首页 > 最新文献

Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering最新文献

英文 中文
Effect of relative humidity and light exposure on fluorescence compound dynamics, soluble solid and acidity of Japanese Citrus Iyokan during postharvest treatment 采后相对湿度和光照对日本柳柑荧光复合动态、可溶性固形物和酸度的影响
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.6
Muharfiza Muharfiza, Dimas Firmanda Al-Riza, Nie Sen, Y. Kohno, Tetsuhito Suzuki, M. Kuramoto, Y. Ogawa, N. Kondo
The Miyauchi iyokan (iyokan) citrus fruit is typically harvested in late December to prevent damage from the winter weather. At the time of harvest, the ratio of Soluble Solids (SS) to acid content is generally low, commonly used to assess the quality of the juice. Therefore, the goal during postharvest treatment is to decrease the acid content and improve the SS levels. The quality of citrus can be influenced by environmental factors such as relative humidity (RH) and exposure to light, so it is important to monitor their effects. Hence, this study aims to observe the changes in internal quality indicators, such as the SS/acid ratio and fluorescence compounds, under different RH and light conditions to understand how the citrus characteristics are affected. The postharvest treatment involved storing the citrus fruit at temperatures between 5-10°C for two months under various conditions i.e., in the dark and exposed to light, with high RH (80-90%) and low RH (40-50%). The SS/acid ratio did not show significant changes during the two months of storage under any treatments. However, the high RH condition resulted in a slightly higher SS/acid ratio. Similarly, the Tryptophan-like compound did not exhibit any significant response to the different treatments. However, the intensity of fluorescence from polymethoxylated flavones (PMFs) was higher in the dark treatment compared to the light treatment. PMFs play various roles in signaling and defense mechanisms in plants. Additionally, there was a notable increase in PMFs after thirty days of storage, indicating a response to light-induced stress.
Miyauchi iyokan (iyokan)柑橘通常在12月下旬收获,以防止冬季天气的破坏。在收获时,可溶性固形物(SS)与酸含量的比例通常较低,通常用于评估果汁的质量。因此,采后处理的目标是降低酸含量,提高SS水平。柑橘品质受相对湿度和光照等环境因素的影响,因此监测其影响十分重要。因此,本研究旨在观察不同相对湿度和光照条件下SS/acid比、荧光化合物等内在品质指标的变化,了解柑橘特性受到的影响。采后处理包括在5-10°C的温度下在不同条件下储存柑橘果实两个月,即在黑暗和暴露于光下,高相对湿度(80-90%)和低相对湿度(40-50%)。在2个月的贮藏过程中,各处理对SS/acid的影响均不显著。然而,高RH条件导致SS/acid比略高。同样,色氨酸样化合物对不同的处理没有表现出任何显著的反应。然而,与光处理相比,暗处理中多甲氧基黄酮(PMFs)的荧光强度更高。PMFs在植物的信号传导和防御机制中发挥着多种作用。此外,贮藏30天后,PMFs显著增加,表明对光诱导胁迫有响应。
{"title":"Effect of relative humidity and light exposure on fluorescence compound dynamics, soluble solid and acidity of Japanese Citrus Iyokan during postharvest treatment","authors":"Muharfiza Muharfiza, Dimas Firmanda Al-Riza, Nie Sen, Y. Kohno, Tetsuhito Suzuki, M. Kuramoto, Y. Ogawa, N. Kondo","doi":"10.21776/ub.afssaae.2023.006.02.6","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.6","url":null,"abstract":"The Miyauchi iyokan (iyokan) citrus fruit is typically harvested in late December to prevent damage from the winter weather. At the time of harvest, the ratio of Soluble Solids (SS) to acid content is generally low, commonly used to assess the quality of the juice. Therefore, the goal during postharvest treatment is to decrease the acid content and improve the SS levels. The quality of citrus can be influenced by environmental factors such as relative humidity (RH) and exposure to light, so it is important to monitor their effects. Hence, this study aims to observe the changes in internal quality indicators, such as the SS/acid ratio and fluorescence compounds, under different RH and light conditions to understand how the citrus characteristics are affected. The postharvest treatment involved storing the citrus fruit at temperatures between 5-10°C for two months under various conditions i.e., in the dark and exposed to light, with high RH (80-90%) and low RH (40-50%). The SS/acid ratio did not show significant changes during the two months of storage under any treatments. However, the high RH condition resulted in a slightly higher SS/acid ratio. Similarly, the Tryptophan-like compound did not exhibit any significant response to the different treatments. However, the intensity of fluorescence from polymethoxylated flavones (PMFs) was higher in the dark treatment compared to the light treatment. PMFs play various roles in signaling and defense mechanisms in plants. Additionally, there was a notable increase in PMFs after thirty days of storage, indicating a response to light-induced stress.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127829662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560 使用TCS3200传感器和Arduino Mega-2560设计用于干燥食品检测的色度计
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.4
S. Prabowo, Chandra Kadwa Utama Sutrisno, Krishna Purnawan Candra, A. Rahmadi, Y. Yuliani
This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.
