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El-Sheikh ESA, Li D, Hamed I, Ashour MB, Hammock BD. Residue Analysis and Risk Exposure Assessment of Multiple Pesticides in Tomato and Strawberry and Their Products from Markets. Foods 2023; 12:1936. [PMID: 37238754 PMCID: PMC10217756 DOI: 10.3390/foods12101936] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/07/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Pesticides are used on fruit and vegetable crops to obtain greater yield and quality. Residues can be detected in these crops or their products if applied pesticides do not degrade naturally. Therefore, this study aimed to estimate pesticide residues in some strawberry and tomato-based products available in the market for human consumption and associated dietary risks. Contamination with 3-15 pesticides in the tested samples was found. The total number of pesticides detected in the tested samples was 20, belonging to the group of insecticides (84%) and fungicides (16%). Pesticides of cypermethrin, thiamethoxam, chlorpyrifos, and lambda-cyhalothrin appeared at 100% in a number of samples, where the most detected was cypermethrin followed by thiamethoxam. The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg-1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market. The recovery rate of pesticides from fortified samples with pyrethroids ranged from 47.5% (fenvalerate) to 127% (lambda-cyhalothrin). Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%. The results of acute and chronic risk assessment showed that their values were much lower than 100%, indicating minimal risk of dietary intake.
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Affiliation(s)
- El-Sayed A. El-Sheikh
- Plant Protection Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Al-Sharkia, Egypt
| | - Dongyang Li
- Laboratory of Agricultural Information Intelligent Sensing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Department of Entomology and Nematology, and UCD Comprehensive Cancer Center, University of California, Davis, CA 95616, USA
| | - Ibrahim Hamed
- Plant Protection Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Al-Sharkia, Egypt
| | - Mohamed-Bassem Ashour
- Plant Protection Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Al-Sharkia, Egypt
| | - Bruce D. Hammock
- Department of Entomology and Nematology, and UCD Comprehensive Cancer Center, University of California, Davis, CA 95616, USA
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Lu Y, Teo JN, Liu SQ. Fermented shellfish condiments: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:4447-4477. [PMID: 36038528 DOI: 10.1111/1541-4337.13024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/07/2022] [Accepted: 07/25/2022] [Indexed: 01/28/2023]
Abstract
Fermented shellfish condiments are globally consumed especially among Asian countries. Condiments, commonly used as flavor enhancers, have unique sensory characteristics and are associated with umami and meaty aroma. The main reactions that occur during fermentation of shellfish include proteolysis by endogenous enzymes and microbial activities to produce peptides and amino acids. The actions of proteolytic enzymes and microorganisms (predominantly bacteria) are found to be largely responsible for the formation of taste and aroma compounds. This review elaborates different aspects of shellfish fermentation including classification, process, substrates, microbiota, changes in both physicochemical and biochemical components, alterations in nutritional composition, flavor characteristics and sensory profiles, and biological activities and their undesirable impacts on health. The characteristics of traditional shellfish production such as long duration and high salt concentration not only limit nutritional value but also inhibit the formation of toxic biogenic amines. In addition, this review article also covers novel bioprocesses such as low salt fermentation and use of novel starter cultures and/or novel enzymes to accelerate fermentation and produce shellfish condiments that are of better quality and safer for consumption. Practical Application: The review paper summarized the comprehensive information on shellfish fermentation to provide alternative strategies to produce shellfish comdiments that are of better quality and safer for consumption.
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Affiliation(s)
- Yuyun Lu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Jun Ning Teo
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore
| | - Shao Quan Liu
- Department of Food Science & Technology, Faculty of Science, National University of Singapore, Singapore.,National University of Singapore (Suzhou) Research Institute, Suzhou, China
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Bakshi RA, Aslam A, Khan ZS, Fayaz S, Dar BN. Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions. Food Sci Nutr 2022; 10:1685-1693. [PMID: 35702308 PMCID: PMC9179133 DOI: 10.1002/fsn3.2239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/17/2021] [Accepted: 02/28/2021] [Indexed: 11/13/2022] Open
Abstract
The present investigation was undertaken to develop sauce from different cultivars of apples. Apple sauce of 5 cultivars was developed and effect of the storage conditions on the pH, acidity, TSS, total sugar, color, sensory, and rheological behavior of different apple sauce cultivars was studied. Analytical determinations were made after 0, 15, 30, and 45 days at both refrigerated and ambient conditions. The observed range of TSS was 30 to 30.14˚brix for refrigerated and 27.4 to 30.7˚brix for sauces stored at ambient storage conditions.. The pH decreased during the overall storage period from 4.07 to 3.96 in refrigerated samples, while as pH decreased from 4.06 to 3.92 in ambient stored samples. Rheological properties of sauces were evaluated using a parallel plate rheometer that showed the storage modulus, Gʹ higher than the loss modulus, G″ for all the sauce samples indicating the dominance of the elastic behavior. The viscosity decreased with an increase in the shear rate for both, refrigerated and ambient stored sauce samples at the end of the storage period. Organoleptic characteristics (taste, color, aroma, and appearance) were examined by a semi‐trained panelist using 5 point hedonic scale. The sauce samples from Mollies Delicious and Chamure apple cultivars showed the highest acceptance.
