Article
Food Science & Technology
Marta Moniente, Laura Botello-Morte, Diego Garcia-Gonzalo, Raquel Virto, Rafael Pagan, Vicente Ferreira, Ignacio Ontanon
Summary: A method for the quantitative determination of four biogenic amines in different dairy products has been developed and applied to milk, yogurt, and kefir samples. Significant levels of biogenic amines were found in yogurt and kefir samples, with values reaching up to 79 mg/kg in kefir samples. While these levels are not a cause for concern for the general population, they are important to be known by individuals sensitive to biogenic amines.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Salvador Hernandez-Macias, Alba Martin-Garcia, Nuria Ferrer-Bustins, Oriol Comas-Baste, Montserrat Riu-Aumatell, Elvira Lopez-Tamames, Anna Jofre, M. Luz Latorre-Moratalla, Sara Bover-Cid, M. Carmen Vidal-Carou
Summary: The use of cava lees and their phenolic extract have been shown to be effective strategies in controlling the formation of biogenic amines in fermented products, particularly in fermented sausages.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Review
Food Science & Technology
Maria Schirone, Luigi Esposito, Federica D'Onofrio, Pierina Visciano, Maria Martuscelli, Dino Mastrocola, Antonello Paparella
Summary: This review analyzes the presence and role of biogenic amines in meat and meat products, as well as the effect of technological conditions. The provided data can be useful in developing solutions for controlling biogenic amines formation and protecting perishable products.
Article
Biotechnology & Applied Microbiology
Lucas Kettner, Carina Braun, Ines Seitl, Eva Pross, Lutz Fischer
Summary: In this study, a putative diamine oxidase (DAO) from Yarrowia lipolytica was successfully recombinantly integrated into the genome of Y. lipolytica for production in a bioreactor, showing a 93-fold increase in specific DAO activity compared to the native production. The produced DAO-1 exhibited broad substrate selectivity, with tyramine, histamine, putrescine, and cadaverine being the favored substrates, making it a potentially valuable enzyme for biogenic amine degradation in the food industry.
JOURNAL OF BIOTECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Sonia Sanchez-Perez, Oriol Comas-Baste, Judit Costa-Catala, Irache Iduriaga-Platero, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou, M. Luz Latorre-Moratalla
Summary: There are uncertainties regarding the onset of histamine adverse effects that still require further research. This study investigated the interference of different amines on the rate of histamine degradation by the enzyme DAO. The results showed that certain amines significantly delayed histamine degradation, while others inhibited it, suggesting a possible explanation for the variable susceptibility to dietary histamine.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
Chenshan Shi, Miaomiao Liu, Hongfei Zhao, Lisong Liang, Bolin Zhang
Summary: This paper presents an overview of the relationships between the biogenic amines (BAs) of sufu and its processing and storage conditions. The study suggests that the use of selected microorganisms as starters, addition of NaCl and alcohol, and lowering storage temperature and time are effective measures to control the formation of BAs. For industrial sufu products, the use of additives represents a viable alternative for the control of BAs.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
Ju Meng, Qin Yang, Weiyang Wan, Qiujin Zhu, Xuefeng Zeng
Summary: The study identified the potential danger of biogenic amine formation in traditional fermented fish (Suan yu) due to Enterobacteriaceae, analyzing their amine production abilities and genotypic diversity. It determined strains with the highest amine production and evaluated the effects of physicochemical factors on BA production, finding pH to be a crucial factor. The results provide a theoretical basis for controlling BAs in fermented fish products.
