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The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. 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The observed freezing point depression values of citrus juice were less than those of the model system of comparable average molecular weight. The differences were characterized by a parameter which accounted for the solute‐solvent interactions. Models with generalized values were presented which allowed the prediction of equilibrium freezing curves of fruit juices based on proximate sugar‐acid composition.\u003C\u002Fjats:p>",{"EN":102},"Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems",{"VOID":104},"[\"8190669655087173032\"]",{"VOID":106},"10.1111\u002Fj.1365-2621.1990.tb06815.x","PUBLICATION","VERIFIED","Auto Verify",[111],"EN","https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1365-2621.1990.tb06815.x",[114,131,147],{"id":115,"sortIndex":25,"researcher":24,"roles":116,"affiliations":117,"properties":126,"displayName":128,"givenName":24,"familyName":24},"8ffdb40f-981a-4998-abdb-c8e44ccbde47",[],[118],{"id":119,"sortIndex":25,"affiliation":120,"properties":24},"41f56ae2-b379-4b59-9301-1872c98215b8",{"id":119,"createTime":24,"updateTime":24,"relativeEntities":121,"slug":24,"properties":122,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":125,"statistic":24},[],{"title":123},{"EN":124},"The authors are with the Institute of Food & Agricultural Sciences, Citrus Research & Education Center, Univ. of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850",[],{"title":127,"openalex":129},{"EN":128},"C. 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Jr., 1968, The Freezing Preservation of Foods",{},{"id":24,"text":247,"url":24,"identifiers":248},"Hayakawa K.I., 1977, Freezing, Frozen Storage and Freeze‐Drying of Biologícal Materials and Foodstuffs",{},{"id":24,"text":250,"url":24,"identifiers":251},"Riedel L., 1951, The refrigeration effect required to freeze fruits and vegetables, Refr. 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The goal of this study was to synthesize spherical poly (DL‐lactide‐co‐glycolide) (PLGA) nanoparticles with entrapped eugenol and \u003Cjats:italic>trans\u003C\u002Fjats:italic>‐cinnamaldehyde for future antimicrobial delivery applications. The emulsion evaporation method was used to form the nanoparticles in the presence of poly (vinyl alcohol) (PVA) as a surfactant. The inclusion of antimicrobial compounds into the PLGA nanoparticles was accomplished in the organic phase. Synthesis was followed by ultrafiltration (performed to eliminate the excess of PVA and antimicrobial compound) and freeze‐drying. The nanoparticles were characterized by their shape, size, entrapment efficiency, and antimicrobial efficiency. The entrapment efficiency for eugenol and \u003Cjats:italic>trans\u003C\u002Fjats:italic>‐cinnamaldehyde was approximately 98% and 92%, respectively. Controlled release experiments conducted \u003Cjats:italic>in vitro\u003C\u002Fjats:italic> at 37 °C and 100 rpm for 72 h showed an initial burst followed by a slower rate of release of the antimicrobial entrapped inside the PLGA matrix. All loaded nanoparticles formulations proved to be efficient in inhibiting growth of \u003Cjats:italic>Salmonella\u003C\u002Fjats:italic> spp. (Gram‐negative bacterium) and \u003Cjats:italic>Listeria\u003C\u002Fjats:italic> spp. (Gram‐positive bacterium) with concentrations ranging from 20 to 10 mg\u002FmL. Results suggest that the application of these antimicrobial nanoparticles in food systems may be effective at inhibiting specific pathogens.