1
|
Nieuwland M, Heijnis W, van der Goot AJ, Hamoen R. XRT for visualizing microstructure of extruded meat replacers. Curr Res Food Sci 2023; 6:100457. [PMID: 36815995 PMCID: PMC9929671 DOI: 10.1016/j.crfs.2023.100457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023] Open
Abstract
X-Ray Tomography (XRT) was used to visualize the microstructure of extruded meat replacers. The high moisture extrudates contained lamella, that became visible upon pulling the extrudate apart. In frozen state, these lamella could be visualized with XRT. The freezing increased the density difference between the water-rich and protein-rich layers, thus increasing the contrast obtained in the XRT. Differences in the physical structure were reflected in the measured structure. In non-frozen samples, no lamella were visible, indicating insufficient contrast. Because of the contrast obtained in frozen samples, we conclude that the XRT technique is a valuable addition to investigate extrudate structure, that can be used to quantify differences in extrudates obtained by for example variation in composition. Here we showed a higher lamella thickness for soy protein isolate (SPI) compared to more fibre-rich soy protein samples.
Collapse
Affiliation(s)
- Maaike Nieuwland
- Wageningen Food & Biobased Research, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Walter Heijnis
- Wageningen Food & Biobased Research, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Atze-Jan van der Goot
- Food Process Engineering, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| | - Remco Hamoen
- Wageningen Food & Biobased Research, Wageningen University & Research, PO Box 17, 6700 AA, Wageningen, the Netherlands
| |
Collapse
|
2
|
Datta A, Nicolaï B, Vitrac O, Verboven P, Erdogdu F, Marra F, Sarghini F, Koh C. Computer-aided food engineering. NATURE FOOD 2022; 3:894-904. [PMID: 37118206 DOI: 10.1038/s43016-022-00617-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Accepted: 09/09/2022] [Indexed: 04/30/2023]
Abstract
Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open access, such as code sharing, and capacity-building through specialized courses could facilitate the use of CAFE in the transformation already underway in digital food systems.
Collapse
Affiliation(s)
- Ashim Datta
- Department of Biological and Environmental Engineering, Cornell University, Ithaca, NY, USA.
| | - Bart Nicolaï
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Olivier Vitrac
- Université Paris-Saclay, INRAE, AgroParisTech, UMR 0782 SayFood, Massy, France
| | - Pieter Verboven
- Biosystems Department - MeBioS Division, Katholieke Universiteit Leuven, Leuven, Belgium
| | - Ferruh Erdogdu
- Department of Food Engineering, Ankara University, Golbasi-Ankara, Turkey
| | - Francesco Marra
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Fabrizio Sarghini
- Department of Agricultural Sciences, Agricultural and Biosystems Engineering, University of Naples Federico II, Portici, Italy
| | - Chris Koh
- PepsiCo R&D, PepsiCo, Plano, TX, USA
| |
Collapse
|
3
|
Kim T, Lee J, Sun GM, Park BG, Park HJ, Choi DS, Ye SJ. Comparison of X-ray computed tomography and magnetic resonance imaging to detect pest-infested fruits: A pilot study. NUCLEAR ENGINEERING AND TECHNOLOGY 2022. [DOI: 10.1016/j.net.2021.07.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
4
|
Pei J, Mei J, Yu H, Qiu W, Xie J. Effect of Gum Tragacanth-Sodium Alginate Active Coatings Incorporated With Epigallocatechin Gallate and Lysozyme on the Quality of Large Yellow Croaker at Superchilling Condition. Front Nutr 2022; 8:812741. [PMID: 35118111 PMCID: PMC8804529 DOI: 10.3389/fnut.2021.812741] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 01/05/2023] Open
Abstract