本报告描述了使用基于Arduino Mega-2560微控制器的TCS3200传感器成功构建色度计CK20.1原型,用于固体食品检测。曝光的样品颜色以RGB形式呈现。在本实验中,使用商用色度计(ColorFlex EZ分光光度计,输出为L*a*b*形式)作为原型质量性能的验证器,用于绿豆、小麦粉、棕榈糖、咖啡粉和可可粉的颜色读取。对正态分布和非正态分布的数据分别采用t检验和Mann-Whitney检验进行均值比较。在数据分析之前,原型提供的RGB数据通过colormine.org提供的模板转换为L*a*b*, ColorFlex EZ提供的数据反之亦然。结果表明:CK20.1色度计样机与color FlexEZ色度计对所有食品的颜色成分测量数据差异显著(p<0.05);然而,每个颜色组件产生的颜色在视觉上可能非常相似。CK2.1原型的进一步开发正在进行,以提供一种便宜实用的颜色检测器。
{"title":"Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560","authors":"S. Prabowo, Chandra Kadwa Utama Sutrisno, Krishna Purnawan Candra, A. Rahmadi, Y. Yuliani","doi":"10.21776/ub.afssaae.2023.006.02.4","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.4","url":null,"abstract":"This report describes the successful construction of a Colorimeter CK20.1 prototype using a TCS3200 sensor based on the Arduino Mega-2560 microcontroller for solid foodstuffs inspection. The sample color exposed is presented in RGB form. In this experiment, a commercial colorimeter (ColorFlex EZ Spectrophotometer, with the output, is in L*a*b* form) was applied as a validator of the prototype quality performance on color reading for green beans, wheat flour, palm sugar, ground coffee, and cocoa powder. Data were analyzed for mean comparison using t-test or Mann-Whitney for normally or not normally distributed data, respectively. Before data analysis, the RGB data provided by the prototype was transformed to L*a*b* by the template available from colormine.org and vice versa for the data provided by the ColorFlex EZ. The results showed that color component measurement data from the Colorimeter CK20.1 prototype and the Color FlexEZ were significantly different (p<0.05) for all the foodstuffs observed; however, the color produced by each color component is likely very similar visually. Further development of the CK2.1 prototype is being done to provide a cheap and practical color detector.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"92 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132127414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Review of types of biomass as a fuel-combustion feedstock and their characteristics 生物质作为燃料燃烧原料的种类及其特性综述
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.8
Nugroho Adi Sasongko, Nurjaman Gunadi Putra, Maya Larasati Donna Wardani
Biomass is organic matter produced through photosynthetic techniques, each within the form of products and waste. Biomass energy sources have several benefits; amongst others, renewable power to provide sustainable energy sources. Biomass resources are all organic materials that can be renewed, including plants and trees specifically for that energy, food crops, agricultural waste, forestry waste and waste, aquatic plants, animal waste, urban waste, and other waste materials. Improvements in agriculture will lead to increased biomass yields, reduced processing charges, and stepped forward environmental best. Biomass material handling systems constitute a considerable share of investment capital and operating costs in bioenergy conversion facilities. The future improvement of biomass utilization for electricity is collectively burning biomass in current coal boilers and introducing high-efficiency blended-cycle gasification systems, mobile gasoline systems, and modular systems. The use of biomass as gas is more environmentally friendly than fossil fuels. Some types of biomass can be used as a fuel with certain characteristics, such as rice husks and sawdust which will be reviewed in this review. Biomass, as a substitute for coal used as fuel for power plants, has almost similar specifications to coal. Where the value of HHV coal is 5217 kcal/kg (adb) while rice husk, teak sawdust, and Ironwood sawdust have HHV values respectively 3380 kcal/kg (adb), 4460 kcal/kg (adb), and 4465 kcal / kg (adb). Other tests conducted are volatile content, fixed carbon, moisture, and dust content.