Article
Food Science & Technology
Chunsheng Li, Yue Zhao, Yueqi Wang, Laihao Li, Xianqing Yang, Shengjun Chen, Yongqiang Zhao, Wenguo Zhou
Summary: This study isolated two amine-negative Pediococcus pentosaceus strains with good fermentation properties and biogenic amine removal ability for tilapia sausage production. The strains improved physical characteristics and increased umami and sweet free amino acid contents in the sausage. The microbial metabolic network revealed the important role of these strains in physicochemical formation of sausage.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Valterney L. Deus, Lais M. Resende, Eliete S. Bispo, Adriana S. Franca, Maria Beatriz A. Gloria
Summary: Cloning techniques have been used to improve the agronomic traits of nine fine cocoa varieties, resulting in variations in the concentrations of bioactive amines, phenolic compounds, and antioxidant potential of dark monoclonal chocolates. The chemometric models based on FTIR data provided satisfactory predictions for the concentrations of amines, phenolic compounds, and antioxidant activity, confirming the significant contribution of amines to the antioxidant potential of chocolates. The analytical method (DPPH vs. Rancimat) also affected the results of antioxidant activity in the chocolates.
Article
Food Science & Technology
Predrag Ikonic, Tatjana Peulic, Marija Jokanovic, Branislav Sojic, Snezana Skaljac, Sanja Popovic, Ljubisa Saric, Aleksandra Novakovic, Vladimir Tomovic, Dragan Vasilev
Summary: Three Serbian traditional dry-fermented sausages were compared for their physicochemical, biochemical, and microbiological properties, revealing significant differences in composition, color, texture, and more. Sausage P had the most favorable PUFA/SFA ratio, while sausage L had biogenic amine levels 50% higher than recommended. The study provides valuable insights for improving traditional sausage production and consumption.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Agustina Sarquis, Diellza Bajrami, Boris Mizaikoff, Victor Ladero, Miguel A. Alvarez, Maria Fernandez
Summary: The aim of this study was to investigate the biofilm-producing capacity of Lentilactobacillus parabuchneri strains. The results showed that the biofilm matrices of these strains were mainly composed of proteins and they easily adhered to beech wood. This study provides important insights into the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how to prevent their formation for improving food safety.
Article
Food Science & Technology
Ashutosh Bahuguna, Vishal Kumar, Gajanan Bodkhe, Srinivasan Ramalingam, Semi Lim, Ah-ryeong Joe, Jong Suk Lee, So-Young Kim, Myunghee Kim
Summary: The typical Korean diet includes a significant amount of doenjang, a traditional fermented soybean paste, but its consumption has been affected by the presence of anti-nutritional and toxic substances. This study analyzed 36 doenjang samples from different cottage industries in South Korea and found that three of them exceeded the recommended limit of pathogenic Bacillus cereus. The study also identified six different types of yeast in the samples and detected various levels of biogenic amines. The findings highlight the need for continuous monitoring to ensure the safety of traditional cottage industry doenjang.
Article
Biotechnology & Applied Microbiology
Ting Liu, Taiwu Zhang, Yujia Zhai, Lina Sun, Maoqin Zhai, Letian Kang, Xin Zhao, Bohui Wang, Yan Duan, Ye Jin
Summary: This study examined the safety of fermented lamb sausage and the effect of LP X22-2 on its quality and biogenic amine formation. The results showed that LP X-22 increased the number of lactic acid bacteria and inhibited the formation of certain biogenic amines in the sausage. The LF group had lower TVB-N content, POV, pH, AW, and viscosity compared to other groups. Sensory evaluation and TPA indicated that LP X-22 improved the color, chewiness, and hardness of the sausages.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia
Summary: This study evaluated the effects of commercial starter cultures on various aspects of fermented fish-chili paste. The results showed that the application of mixed starter cultures promoted the growth of beneficial microorganisms while inhibiting harmful ones. It also resulted in higher levels of desirable amino acids and lower levels of bitter components. In addition, the use of starter cultures reduced the levels of biogenic amines and undesirable odor compounds.
Article
Biotechnology & Applied Microbiology
Cristina Serra-Castello, Aricia Possas, Anna Jofre, Margarita Garriga, Sara Bover-Cid
Summary: This study evaluated the effect of high pressure processing (HPP) on the inactivation of Salmonella and the microbiological safety of raw pet food. It found that HPP effectively reduced Salmonella and endogenous microbiota levels in the food, and that frozen storage after HPP further enhanced the pathogen inactivation. The study also observed minimal impact of HPP on the color of the food. Therefore, HPP emerges as a relevant technology for ensuring the microbiological safety of raw pet food.