This research was done to investigate the synergistic interactions of the gum tragacanth (GT)–sodium alginate (SA) active coatings, incorporated with epigallocatechin gallate and lysozyme, on the quality of large yellow croaker (Larimichthys crocea) during superchilling storage at −3°C. Results showed that the GT-SA active coatings, containing epigallocatechin gallate [EGCG (E), 0.32% w/v], and lysozyme [LYS (L), 0.32% w/v] have reduced the total viable count, psychrophilic bacteria, and Pseudomonas spp. by about 1.55 log CFU/g, 0.49 log CFU/g, and 1.64 log CFU/g compared to the control at day 35. The GT-SA active coatings containing EGCG and LYS were effective in lowering the formations of off-odor compounds such as total volatile basic nitrogen (TVB-N), malondialdehyde (MDA), and off-favor amino acid (histidine). The solid phase microextraction gas chromatography-mass spectrometer (SPME-GC/MS) was applied to characterize and to quantify the volatile compounds of large yellow croaker samples during superchilling storage, while the relative content of the fishy flavor compounds (including 1-octen-3-ol and acetoin) was significantly reduced in the active coatings treated samples. Furthermore, the GT-SA active coatings containing EGCG and LYS treatments was found to be more effective in retarding the migration of water based on magnetic resonance imaging (MRI) results and in maintaining the organoleptic quality of large yellow croaker in superchilling storage at −3°C according to the sensory evaluation results. The results showed that the GT-SA active coating containing EGCG and LYS was effective to be used as a fish preservative to improve the quality and to prolong the shelf life of large yellow croaker in a superchilling storage for at least 7 days.
Collapse
Affiliation(s)
- Juxin Pei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- *Correspondence: Jun Mei
| | - Huijie Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqiang Qiu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- Jing Xie
| |
Collapse
|
5
|
Cui Z, Wang N, Duan Y, Xu X, Wang R, Zhang S, Ma C. High-Resolution Microstructure Analysis of Cork Spot Disordered Pear Fruit "Akizuki" ( Pyrus pyrifolia Nakai) Using X-Ray CT. FRONTIERS IN PLANT SCIENCE 2021; 12:715124. [PMID: 34484278 PMCID: PMC8415714 DOI: 10.3389/fpls.2021.715124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 07/19/2021] [Indexed: 06/13/2023]
Abstract
Cork spot is one of the most damaging physiological disorders in pear fruit, causing considerable economic loss every year. However, the mechanism of cork spot occurrence requires further examination. In this study, X-ray CT scanning was applied to analyze the microstructure of pear fruit "Akizuki" (Pyrus pyrifolia), a cultivar susceptible to cork spot disorder, to elucidate the fruit texture alteration between healthy and cork spotted fruit. Results showed that cork spotted fruit had much higher porosity (9.37%) than healthy fruit (3.52%). Reconstructed three-dimensional (3D) network skeleton models showed highly branched pore channels in cork spotted fruit and a low degree of pore connectivity in healthy fruit. Even in areas of disordered fruit without cork spot, the pore throat diameter, pore length, and coordinated core number (i.e., 77, 160, and 16, respectively) were much higher than that of healthy fruit. The structure analysis of fruit core showed that core deformation only occurred in cork spotted fruit. A much more highly branched network was observed in cork spotted fruit cores compared with healthy fruit cores. High-resolution observation of flesh tissue directly demonstrated that pore size in cork spotted fruit (87 μm) was four times larger than that of healthy fruit (22 μm). Altered expression of genes related to Ca2+ transport and the uneven distribution of intracellular Ca2+ were also shown to associate with the development of cork spot disorder. Our results suggest that flesh tissue damage likely occurred prior to the initiation of cork spot. The dysfunction of long-distance and transmembrane Ca2+ transport channels could be responsible for the imbalanced distribution of Ca2+ inside the fruit, thus resulting in the development of cork spot.
