Article
Food Science & Technology
Yanqiang Yao, Rong Zhang, Ruixue Jia, Yuanyuan Deng, Zhangying Wang
Summary: This study evaluated the changes in flavor and chemical composition of orange-fleshed sweet potato (OFSP) before and after cooking. It was found that the starch content decreased and the soluble sugar content increased after cooking. Baked OFSP had the highest sugar content and the best aroma due to the production of various volatiles. Steamed OFSP retained more carotenoids, but all carotenoids were reduced after cooking. Additionally, a large proportion of metabolites were well preserved after cooking. Overall, this understanding of chemical profile changes in OFSP after cooking provides a theoretical basis for its processing and application.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Alberto A. Escobar-Puentes, Ivan Palomo, Lyanne Rodriguez, Eduardo Fuentes, Monica A. Villegas-Ochoa, Gustavo A. Gonzalez-Aguilar, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano
Summary: Sweet potato is an important food crop rich in beneficial compounds that contribute to preventing various diseases. This article briefly discusses the diversity of sweet potato varieties, production markets, product diversification, and starch as a functional ingredient.
Article
Plant Sciences
Rong Zhang, Ming Li, Chaochen Tang, Bingzhi Jiang, Zhufang Yao, Xueying Mo, Zhangying Wang
Summary: This study investigated the coloring mechanism and quality changes in a purple-fleshed sweet potato mutant. The results revealed that the lack of anthocyanin accumulation in the mutant was due to a mutation in the IbMYB1 gene. Furthermore, differences in starch and aromatic volatiles accumulation were also observed between the mutant and the wild type sweet potato.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Rong Zhang, Haocheng Chen, Yihang Chen, Chaochen Tang, Bingzhi Jiang, Zhangying Wang
Summary: This study examined the effects of baking, boiling, and steaming on yellow-fleshed sweetpotatoes (YFSP) in terms of taste, flavor, and chemical profile. Baked YFSP were found to be sweeter, more palatable, and more flavorful compared to steamed and boiled YFSP. Baking significantly increased the soluble sugar content and the presence of certain aroma compounds, while boiling retained more carotenoids. Despite cooking altering the YFSP, the bioactive substances were mostly preserved. These findings provide valuable insight for sweetpotato processing and consumer preference.
Article
Biochemistry & Molecular Biology
Margit Drapal, Christopher Gerrish, Paul D. Fraser
Summary: Vitamin A deficiency (VAD) in Low and Medium Income countries is a significant health concern. Orange sweet potato (OSP), as a biofortification solution by WHO, has a high provitamin A content. However, this high content can reduce dry matter and calorie value, and have adverse effects on consumers. This research used metabolomics and proteomics to study five different sweet potato phenotypes and found an indirect correlation between starch and carotenoids, as well as changes in cellular structures and metabolism in high beta-carotene producing sweet potato roots.
Article
Agronomy
Nour ALHadidi, Zoltan Pap, Marta Ladanyi, Viktor Szentpeteri, Noemi Kappel
Summary: The study found that sterilization treatment with Symbivit increased the frequency of mycorrhiza in the root system of two sweet potato varieties, while there were differences in the intensity of mycorrhizal colonization in the root fragments and the arbuscular abundance between the mycorrhizal inoculum and the sterilization treatment among the varieties. Overall, the preliminary results provide valuable information on mycorrhizal inoculation and substrate sterilization on mycorrhizal development, as well as changes in physical parameters of sweet potato seedlings.
Article
Agronomy
Todd Anderson, Theodore Radovich, Jon-Paul Bingham, Nicolas Sinclair, Giselle Bryant, Michael Benjamin Kantar
Summary: Research shows that cultivating 'Hawaiian Heritage' sweet potato varieties in Hawaii can increase market value and small farmer earnings. Significant differences in fresh harvest yield, quality, etc. were observed among different environments and cultivars. 'Hawaiian Heritage' varieties with unique traits may be suitable for niche markets.