生物质是通过光合作用技术产生的有机物质,每一种都以产品和废物的形式存在。生物质能源有几个好处;其中,可再生能源提供可持续能源。生物质资源是所有可以再生的有机材料,包括专门用于该能源的植物和树木、粮食作物、农业废弃物、林业废弃物、水生植物、动物废弃物、城市废弃物和其他废弃物。农业的改进将导致生物质产量的增加,加工费用的降低,并朝着最环保的方向迈进。生物质材料处理系统在生物能源转换设施的投资资本和运营成本中占相当大的份额。生物质发电利用的未来改进是在现有的燃煤锅炉中集体燃烧生物质,并引入高效混合循环气化系统、移动汽油系统和模块化系统。使用生物质作为气体比使用化石燃料更环保。一些类型的生物质具有一定的特性,可以作为燃料,如稻壳和锯末,这将在本文中进行综述。生物质能作为煤的替代品,用作发电厂的燃料,其规格与煤几乎相似。其中,煤的HHV值为5217 kcal/kg (adb),稻壳、柚木木屑和铁木木屑的HHV值分别为3380 kcal/kg (adb)、4460 kcal/kg (adb)和4465 kcal/kg (adb)。其他测试包括挥发性含量、固定碳、水分和粉尘含量。
{"title":"Review of types of biomass as a fuel-combustion feedstock and their characteristics","authors":"Nugroho Adi Sasongko, Nurjaman Gunadi Putra, Maya Larasati Donna Wardani","doi":"10.21776/ub.afssaae.2023.006.02.8","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.8","url":null,"abstract":"Biomass is organic matter produced through photosynthetic techniques, each within the form of products and waste. Biomass energy sources have several benefits; amongst others, renewable power to provide sustainable energy sources. Biomass resources are all organic materials that can be renewed, including plants and trees specifically for that energy, food crops, agricultural waste, forestry waste and waste, aquatic plants, animal waste, urban waste, and other waste materials. Improvements in agriculture will lead to increased biomass yields, reduced processing charges, and stepped forward environmental best. Biomass material handling systems constitute a considerable share of investment capital and operating costs in bioenergy conversion facilities. The future improvement of biomass utilization for electricity is collectively burning biomass in current coal boilers and introducing high-efficiency blended-cycle gasification systems, mobile gasoline systems, and modular systems. The use of biomass as gas is more environmentally friendly than fossil fuels. Some types of biomass can be used as a fuel with certain characteristics, such as rice husks and sawdust which will be reviewed in this review. Biomass, as a substitute for coal used as fuel for power plants, has almost similar specifications to coal. Where the value of HHV coal is 5217 kcal/kg (adb) while rice husk, teak sawdust, and Ironwood sawdust have HHV values respectively 3380 kcal/kg (adb), 4460 kcal/kg (adb), and 4465 kcal / kg (adb). Other tests conducted are volatile content, fixed carbon, moisture, and dust content.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131289366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analyzing the behavior toward Tempeh waste management at the home-scale industry level in Tempeh Village Sukomanunggal Surabaya 泗水Sukomanunggal Tempeh村家庭工业层面的天贝垃圾管理行为分析
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.5
Hardian Eko Nurseto, Muhammad Ainul Fahmi
Tempeh is a daily food, especially for Indonesians. Many people consume it as a source of protein for their staple food. However, people rarely know how Tempeh is produced in Indonesia. Most Tempeh is made by the home-scale industry, which still lacks in environmental awareness. Therefore, many Tempeh industries still directly dispose of their waste, causing environmental pollution in neighborhood areas. This study aimed to analyze the behaviors of the owners of the Tempeh industry concerning waste disposal or treatment. The respondents in this study were the owners of the home-scale Tempeh industry located in Tempeh Village Sukomanunggal Surabaya City. The collected data were processed using the structural equation model partial least square (SEM PLS) to determine the factors influencing the behavior toward waste disposal or waste treatment. The results showed various factors affecting the owners in disposing or treating waste from Tempeh production. These were Attitude Toward Behavior (ATB), Subjective Norm (SN), Perceived Behavioral Control (PBC), Environmental Awareness (EA), Government Intervention (GI), and Knowledge (KN), which affect the Intention to Manage Tempeh Waste Generation (IMTWP). The findings confirmed that the goal to treat Tempeh waste enhances the owners’ behaviors to manage the disposal or treatment of the waste from Tempeh Village in Sukomanunggal - Surabaya.
