme Inhibition Capacity Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-23 Yuqian Wang, Qi Shan, Yeping Jia, Tonghua Wu, Jun Zhang, Liang Shan
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Glycerin-Betaine-Based Natural Eutectic Solvent Enhanced the Spray Drying Resistance of Lactobacillus Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-22
Abstract Spray drying is a promising technique for embedding and stabilizing lactic acid bacteria. However, bacteria are unable to withstand high-temperature environment. Naturally small molecules fall short in meeting the evolving demands of production. Therefore, it is imperative to explore non-chemical pretreatment methods urgently, with the aim of enhancing their protective efficacy. In this study
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Effect of Acute Cold Stress on Preserving the Freshness of Large Yellow Croaker Under Ice-Temperature and Frozen Storage Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-17
Abstract The preservation of harvested fish is important in fisheries production. To investigate the effect of acute cold stress on preserving the freshness of large yellow croaker, which has the highest expression of ISP2 mRNA in its muscle, under ice-temperature storage and frozen storage, acute cold stress durations were investigated first. According to the results of the above test, large yellow
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Food Additives Manufacturing Processing for Elderly: Advancements, Issues, Prospective Solutions, and Future Direction Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-16 Dongbei Shen, Min Zhang, Bhesh Bhandari, Dongxing Yu
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Effect of Thermal and Non-thermal Plasma Treatment on Particle Size Distribution, Protein Secondary Structure, Fuzzy Logic Sensory Evaluation, Rheological, and Selected Quality Attributes of Pineapple Juice: A Comparative Analysis Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-15
Abstract This study presents the comparative analysis of untreated, optimized non-thermal plasma (NTP)–treated (38 kV/631 s), extreme NTP–treated (45 kV/900 s), and thermally treated (95 ℃/12 min) pineapple juice (PJ) on enzyme activity, microbial count, protein structure, particle size, bioactive substances and, sensory, rheological, and biochemical attributes. The PJ treated with optimized NTP demonstrated
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Multi-length Scale Approach to Investigate Cleaning of Food-Derived Deposits Adhered to Hard Surfaces: Mixtures of Starch, Whey Protein, and Lard Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-13 María José Sáenz-Espinar, Marina Arroyo-Camarena, José María Vicaria, Germán Luzón, Alejandro Ávila-Sierra
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Production and Characterization of Sorghum Sourdough Bread Sequentially Fermented with Monascus purpureus and Lactiplantibacillus plantarum Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-13
Abstract This study explored the characteristics of Monascus-fermented sorghum sourdough bread (MSSB) that was prepared through sequential fermentation using Monascus purpureus LZSM06 and Lactiplantibacillus plantarum LZSR03. The findings revealed a remarkable accumulation of Monascus pigments in Monascus-fermented sorghum flour (MS), with Monacolin K and GABA reaching 34.73 mg/100 g and 29.91 mg/100 g
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Mechanism of the Abnormal Softening of Banana Pulp Induced by High Temperature and High Humidity During Postharvest Storage Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-12 Haopeng Wang, Xuan Zhou, Wanfeng Hu, Xian Hu, Ayesha Murtaza, Lufeng Wang, Xiaoyun Xu, Siyi Pan
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Comparative Analysis of Chemical, Microbiological, Sensory and Volatile Compound Profiles in Manouri PDO and Artisanal Manouri Cheeses: A Preliminary Study Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-11 Τhomas Bintsis, Fani Th. Mantzouridou, Sofia Lalou, Panagiota Alvanoudi, Stella A. Ordoudi, Apostolos S. Angelidis, Dimitrios Flertouris
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Probiotic Potential of Bacteria Isolated from Huauzontle (Chenopodium berlandieri spp. Nuttalliae) and Multifunctional Properties of Their Intracellular Contents Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-07
Abstract The aim of the present work was to assess the probiotic potential of lactic acid bacteria (LAB) isolated from huauzontle (Chenopodium berlandieri spp. Nuttalliae) inflorescences; additionally, multifunctional bioactivities of the intracellular content and cell wall fractions of the selected strains were also determined. Eight strains identified as Lactiplantibacillus plantarum, one as Lactobacillus
