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Schmidt HDO, Oliveira VRD. Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality. Foods 2023; 12:2586. [PMID: 37444324 DOI: 10.3390/foods12132586] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/30/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023] Open
Abstract
Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.
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Affiliation(s)
- Helena de Oliveira Schmidt
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 91501-970, RS, Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food, Nutrition and Health, Nutrition Department, Federal University of Rio Grande do Sul (UFRGS), Porto Alegre 90035-003, RS, Brazil
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Martins GN, Carboni AD, Hugo AA, Castilho PC, Gómez-Zavaglia A. Chickpeas' and Lentils' Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria. Foods 2023; 12:2324. [PMID: 37372536 DOI: 10.3390/foods12122324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/03/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
Legumes processing involves large amounts of water to remove anti-nutrients, reduce uncomfortable effects, and improve organoleptic characteristics. This procedure generates waste and high levels of environmental pollution. This work aims to evaluate the galacto-oligosaccharide (GOS) and general carbohydrate composition of legume wastewaters and assess their potential for growing lactic acid bacteria. Legume wastewater extracts were produced by soaking and/or cooking the dry seeds of chickpeas and lentils in distilled water and analysed using high-performance liquid chromatography with refractive index detection. GOS were present in all extracts, which was also confirmed by Fourier transform infrared spectroscopy (FTIR). C-BW extract, produced by cooking chickpeas without soaking, provided the highest extraction yield of 3% (g/100 g dry seeds). Lentil extracts were the richest source of GOS with degree of polymerization ≥ 5 (0.4%). Lactiplantibacillus plantarum CIDCA 83114 was able to grow in de Man, Rogosa, and Sharpe (MRS) broth prepared by replacing the glucose naturally present in the medium with chickpeas' and lentils' extracts. Bacteria were able to consume the mono and disaccharides present in the media with extracts, as demonstrated by HPLC and FTIR. These results provide support for the revalorisation of chickpeas' and lentils' wastewater, being also a sustainable way to purify GOS by removing mono and disaccharides from the mixtures.
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Affiliation(s)
- Gonçalo Nuno Martins
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Angela Daniela Carboni
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata RA1900, Argentina
| | - Ayelén Amelia Hugo
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata RA1900, Argentina
| | - Paula Cristina Castilho
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), La Plata RA1900, Argentina
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Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Echeverria‐Jaramillo E, Shin W. Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Esteban Echeverria‐Jaramillo
- Department of Food and Nutrition College of Human Ecology, Hanyang University 17 Haengdang‐dong, Seongdong‐gu Seoul 04763 Korea
| | - Weon‐Sun Shin
- Department of Food and Nutrition College of Human Ecology, Hanyang University 17 Haengdang‐dong, Seongdong‐gu Seoul 04763 Korea
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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Kilicli M, Toker OS. Some physicochemical and technological properties of cooking water of pulses as a canned industry waste: effect of ultrasound treatment during soaking. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Canned products are important part of human diet and therefore, many types of canned products with high amounts are produced worldwide. During canned production, cooking water of pulses (aquafaba) is an important waste. Therefore, recycling of it is important for sustainability and economic value. In the present study, it was aimed to determine technological properties of aquafabas obtained from canned production. For this aim, chickpea, bean, kidney bean, broad bean, green pea and lentil were used in this study, and conventional soaking and ultrasound soaking was both performed. Aquafaba is a cooking water of pulses not only chickpea and also lentil, pea and bean species. Aquafaba is used for foaming, emulsifying and gelling agent as a plant based food additive. Soaking with ultrasound has shortened the soaking time of all pules as well as increased the D
eff (effective diffusion constant) values. Diffusion is a basic physical mechanism for remove moisture or absorb and also give important information about physical and thermal properties of sample. “Remove moisture” term is using for drying and the other is using for hydration. The relationship between the physical properties of pulses and D
eff values was observed. The protein content of aquafaba on a dry basis changed between 20 and 35% and it has been observed that there are also positive correlation with their foaming properties. Foaming capacities of aquafabas varied between 167 and 567% in conventional soaking, and between 133 and 533% in ultrasonic soaking. In both methods, chickpea aquafaba showed the lowest foaming capacity and stability, while pea had the highest foaming capacity and stability. US process generally decreased the protein content and foaming capacity (FC) of aquafabas. The foam of pea and lentil aquafabas showed higher resistant against to gravity. In contrary to the foaming properties, an increase in emulsifying properties was observed as a result of US. It has been observed that the obtained aquafabas can be used in various products in the food industry thanks to their technological features instead of animal-based ingredients.