豆豉是一种日常食物,尤其是对印尼人来说。许多人把它作为主食的蛋白质来源。然而,人们很少知道印尼的天贝是如何生产的。大多数天贝是由家庭规模的工业生产的,仍然缺乏环保意识。因此,许多天贝工业仍然直接处理他们的废物,造成附近地区的环境污染。本研究旨在分析天培工业业主在废物处置或处理方面的行为。本研究的受访者是位于泗水市Sukomanunggal天贝村的家庭规模天贝工业的所有者。利用结构方程模型偏最小二乘(SEM PLS)对收集到的数据进行处理,以确定影响废物处置或废物处理行为的因素。结果表明,影响豆豉生产废弃物处理的因素多种多样。行为态度(Attitude to Behavior, ATB)、主观规范(Subjective Norm, SN)、感知行为控制(Perceived Behavioral Control, PBC)、环境意识(Environmental Awareness, EA)、政府干预(Government Intervention, GI)和知识(Knowledge, KN)是影响豆豉废弃物产生管理意愿的主要因素。研究结果证实,处理Tempeh废物的目标提高了来自Sukomanunggal - Surabaya的Tempeh村的所有者管理废物处置或处理的行为。
{"title":"Analyzing the behavior toward Tempeh waste management at the home-scale industry level in Tempeh Village Sukomanunggal Surabaya","authors":"Hardian Eko Nurseto, Muhammad Ainul Fahmi","doi":"10.21776/ub.afssaae.2023.006.02.5","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.5","url":null,"abstract":"Tempeh is a daily food, especially for Indonesians. Many people consume it as a source of protein for their staple food. However, people rarely know how Tempeh is produced in Indonesia. Most Tempeh is made by the home-scale industry, which still lacks in environmental awareness. Therefore, many Tempeh industries still directly dispose of their waste, causing environmental pollution in neighborhood areas. This study aimed to analyze the behaviors of the owners of the Tempeh industry concerning waste disposal or treatment. The respondents in this study were the owners of the home-scale Tempeh industry located in Tempeh Village Sukomanunggal Surabaya City. The collected data were processed using the structural equation model partial least square (SEM PLS) to determine the factors influencing the behavior toward waste disposal or waste treatment. The results showed various factors affecting the owners in disposing or treating waste from Tempeh production. These were Attitude Toward Behavior (ATB), Subjective Norm (SN), Perceived Behavioral Control (PBC), Environmental Awareness (EA), Government Intervention (GI), and Knowledge (KN), which affect the Intention to Manage Tempeh Waste Generation (IMTWP). The findings confirmed that the goal to treat Tempeh waste enhances the owners’ behaviors to manage the disposal or treatment of the waste from Tempeh Village in Sukomanunggal - Surabaya.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132080640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea 冲泡时间对绿茶和茉莉花茶抗氧化性能及消费者偏好的影响
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.2
D. Hartanti, A. Hamad
Jasmine tea is a popular tea type obtained from scenting tea (Camellia sinensis (L.) Kuntze) leaves with jasmine (Jasminum sambac (L.) Aiton) flowers. This study aimed to evaluate the antioxidant properties and sensory aspects of jasmine and green tea brewed at different times. The commercial jasmine and green tea were brewed in boiling water at a ratio of 1:100 for 0.5, 1, 2.5, 5, 10, 30, and 60 min. The obtained tea was evaluated for colour, pH, total flavonoid content (TFC), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, and ferric-reducing antioxidant power (FRAP) by standard methods. Thirty-three untrained consumers evaluated the preference for tea from different brewing times. Jasmine tea exerted darker colour, lower pH, higher TFC and TPC, and higher FRAP than green tea. The values of those parameters increased with longer brewing time, with the optimum time being 30 min. However, the longer brewing generated tea liked less by consumers. The most favoured tea was jasmine green tea brewed for 5 min with aroma as the most preferred attribute. Our study suggested that brewing tea for a longer time benefited with better antioxidant properties but disadvantaged in sensory aspects.