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A Novel Bioactive Antimicrobial Film Based on Polyvinyl Alcohol-Protocatechuic Acid: Mechanism and Characterization of Biofilm Inhibition and its Application in Pork Preservation Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-03 Chang Gao, Lu Tian, Jiaxing Lu, Guoli Gong
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Inactivation of Oxidative Enzymes Using UV-C LEDs and Sensory Quality Assessment Using E-Nose and E-Tongue in Tender Coconut Water Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-03 Raj Kumar Maguluri, Akshay H. Dasalkar, Sudheer Kumar Yannam
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Effects and Regulatory Mechanism of Exogenous H2O2 on Amino Acid Metabolism in Post-harvest Broccoli: An Integrated Analysis of Transcriptomic and Metabolomic Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-02-01
Abstract An integrated transcriptome and metabolome profiling was used to investigate how exogenous H2O2 affects amino acid metabolism and its underlying regulatory mechanism involved in post-harvest broccoli’s yellowing and senescence processes. This approach found 86 differentially expressed genes (DEGs) and 28 differentially accumulated metabolites (DAMs) associated with amino acid metabolism during
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Microencapsulation of Myrtus Communis Extracts in Saccharomyces Cerevisiae Cells: Effects on Phenolic Content and Antioxidant Capacity, Physical Characterization and Molecular Docking Analysis Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-29 Dounyazed Semouma, Imen Laib, Djamel Eddine Laib, Haroun Chenchouni, Youcef Rahmani, Fadila Fekrache, Azzeddine Hadef, Chawki Bensouici, Malika Barkat
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A Review of Challenges and Solutions of Biofilm Formation of Escherichia coli: Conventional and Novel Methods of Prevention and Control Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-29 Rahele Sadeghzadeh, Zahra Esfandiari, Amin Mousavi Khaneghah, Mohammadreza Rostami
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Evaluation of Light-Emitting Diodes Applied to Rhodotorula mucilaginosa to Produce Carotenoids and Lipids Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-26
Abstract This study was aimed at evaluating the effects of light-emitting diode (LED) (blue, green, red, and white) on carotenoid and lipid production by Rhodotorula mucilaginosa CCT 7688. Results showed that LED at 50 µmol m−2 s−1 enhanced carotenoid production in all colors under study, by comparison with the control (1794.21 µg L−1). However, both green (3473.00 µg L−1) and red (3497.76 µg L−1)
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A Comparative Study of the Structural and Functional Properties of Chickpea Albumin and Globulin Protein Fractions Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-24 Jianming Ye, Ninghui Shi, Parhat Rozi, Lingming Kong, Jianzhong Zhou, Haiyan Yang
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Enhancing the Quality and Shelf-Life of a Fruit and Vegetable Smoothie Through an Optimized Combination of Ultrasound and Nisin Treatments Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-23 M. V. Fernandez, L. Pereira, R. J. Jagus, M. V. Agüero
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Evaluation of Tomato (Lycopersicon esculentum P. Mill.) By-product Extracts Obtained by Different Extraction Methods as Exploitation Strategy of High-Value Polyphenols Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-22
Abstract Tomato has antioxidant properties from polyphenols, but tomato by-products have been little studied, which can have significant added value for the pharmaceutical or food industry. Several polyphenol extraction processes cause variability in detected compounds and their concentrations, making it necessary to characterize each method for a suitable exploitation strategy. In this research, tomato
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Effects of Ultrasound-Assisted Enzymolysis on Extraction of Beta-glucan Enriched Lysates and Cell Wall of Saccharomyces cerevisiae Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-20 Azimah Shaik Ismail, Sahar Abbasiliasi, Dharni Kuhan Sreedharan, Chee Keong Lee, Lakshmanan Muthulakshmi, Joo Shun Tan
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Development of O/W Pickering Emulsions Stabilized with Leek Leaf Trimmings Using Batch and Continuous Modes Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-18 M. P. Marques, J. L. Sanchez-Salvador, M. C. Monte, A. Blanco, R. J. Santos, M. M. Dias, Y. A. Manrique, M. S. C. A. Brito
