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Avîrvarei AC, Salanță LC, Pop CR, Mudura E, Pasqualone A, Anjos O, Barboza N, Usaga J, Dărab CP, Burja-Udrea C, Zhao H, Fărcaș AC, Coldea TE. Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety. Foods 2023; 12:foods12040838. [PMID: 36832913 PMCID: PMC9957501 DOI: 10.3390/foods12040838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/26/2023] [Accepted: 02/07/2023] [Indexed: 02/18/2023] Open
Abstract
The food and beverage market has become broader due to globalization and consumer claims. Under the umbrella of consumer demands, legislation, nutritional status, and sustainability, the importance of food and beverage safety must be decisive. A significant sector of food production is related to ensuring fruit and vegetable conservation and utilization through fermentation. In this respect, in this review, we critically analyzed the scientific literature regarding the presence of chemical, microbiological and physical hazards in fruit-based fermented beverages. Furthermore, the potential formation of toxic compounds during processing is also discussed. In managing the risks, biological, physical, and chemical techniques can reduce or eliminate any contaminant from fruit-based fermented beverages. Some of these techniques belong to the technological flow of obtaining the beverages (i.e., mycotoxins bound by microorganisms used in fermentation) or are explicitly applied for a specific risk reduction (i.e., mycotoxin oxidation by ozone). Providing manufacturers with information on potential hazards that could jeopardize the safety of fermented fruit-based drinks and strategies to lower or eliminate these hazards is of paramount importance.
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Affiliation(s)
- Alexandra Costina Avîrvarei
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, I-70126 Bari, Italy
| | - Ofelia Anjos
- Instituto Politécnico de Castelo Branco, 6001-909 Castelo Branco, Portugal
- Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- Spectroscopy and Chromatography Laboratory, CBP-BI-Centro de Biotecnologia de Plantas da Beira Interior, 6001-909 Castelo Branco, Portugal
| | - Natalia Barboza
- Food Technology Department, University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Jessie Usaga
- National Center of Food Science and Technology (CITA), University of Costa Rica, Ciudad Universitaria Rodrigo Facio, San Jośe 11501-2060, Costa Rica
| | - Cosmin Pompei Dărab
- Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Anca Corina Fărcaș
- Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Centre for Technology Transfer-BioTech, 64 Calea Florești, 400509 Cluj-Napoca, Romania
- Correspondence:
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Self-Produced Hydrogen Sulfide Improves Ethanol Fermentation by Saccharomyces cerevisiae and Other Yeast Species. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Hydrogen sulfide (H2S) is a gas produced endogenously in organisms from the three domains of life. In mammals, it is involved in diverse physiological processes, including the regulation of blood pressure and its effects on memory. In contrast, in unicellular organisms, the physiological role of H2S has not been studied in detail. In yeast, for example, in the winemaking industry, H2S is an undesirable byproduct because of its rotten egg smell; however, its biological relevance during fermentation is not well understood. The effect of H2S in cells is linked to a posttranslational modification in cysteine residues known as S-persulfidation. In this paper, we evaluated S-persulfidation in the Saccharomyces cerevisiae proteome. We screened S-persulfidated proteins from cells growing in fermentable carbon sources, and we identified several glycolytic enzymes as S-persulfidation targets. Pyruvate kinase, catalyzing the last irreversible step of glycolysis, increased its activity in the presence of a H2S donor. Yeast cells treated with H2S increased ethanol production; moreover, mutant cells that endogenously accumulated H2S produced more ethanol and ATP during the exponential growth phase. This mechanism of the regulation of metabolism seems to be evolutionarily conserved in other yeast species, because H2S induces ethanol production in the pre-Whole-Genome Duplication species Kluyveromyces marxianus and Meyerozyma guilliermondii. Our results suggest a new role of H2S in the regulation of the metabolism during fermentation.