\u003C\u002Fjats:p>\u003Cjats:p>\u003Cjats:bold>Practical Application: \u003C\u002Fjats:bold> Nanoencapsulation of lipophilic antimicrobial compounds has great potential for improving the effectiveness and efficiency of delivery in food systems. This study consisted of synthesizing PLGA nanoparticles with entrapped eugenol and \u003Cjats:italic>trans\u003C\u002Fjats:italic>‐cinnamaldehyde. By characterizing these new delivery systems, one can understand the controlled‐release mechanism and antimicrobial efficiency that provides a foundation that will enable food manufacturers to design smart food systems for future delivery applications, including packaging and processing, capable of ensuring food safety to consumers.\u003C\u002Fjats:p>",{"EN":281},"Poly (DL‐lactide‐co‐glycolide) (PLGA) Nanoparticles with Entrapped \u003Ci>trans\u003C\u002Fi>‐Cinnamaldehyde and Eugenol for Antimicrobial Delivery Applications",{"VOID":283},"21535781",{"VOID":285},"10.1111\u002Fj.1750-3841.2010.01985.x","2024-10-08T05:35:18.804+00:00",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1750-3841.2010.01985.x",[290,309,328],{"id":291,"sortIndex":25,"researcher":24,"roles":292,"affiliations":293,"properties":302,"displayName":306,"givenName":24,"familyName":24},"d78e6e40-c5b1-4eb2-b14e-ba87d049fff0",[],[294],{"id":295,"sortIndex":25,"affiliation":296,"properties":24},"83d7fbbf-a055-49a1-9dcf-8e331677f96c",{"id":295,"createTime":24,"updateTime":24,"relativeEntities":297,"slug":24,"properties":298,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":301,"statistic":24},[],{"title":299},{"EN":300},"Dept of Biological & Agricultural Engineering, College Station, TX 77843-2117, USA.",[],{"orcid":303,"title":305,"openalex":307},{"VOID":304},"https:\u002F\u002Forcid.org\u002F0000-0003-0095-6478",{"EN":306},"Carmen L. 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Food additives permitted for direct addition to food for human consumption: synthetic flavoring substances and adjuvants.56–63.",{},{"id":24,"text":435,"url":24,"identifiers":436},"10.1016\u002FS0168-3659(02)00211-0",{"doi":435},{"id":24,"text":438,"url":24,"identifiers":439},"10.1016\u002FS0928-0987(01)00095-1",{"doi":438},{"id":24,"text":441,"url":24,"identifiers":442},"Crank J, 1975, The mathematics of diffusion",{},{"id":24,"text":444,"url":24,"identifiers":445},"10.1002\u002Fbit.21958",{"doi":444},{"id":24,"text":447,"url":24,"identifiers":448},"10.1046\u002Fj.1472-765X.1999.00605.x",{"doi":447},{"id":24,"text":450,"url":24,"identifiers":451},"10.1016\u002FS1359-0286(02)00117-1",{"doi":450},{"id":24,"text":453,"url":24,"identifiers":454},"10.2174\u002F0929867033457719",{"doi":453},{"id":24,"text":456,"url":24,"identifiers":457},"10.1016\u002F0168-1605(87)90023-7",{"doi":456},{"id":24,"text":459,"url":24,"identifiers":460},"10.1021\u002Fjf00059a013",{"doi":459},{"id":24,"text":462,"url":24,"identifiers":463},"10.1080\u002F10412905.1989.9697767",{"doi":462},{"id":24,"text":465,"url":24,"identifiers":466},"10.1046\u002Fj.1365-2672.1998.00433.x",{"doi":465},{"id":24,"text":468,"url":24,"identifiers":469},"10.1046\u002Fj.1365-2672.2001.01428.x",{"doi":468},{"id":24,"text":471,"url":24,"identifiers":472},"Lamprecht A, 2001, Biodegradable nanoparticles for targeted drug delivery in treatment of inflammatory bowel disease, J Pharmacol Exp Ther, 299, 755",{},{"id":24,"text":474,"url":24,"identifiers":475},"10.1016\u002Fj.ijpharm.2004.11.027",{"doi":474},{"id":24,"text":477,"url":24,"identifiers":478},"10.1023\u002FB:PHAM.0000003387.15428.42",{"doi":477},{"id":24,"text":480,"url":24,"identifiers":481},"10.1016\u002FS0378-5173(99)00187-8",{"doi":480},{"id":24,"text":483,"url":24,"identifiers":484},"10.1016\u002FB978-012513760-7\u002F50063-0",{"doi":483},{"id":24,"text":486,"url":24,"identifiers":487},"10.1016\u002FS0378-5173(03)00295-3",{"doi":486},{"id":24,"text":489,"url":24,"identifiers":490},"10.1016\u002FS0378-5173(96)04697-2",{"doi":489},{"id":24,"text":492,"url":24,"identifiers":493},"10.1016\u002F0016-2361(87)90130-X",{"doi":492},{"id":24,"text":495,"url":24,"identifiers":496},"10.1016\u002F0016-2361(87)90185-2",{"doi":495},{"id":24,"text":498,"url":24,"identifiers":499},"Robinson