A functional dairy product rich in Menaquinone-7 and FeOOH nanoparticles
Publication date: Available online 13 May 2020Source: LWTAuthor(s): Donya Novin, Jordan van der Wel, Mostafa Seifan, Alireza Ebrahiminezhad, Younes Ghasemi, Aydin Berenjian (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion
Publication date: Available online 13 May 2020Source: LWTAuthor(s): Tanisa Anuyahong, Charoonsri Chusak, Sirichai Adisakwattana (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate
Publication date: Available online 13 May 2020Source: LWTAuthor(s): Didem Sözeri Atik, Esra Bölük, Omer Said Toker, Ibrahim Palabiyik, Nevzat Konar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Rheological aspects in fabricating pullulan-whey protein isolate emulsion suitable for electrospraying: Application in improving β-carotene stability
Publication date: Available online 12 May 2020Source: LWTAuthor(s): Ben Niu, Ping Shao, Simin Feng, Dan Qiu, Peilong Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Volatile compounds and amino acid profile of short-ripened farmhouse cheese manufactured from the milk of the White-Backed native cow breed
Publication date: Available online 12 May 2020Source: LWTAuthor(s): Anna Teter, Joanna Barłowska, Jolanta Król, Aneta Brodziak, Jarosława Rutkowska, Zygmunt Litwińczuk (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 14, 2020 Category: Food Science Source Type: research

Determination of inorganic arsenic in Argentinean rice by selective HGAAS: Analytical performance for paddy, brown and polished rice
Publication date: Available online 13 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Jonatan Schlotthauer, Lucila Brusa, Claudia Liberman, Mariano Durand, Alberto Livore, Mirna Sigrist (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 14, 2020 Category: Food Science Source Type: research

Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry
Publication date: Available online 13 May 2020Source: Journal of Food Composition and AnalysisAuthor(s): Xiao Qiu, Rong Reynolds, Suzanne Johanningsmeier, Van-Den Truong (Source: Journal of Food Composition and Analysis)
Source: Journal of Food Composition and Analysis - May 14, 2020 Category: Food Science Source Type: research

Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm
Publication date: Available online 13 May 2020Source: Journal of Food EngineeringAuthor(s): Yi Yang, Wei Wang, Hong Zhuang, Seung-Chul Yoon, Brian Bowker, Hongzhe Jiang, Bin Pang (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 14, 2020 Category: Food Science Source Type: research

Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model
Publication date: Available online 12 May 2020Source: Journal of Food EngineeringAuthor(s): Lingyi Liu, Ozan N. Ciftci (Source: Journal of Food Engineering)
Source: Journal of Food Engineering - May 14, 2020 Category: Food Science Source Type: research

Gas chromatography–mass spectrometry analysis of nine bisphenols in canned meat products and human risk estimation
Publication date: September 2020Source: Food Research International, Volume 135Author(s): S.C. Cunha, T. Inácio, M. Almada, R. Ferreira, J.O. Fernandes (Source: Food Research International)
Source: Food Research International - May 14, 2020 Category: Food Science Source Type: research

Show me the color in your mind: A study of color-flavor associations in virtual reality
Publication date: Available online 12 May 2020Source: Food Quality and PreferenceAuthor(s): Fuxing Huang, Yuxuan Qi, Chujun Wang, Xiaoang Wan (Source: Food Quality and Preference)
Source: Food Quality and Preference - May 14, 2020 Category: Food Science Source Type: research

Resveratrol-loaded hollow kafirin nanoparticles via gallic acid crosslinking: An evaluation compared with their solid and non-crosslinked counterparts
Publication date: Available online 13 May 2020Source: Food Research InternationalAuthor(s): Chuanfen Pu, Wenting Tang, Mengyao Liu, Yinglian Zhu, Qingjie Sun (Source: Food Research International)
Source: Food Research International - May 14, 2020 Category: Food Science Source Type: research

Effect of in vitro simulated gastrointestinal digestion on the antioxidant activity of the red seaweed Porphyra dioica
Publication date: Available online 13 May 2020Source: Food Research InternationalAuthor(s): Filipa B. Pimentel, Maria Cermeño, Thanyaporn Kleekayai, Pádraigín A. Harnedy, Richard J. FitzGerald, Rita C. Alves, M. Beatriz P.P. Oliveira (Source: Food Research International)
Source: Food Research International - May 14, 2020 Category: Food Science Source Type: research

Fabrication of antioxidant emulsifiers from natural ingredients: Conjugation of egg white proteins with catechin and chlorogenic acid
Publication date: Available online 12 May 2020Source: Food HydrocolloidsAuthor(s): Jun Sun, Hui Jing, Yaoyao Mu, David Julian McClements, Shijian Dong, Bin Xu (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 14, 2020 Category: Food Science Source Type: research