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Cairns P, Hamilton L, Racine K, Phetxumphou K, Ma S, Lahne J, Gallagher D, Huang H, Moore AN, Stewart AC. Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1968171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Paulette Cairns
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Leah Hamilton
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Kathryn Racine
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Katherine Phetxumphou
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Sihui Ma
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Jacob Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Daniel Gallagher
- The Charles E. Via, Jr. Department of Civil & Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Amy N. Moore
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, U.S.A
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Gschaedler A, Iñiguez-Muñoz LE, Flores-Flores NY, Kirchmayr M, Arellano-Plaza M. Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation. Int J Food Microbiol 2021; 347:109169. [PMID: 33813131 DOI: 10.1016/j.ijfoodmicro.2021.109169] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/10/2021] [Accepted: 03/11/2021] [Indexed: 11/30/2022]
Abstract
The isolation of autochthonous yeast species presents a good strategy to select new microorganisms for developing an adequate inoculum to carry out fermentations and generate representative products of the cider production zone. However, non-Saccharomyces yeasts have been considered to have low capacity to carry out a complete fermentation as Saccharomyces cerevisiae. In this work, five autochthonous yeasts from a cider fermentation process were isolated and identified as Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia membranaefaciens, P. kluyveri and Zygosaccharomyces rouxii. A series of fermentations were developed at laboratory level, using each species individually and it was observed that only S. cerevisiae was able to finish the process. K. marxianus consumed less than 50% of the sugars; P. kluyveri and Z. rouxii consumed less than 70% and P. membranaefaciens consumed more than 90% but the yield (ethanol produced for sugar consumed (YP/S)) was 0.39. Nevertheless, the addition of magnesium, zinc and nitrogen increased the fermentative capacity of almost all species: K. marxianus, Z. rouxii and P. kluyveri, showed an increase in ethanol production when nutrients were added, obtaining more than 80 g/L of ethanol, and showing that those nutrients are necessary to complete the fermentation. This work describes the potential use of different non-Saccharomyces species to carry out fermentation of apple juice and highlights the importance of certain nutrients to enable an efficient alcoholic fermentation and the generation of desirable volatile compounds for cider production.
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Affiliation(s)
- Anne Gschaedler
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Laura E Iñiguez-Muñoz
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Nilda Y Flores-Flores
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Manuel Kirchmayr
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico
| | - Melchor Arellano-Plaza
- Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Camino Arenero 1227, Col. El Bajío del Arenal, C.P. 45019 Zapopan, Jalisco, Mexico.
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5
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An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes (Basel) 2021. [DOI: 10.3390/pr9030502] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.
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6
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The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product. Foods 2020; 9:foods9101401. [PMID: 33023161 PMCID: PMC7600676 DOI: 10.3390/foods9101401] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 09/27/2020] [Accepted: 09/28/2020] [Indexed: 11/17/2022] Open
Abstract
European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.
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Phetxumphou K, Cox AN, Lahne J. Development and Characterization of a Check-All-That-Apply (CATA) Lexicon for Virginia Hard (Alcoholic) Ciders. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1768784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Katherine Phetxumphou
- Department of Food Science & Technology, Virginia Tech, 1230 Washington Street, SW, Blacksburg, VA 24061, U.S.A
| | - Allison N. Cox
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA, U.S.A
| | - Jacob Lahne
- Department of Food Science & Technology, Virginia Tech, 1230 Washington Street, SW, Blacksburg, VA 24061, U.S.A
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8
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Construction of recombinant fusant yeasts for the production of cider with low alcohol and enhanced aroma. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03436-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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9
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The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules 2019; 24:molecules24132477. [PMID: 31284529 PMCID: PMC6651467 DOI: 10.3390/molecules24132477] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 11/17/2022] Open
Abstract
The yeast strain and storage time is an important factor affecting the development of phytochemicals and sensory attributes in ciders. Therefore, the aim of this study was to determine the influence of yeast strains (Saccharomyces bayanus and Saccharomyces cerevisiae), β-cyclodextrin (BCD), and storage time on physicochemical parameters, contents of phenolic compounds (ultra-performance liquid chromatography with photodiode array detector coupled to quadrupole time-of-flight tandem mass spectrometry (UPLC–PDA–QToF-MS/MS)), antioxidative activity (free radical-scavenging ability (ABTS) and ferric reducing antioxidative power (FRAP) assay), and sensory attributes of new cider from the “Bella Marii” cultivar of red apple. The pH value, acidity, concentrations of alcohol, organic acids, and polyphenols; and the color and antioxidative properties were evaluated in red apple ciders immediately after fermentation and after three months of storage at 4 °C. S. cerevisiae SIHAFERM Finesse Red with BCD and SIHAFERM Finesse Red yeast strain especially contributed to obtaining ciders with a high content of the tested compounds. The use of BCD during fermentation significantly influenced the protection of bioactive compounds, by as much as 18%. Storage time had an impact on concentrations of the tested components (mainly on the total flavan-3-ols and phenolic acids). Based on the achieved values of parameters analyzed in red apple ciders and results of the consumer acceptance test, it may be concluded that red apple offers vast potential for the production of ciders with a high content of polyphenolic compounds.