JR, 1997, Controlled drug delivery: challenges and strategies, 1",{},{"id":24,"text":501,"url":24,"identifiers":502},"10.1016\u002FS0168-3659(96)01469-1",{"doi":501},{"id":24,"text":504,"url":24,"identifiers":505},"Siepmann J, 2001, Mathematical modeling of controlled drug delivery, Adv Drug Deliv Rev, 48, 137",{},{"id":24,"text":507,"url":24,"identifiers":508},"SPSS.2007. SPSS for Windows. Chicago Ill.: SPSS Inc.",{},{"id":24,"text":510,"url":24,"identifiers":511},"Thies C, 1996, Microencapsulation: methods and industrial applications, 1",{},{"id":24,"text":513,"url":24,"identifiers":514},"10.1021\u002Fcr940351u",{"doi":513},{"id":24,"text":516,"url":24,"identifiers":517},"Westesen K, 2001, Novel colloidal drug delivery systems, PDA J Pharm Sci Technol, 55, 240",{},{"id":24,"text":519,"url":24,"identifiers":520},"10.1002\u002Fapp.21267",{"doi":519},{"id":24,"text":522,"url":24,"identifiers":523},"10.1088\u002F0957-4484\u002F19\u002F10\u002F105606",{"doi":522},{"id":24,"text":525,"url":24,"identifiers":526},"10.1016\u002FS0378-5173(01)00596-8",{"doi":525},{"id":528,"createTime":529,"updateTime":530,"relativeEntities":531,"slug":532,"properties":533,"entityType":107,"verifyStatus":108,"verifyTime":529,"verifyNote":109,"languages":545,"translateLanguages":24,"viewCount":25,"primaryUrl":546,"fullTextUrl":24,"authors":547,"publicationType":163,"publisherRelationship":621,"citationCount":667,"citationInfo":668,"publishDate":674,"publishYear":669,"citationAnalyzeStatus":403,"lastCitationAnalyze":675,"indexDatabases":676,"openAccess":24,"references":677,"isForceReanalyzing":264},"623a716f-c0d8-4ea4-80d7-efc6f6bb1b2b","2024-09-01T20:49:50.663+00:00","2026-02-20T20:29:11.011+00:00",[],"Model-for-Fresh-Produce-Respiration-in-Modified-Atmospheres-Based-on-Principles-of-Enzyme-Kinetics",{"openalex":534,"mag":536,"abstract":538,"title":540,"gsPaper":542,"doi":543},{"VOID":535},"W1989408561",{"VOID":537},"1989408561",{"EN":539},"\u003Cjats:title>ABSTRACT\u003C\u002Fjats:title>\u003Cjats:p>A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O\u003Cjats:sub>2\u003C\u002Fjats:sub> and CO\u003Cjats:sub>2\u003C\u002Fjats:sub> concentrations. In this model, the dependence of respiration on O\u003Cjats:sub>2\u003C\u002Fjats:sub> was assumed to follow a Michaelis‐Menten type equation (r = V\u003Cjats:sub>m\u003C\u002Fjats:sub>[O\u003Cjats:sub>2\u003C\u002Fjats:sub>]\u002F{K\u003Cjats:sub>m\u003C\u002Fjats:sub>+ [O\u003Cjats:sub>2\u003C\u002Fjats:sub>]}), and the effect of CO\u003Cjats:sub>2\u003C\u002Fjats:sub> on respiration to follow an uncompetitive inhibition model (r = V\u003Cjats:sub>m\u003C\u002Fjats:sub>[O\u003Cjats:sub>2\u003C\u002Fjats:sub>]\u002F{Km + (1 + [CO\u003Cjats:sub>2\u003C\u002Fjats:sub>]\u002F Ki) [O\u003Cjats:sub>2\u003C\u002Fjats:sub>]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O\u003Cjats:sub>2\u003C\u002Fjats:sub> consumption or CO\u003Cjats:sub>2\u003C\u002Fjats:sub> evolution) at various O\u003Cjats:sub>2\u003C\u002Fjats:sub> and CO\u003Cjats:sub>2\u003C\u002Fjats:sub> concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations.\u003C\u002Fjats:p>",{"EN":541},"Model for Fresh Produce Respiration in Modified Atmospheres Based on Principles of Enzyme Kinetics",{"VOID":275},{"VOID":544},"10.1111\u002Fj.1365-2621.1991.tb08645.x",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1365-2621.1991.tb08645.x",[548,567,584,603],{"id":549,"sortIndex":25,"researcher":24,"roles":550,"affiliations":551,"properties":560,"displayName":564,"givenName":24,"familyName":24},"b36fbe90-28f4-48e3-a7dd-bae570f28158",[],[552],{"id":553,"sortIndex":25,"affiliation":554,"properties":24},"164f7748-2d64-44d1-b60f-1d4fd297ba7f",{"id":553,"createTime":24,"updateTime":24,"relativeEntities":555,"slug":24,"properties":556,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":559,"statistic":24},[],{"title":557},{"EN":558},"Author D.S. Lee's current address: Dept. of Food Engineering, Kyungnam Univ., Weolyong-Dong, Masan, Korea.",[],{"orcid":561,"title":563,"openalex":565},{"VOID":562},"https:\u002F\u002Forcid.org\u002F0000-0003-2669-8411",{"EN":564},"D.S. 