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Fabrication of Mung Bean Protein Isolate Nanoparticles for Vitexin Delivery via pH-Shifting Combined with Ultrasonication: Conformation, Function, and Digestion Stability Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-17 Thatchawan Dumrongchai, Akkaratch Rodklongtan, Pakamon Chitprasert
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Water Loss: A Postharvest Quality Marker in Apple Storage Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-16 Mahmood Ul Hasan, Zora Singh, Hafiz Muhammad Shoaib Shah, Jashanpreet Kaur, Andrew Woodward
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Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-15
Abstract From a state-of-the-art point of view, it is currently possible to optically monitor the enzymatic coagulation of milk for real time estimation of the elastic modulus to cut the gel at optimum gel firmness. However, European cheese industry produces a wide variety of cheeses, many of them artisanal, and has a very fragmented productive structure with many small-, medium-sized companies. Therefore
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Effect of Spray Drying on Physicochemical Stability and Antioxidant Capacity of Rosa pimpinellifolia Fruit Extract-Loaded Liposomes Conjugated with Chitosan or Whey Protein During In Vitro Digestion Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-15 Kadriye Nur Kasapoğlu, Mine Gültekin-Özgüven, Johanita Kruger, Jan Frank, Pelin Bayramoğlu, Aslı Barla-Demirkoz, Beraat Özçelik
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Health Beneficial and Quality Optimization of Coconut Milk Yogurt with Pineapple Puree Fortification by Differentiating the Fermentation Time and the Composition Percentage of Pineapple Puree Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-13
Abstract The use of coconut milk as a raw material for yogurt has the potential to make yogurt and its benefits become a food product that can be consumed by everyone. Fortification of pineapple puree can maintain the quality of yogurt and has the potential to increase health benefits due to reducing the amount of fat. The aim of this research is to optimize the yogurt formulation regarding fermentation
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Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-12 Mariusz Szymczak, Patryk Kaminski, Barbara Szymczak, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski
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Screening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-12 Niccolò Renoldi, Nadia Innocente, Anna Rossi, Milena Brasca, Stefano Morandi, Marilena Marino
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Thermal and Non-thermal Processing on the Physical and Chemical Properties of Tree Nuts: A Review Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-12 Samuel O. Ogundipe, Joseph G. Usack, Ronald B. Pegg, Joon Hyuk Suh
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Functional Properties of Moringa Oleifera Protein Isolates as Influenced by Different Isolation Techniques, pH, and Ionic Strength Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-09 Kirsty A. Illingworth, Yee Ying Lee, Lee Fong Siow
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Good Feasibility of Ozone-Microwave Treatment as a Sterilization Technology to Extend the Edible Life of Candied Fruit as a Post-processed Fresh Fruit Product Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-09 Haoran Huang, Zeping Ni, Jiawen Xie, Yuyao Li, Huicui Wen, Zitong Huang, Wenbei Situ, Xianliang Song
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Potential of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) Fruit, Kernel, and Pomace as Promising Functional Ingredients for the Development of Food Products: A Comprehensive Review Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-09
Abstract Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruit (CBF) is widely growing in eastern Asia, mainly in China. CBFs contain a high number of polyphenols, especially anthocyanins. However, CBF can be easily damaged and cannot be stored for more than 3 days at 20–22 °C and 9–12 days at 0–2 °C. Thus, this review explores the potential options for the long-term preservation and consumption of
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Comparative Assessment of Ethanol Production from Six Typical German Waste Baked Products Food Bioproc. Tech. (IF 5.6) Pub Date : 2024-01-09 Mervat Almuhammad, Ralf Kölling, Daniel Einfalt