茉莉花茶是从花茶(Camellia sinensis (L.))中提取的一种受欢迎的茶叶类型。(Kuntze)叶子和茉莉(Jasminum sambac (L.)爱花。本研究旨在评价不同冲泡时间的茉莉花和绿茶的抗氧化性能和感官方面的影响。将商品茉莉花和绿茶按1:100的比例在沸水中冲泡0.5、1、2.5、5、10、30和60 min。用标准方法评价所得茶叶的颜色、pH、总黄酮含量(TFC)、总酚含量(TPC)、2,2-二苯基-1-苦酰肼(DPPH)清除活性和铁还原抗氧化能力(FRAP)。33名未经培训的消费者评估了他们对不同冲泡时间的茶的偏好。与绿茶相比,茉莉花茶颜色更深,pH值更低,TFC和TPC更高,FRAP更高。随着冲泡时间的延长,这些参数的值逐渐增大,最佳冲泡时间为30 min,但冲泡时间越长,消费者对泡茶的喜爱程度越低。最喜欢的茶是茉莉花绿茶冲泡5分钟,香气是最喜欢的属性。我们的研究表明,冲泡时间越长,茶的抗氧化性能越好,但在感官方面却不利。
{"title":"The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea","authors":"D. Hartanti, A. Hamad","doi":"10.21776/ub.afssaae.2023.006.02.2","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.2","url":null,"abstract":"Jasmine tea is a popular tea type obtained from scenting tea (Camellia sinensis (L.) Kuntze) leaves with jasmine (Jasminum sambac (L.) Aiton) flowers. This study aimed to evaluate the antioxidant properties and sensory aspects of jasmine and green tea brewed at different times. The commercial jasmine and green tea were brewed in boiling water at a ratio of 1:100 for 0.5, 1, 2.5, 5, 10, 30, and 60 min. The obtained tea was evaluated for colour, pH, total flavonoid content (TFC), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, and ferric-reducing antioxidant power (FRAP) by standard methods. Thirty-three untrained consumers evaluated the preference for tea from different brewing times. Jasmine tea exerted darker colour, lower pH, higher TFC and TPC, and higher FRAP than green tea. The values of those parameters increased with longer brewing time, with the optimum time being 30 min. However, the longer brewing generated tea liked less by consumers. The most favoured tea was jasmine green tea brewed for 5 min with aroma as the most preferred attribute. Our study suggested that brewing tea for a longer time benefited with better antioxidant properties but disadvantaged in sensory aspects.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127149517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant activity of bioactive peptides from peanuts protein hydrolysate 花生蛋白水解物生物活性肽的抗氧化活性研究
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.1
Maulidya Rachmawati, Wahyu Intan Prastiwi, Siti Narsito Wulan
Peanut protein hydrolysate was produced from peanut protein isolate hydrolyzed using Alcalase® 2.4 L. Hydrolysis conditions were optimized using a response surface methodology. The two independent variables were the substrate/enzyme ratio and the hydrolysis time with lower and upper limits of (20:1-50:1 v/v) and (1-3 hours), respectively. Both were designed at three levels of central composite design from the response surface methodology and the degree of hydrolysis as the dependent variable. This study aimed to obtain the optimum conditions for enzymatic hydrolysis of peanut protein isolate using Alcalase to produce protein hydrolysate with the maximum degree of hydrolysis. The optimum hydrolysis conditions obtained were the substrate/enzyme ratio of 20:1 (v/v) and the hydrolysis time of 3 hours with a predicted degree of hydrolysis of 40.54%. The actual experimental results obtained a degree of hydrolysis of 40.35% (p>0.05), which showed no difference between the predicted and experimental results. The highest antioxidant activity was obtained from the combination of these treatments, indicated by IC50 of 5.61 ppm.