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Haggar",{"VOID":583},"A5058697768",{"id":585,"sortIndex":149,"researcher":24,"roles":586,"affiliations":587,"properties":596,"displayName":600,"givenName":24,"familyName":24},"1d2dbe39-b9eb-4ade-9dd9-ae7dee92c7ee",[],[588],{"id":589,"sortIndex":25,"affiliation":590,"properties":24},"9b1650b5-39ea-48b4-a239-2a8eb0931f6c",{"id":589,"createTime":24,"updateTime":24,"relativeEntities":591,"slug":24,"properties":592,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":595,"statistic":24},[],{"title":593},{"EN":594},"Author J. Lee's current address: School of Packaging, Michigan State University, East Lansing, MI 48824.",[],{"orcid":597,"title":599,"openalex":601},{"VOID":598},"https:\u002F\u002Forcid.org\u002F0000-0001-8772-6143",{"EN":600},"Jessica Lee",{"VOID":602},"A5100685634",{"id":604,"sortIndex":605,"researcher":24,"roles":606,"affiliations":607,"properties":614,"displayName":618,"givenName":24,"familyName":24},"8d0b3840-33c7-4593-9a03-3504ffbdbb87",3,[],[608],{"id":572,"sortIndex":25,"affiliation":609,"properties":24},{"id":572,"createTime":24,"updateTime":24,"relativeEntities":610,"slug":24,"properties":611,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":613,"statistic":24},[],{"title":612},{"EN":577},[],{"orcid":615,"title":617,"openalex":619},{"VOID":616},"https:\u002F\u002Forcid.org\u002F0000-0002-8060-7130",{"EN":618},"Kit L. 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The effects of temperature and concentrations of carbon dioxide and oxygen on the production of carbon dioxide and uptake of oxygen, J. Hort. Sci, 42, 189, 10.1080\u002F00221589.1967.11514207",{"doi":693},"10.1080\u002F00221589.1967.11514207",{"id":24,"text":695,"url":24,"identifiers":696},"10.1111\u002Fj.1365-2621.1975.tb03767.x",{"doi":695},{"id":24,"text":698,"url":24,"identifiers":699},"10.1111\u002Fj.1365-2621.1975.tb02261.x",{"doi":698},{"id":24,"text":701,"url":24,"identifiers":702},"10.1007\u002FBFb0004427",{"doi":701},{"id":24,"text":704,"url":24,"identifiers":705},"Jurin V., 1963, Studies on control of respiration of Mcintosh apples by packaging methods, Food Technol, 17, 104",{},{"id":24,"text":707,"url":24,"identifiers":708},"Kader A.A., 1987, Post Harvest Physiology of Vegetables, 25",{},{"id":24,"text":710,"url":24,"identifiers":711},"10.1080\u002F10408398909527490",{"doi":710},{"id":24,"text":713,"url":24,"identifiers":714},"Karel M., 1964, Control of respiratory gases, Modern Pkg, 37, 123",{},{"id":24,"text":716,"url":24,"identifiers":717},"Karel M., 1963, Application of gas chromatography to the measurement of gas permeability of packaging materials, Food Technol, 17, 91",{},{"id":24,"text":719,"url":24,"identifiers":720},"Lebermann K.W., 1968, Post‐harvest changes of broccoli stored in modified atmospheres, Food Technol, 22, 487",{},{"id":24,"text":722,"url":24,"identifiers":723},"Lee J., 1987, Food Product‐Package Compatibility, Proceedings, 157",{},{"id":24,"text":725,"url":24,"identifiers":726},"Lieberman M., 1954, Effect of modified atmospheres on respiration and yellowing of broccoli at 75 degrees F, Proc. Soc. Hort. Sci, 63, 409",{},{"id":24,"text":728,"url":24,"identifiers":729},"Ryall A.L., 1979, Handling, Transportation and Storage of Fruits and Vegetables, Vol. 1. Vegetables and