Review
Food Science & Technology
Cokorda Istri Sri Arisanti, I. Made Agus Gelgel Wirasuta, Ida Musfiroh, Emmy Hainida Khairul Ikram, Muchtaridi Muchtaridi
Summary: This study provides an overview of the compounds in sweet potato that contribute to its anti-diabetic activity and the mechanisms by which they act. A comprehensive literature search retrieved 269 articles, and after applying inclusion and exclusion criteria, 28 articles were selected for further review. The findings identified four varieties of sweet potato with potential anti-diabetic properties, and phenolic acids, flavonols, flavanones, and anthocyanidins were determined to be responsible for the anti-diabetic activity.
Review
Food Science & Technology
Yuxin Qin, Nenad Naumovski, Chaminda Senaka Ranadheera, Nathan M. D'Cunha
Summary: Sweet potato consumption has positive effects on human health, improving vitamin A status, blood glucose levels, blood pressure, iron absorption, constipation, liver function, and nitrogen balance. However, the current evidence base is limited, and further long-term, well-designed, randomized controlled trials are needed to establish these health effects.
Article
Food Science & Technology
Chae Young Hong, Yeon Jae Jo, Min Young Kim, Mi Nam Chung, Ehn-Kyoung Choi, Uun-Bae Kim, Junsoo Lee, Heon Sang Jeong
Summary: This study evaluates the biological activities of sweet potato tips and tubers, including antioxidant, enzyme inhibition, wound healing, and skin whitening effects. The results suggest that sweet potato tips and tubers can be utilized for functional food and cosmetic materials development.
FOOD SCIENCE & NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Hsin-Hung Lin, Kuan-Hung Lin, Kuan-Fu Wu, Yu-Chi Chen
Summary: IbACP, a peptide from sweet potato leaves, affects ROS accumulation and defense gene expression in sweet potato plants. Enhanced POD activity by IbACP treatment suggests a potential mechanism for scavenging H2O2. Genes related to IbACP were classified into various categories, indicating its importance in genetic regulation in sweet potato.
Article
Plant Sciences
Zhongxia Luo, Zhufang Yao, Yiling Yang, Zhangying Wang, Hongda Zou, Xiongjian Zhang, Jingyi Chen, Boping Fang, Lifei Huang
Summary: This study constructed genetic fingerprints for individual identification of sweet potato using molecular markers and morphological markers. A genetic fingerprint database containing 1021 sweet potato germplasm resources was established, showing that Chinese sweet potato germplasm has narrow genetic variation. It was found that sweet potato germplasm resources from Peru have the richest genetic diversity, supporting the view that Peru is the center of origin and domestication of sweet potato varieties.
Article
Multidisciplinary Sciences
Yasin Bedrettin Karan, Ozlem Gultekin Sanli
Summary: The study assessed the yield and quality characteristics of four sweet potato genotypes in different regions of Turkey under the middle Black Sea climate, showing that these genotypes can be successfully cultivated in this climate.
Article
Plant Sciences
Shicai Shen, Guangzong Ma, Gaofeng Xu, Diyu Li, Guimei Jin, Shaosong Yang, David Roy Clements, Aidong Chen, Lina Wen, Fudou Zhang, Min Ye
Summary: This study characterized the chemical composition of sweet potato and investigated the effects of some individual components on invasive alien weeds. The results showed that five compounds exhibited strong inhibition activity against the weeds tested, suggesting their potential as effective control agents.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Hanzhen Qiao, Huimin Shao, Xiaojing Zheng, Jiawen Liu, Jiaqi Liu, Jin Huang, Caiyun Zhang, Zhen Liu, Jinrong Wang, Wutai Guan
Summary: The effect of twin-screw extrusion on soluble dietary fiber (SDF) from sweet potato residues (SPRs) was investigated under optimized conditions, showing increased SDF levels and improved functional and physiochemical properties. Extrusion also modulated monosaccharide ratios, increased water and oil retention capacity, and had a radical scavenging effect.