Fabrication of films with tailored properties by regulating the swelling of collagen fiber through pH adjustment
Publication date: Available online 12 May 2020Source: Food HydrocolloidsAuthor(s): Jinlong Xu, Fei Liu, Tao Wang, H. Douglas Goff, Fang Zhong (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 14, 2020 Category: Food Science Source Type: research

An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan
Publication date: Available online 13 May 2020Source: Food HydrocolloidsAuthor(s): Zhijun Chen, Shishuai Wang, Longchen Shang, Peiyuan Zhou, Jing Li, Bin Li (Source: Food Hydrocolloids)
Source: Food Hydrocolloids - May 14, 2020 Category: Food Science Source Type: research

Farm resilience in the face of the unexpected: lessons from the COVID-19 pandemic
(Source: Agriculture and Human Values)
Source: Agriculture and Human Values - May 14, 2020 Category: Food Science Source Type: research

Corrigendum to "RIFM fragrance ingredient safety assessment, coumarin, CAS registry number 91-64-5" [Food Chem. Toxicol. 130 (Suppl. 1) (2019) 110522].
Corrigendum to "RIFM fragrance ingredient safety assessment, coumarin, CAS registry number 91-64-5" [Food Chem. Toxicol. 130 (Suppl. 1) (2019) 110522]. Food Chem Toxicol. 2020 May 14;:111406 Authors: Api AM, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, Penning TM, Ritacco G, Rodriguez-Ropero F, Romine J, Sadekar N, Schultz TW, Siddiqi F, Sipes IG, Sullivan G, Thakkar Y, Tokura Y PMID: 32418662 [PubMed - as supplied by publisher] (Source: Food...
Source: Food and Chemical Toxicology - May 14, 2020 Category: Food Science Authors: Api AM, Belsito D, Biserta S, Botelho D, Bruze M, Burton GA, Buschmann J, Cancellieri MA, Dagli ML, Date M, Dekant W, Deodhar C, Fryer AD, Gadhia S, Jones L, Joshi K, Lapczynski A, Lavelle M, Liebler DC, Na M, Penning TM, Ritacco G, Rodriguez-Ropero F, Ro Tags: Food Chem Toxicol Source Type: research

Mangiferin induces the expression of a thermogenic signature via AMPK signaling during brown-adipocyte differentiation.
Abstract Mangiferin (MF) from Mangifera indica has been serendipitously found to ameliorate obesity and is used as an antioxidant, anti-inflammatory, antimicrobial, and anticancer agent. Nonetheless, the mechanism of MF-induced brown-adipose-tissue activation has not been studied. Therefore, we investigated the effect of MF on thermogenic features during brown-adipocyte differentiation. Treatment with MF improved the expression of a brown-fat signature and of mitochondrial-mass-related genes, thus resulting in UCP1 induction. MF also raised the expression of other thermogenic regulators, including peroxisome proli...
Source: Food and Chemical Toxicology - May 14, 2020 Category: Food Science Authors: Rahman S, Kim YS Tags: Food Chem Toxicol Source Type: research

Anti-virulence potential of basil and sage essential oils: Inhibition of biofilm formation, motility and pyocyanin production of Pseudomonas aeruginosa isolates.
Abstract The effects of basil (Ocimum basilicum) and sage (Salvia officinalis) essential oils on selected virulence factors (biofilm formation, mature biofilm resistance, motility, and pyocyanin production) of Pseudomonas aeruginosa clinical isolates were evaluated in the present study for the first time. The two essential oils were chemically characterized by GC and GC-MS analyses. Linalool and (E)-anethole were found to be the main components of the investigated basil oil, while α-thujone and camphor were the major constituents of the studied sage essential oil. The oils inhibited biofilm formation up to 9...
Source: Food and Chemical Toxicology - May 14, 2020 Category: Food Science Authors: Pejčić M, Stojanović-Radić Z, Genčić M, Dimitrijević M, Radulović N Tags: Food Chem Toxicol Source Type: research

Soy flavonoids prevent cognitive deficits induced by intra-gastrointestinal administration of beta-amyloid.
CONCLUSION: Our findings indicate that beta-amyloid can migrate from the gastrointestinal tract to the brain to induce cognitive impairments. Furthermore, chronic soy flavonoids in drinking water have protective actions. PMID: 32417364 [PubMed - as supplied by publisher] (Source: Food and Chemical Toxicology)
Source: Food and Chemical Toxicology - May 14, 2020 Category: Food Science Authors: Liu JYH, Sun MYY, Sommerville N, Ngan MP, Ponomarev ED, Lin G, Rudd JA Tags: Food Chem Toxicol Source Type: research