Melons",{},{"id":24,"text":731,"url":24,"identifiers":732},"Ryall A.L., 1982, Handling, Transportation and Storage of Fruits and Vegetables, Vol. 2. Fruits and Tree Nuts",{},{"id":24,"text":734,"url":24,"identifiers":735},"10.1007\u002F978-1-4757-0094-7_3",{"doi":734},{"id":24,"text":737,"url":24,"identifiers":738},"Stanbury P.F., 1984, Principles of Fermentation Technology",{},{"id":24,"text":740,"url":24,"identifiers":741},"Thornton N.C, 1933, Carbon dioxide storage, III. The influence of carbon dioxide on the oxygen uptake by fruits and vegetables. Contributions from Boyce Thompson Institute, 5, 371",{},{"id":24,"text":743,"url":24,"identifiers":744},"Veeraju P., 1966, Controlling atmosphere in a fresh‐fruit package, Modern Pkg, 40, 168",{},{"id":24,"text":746,"url":24,"identifiers":747},"10.13031\u002F2013.30800",{"doi":746},{"id":24,"text":749,"url":24,"identifiers":750},"10.1104\u002Fpp.37.3.416",{"doi":749},{"id":752,"createTime":753,"updateTime":754,"relativeEntities":755,"slug":756,"properties":757,"entityType":107,"verifyStatus":108,"verifyTime":769,"verifyNote":109,"languages":770,"translateLanguages":24,"viewCount":25,"primaryUrl":771,"fullTextUrl":24,"authors":772,"publicationType":163,"publisherRelationship":824,"citationCount":869,"citationInfo":870,"publishDate":877,"publishYear":871,"citationAnalyzeStatus":403,"lastCitationAnalyze":878,"indexDatabases":879,"openAccess":24,"references":880,"isForceReanalyzing":264},"fe066d8e-6a6e-4fa4-8087-92bd74b86efa","2024-09-12T14:41:28.678+00:00","2025-11-14T20:17:50.028+00:00",[],"Accelerated-Mass-Transfer-During-Osmotic-Dehydration-of-High-Intensity-Electrical-Field-Pulse-Pretreated-Carrots",{"openalex":758,"mag":760,"abstract":762,"title":764,"gsPaper":766,"doi":767},{"VOID":759},"W2098241772",{"VOID":761},"2098241772",{"EN":763},"\u003Cjats:title>ABSTRACT\u003C\u002Fjats:title>\u003Cjats:p>High intensity electrical field pulse (0.22 to 1.60 kV\u002Fcm) pretreatment was tested to accelerate the osmotic dehydration of carrot. Applied energy in the range of 0.04 to 2.25 kJ\u002Fkg, increased cell disintegration index in the range of 0.09 to 0.84 with < 1 °C rise in the product temperature. The effective diffusion coefficients of water and solute, determined using a Fickian diffusion model, increased exponentially with electric field strength according to D = A exp(‐B\u002FE). The rise in effective diffusion coefficient may be attributed to an increase in cell wall permeability, facilitating transport of water and solute. Such increase was evidenced by cell disintegration index and softening of product.\u003C\u002Fjats:p>",{"EN":765},"Accelerated Mass Transfer During Osmotic Dehydration of High Intensity Electrical Field Pulse Pretreated Carrots",{"VOID":275},{"VOID":768},"10.1111\u002Fj.1365-2621.1999.tb12272.x","2024-09-12T14:41:28.677+00:00",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1365-2621.1999.tb12272.x",[773,792,807],{"id":774,"sortIndex":25,"researcher":24,"roles":775,"affiliations":776,"properties":785,"displayName":789,"givenName":24,"familyName":24},"a684e59c-029c-4ef8-bfa9-d459dbe78469",[],[777],{"id":778,"sortIndex":25,"affiliation":779,"properties":24},"cb65ac2b-1b79-40bd-a7bd-77f4f938f222",{"id":778,"createTime":24,"updateTime":24,"relativeEntities":780,"slug":24,"properties":781,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":784,"statistic":24},[],{"title":782},{"VI":783},"Central Food Technological Research Institute, Mysore, India",[],{"orcid":786,"title":788,"openalex":790},{"VOID":787},"https:\u002F\u002Forcid.org\u002F0000-0003-0790-5841",{"EN":789},"Navin K. 