Article
Food Science & Technology
Christelle Kouame, Gerard Loiseau, Joel Grabulos, Renaud Boulanger, Christian Mestres
Summary: The study aims to control the quality of cocoa to produce high aromatic quality chocolate by using a mixed starter of selected strains of yeast and acetic bacteria and by controlling the conditions of fermentation. A mathematical model of the alcoholic fermentation of cocoa beans has been developed to show that the level of inoculation and the speed of the increase in temperature clearly drive yeast growth.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Koumba Mai Kone, Brice Judicael Assi-Clair, Ange Didier Dominique Kouassi, Alfred Koffi Yao, Louis Ban-Koffi, Noel Durand, Marc Lebrun, Isabelle Maraval, Renaud Bonlanger, Tagro Simplice Guehi
Summary: The study found that postharvest operations have a significant impact on the volatile flavour compounds in cocoa, with fermentation being a key factor and Pichia kudriavzevii being a common fermenting yeast. Thirty flavour precursor compounds were identified in raw cocoa samples, and shorter durations of pod storage and fermentation were found to promote the formation of flavour precursors.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Alessandra Biancolillo, Sebastien Preys, Belal Gaci, Jean-Luc Le-Quere, Helene Laboure, Zoe Deuscher, Veronique Cheynier, Nicolas Sommerer, Noemie Fayeulle, Pierre Costet, Clotilde Hue, Renaud Boulanger, Karine Alary, Marc Lebrun, Marie Christine Lahon, Gilles Morel, Isabelle Maraval, Fabrice Davrieux, Jean-Michel Roger
Summary: This study aimed to develop an analytical methodology to correlate the sensory poles of chocolate with their chemical characteristics, using trained panelists to investigate various samples and analyzing them with six different techniques. The study successfully predicted the sensory poles of chocolate samples using chemical information, with only two out of thirty-one test samples being misclassified.
Article
Food Science & Technology
Imane Hammad, Manuel Dornier, Adrien Servent, Patrick Poucheret, Claudie Dhuique-Mayer
Summary: Crossflow microfiltration was used to enrich clementine/pink grapefruit juice in carotenoids, flavonoids and pectins, while modulating its sugar content with a diafiltration step. The process resulted in significant increases in bioactive compounds content and reduced sugar content, making it suitable for diabetic individuals. Modelling showed the ability to adjust the concentrate's sugar, flavonoids, carotenoids and pectin contents, which could be crucial for the biological activity of the citrus-based food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Amina Abbou, Nabil Kadri, Adrien Servent, Julien Ricci, Khodir Madani, Manuel Dornier, Antoine Collignan, Nawel Achir
Summary: Aleppo pine seeds have the potential to produce nondairy milk due to their high protein and lipid content, and a study has shown that the quality of the plant-based beverage made from these seeds can be controlled by adjusting seven production parameters.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Plant Sciences
Kelly Colonges, Juan-Carlos Jimenez, Alejandra Saltos, Edward Seguine, Rey Gaston Loor Solorzano, Olivier Fouet, Xavier Argout, Sophie Assemat, Fabrice Davrieux, Emile Cros, Claire Lanaud, Renaud Boulanger
Summary: This study investigated the genetic basis of the fruity aroma of modern Nacional cocoa and identified several association zones through GWAS studies. These zones are linked to the synthesis pathways of volatile compounds that contribute to fruity flavors and the fruity notes detected by sensorial analysis. Five metabolic pathways related to fruity traits were identified, and candidate genes involved in the biosynthetic pathways of volatile compounds were detected in the association areas.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Sophie di Corcia, Manuel Dornier, Laetitia Palmade, Claudie Dhuique-Mayer
Summary: High-pressure treatments combined with crossflow microfiltration were used to obtain citrus concentrates enriched in carotenoids. The results showed that ultra-high-pressure homogenization (UHPH) at 400 MPa significantly enhanced carotenoid bioaccessibility and uptake compared to conventional pasteurization. Combining crossflow microfiltration with UHPH increased the bioavailable carotenoid content in the final product by 4-6 fold compared to high hydrostatic pressure treatment (HHP) alone.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Imane Hammad, Manuel Dornier, Marc Lebrun, Isabelle Maraval, Patrick Poucheret, Claudie Dhuique-Mayer