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Affiliation(s)
- Rayees Ahmad Bakshi
- Department of Food Science & Technology University of Kashmir Srinagar Jammu and Kashmir India
| | - Afra Aslam
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
| | - Zakir S Khan
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
| | - Shumaila Fayaz
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
| | - B N Dar
- Department of Food Technology Islamic University of Science and Technology Pulwama Jammu and Kashmir India
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Park SY, Kim HY. Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin. Food Sci Anim Resour 2021; 41:247-260. [PMID: 33796857 PMCID: PMC7971103 DOI: 10.5851/kosfa.2020.e95] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 11/23/2020] [Accepted: 11/25/2020] [Indexed: 12/01/2022] Open
Abstract
This study aimed to determine the physicochemical properties (proximate
composition, color, pH, salinity, water holding capacity (WHC), curing yield,
and shear force) and sensory properties (electric nose and sensory evaluation)
of Bulgogi sauce with added crust derived from dry-aged beef
loin. Increasing the amount of crust in the Bulgogi sauce
tended to increase the protein content, fat content, and pH. Uncooked
Bulgogi also tended to have elevated fat content, ash
content, pH, and shear force. Increasing the crust content tended to decrease
the water content, lightness, redness, and yellowness of
Bulgogi sauce. The yellowness of uncooked
Bulgogi with 6%–12% crust in sauce was
significantly lower than that of the control (no crust) and the sample with
3% crust in sauce (p<0.05). The redness of the cooked control
Bulgogi was significantly lower than that of the samples
with crust in sauce (p<0.05). The WHC of uncooked
Bulgogi with 6%–12% crust in sauce was
significantly higher than that of the control and the sample with 3%
crust in sauce (p<0.05). The flavor, texture, and overall acceptability
of the Bulgogi with 9% crust in sauce were significantly
higher than those of the control (p<0.05). These findings showed that the
crust did not degrade the physicochemical properties of Bulgogi
sauce and meat. The sensory characteristics of Bulgogi
marinated with 9% crust in sauce were rated the best as persensory
evaluation. Therefore, crust is a suitable flavor enhancer for
Bulgogi sauce, and a 9% addition amount is optimal
in terms of quality.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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Hwang D, Goo TW, Yun EY. In Vitro Protective Effect of Paste and Sauce Extract Made with Protaetia brevitarsis Larvae on HepG2 Cells Damaged by Ethanol. Insects 2020; 11:E494. [PMID: 32756329 DOI: 10.3390/insects11080494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 07/15/2020] [Accepted: 07/28/2020] [Indexed: 01/09/2023]
Abstract
We made paste and sauce using protein-rich Protaetia brevitarsis larvae (PBL) and evaluated their fermentation levels. After pretreatment with the paste and sauce extracts, HepG2 cells were damaged with ethanol (EtOH), and then the effects of the paste and sauce were evaluated. As a result, we confirmed that the PBL paste and sauce extracts reduced the aspartate aminotransferase (AST) and alanine aminotransaminase (ALT) content in the medium as compared to soybean (Glycine max) sauce and paste extracts. In addition, the PBL paste and sauce extracts significantly lowered the level of tumor necrosis factor (TNF)-α and interleukin (IL)-6, which are biomarkers of inflammation, and significantly increased the inhibition rate of superoxide dismutase (SOD) and reduced glutathione (GSH), which are antioxidative indicators, in proportion to the amount of PBL added to the paste and sauce. These results suggest that an intake of PBL paste and sauce, a novel type of fermented food made from insects, may be effective for liver protection through anti-inflammatory and antioxidative effects against hepatocyte injury caused by EtOH.