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Steaks from the anterior ends of the tenderloins were darker in color and displayed greater surface moisture than steaks from the posterior ends. Fresh‐processed tenderloin steaks displayed more surface moisture than steaks from tenderloins stored 6 or 12 months. Warner‐Bratzler shear values increased with storage. Steaks which were broiled starting at 1°C had less total thaw and cooking loss than steaks broiled frozen (‐10°C) or thawed (24°C), but greater muscle separation occurred in thawed steaks. Palatability was not adversely affected by steak location, storage time or steak temperature prior to cooking.\u003C\u002Fjats:p>",{"EN":949},"PRESSED TENDERLOIN STEAK QUALITY AS INFLUENCED BY ANATOMICAL LOCATION, STORAGE TIME AND INTERNAL TEMPERATURE PRIOR TO COOKING",{"VOID":951},"[\"16088576222622603061\"]",{"VOID":953},"10.1111\u002Fj.1365-2621.1976.tb14397.x",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1365-2621.1976.tb14397.x",[957,976,993,1010],{"id":958,"sortIndex":25,"researcher":24,"roles":959,"affiliations":960,"properties":969,"displayName":973,"givenName":24,"familyName":24},"485a0981-4c29-414d-a5a4-841b23364fa1",[],[961],{"id":962,"sortIndex":25,"affiliation":963,"properties":24},"b70961fd-2399-45c1-9fca-e1960559be2b",{"id":962,"createTime":24,"updateTime":24,"relativeEntities":964,"slug":24,"properties":965,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":968,"statistic":24},[],{"title":966},{"EN":967},"Dept. of Animal Science, University of Wyoming, WY 82071 and Monfort Portion Foods, Inc. 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These attributes were applied to the evaluation of 18 common Atlantic species by consumers. The data showed high positive correlations with data previously reported for trained profile panels. The best correlations occurred for the most salient attributes, and cluster analysis for the two sets of data showed the greatest similarity for species possessing these salient attributes. However, regression analysis snowed that trained profile panelists used a wider range of the intensity scale than did consumers. 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Proc. Fish Expo.‘76 Seminar. Aust. Government Publish. Serv Canberra p.319.",{},{"id":24,"text":1260,"url":24,"identifiers":1261},"Bremner H.A., 1978, Mechanically separated fish flesh from Australian species‐a summary of results of storage trials, Fd. Technol. in Australia, 30, 393",{},{"id":24,"text":1263,"url":24,"identifiers":1264},"10.1111\u002Fj.1365-2621.1982.tb12890.x",{"doi":1263},{"id":24,"text":1266,"url":24,"identifiers":1267},"Cardello A.V, 1983, Application of sensory methodology to the establishment of a nationwide, consumer‐oriented retail identification plan for fish, Lebens. Wiss. 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The residence times were measured for different combinations of process parameters (viscosity, flow rate of fluid, size and concentration of particles). The effects of these parameters on Residence Time Distribution (RTD) of particles was determined and dimensionless equations were developed to predict the mean, minimum and standard deviation of residence times. The RTDs in the helical holding tube were found to be narrower than in the conventional holding tube. The RTD of particles at all combinations of process parameters were normally distributed. The ratio of mean to minimum residence time was within 1.05 to 1.11 in the helical holding tube and 1.06 to 1.16 in the conventional holding tube for the range of parameters studied.