以Alcalase®2.4 l水解花生分离蛋白为原料制备花生蛋白水解物,并利用响应面法优化水解条件。两个自变量为底物/酶比和水解时间,下限和上限分别为(20:1-50:1 v/v)和(1-3小时)。采用响应面法设计了三个层次的中心复合设计,并以水解程度为因变量。本研究旨在利用Alcalase酶解花生分离蛋白获得水解度最大的蛋白水解物的最佳条件。得到的最佳水解条件为底物酶比为20:1 (v/v),水解时间为3 h,预测水解度为40.54%。实际实验结果得到的水解度为40.35% (p>0.05),预测结果与实验结果无差异。两种处理组合的抗氧化活性最高,IC50为5.61 ppm。
{"title":"Antioxidant activity of bioactive peptides from peanuts protein hydrolysate","authors":"Maulidya Rachmawati, Wahyu Intan Prastiwi, Siti Narsito Wulan","doi":"10.21776/ub.afssaae.2023.006.02.1","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.1","url":null,"abstract":"Peanut protein hydrolysate was produced from peanut protein isolate hydrolyzed using Alcalase® 2.4 L. Hydrolysis conditions were optimized using a response surface methodology. The two independent variables were the substrate/enzyme ratio and the hydrolysis time with lower and upper limits of (20:1-50:1 v/v) and (1-3 hours), respectively. Both were designed at three levels of central composite design from the response surface methodology and the degree of hydrolysis as the dependent variable. This study aimed to obtain the optimum conditions for enzymatic hydrolysis of peanut protein isolate using Alcalase to produce protein hydrolysate with the maximum degree of hydrolysis. The optimum hydrolysis conditions obtained were the substrate/enzyme ratio of 20:1 (v/v) and the hydrolysis time of 3 hours with a predicted degree of hydrolysis of 40.54%. The actual experimental results obtained a degree of hydrolysis of 40.35% (p>0.05), which showed no difference between the predicted and experimental results. The highest antioxidant activity was obtained from the combination of these treatments, indicated by IC50 of 5.61 ppm.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"91 11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116252273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization on turmeric extraction to obtain curcuminoid with low-cost operation technique 优化姜黄提取工艺,获得低成本的姜黄素
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.10
Abil Fadila, E. Mardawati, Desy Nurliasari, R. Kastaman, Selly Harnesa Putri
Turmeric (Curcuma longa L.) has become one of the potential plants to be developed due to its numerous benefits from the active ingredient, curcuminoid. Curcuminoid has antibacterial, antioxidant, and antihepatotoxic properties that can enhance the absorption of vitamins A, D, E, and K. The process to obtain curcuminoid can be carried out through an extraction process using a solvent. This research aimed to optimize the extraction process of curcuminoid from turmeric at a lower cost. The response surface methodology with a central composite design was used in this study to optimize the concentration of ethanol solvent (50-90%, v/v) and the flow rate of ethanol solvent (20-40 mL/minute) on the yield and curcuminoid. The research results indicate that the optimum conditions for the percolation extraction process (ethanol concentration = 90% and ethanol flow rate = 20 mL/minute) result in a yield value of 22.75% (w/w) and curcuminoid content of 13.54% (w/v). The curcuminoid was characterized based on several parameters, including water content of 11.15% (w/w) and antioxidant activity of 98.39% (w/v). The research concludes that the optimum results of the process conditions demonstrate the percolation extraction method with the variables of ethanol concentration and minimal ethanol solvent flow rate, which require lower costs while yielding optimum yield and curcuminoid content. Therefore, this can be applied in further research on curcumin production or its application in the food and non-food industries.