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Kimura A, Yamaguchi K, Tohara H, Sato Y, Sawada N, Nakagawa Y, Matsuda Y, Inoue M, Tamaki K. Addition Of Sauce Enhances Finger-Snack Intake Among Japanese Elderly People With Dementia. Clin Interv Aging 2019; 14:2031-2040. [PMID: 31814715 PMCID: PMC6863177 DOI: 10.2147/cia.s225815] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Accepted: 10/30/2019] [Indexed: 11/23/2022] Open
Abstract
Purpose The previous study demonstrated that the addition of a sauce is an effective means of influencing the consumption of finger foods among French elderly people with dementia. However, it is unclear the relative importance of low-level sensory factors such as flavor and a semi-solid nature and high-level cognitive factors such as memory stimulation and familiarity to the effect of the addition of sauce on food intake. The present study investigated whether the addition of sauce affects finger-snack intake among Japanese elderly people with dementia who were not familiar with sauce dipping. Patients And Methods A total of 21 patients with dementia who were recruited in a nursing home in Tokyo received a plate of cut baumkuchen (a very thinly layered German roll cake), which had pieces of baumkuchen both with and without sauce, at their afternoon snack time. The amount of food intake and the first choice between options were measured for each participant. We used chocolate (in Experiment 1, n = 21) and agave (Experiment 2, n =14) syrups as sauce samples. Results Results of both experiments demonstrate that snack consumption was greater for the with-sauce options than for the without-sauce options. A 90.5% of the participants in Experiment 1 and 64.3% of participants in Experiment 2 ate more snacks with sauce than without sauce. Conclusion These findings imply that low-level sensory factors such as flavor and a semi-solid nature contribute relatively more strongly to the enhancement of food consumption with the addition of sauce than do high-level cognitive factors such as memory stimulation and familiarity, because Japanese elderly people are not always familiar with the custom of wiping up the sauce with food.
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Affiliation(s)
- Atsushi Kimura
- College of Risk Management, Nihon University, Setagaya-ku, Tokyo, Japan
| | - Kohei Yamaguchi
- Dentistry Nanohana Clinic, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan.,Department of Gerodontology and Oral Rehabilitation, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo, Japan
| | - Haruka Tohara
- Department of Gerodontology and Oral Rehabilitation, Tokyo Medical and Dental University, Bunkyo-ku, Tokyo, Japan
| | - Yusuke Sato
- Geriatric Health Services Facility Nanohana, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan
| | - Naoko Sawada
- Geriatric Health Services Facility Nanohana, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan
| | - Yasuhide Nakagawa
- Geriatric Health Services Facility Nanohana, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan
| | - Yukako Matsuda
- Dentistry Nanohana Clinic, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan.,Department of Dysphasia Rehabilitation, Nihon University of Dentistry, Chiyoda-Ku, Tokyo, Japan
| | - Motoharu Inoue
- Dentistry Nanohana Clinic, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan.,Department of Dysphasia Rehabilitation, Nihon University of Dentistry, Chiyoda-Ku, Tokyo, Japan
| | - Kazuhiro Tamaki
- Dentistry Nanohana Clinic, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan.,Geriatric Health Services Facility Nanohana, Medical Corporation Kanjinkai, Nishitama-gun, Tokyo, Japan
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An Kim Y, Van Ba H, Dashdorj D, Hwang I. Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces. Korean J Food Sci Anim Resour 2018; 38:679-692. [PMID: 30206427 PMCID: PMC6131373 DOI: 10.5851/kosfa.2018.e4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 05/28/2018] [Accepted: 05/30/2018] [Indexed: 12/03/2022] Open
Abstract
The effects of high-pressure processing (HPP) treatment on the quality
characteristics of low graded Hanwoo beef marinated with five different sauces
(soy, fish, fish-soy, soy-fish and fish-soy-meat sauces) obtained from Asian
countries were studied. The Hanwoo beef striploins were marinated with the
aforementioned sauces (at ratio: 3:1 w/w) for 3 days at 4℃ before they
were treated with HPP at 550 MPa for 5 min at 10℃. All the sauces used
were equalized to a same salt level of 12.5%, and the samples marinated with a
12.5% brine solution were served as a control. After treating with the HPP, all
the samples were stored for further 7 days at 4℃ for analyses. Results
revealed that HPP treatments showed some effects on technological quality traits
(pH, cooking loss and color) but had no effect on the collagen contents of the
marinated beef. Noticeably, the HPP treatment led to the increases in amounts of
free amino acids associated with monosodium glutamate–like taste and
sweet taste in the samples marinated with fish sauce or soy-fish sauce, fish-soy
sauce and fish-soy-meat sauce whereas, it only reduced these amino acids in the
samples marinated with soy sauce or control. Furthermore, the total bacteria
count in all the marinated beef samples treated with HPP were significantly
(p<0.05) lower than those of the non-HPP-treated samples throughout the
storage periods. It is concluded that HPP could be applied for enhancing the
taste-active compounds production such as free amino acids, and improving the
shelf-life stability of the marinated beef.