In-vitro testing of bacteriostatic and bactericidal efficacy of commercial disinfectants against Salmonella Infantis reveals substantial differences between products and bacterial strains.
PMID: 32450393 [PubMed - as supplied by publisher] (Source: International Journal of Food Microbiology)
Source: International Journal of Food Microbiology - May 14, 2020 Category: Food Science Authors: Drauch V, Ibesich C, Vogl C, Hess M, Hess C Tags: Int J Food Microbiol Source Type: research

A highly sensitive electrochemical sensor containing nitrogen-doped ordered mesoporous carbon (NOMC) for voltammetric determination of l-tryptophan
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): Yi Zhang, Geoffrey I.N. Waterhouse, Zhi-peng Xiang, Jing Che, Chong Chen, Weizheng Sun (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Green and simple extraction of free seleno-amino acids from powdered and lyophilized milk samples with natural deep eutectic solvents
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): Romina López, Roberto D'Amato, Massimo Trabalza-Marinucci, Luca Regni, Primo Proetti, Ariel Maratta, Soledad Cerutti, Pablo Pacheco (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Corrigendum to “ExoIII and TdT dependent isothermal amplification (ETDA) colorimetric biosensor for ultra-sensitive detection of Hg2+” [Food Chem. 316 (2020) 126303]
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): XiangYang Li, ZaiHui Du, Shenghao Lin, JingJing Tian, HongTao Tian, WenTao Xu (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Role of glutathione on acrylamide inhibition: Transformation products and mechanism
Publication date: 1 October 2020Source: Food Chemistry, Volume 326Author(s): Yuchen Zhu, Yinghua Luo, Guoyu Sun, Pengpu Wang, Xiaosong Hu, Fang Chen (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Fatty acid composition and oil content during coriander fruit development
Publication date: Available online 12 May 2020Source: Food ChemistryAuthor(s): Quang-Hung Nguyen, Thierry Talou, Philippe Evon, Muriel Cerny, Othmane Merah (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes
Publication date: Available online 12 May 2020Source: Food ChemistryAuthor(s): Tiane C. Finimundy, Anestis Karkanis, Ângela Fernandes, Spyridon A. Petropoulos, Ricardo Calhelha, Jovana Petrović, Marina Soković, Eduardo Rosa, Lillian Barros, Isabel C.F.R. Ferreira (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Low-molecular-weight glutenin subunit LMW-N13 improves dough quality of transgenic wheat
Publication date: Available online 12 May 2020Source: Food ChemistryAuthor(s): Xuye Du, Jialian Wei, Xi Luo, Zhiguo Liu, Yuqing Qian, Bin Zhu, Qingbei Weng, Heng Tang (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Exploring the Scope of Indole Interaction with 1,2-dicarbonyl Compounds
Publication date: Available online 12 May 2020Source: Food ChemistryAuthor(s): Raheleh Ghassem Zadeh, Varoujan Yaylayan (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Whole grain rice fortification as a solution to micronutrient deficiency: Technologies and need for more viable alternatives
Publication date: Available online 12 May 2020Source: Food ChemistryAuthor(s): Sreyajit Saha, Anupam Roy (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate
Publication date: Available online 12 May 2020Source: Food ChemistryAuthor(s): Thamonwan Angkuratipakorn, Cheryl Chung, Charmaine K.W. Koo, Jorge L. Muriel Mundo, David J. McClements, Eric A. Decker, Jirada Singkhonrat (Source: Food Chemistry)
Source: Food Chemistry - May 13, 2020 Category: Food Science Source Type: research

[ASAP] Dietary Proteins Regulate Serotonin Biosynthesis and Catabolism by Specific Gut Microbes
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00832 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Yunting Xie#, Chong Wang#, Di Zhao#, Chao Wang#, and Chunbao Li*#+ § Source Type: research

[ASAP] Pathway Engineering for Phenethylamine Production in < italic toggle="yes" > Escherichia coli < /italic >
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01706 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Daqing Xu* †§ and Lirong Zhang‡§ Source Type: research

[ASAP] Clarification on “EFSA Genetically Engineered Crop Composition Equivalence Approach: Performance and Consistency”
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01550 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Rod A. Herman* †‡, Nicholas P. Storer†, and Carl Walker‡ Source Type: research

[ASAP] Anthocyanin Profiling of Maize Grains Using DIESI-MSQD Reveals That Cyanidin-Based Derivatives Predominate in Purple Corn, whereas Pelargonidin-Based Molecules Occur in Red-Pink Varieties from Mexico
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.9b06336 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: He ´ctor A. Peniche-Pavi´a*† and Axel Tiessen†‡§ Source Type: research

[ASAP] From Waste to Taste —Efficient Production of the Butter Aroma Compound Acetoin from Low-Value Dairy Side Streams Using a Natural (Nonengineered) < italic toggle="yes" > Lactococcus lactis < /italic > Dairy Isolate
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00882 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Jian-Ming Liu* †§, Lin Chen†§, Robin Dorau†, Søren Kristian Lillevang‡, Peter Ruhdal Jensen†, and Christian Solem*† Source Type: research