Collapse
Affiliation(s)
- Zhenhua Cui
- Department of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Nannan Wang
- Department of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Yanxin Duan
- Department of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Xinrui Xu
- Sanying Precision Instruments Co., Ltd., Tianjin, China
| | - Ran Wang
- Department of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Shaoling Zhang
- Department of Horticulture, State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing, China
| | - Chunhui Ma
- Department of Horticulture, Qingdao Agricultural University, Qingdao, China
| |
Collapse
|
6
|
Joukhdar H, Seifert A, Jüngst T, Groll J, Lord MS, Rnjak-Kovacina J. Ice Templating Soft Matter: Fundamental Principles and Fabrication Approaches to Tailor Pore Structure and Morphology and Their Biomedical Applications. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2021; 33:e2100091. [PMID: 34236118 DOI: 10.1002/adma.202100091] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 03/22/2021] [Indexed: 06/13/2023]
Abstract
Porous scaffolds are widely used in biomedical applications where pore size and morphology influence a range of biological processes, including mass transfer of solutes, cellular interactions and organization, immune responses, and tissue vascularization, as well as drug delivery from biomaterials. Ice templating, one of the most widely utilized techniques for the fabrication of porous materials, allows control over pore morphology by controlling ice formation in a suspension of solutes. By fine-tuning freezing and solute parameters, ice templating can be used to incorporate pores with tunable morphological features into a wide range of materials using a simple, accessible, and scalable process. While soft matter is widely ice templated for biomedical applications and includes commercial and clinical products, the principles underpinning its ice templating are not reviewed as well as their inorganic counterparts. This review describes and critically evaluates fundamental principles, fabrication and characterization approaches, and biomedical applications of ice templating in polymer-based biomaterials. It describes the utility of porous scaffolds in biomedical applications, highlighting biological mechanisms impacted by pore features, outlines the physical and thermodynamic mechanisms underpinning ice templating, describes common fabrication setups, critically evaluates complexities of ice templating specific to polymers, and discusses future directions in this field.
Collapse
Affiliation(s)
- Habib Joukhdar
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, NSW, 2052, Australia
| | - Annika Seifert
- Department for Functional Materials in Medicine and Dentistry, Institute of Functional Materials and Biofabrication, University of Würzburg and KeyLab Polymers for Medicine of the Bavarian Polymer Institute (BPI), Pleicherwall 2, 97070, Würzburg, Germany
| | - Tomasz Jüngst
- Department for Functional Materials in Medicine and Dentistry, Institute of Functional Materials and Biofabrication, University of Würzburg and KeyLab Polymers for Medicine of the Bavarian Polymer Institute (BPI), Pleicherwall 2, 97070, Würzburg, Germany
| | - Jürgen Groll
- Department for Functional Materials in Medicine and Dentistry, Institute of Functional Materials and Biofabrication, University of Würzburg and KeyLab Polymers for Medicine of the Bavarian Polymer Institute (BPI), Pleicherwall 2, 97070, Würzburg, Germany
| | - Megan S Lord
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, NSW, 2052, Australia
| | - Jelena Rnjak-Kovacina
- Graduate School of Biomedical Engineering, University of New South Wales, Sydney, NSW, 2052, Australia
| |
Collapse
|
7
|
Purlis E, Cevoli C, Fabbri A. Modelling Volume Change and Deformation in Food Products/Processes: An Overview. Foods 2021; 10:778. [PMID: 33916418 PMCID: PMC8067021 DOI: 10.3390/foods10040778] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/01/2021] [Indexed: 11/25/2022] Open
Abstract
Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005-2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.