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Affiliation(s)
- Yong An Kim
- Department of Agricultural Business Specialization, Chonbuk National University, Jeonju 54896, Korea
| | - Hoa Van Ba
- Animal Products Development Division, National Institute of Animal Science, Wanju 55365, Korea
| | - Dashmaa Dashdorj
- Department of Livestock Production, Mongolian University of Life Sciences, Ulaanbaatar 11000, Mongolia
| | - Inho Hwang
- Department of Animal Science, Chonbuk National University, Jeonju 54896, Korea
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Martínez-Huélamo M, Tulipani S, Jáuregui O, Valderas-Martinez P, Vallverdú-Queralt A, Estruch R, Torrado X, Lamuela-Raventós RM. Sensitive and Rapid UHPLC-MS/MS for the Analysis of Tomato Phenolics in Human Biological Samples. Molecules 2015; 20:20409-25. [PMID: 26580589 PMCID: PMC6332008 DOI: 10.3390/molecules201119702] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 10/19/2015] [Accepted: 11/04/2015] [Indexed: 11/21/2022] Open
Abstract
An UHPLC-MS/MS method for the quantification of tomato phenolic metabolites in human fluids was optimized and validated, and then applied in a pilot dietary intervention study with healthy volunteers. A 5-fold gain in speed (3.5 min of total run); 7-fold increase in MS sensitivity and 2-fold greater efficiency (50% peak width reduction) were observed when comparing the proposed method with the reference-quality HPLC-MS/MS system, whose assay performance has been previously documented. The UHPLC-MS/MS method led to an overall improvement in the limits of detection (LOD) and quantification (LOQ) for all the phenolic compounds studied. The recoveries ranged between 68% and 100% in urine and 61% and 100% in plasma. The accuracy; intra- and interday precision; and stability met with the acceptance criteria of the AOAC International norms. Due to the improvements in the analytical method; the total phenolic metabolites detected in plasma and urine in the pilot intervention study were 3 times higher than those detected by HPLC-MS/MS. Comparing with traditional methods; which require longer time of analysis; the methodology described is suitable for the analysis of phenolic compounds in a large number of plasma and urine samples in a reduced time frame.
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Affiliation(s)
- Miriam Martínez-Huélamo
- Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, University of Barcelona, Barcelona 08028, Spain.
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
| | - Sara Tulipani
- Biomedical Research Institute (IBIMA), Service of Endocrinology and Nutrition, Hospital Virgen de la Victoria, Teatinos Campus, University of Malaga, Malaga 29010, Spain.
| | - Olga Jáuregui
- Scientific and Technological Centers of the University of Barcelona (CCiTUB), Barcelona 08028, Spain.
| | - Palmira Valderas-Martinez
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
- Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona 08036, Spain.
| | - Anna Vallverdú-Queralt
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
- INRA, UMR1083 Sciences for Oenology, 2 place Pierre Viala, Montpellier Cedex 34060, France.
| | - Ramón Estruch
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
- Department of Internal Medicine, Hospital Clinic, Institute of Biomedical Investigation August Pi i Sunyer (IDIBAPS), University of Barcelona, Barcelona 08036, Spain.
| | - Xavier Torrado
- Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, University of Barcelona, Barcelona 08028, Spain.
| | - Rosa M Lamuela-Raventós
- Department of Nutrition and Food Science-XARTA-INSA, School of Pharmacy, University of Barcelona, Barcelona 08028, Spain.
- Centre for Biomedical Network Research on the Pathophysiology of Obesity and Nutrition (CIBEROBN). Carlos III Health Institute, Madrid 28029, Spain.
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Mirondo R, Barringer S. Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal. J Food Sci 2014; 80:S171-9. [PMID: 25603846 DOI: 10.1111/1750-3841.12725] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Accepted: 10/22/2014] [Indexed: 12/01/2022]
Abstract
Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained.
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Affiliation(s)
- Rita Mirondo
- Dept. of Food Science and Technology, The Ohio State Univ, 2015 Fyffe Rd, Columbus, OH, U.S.A
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