[ASAP] Discovery of Novel < italic toggle="yes" > Pseudomonas putida < /italic > Flavin-Binding Fluorescent Protein Variants with Significantly Improved Quantum Yield
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00121 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Sanghwan Ko †‡, Hyunwoo Jeon§, Sanghan Yoon§, Munsu Kyung†, Hyungdon Yun§, Jung-Hyun Na*?, and Sang Taek Jung*† Source Type: research

[ASAP] Cry1Ac Protoxin and Its Activated Toxin from < italic toggle="yes" > Bacillus thuringiensis < /italic > Act Differentially during the Pathogenic Process
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c01172 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Lingling Qi †, Xianfeng Qiu†, Sisi Yang, Ran Li, Binbin Wu, Xiaomei Cao, Ting He, Xuezhi Ding, Liqiu Xia, and Yunjun Sun* Source Type: research

[ASAP] Design, Synthesis, and Insecticidal Activity of Novel Doramectin Derivatives Containing Acylurea and Acylthiourea Based on Hydrogen Bonding
Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.0c00230 (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - May 13, 2020 Category: Food Science Authors: Qi Zhang †‡§, Yao Cheng†‡?, Cheng Zheng‡?, Ping Bai‡?, Jian Yang‡?, and Xiaoxia Lu*‡? Source Type: research

Review of NIR spectroscopy methods for nondestructive quality analysis of oilseeds and edible oils
Publication date: Available online 12 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Xue Li, Liangxiao Zhang, Yong Zhang, Du Wang, Xuefang Wang, Li Yu, Wen Zhang, Peiwu Li (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Phytosterols as the core or stabilizing agent in different nanocarriers
Publication date: Available online 12 May 2020Source: Trends in Food Science & TechnologyAuthor(s): Maryam Mohammadi, Seid Mahdi Jafari, Hamed Hamishehkar, Babak Ghanbarzadeh (Source: Trends in Food Science and Technology)
Source: Trends in Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)
Publication date: Available online 12 May 2020Source: Meat ScienceAuthor(s): L.H. Villalobos-Delgado, E.G. González-Mondragón, J. Ramírez-Andrade, A.Y. Salazar-Govea, J.T. Santiago-Castro (Source: Meat Science)
Source: Meat Science - May 13, 2020 Category: Food Science Source Type: research

A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds
Publication date: Available online 11 May 2020Source: Meat ScienceAuthor(s): Yizhong Huang, Lisheng Zhou, Junjie Zhang, Xianxian Liu, Yifeng Zhang, Liping Cai, Wanchang Zhang, Leilei Cui, Jie Yang, Jiuxiu Ji, Shijun Xiao, Huashui Ai, Congying Chen, Junwu Ma, Bin Yang, Lusheng Huang (Source: Meat Science)
Source: Meat Science - May 13, 2020 Category: Food Science Source Type: research

Ante-and post-mortem strategies to improve the meat quality of high-value muscles harvested from farmed male common eland (Taurotragus oryx)
Publication date: Available online 11 May 2020Source: Meat ScienceAuthor(s): Tersia Needham, Radim Kotrba, Louwrens C. Hoffman, Daniel Bureš (Source: Meat Science)
Source: Meat Science - May 13, 2020 Category: Food Science Source Type: research

Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride
Publication date: July 2020Source: LWT, Volume 129Author(s): Weihao Wu, Xiangzhen Kong, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Purification, chemical analysis and antioxidative activity of polysaccharides from pH-modified citrus pectin after dialyzation
Publication date: June 2020Source: LWT, Volume 128Author(s): Tao Zhang, Ming Shuai, Pengcheng Ma, Jian Huang, Chengxin Sun, Xiaodong Yao, Zehui Chen, Xun Min, Shengkai Yan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine
Publication date: June 2020Source: LWT, Volume 128Author(s): Qianting Zhang, Tongguo Chen, Xiaoyu Wang, Pengtao Zhao, Xiaoqing Lei, Pei Liu, Huanhuan Yuan, Yurong Guo (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)
Publication date: Available online 12 May 2020Source: LWTAuthor(s): Guozhong Zhao, Geling Kuang, Yurong Wang, Yunping Yao, Jian Zhang, Zhi-Hui Pan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research

Freeze-dried celery as an indirect source of nitrate in cold-smoked sausages: Effect on safety and color formation
Publication date: Available online 12 May 2020Source: LWTAuthor(s): Viktorija Eisinaitė, Laura Tamkutė, Rimantė Vinauskienė, Daiva Leskauskaitė (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - May 13, 2020 Category: Food Science Source Type: research