Collapse
Affiliation(s)
| | - Chiara Cevoli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| | - Angelo Fabbri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, Università di Bologna, 47521 Cesena, Italy;
| |
Collapse
|
8
|
Novel FBP based sparse-view CT reconstruction scheme using self-shaping spatial filter based morphological operations and scaled reprojections. Biomed Signal Process Control 2021. [DOI: 10.1016/j.bspc.2020.102323] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
9
|
Designing Mechanical Properties of 3D Printed Cookies through Computer Aided Engineering. Foods 2020; 9:foods9121804. [PMID: 33291707 PMCID: PMC7761976 DOI: 10.3390/foods9121804] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/29/2020] [Accepted: 12/03/2020] [Indexed: 11/17/2022] Open
Abstract
Additive manufacturing or 3D printing can be applied in the food sector to create food products with personalized properties such as shape, texture, and composition. In this article, we introduce a computer aided engineering (CAE) methodology to design 3D printed food products with tunable mechanical properties. The focus was on the Young modulus as a proxy of texture. Finite element modelling was used to establish the relationship between the Young modulus of 3D printed cookies with a honeycomb structure and their structure parameters. Wall thickness, cell size, and overall porosity were found to influence the Young modulus of the cookies and were, therefore, identified as tunable design parameters. Next, in experimental tests, it was observed that geometry deformations arose during and after 3D printing, affecting cookie structure and texture. The 3D printed cookie porosity was found to be lower than the designed one, strongly influencing the Young modulus. After identifying the changes in porosity through X-ray micro-computed tomography, a good match was observed between computational and experimental Young’s modulus values. These results showed that changes in the geometry have to be quantified and considered to obtain a reliable prediction of the Young modulus of the 3D printed cookies.
Collapse
|
10
|
Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods 2020; 9:foods9070907. [PMID: 32664254 PMCID: PMC7404992 DOI: 10.3390/foods9070907] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2020] [Revised: 07/07/2020] [Accepted: 07/08/2020] [Indexed: 12/31/2022] Open
Abstract
One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.
Collapse
|
11
|
Van De Looverbosch T, Rahman Bhuiyan MH, Verboven P, Dierick M, Van Loo D, De Beenbouwer J, Sijbers J, Nicolaï B. Nondestructive internal quality inspection of pear fruit by X-ray CT using machine learning. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107170] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
12
|
Metilli L, Francis M, Povey M, Lazidis A, Marty-Terrade S, Ray J, Simone E. Latest advances in imaging techniques for characterizing soft, multiphasic food materials. Adv Colloid Interface Sci 2020; 279:102154. [PMID: 32330733 DOI: 10.1016/j.cis.2020.102154] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/28/2020] [Accepted: 04/03/2020] [Indexed: 01/29/2023]
Abstract
Over the last two decades, the development and production of innovative, customer-tailored food products with enhanced health benefits have seen major advances. However, the manufacture of edible materials with tuned physical and organoleptic properties requires a good knowledge of food microstructure and its relationship to the macroscopic properties of the final food product. Food products are complex materials, often consisting of multiple phases. Furthermore, each phase usually contains a variety of biological macromolecules, such as carbohydrates, proteins and lipids, as well as water droplets and gas bubbles. Micronutrients, such as vitamins and minerals, might also play an important role in determining and engineering food microstructure. Considering this complexity, highly advanced physio-chemical techniques are required for characterizing the microstructure of food systems prior to, during and after processing. Fast, in situ techniques are also essential for industrial applications. Due to the wide variety of instruments and methods, the scope of this paper is focused only on the latest advances of selected food characterization techniques, with emphasis on soft, multi-phasic food materials.
Collapse
|
13
|
Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO 2 Concentration Modified Atmosphere Packaging on Chinese Sea bass ( Lateolabrax maculatus) during Superchilling (-0.9 °C) Storage. Molecules 2020; 25:molecules25040871. [PMID: 32079147 PMCID: PMC7070949 DOI: 10.3390/molecules25040871] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/02/2020] [Accepted: 02/14/2020] [Indexed: 12/19/2022] Open
Abstract
The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO2/10% O2/30% N2), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H2S-producing bacteria, which better maintain the quality of sea bass.
Collapse
|
14
|
Jha PK, Xanthakis E, Chevallier S, Jury V, Le-Bail A. Assessment of freeze damage in fruits and vegetables. Food Res Int 2019; 121:479-496. [DOI: 10.1016/j.foodres.2018.12.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/22/2018] [Accepted: 12/01/2018] [Indexed: 12/13/2022]
|
15
|
Jerome RE, Singh SK, Dwivedi M. Process analytical technology for bakery industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13143] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rifna E. Jerome
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNational Institute of Technology Rourkela Rourkela Odisha India
| |
Collapse
|