姜黄(Curcuma longa L.)由于其活性成分姜黄素的众多益处而成为潜在的开发植物之一。姜黄素类具有抗菌、抗氧化和抗肝毒的特性,可以增强维生素A、D、E和k的吸收。姜黄素类的提取过程可以通过溶剂提取过程进行。本研究旨在优化低成本从姜黄中提取姜黄素的工艺。本研究采用中心复合设计的响应面法优化乙醇溶剂浓度(50 ~ 90%,v/v)和乙醇溶剂流速(20 ~ 40 mL/min)对姜黄素得率和类姜黄素的影响。研究结果表明,在乙醇浓度为90%、乙醇流速为20 mL/min的最佳条件下,姜黄素得率为22.75% (w/w),类姜黄素含量为13.54% (w/v)。以姜黄素的含水量为11.15% (w/w),抗氧化活性为98.39% (w/v)进行表征。研究结果表明,以乙醇浓度和最小乙醇溶剂流量为变量的渗透提取法,在成本较低的同时,可获得最佳的得率和姜黄素含量。因此,这为进一步研究姜黄素的生产及其在食品和非食品工业中的应用奠定了基础。
{"title":"Optimization on turmeric extraction to obtain curcuminoid with low-cost operation technique","authors":"Abil Fadila, E. Mardawati, Desy Nurliasari, R. Kastaman, Selly Harnesa Putri","doi":"10.21776/ub.afssaae.2023.006.02.10","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.10","url":null,"abstract":"Turmeric (Curcuma longa L.) has become one of the potential plants to be developed due to its numerous benefits from the active ingredient, curcuminoid. Curcuminoid has antibacterial, antioxidant, and antihepatotoxic properties that can enhance the absorption of vitamins A, D, E, and K. The process to obtain curcuminoid can be carried out through an extraction process using a solvent. This research aimed to optimize the extraction process of curcuminoid from turmeric at a lower cost. The response surface methodology with a central composite design was used in this study to optimize the concentration of ethanol solvent (50-90%, v/v) and the flow rate of ethanol solvent (20-40 mL/minute) on the yield and curcuminoid. The research results indicate that the optimum conditions for the percolation extraction process (ethanol concentration = 90% and ethanol flow rate = 20 mL/minute) result in a yield value of 22.75% (w/w) and curcuminoid content of 13.54% (w/v). The curcuminoid was characterized based on several parameters, including water content of 11.15% (w/w) and antioxidant activity of 98.39% (w/v). The research concludes that the optimum results of the process conditions demonstrate the percolation extraction method with the variables of ethanol concentration and minimal ethanol solvent flow rate, which require lower costs while yielding optimum yield and curcuminoid content. Therefore, this can be applied in further research on curcumin production or its application in the food and non-food industries.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"389 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131998075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review 生物信息学方法在印尼传统发酵凤尾鱼中潜在生物活性肽的探索与定位研究进展
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.3
Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun Hamidatun, Ifwarisan Defri, Yushinta Aristya Sanjaya
Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.
Rusip是一种传统的印尼配菜,是一种发酵的凤尾鱼产品,起源于邦加勿里洞。在发酵过程中,由于蛋白水解酶的作用,各种乳酸菌在芦荻中生长并产生生物活性肽。可以进行几种处理来获得生物活性肽(发酵、体内消化和体外酶水解)。体内和体外方法是广泛使用的方法,但这些方法成本高,耗时长。这些限制可以通过生物信息学方法解决。这种方法管理和解释关于采用计算方法的生物系统的信息。本文综述了近年来国内外对木rusi及类似发酵鱼及多肽生物活性的研究进展,以及生物信息学方法在生物活性多肽研究中的应用进展、优势和局限性。本综述文章采用叙事性文献综述法,通过对科学文献进行深入调查,识别关键词,回顾文章内容,综合研究结果。结果表明,生物信息学的应用为生物活性肽的开发提供了契机。通过这种方法,生物活性肽鉴定从确定主要样品蛋白和蛋白水解酶开始。下一步是蛋白质水解模拟,确定潜在的生物活性和分子对接。生物信息学分析协同进行,以预测样品中的蛋白质或肽特征及其生物活性,并确定其与受体的相互作用。然而,尽管有这些优点,生物信息学方法也有一些局限性,例如数据库中缺乏某些类型的蛋白质或肽以及水解模拟工具。将传统方法和计算机方法(杂交方法)相结合,有可能从芦笋和其他发酵鱼(如budu, bekasam和pla duk ra)和肉制品中获得新的和有前途的生物活性肽,用于开发产品,包括功能食品和补充剂。
{"title":"Prospects of bioinformatics approach for exploring and mapping potential bioactive peptide of Rusip (The traditional Indonesian fermented anchovy): A Review","authors":"Muhammad Alfid Kurnianto, Fathma Syahbanu, Hamidatun Hamidatun, Ifwarisan Defri, Yushinta Aristya Sanjaya","doi":"10.21776/ub.afssaae.2023.006.02.3","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.3","url":null,"abstract":"Rusip is a traditional Indonesian side-dishes food that is a fermented anchovy product originating from Bangka Belitung. During the fermentation, various lactic acid bacteria grew in rusip and produced bioactive peptides because of proteolytic enzyme action. Several treatments to obtain bioactive peptides can be conducted (fermentation, in vivo digestion, and in vitro hydrolysis using enzymes). The in vivo and in vitro methods are a widely used approach, but these methods are costly and time-consuming. These limitations could be solved by the bioinformatics approach. This method manages and interprets information about biological systems that employ computational methods. This study aimed to