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Affiliation(s)
- Mahmut Kilicli
- Food Engineering Department , Yildiz Technical University, Chemical and Metallurgical Engineering Faculty , Istanbul , Turkey
- Department of Food Processing , Gaziantep University, Technical Sciences Vocational School , Gaziantep , Turkey
| | - Omer Said Toker
- Food Engineering Department , Yildiz Technical University, Chemical and Metallurgical Engineering Faculty , Istanbul , Turkey
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Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | | | - Mahmut Kilicli
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Ömer Said Toker
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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He Y, Shim YY, Shen J, Kim JH, Cho JY, Hong WS, Meda V, Reaney MJT. Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis. Foods 2021; 10:2589. [PMID: 34828870 PMCID: PMC8625652 DOI: 10.3390/foods10112589] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/16/2021] [Accepted: 10/23/2021] [Indexed: 11/17/2022] Open
Abstract
Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, chemical, and hydration properties as well as AQ yield from seed and functional (emulsion and foaming) properties. In addition, a total of 20 compounds were identified by NMR including alcohols (isopropanol, ethanol, methanol), organic acids (lactic acid, acetic acid, succinic acid, citric acid, and malic acid), sugars (glucose, galactose, arabinose, sucrose, raffinose, stachyose), essential nutrients (choline, phosphocholine), amino acids (alanine, glutamine), and polyphenols (resveratrol, glycitin). The process used in this study utilizes a soaking step to hydrate the seed of the selected Korean soybean cultivars. The product, AQ, is an oil emulsifier and foaming agent, which is suitable for use as an egg substitute with improved emulsion/foam formation properties when compared with a chickpea-based AQ.
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Affiliation(s)
- Yue He
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada; (Y.H.); (V.M.)
| | - Youn Young Shim
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (J.S.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University, Suwon 16419, Korea; (J.H.K.); (J.Y.C.)
| | - Jianheng Shen
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (J.S.)
| | - Ji Hye Kim
- Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University, Suwon 16419, Korea; (J.H.K.); (J.Y.C.)
| | - Jae Youl Cho
- Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University, Suwon 16419, Korea; (J.H.K.); (J.Y.C.)
| | - Wan Soo Hong
- Department of Foodservice Management and Nutrition, Sangmyung University, Seoul 51767, Korea;
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, SK S7N 5A9, Canada; (Y.H.); (V.M.)
| | - Martin J. T. Reaney
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (J.S.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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Aquafaba from Korean Soybean I: A Functional Vegan Food Additive. Foods 2021; 10:foods10102433. [PMID: 34681480 PMCID: PMC8535961 DOI: 10.3390/foods10102433] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/27/2021] [Accepted: 10/09/2021] [Indexed: 01/06/2023] Open
Abstract
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea were used to produce AQ. Two approaches were compared. In the first, seed was cooked at an elevated pressure without presoaking. In the second, seed was soaked, then, the soaking water was discarded, and soaked seed was cooked at an elevated pressure. Both approaches produced a useful emulsifier, but the latter, with presoaking, produced a superior product. This approach could lead to a process that involves a small number of efficient steps to recover an effective oil emulsifier, produces no waste, and is cost-effective. The AQ product from Backtae (yellow soybean) produced emulsions with better properties (90%) than AQ produced from other cultivars and produced more stable food oil emulsions. This study will potentially lead to gluten-free, vegan products for vegetarians and consumers with animal protein allergies. This is the first report of the efficient production of AQ, an egg white substitute derived from cooked soybean of known cultivars.
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Bravo-Núñez Á, Gómez M. Enrichment of Cakes and Cookies with Pulse Flours. A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1983591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
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Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea. Foods 2021; 10:foods10102287. [PMID: 34681336 PMCID: PMC8534809 DOI: 10.3390/foods10102287] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 12/02/2022] Open
Abstract
Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB; yellow soybeans, YSB; and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, total carbohydrate, and protein contents, and further compare their foaming and emulsifying abilities and stabilities. Compositional analysis revealed that all the studied legumes possessed higher values than CH for all parameters. Furthermore, the CW from these legumes exhibited enhanced functional properties, particularly foaming capacity and stability. Taken together, our results suggest that the CW from BSB, YSB, and SBB, sourced from the manufacturing of legume food products, has the potential of being revalorized as a plant-based functional ingredient for vegan product development.
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Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs. Foods 2021; 10:foods10091978. [PMID: 34574088 PMCID: PMC8468250 DOI: 10.3390/foods10091978] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/17/2022] Open
Abstract
Canning or boiling pulse seeds in water produces a by-product solution, called "aquafaba", that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardized aquafaba powder. Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepared using egg yolk. Chickpeas steeped in water at 4 °C for 16 h, followed by cooking at 75 kPa for 30 min at 116 °C, yielded aquafaba that produced the best emulsion qualities. Both lyophilization and spray drying to dehydrate aquafaba resulted in powders that retained their functionality following rehydration. Mayonnaise analogs made with aquafaba powder remained stable for 28 days of storage at 4 °C, although their droplet size was significantly higher than the reference sample made with egg yolk. These results show that aquafaba production can be standardized for optimal emulsion qualities, and dried aquafaba can mimic egg functions in food emulsions and has the potential to produce a wide range of eggless food products.
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He Y, Meda V, Reaney MJ, Mustafa R. Aquafaba, a new plant-based rheological additive for food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Raikos V, Hayes H, Ni H. Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14427] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Vassilios Raikos
- Rowett Institute University of Aberdeen Foresterhill, Aberdeen AB25 2ZD Scotland, UK
| | - Helen Hayes
- Rowett Institute University of Aberdeen Foresterhill, Aberdeen AB25 2ZD Scotland, UK
| | - He Ni
- Guangdong Provincial Key Lab of Biotechnology for Plant Development School of Life Sciences South China Normal University Guangzhou 510631 China
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