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Declan Bolton, Sara Bover-Cid, Marianne Chemaly, Alessandra De Cesare, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernandez Escamez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Just Vlak, Fulvio Barizzone, Sandra Correia, Lieve Herman
Summary: The qualified presumption of safety (QPS) approach is a regularly updated generic pre-evaluation of the safety of microorganisms in the food or feed chains. It is used to support the work of EFSA's Scientific Panels. In this study, 52 microorganisms were evaluated between April and September 2022.
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Sara Bover-Cid, Marianne Chemaly, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Giuseppe Ru, Marion Simmons, Panagiotis Skandamis, Elisabetta Suffredini, Bojan Blagojevic, Inge Van Damme, Michaela Hempen, Winy Messens, Declan Bolton
Summary: This study examines the impact of dry-ageing of beef and wet-ageing of beef, pork, and lamb on microbiological hazards and spoilage bacteria, and describes current practices. It differentiates between 'standard fresh' and wet-aged meat based on duration. The study collates data on key parameters (time, temperature, pH, and a(w)) using a literature survey and questionnaires. Various microbiological hazards and spoilage bacteria are identified in aged meats, and methods to prevent their growth are discussed. The study concludes that ageing meat under defined and controlled conditions can achieve similar or lower levels of microbiological hazards and spoilage bacteria than standard fresh meat preparation.
Article
Biotechnology & Applied Microbiology
S. Rubino, T. Aymerich, C. Peteiro, S. Bover-Cid, M. Hortos
Summary: The study aimed to evaluate the antimicrobial effect of crude extracts and non-polar and mid-polar subfractions of the brown macroalga Ericaria selaginoides. The extracts inhibited the growth of Listeria monocytogenes in a dose-dependent manner. The highest concentration of crude extract and non-polar subfraction completely inhibited the growth of L. monocytogenes during the 10 days of storage at 8 degrees C. Moreover, the non-polar subfraction showed a slight listericidal effect during refrigerated storage.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Maria Olga Varra, Emanuela Zanardi, Matteo Serra, Mauro Conter, Adriana Ianieri, Sergio Ghidini
Summary: In recent years, the authenticity and traceability of food have become important due to globalization of food trade. This has led to an increase in fraudulent practices, requiring the need to protect consumers. Specific analytical techniques targeting isotopes and their ratios have been developed to ensure the integrity of the food chain. This review article examines the scientific progress in studying the isotopic identity of animal origin food, discussing its application and the potential of combining isotopes with other markers to improve confidence and robustness in food authenticity testing.
Article
Nutrition & Dietetics
Judit Costa-Catala, Natalia Toro-Funes, Oriol Comas-Baste, Salvador Hernandez-Macias, Sonia Sanchez-Perez, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogues, Victoria Castell-Garralda, M. Carmen Vidal-Carou
Summary: Vegetarian and vegan diets are on the rise in Spain, driven by ethical concerns for animal welfare and the environment. This has led to a growing market for plant-based meat substitutes. However, limited data is available on the nutritional value of these analogues in Mediterranean countries.
Article
Chemistry, Multidisciplinary
Susana Rubino, Teresa Aymerich, Cesar Peteiro, Sara Bover-Cid, Maria Hortos
Summary: Growing consumer demand for high-quality, minimally processed products has increased the need for natural antimicrobials in food safety. This study evaluated the antimicrobial activity of brown algae extracts against Bacillus cereus in fresh cheese. The results showed that purified extracts had a dose-dependent effect on the pathogen, with higher concentrations leading to complete inactivation. Different chemical compounds in the extracts may contribute to this antimicrobial activity. These findings suggest the potential of macroalgae extracts as natural food preservatives.
APPLIED SCIENCES-BASEL
(2023)
Article
Microbiology
Anna Austrich-Comas, Anna Jofre, Pere Gou, Sara Bover-Cid
Summary: The behavior of Salmonella during the production process of low-acid chicken dry-fermented sausages was assessed. The impact of different processing times, such as the use of starter culture, corrective storage, and high-pressure processing (HPP), was evaluated. The safety of the sausages relied on the decrease in Salmonella counts through the process, and predictive models based on the gamma-concept could be used as decision support tools for producers. Combining HPP and corrective storage strategies enhanced Salmonella lethality.