Summary: This study aimed to characterize the organoleptic quality of citrus concentrates obtained through crossflow microfiltration (CMF) and compare two different products. The results showed significant differences in aroma compound, sugar, and organic acid contents between the two concentrates. The concentrate without diafiltration was preferred by the sensory panel due to its sugar/acidity balance and better citrus-floral aroma profile. Retention of volatiles varied depending on the aroma compound, with terpene hydrocarbons being the most retained. Despite modifications to their organoleptic profiles, both citrus-based products were well rated and considered pleasant functional drinks.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Ange Didier D. Kouassi, Koumba M. Kone, Brice J. Assi-Clair, Marc Lebrun, Isabelle Maraval, Renaud Boulanger, Angelique Fontana, Tagro S. Guehi
Summary: Cocoa pod-opening delay and bean fermentation have a positive influence on the sensory quality of chocolate. The fermentation location plays a significant role in the generation of desirable aromatic compounds and sensory attributes of chocolate.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Engineering, Chemical
F. Hadj Salem, N. Achir, N. Sieczkowski, R. Boulanger, A. Collignan
Summary: Models of increasing complexity were developed to identify and represent mechanisms affecting the evolution of aroma compounds during coffee fermentation. The transfer of 2-phenylethanol was described by a model including evolving resistance over time, while the accumulation of isoamyl acetate and butanal was better described by a model including two first order reactions in parallel. The model development contributed to understanding mechanisms involved during fermentation such as evolutive parchment resistance and complex degradation reactions.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Plant Sciences
Kelly Colonges, Edward Seguine, Alejandra Saltos, Fabrice Davrieux, Jerome Minier, Juan-Carlos Jimenez, Marie-Christine Lahon, Dario Calderon, Cristian Subia, Ignacio Sotomayor, Fabian Fernandez, Olivier Fouet, Benedicte Rhone, Xavier Argout, Marc Lebrun, Pierre Costet, Claire Lanaud, Renaud Boulanger, Rey Gaston Loor Solorzano
Summary: This study investigates the genetic and biochemical determinants of sensory characteristics and nonvolatile compounds in cocoa. The results reveal numerous regions associated with bitterness and astringency, as well as nonvolatile compounds, and identify 81 candidate genes.
Article
Biochemistry & Molecular Biology
Santiago Guzman Penella, Renaud Boulanger, Isabelle Maraval, Gabi Kopp, Marcello Corno, Benedicte Fontez, Angelique Fontana
Summary: This study explores the relationship between volatile chemical composition and perceived flavor in 54 samples of dark chocolate made from Trinitario cocoa beans from the Dominican Republic. Gas chromatography-mass spectrometry (GC-MS) was used to identify and quantify volatile compounds, and predictive models based on partial least squares regression (PLS) were developed to identify key compounds for predicting sensory attributes. Acetaldehyde, dimethyl sulfide, and 2,3-butanediol were identified as key predictors for various sensory attributes, while propylene glycol diacetate was suggested as a potential marker for red fruit aroma. The study demonstrates the potential of volatile compounds to accurately predict chocolate flavor potential.
Article
Chemistry, Applied
Amina Abbou, Nabil Kadri, Georgia Giovanetti, Gilles Morel, Omar Aoun, Adrien Servent, Khodir Madani, Manuel Dornier, Nawel Achir
Summary: The study screened Aleppo pine seeds for antinutritional factors and successfully reduced phytates and oxalates content through dehulling and soaking operations, resulting in a 72% and 61% reduction respectively. The optimized process conditions produced a plant-based beverage with decreased antinutrient content while maintaining quality characteristics.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
F. Hadj Salem, F. Vasai, C. Duez, N. Sieczkowski, R. Boulanger, A. Collignan
Summary: The transfer kinetics of labeled aroma precursors from liquid medium to coffee beans were studied, and it was verified through fermentations in real conditions. Different media and yeast strains had varying effects on the transfer and metabolism of the precursors.
ACS FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Biodiversity Conservation
Kelly Colonges, Rey Gaston Loor Solorzano, Juan-Carlos Jimenez, Marie-Christine Lahon, Edward Seguine, Dario Calderon, Cristian Subia, Ignacio Sotomayor, Fabian Fernandez, Marc Lebrun, Olivier Fouet, Benedicte Rhone, Xavier Argout, Pierre Costet, Claire Lanaud, Renaud Boulanger
Summary: Recent surveys on Amazonian cocoa trees have provided a unique opportunity to assess the potential for creating new aromatic cocoa varieties in the Ecuadorian Amazon. The study reveals the diversity and origins of aromas in Ecuadorian fine cocoa, which could enrich cocoa flavor programs and provide new income opportunities for Amazonian communities. Furthermore, the research suggests that aroma formation in cocoa may be linked to defense reactions to fermentation-induced biotic and abiotic stresses.
PLANTS PEOPLE PLANET
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