\u003C\u002Fjats:p>",{"EN":1323},"Residence Time Distribution of Particles during Two‐Phase Non‐Newtonian Flow in Conventional as compared with Helical Holding Tubes",{"VOID":1325},"10.1111\u002Fj.1365-2621.1997.tb15428.x",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1365-2621.1997.tb15428.x",[1329,1348,1363],{"id":1330,"sortIndex":25,"researcher":24,"roles":1331,"affiliations":1332,"properties":1341,"displayName":1345,"givenName":24,"familyName":24},"27107fdb-1215-4117-9397-2da25a110d20",[],[1333],{"id":1334,"sortIndex":25,"affiliation":1335,"properties":24},"bb8c8405-bba9-46b2-82cb-3f3d27e9d94d",{"id":1334,"createTime":24,"updateTime":24,"relativeEntities":1336,"slug":24,"properties":1337,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":1340,"statistic":24},[],{"title":1338},{"EN":1339},"Authors Sandeep, Zuritz, and Puri are affiliated with the Agricultural & Biological Engineering Dept., 250 Agricultural Engineering Building, The Pennsylvania State Univ., University Park, PA 16802.",[],{"orcid":1342,"title":1344,"openalex":1346},{"VOID":1343},"https:\u002F\u002Forcid.org\u002F0000-0002-4421-8568",{"EN":1345},"K.P. 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The divided lactic acid and alcohol fermentation by viable cells of three kinds with feed solution obtained from enzymatic hydrolyzate of \u003Cjats:italic>koji\u003C\u002Fjats:italic> and defatted soybean meal proceeded in shorter time than a complex fermentation of \u003Cjats:italic>moromi\u003C\u002Fjats:italic> (soy sauce mash) in the slurry state. The refined products fermented by this process had good taste and flavor, and were close to the conventional soy sauce with respect to organic acid and aroma components.\u003C\u002Fjats:p>",{"EN":1558},"Fermentation of Soy Sauce with Immobilized Whole Cells",{"VOID":1560},"10.1111\u002Fj.1365-2621.1985.tb10463.x",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002Fj.1365-2621.1985.tb10463.x",[1564,1581,1598,1615,1630],{"id":1565,"sortIndex":25,"researcher":24,"roles":1566,"affiliations":1567,"properties":1576,"displayName":1578,"givenName":24,"familyName":24},"cc68ca98-ef28-41e0-ac0e-fe74f5e094d8",[],[1568],{"id":1569,"sortIndex":25,"affiliation":1570,"properties":24},"0048f4d0-cb22-4226-820f-dd0a807b5c5b",{"id":1569,"createTime":24,"updateTime":24,"relativeEntities":1571,"slug":24,"properties":1572,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":1575,"statistic":24},[],{"title":1573},{"EN":1574},"Authors Osaki, Okamoto, Akao and Nagata are with the Food Engineering Laboratory, Kikkoman Corporation, 339 Noda, Noda-shi, Chiba 278, Japan. 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Sakasai T. Osaki K. andAkao T.1982.Quick brewing of soy sauce. Japanese Patent 1 120 398 Oct. 28.",{},{"id":24,"text":1704,"url":24,"identifiers":1705},"Noda F. Sakasai T. Osaki K. andAkao T.1983.Continuous quick brewing of soy sauce. Japanese Patent 1 159 337 July 25.",{},{"id":24,"text":1707,"url":24,"identifiers":1708},"Osuga J., 1984, Acetic acid production by immobilized Acetobacter aceti cells entrapped by a κ‐carrageenan gel, J. Ferment. Technol. (Japan), 62, 139",{},{"id":24,"text":1710,"url":24,"identifiers":1711},"Takamatsu H. Iwaasa T. andYokotsuka T.1982.Production manner of liquid seasonings. 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The PV and resveratrol (Res) can form a complex, thus effectively improve the solubility of Res. In this work, the interaction between Res and PV was investigated by the fluorescence spectroscopy and molecular docking. The fluorescence emission intensity of PV became weak along with a red shift when it interacted with Res and the antioxidant activity was enhanced. The quenching constants of the interaction systems were 1.12×10\u003Cjats:sup>4\u003C\u002Fjats:sup> M\u003Cjats:sup>–1\u003C\u002Fjats:sup> and 9.40×10\u003Cjats:sup>3\u003C\u002Fjats:sup> M\u003Cjats:sup>–1\u003C\u002Fjats:sup> at 25°C and 35°C, respectively, which indicated the presence of static quenching phenomena between them. The binding constant was 1.80×10\u003Cjats:sup>4\u003C\u002Fjats:sup> M\u003Cjats:sup>–1\u003C\u002Fjats:sup>, and the number of corresponding binding sites was approximately