Article
Food Science & Technology
Anna Austrich-Comas, Cristina Serra-Castello, Maria Viella, Pere Gou, Anna Jofre, Sara Bover-Cid
Summary: This study evaluates the behavior of Staphylococcus aureus in sliced dry-cured ham with different packaging conditions and temperatures. The results indicate that the behavior of S. aureus is highly dependent on factors such as storage temperature, packaging conditions, and product water activity.
Article
Food Science & Technology
Mar Llauger, Jacint Arnau, Michela Albano-Gaglio, Sara Bover-Cid, Belen Martin, Ricard Bou
Summary: This study aimed to obtain a food-grade coloring ingredient for meat products by forming Zn-protoporphyrin from porcine livers, contributing to the development of nitrite-free products. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content, and the optimized conditions for formation involved anaerobic incubation at pH 4.8 and 45 ? for 24 h. Safety was validated through challenge testing for relevant pathogens, and the optimized procedure may improve the color of nitrite-free meat products.
Article
Food Science & Technology
Maria Olga Varra, Valentina Lorenzi, Emanuela Zanardi, Simonetta Menotta, Giorgio Fedrizzi, Barbara Angelone, Mara Gasparini, Francesca Fusi, Stefano Foschini, Anna Padovani, Sergio Ghidini
Summary: Contamination levels of dioxins and PCBs in bovine milk samples from farms in northern Italy were monitored from 2018 to 2021. The concentrations were largely below the maximum limits set at the European level, indicating a decreasing trend. The impact of contamination on dietary exposure varied depending on the type of cow milk and age group, with infants and children consuming whole cow milk having the highest probability of exposure to dioxins and PCBs levels above toxicological reference values.
Article
Food Science & Technology
Konstantinos Koutsoumanis, Ana Allende, Avelino Alvarez-Ordonez, Declan Bolton, Sara Bover-Cid, Marianne Chemaly, Robert Davies, Alessandra De Cesare, Lieve Herman, Friederike Hilbert, Roland Lindqvist, Maarten Nauta, Luisa Peixe, Panagiotis Skandamis, Elisabetta Suffredini, Michael W. Miller, Atle Mysterud, Maria Noremark, Marion Simmons, Michael A. Tranulis, Gabriele Vaccari, Hildegunn Viljugrein, Angel Ortiz-Pelaez, Giuseppe Ru
Summary: The European Commission requested an analysis of the Chronic Wasting Disease (CWD) monitoring programme in multiple European countries. The disease was detected in reindeer, moose, and red deer, with two different phenotypes observed. Finland, Sweden, and other areas of Norway reported the first detections of CWD. The data suggests the need for revised surveillance strategies and criteria for assessing the probability of CWD presence.
Article
Biotechnology & Applied Microbiology
Nuria Ferrer-Bustins, Belen Martin, Mar Llauger, Ricard Bou, Sara Bover-Cid, Anna Jofre
Summary: The effect of formulation and production process temperature on bacterial communities in fuet-type dry fermented sausages was evaluated using metataxonomics. The results showed that temperature was the most important factor determining changes in pH, water activity, and lactic acid bacteria levels. The presence of a starter culture promoted a decrease in pH. Low temperature processes and the absence of nitrifying salts allowed the growth of spoilage-related species, while sausages with mild temperature, a starter culture, and nitrifying salts showed less bacterial diversity.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Maria Pia Fabrile, Sergio Ghidini, Augusta Caligiani, Federico Scali, Maria Olga Varra, Veronica Lolli, Giovanni Loris Alborali, Adriana Ianieri, Emanuela Zanardi
Summary: An untargeted metabolomics approach using NMR spectroscopy was employed to investigate the metabolome of pigs treated with antibiotics. The study successfully identified metabolomic fingerprinting that can discriminate between antibiotic-treated and untreated pigs, and revealed specific metabolites that contribute to the discrimination.
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.