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10
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Ma S, Neilson AP, Lahne J, Peck GM, O'Keefe SF, Stewart AC. Free amino acid composition of apple juices with potential for cider making as determined by UPLC-PDA. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.519] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Sihui Ma
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Andrew P. Neilson
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Integrated Life Science Building, Rm 1013, 1981 Kraft Drive Blacksburg VA 24060 USA
| | - Jacob Lahne
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY 14853 USA
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
| | - Amanda C. Stewart
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; 1230 Washington Street SW, Human and Agricultural Biosciences Building 1 Blacksburg VA 24060 USA
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Boudreau TF, Peck GM, O'Keefe SF, Stewart AC. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice. Food Sci Nutr 2017; 6:119-123. [PMID: 29387369 PMCID: PMC5778214 DOI: 10.1002/fsn3.536] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 08/30/2017] [Accepted: 09/12/2017] [Indexed: 11/07/2022] Open
Abstract
Yeast assimilable nitrogen (YAN) is essential for yeast growth and metabolism during apple (Malus x domestica Borkh.) cider fermentation. YAN concentration and composition can impact cider fermentation kinetics and the formation of volatile aroma compounds by yeast. The YAN concentration and composition of apples grown in Virginia, USA over the course of two seasons was determined through analysis of both free amino nitrogen (FAN) and ammonium ion concentration. FAN was the largest fraction of YAN, with a mean value of 51 mg N L-1 FAN compared to 9 mg N L-1 ammonium. Observed YAN values ranged from nine to 249 mg N L-1, with a mean value of 59 mg N L-1. Ninety-four percent of all samples analyzed in this study contained <140 mg N L-1 YAN, a concentration generally considered the minimum level needed in grape-based wines for yeast to fully utilize all of the fermentable sugars. FAN concentration was correlated with total YAN concentration, but ammonium concentration was not. Likewise, there was no correlation between FAN and ammonium concentration.
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Affiliation(s)
- Thomas F. Boudreau
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture SectionCornell UniversityIthacaNYUSA
| | - Sean F. O'Keefe
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
| | - Amanda C. Stewart
- Department of Food Science and TechnologyVirginia Polytechnic Institute and State UniversityBlacksburgVAUSA
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12
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Boudreau TF, Peck GM, Ma S, Patrick N, Duncan S, O'Keefe SF, Stewart AC. Hydrogen sulphide production during cider fermentation is moderated by pre-fermentation methionine addition. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.449] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Thomas F. Boudreau
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Gregory M. Peck
- School of Integrative Plant Science, Horticulture Section; Cornell University; 121 Plant Science Building Ithaca NY USA 14853
| | - Sihui Ma
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Nicholas Patrick
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Susan Duncan
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Sean F. O'Keefe
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
| | - Amanda C. Stewart
- Department of Food Science and Technology; Virginia Polytechnic Institute and State University; Blacksburg VA 24060 USA
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