equal to one. The thermodynamic results revealed the combination was spontaneous, and the change of enthalpy and entropy was ∆\u003Cjats:italic>H\u003C\u002Fjats:italic> = 53.50 kJ\u002Fmol, ∆\u003Cjats:italic>S\u003C\u002Fjats:italic> = 261.00 J\u002Fmol·K, respectively. It indicated that the interaction forces between Res and PV were mainly hydrophobic interaction and hydrogen bonding. Molecular docking showed the binding mode, which was consistent with the experiment results. The research on the interaction between Res and PV provided theoretical guidance for the application of Res in food.\u003C\u002Fjats:p>\u003C\u002Fjats:sec>\u003Cjats:sec>\u003Cjats:title>Practical Application\u003C\u002Fjats:title>\u003Cjats:p>PV is the most highly phosphorylated protein in nature and has pro‐calcium absorption effects. Res is a polyphenol with strong antioxidant and anti‐inflammatory activity, but its poor solubility limits its application. In this study, the solubility of Res was considerably enhanced by compounding Res and PV, and the antioxidant activity of Res was well retained. It increases the value of Res in food and other applications and opens up new possibilities for processing and utilization of PV.\u003C\u002Fjats:p>\u003C\u002Fjats:sec>",{"EN":1735},"Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysis",{"VOID":1737},"36120929",{"VOID":1739},"10.1111\u002F1750-3841.16327",[111],"https:\u002F\u002Fift.onlinelibrary.wiley.com\u002Fdoi\u002F10.1111\u002F1750-3841.16327",[1743,1770,1787,1806,1823,1840],{"id":1744,"sortIndex":25,"researcher":24,"roles":1745,"affiliations":1746,"properties":1763,"displayName":1767,"givenName":24,"familyName":24},"3e30117e-dc72-4524-9b54-5992dc41a785",[],[1747,1755],{"id":1748,"sortIndex":25,"affiliation":1749,"properties":24},"531ff305-25dc-49f7-95fd-1ffaad632e58",{"id":1748,"createTime":24,"updateTime":24,"relativeEntities":1750,"slug":24,"properties":1751,"entityType":24,"verifyStatus":24,"verifyTime":24,"verifyNote":24,"languages":24,"translateLanguages":24,"viewCount":24,"url":24,"parentIds":1754,"statistic":24},[],{"title":1752},{"EN":1753},"National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P. 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one of the most noteworthy bioactive components of hen egg yolk, is an amphiphilic protein that stands out with its unique composition and functionality in the food industry and health. Phosvitin consists of 4% of egg yolk dry matter and 11% of egg yolk proteins. It is considered as the most phosphorylated protein with 10% phosphorus. Besides, some potential novel phosphopeptides containing clusters of phosphoserines can be derived from hen's egg yolk phosvitin. Phosvitin, which has many functional features thanks to its unique structure, is known primarily for its metal bonds binding (iron, calcium, etc.) feature. On the other hand, its phosphopeptides may increase the bioavailability of metals compared to phosvitin. Although this feature of phosvitin may partially decrease the bioavailability of especially iron in the egg, it allows the phosvitin to have many bioactivities in the food industry and health. Lipid oxidation, which is a serious problem in the food industry, can be inhibited by adding phosvitin and its derived phosphopeptides to the food production chain via inhibiting bivalent iron. Because phosvitin is an amphiphilic protein capable of chelating, it also shows potential antibacterial effects against the Gram‐negative bacteria. Moreover, the literature has recently been attempting to define the promising relationship between phosvitin and its phosphopeptides and plenty of health‐promoting activities such as immune‐enhancing, melanogenesis inhibitor, anti‐ageing, and anticancer. 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