review recent studies on rusip and similar fermented fish and peptide bioactive with their bioactivity), steps, advantages, and limitations of bioactive peptide studies using the bioinformatics approach. The review article was written using narrative literature review method, which based on in-depth investigation from scientific literatures by identifing keywords, reviewing the content of articles, and synthesizing the findings. The results showed that using bioinformatics has provided opportunities for the development of bioactive peptides. Through this method, bioactive peptide identification begins with determining the main sample protein and the enzymes in protein hydrolysis. The further steps are protein hydrolysis simulation, determining the potential for bioactivity, and molecular docking. The bioinformatics analyses were performed synergistically to predict the protein or peptide characteristics from the sample and its bioactivity and determine its interaction with their receptor. However, despite the advantages, the bioinformatics approach also has several limitations, such as the lack of certain types of proteins or peptides in the database and hydrolysis simulation tool. Combining conventional and in silico methods (hybrid method) is potential to obtain the new and promising bioactive peptides from rusip and other fermented fish (i.e., budu, bekasam, and pla duk ra) and meat products for development product, both functional food and supplements.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"149 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133866131","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Identification of Fusarium oxysporum f.sp cepae race 4 isolated from shallots in East Java Indonesia 印度尼西亚东爪哇岛葱尖孢镰刀菌4小种的鉴定
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.9
Moch Nur Yudha, Sri Wiyatiningsih, T. Mujoko
Fusarium oxysporum f.sp cepae (Foce) which causes moler disease, has been mutated into four races. The fourth race is the riskiest due to its vulnerability to being attacked by various cultivars. This research aims to identify the existence of Foce Race 4 in the shallot production center districts. The plant samples attacked by moler disease were taken in three districts (i.e., Magetan, Nganjuk, and Probolinggo) by Purposive Random Sampling method with 5% samples, obtaining 9 Foce isolates. The results were then identified using Volatile Odor Test (VOT), Biochemistry, and Vegetative Compatibility Group (VCG); four were identified as Race 4. Those four isolates were then examined for their virulences towards three cultivars, particularly Bauji, Tajuk, and Biru Lancor. The findings show that all four isolates were noxious and able to plague all the varieties.
引起鼹鼠病的尖孢镰刀菌(Fusarium oxysporum f.sp cepae, Foce)已经突变为四个小种。第四个品种是最危险的,因为它容易受到其他品种的攻击。本研究旨在确定大葱生产中心区存在4号力族。采用有目的随机抽样法,在马吉丹、恩甘珠克和普罗林戈3个区采集moler病发病植物标本,取样率为5%,分离得到9株force菌株。然后通过挥发性气味试验(VOT)、生物化学和植物相容性组(VCG)对结果进行鉴定;其中4人被确定为第4种族。然后检测了这4个分离株对3个栽培品种的毒力,特别是Bauji、Tajuk和Biru Lancor。研究结果表明,所有四种分离株都是有害的,能够危害所有品种。
{"title":"Identification of Fusarium oxysporum f.sp cepae race 4 isolated from shallots in East Java Indonesia","authors":"Moch Nur Yudha, Sri Wiyatiningsih, T. Mujoko","doi":"10.21776/ub.afssaae.2023.006.02.9","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.9","url":null,"abstract":"Fusarium oxysporum f.sp cepae (Foce) which causes moler disease, has been mutated into four races. The fourth race is the riskiest due to its vulnerability to being attacked by various cultivars. This research aims to identify the existence of Foce Race 4 in the shallot production center districts. The plant samples attacked by moler disease were taken in three districts (i.e., Magetan, Nganjuk, and Probolinggo) by Purposive Random Sampling method with 5% samples, obtaining 9 Foce isolates. The results were then identified using Volatile Odor Test (VOT), Biochemistry, and Vegetative Compatibility Group (VCG); four were identified as Race 4. Those four isolates were then examined for their virulences towards three cultivars, particularly Bauji, Tajuk, and Biru Lancor. The findings show that all four isolates were noxious and able to plague all the varieties.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"132 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117177152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk 脉冲电场和预热处理对牛奶游离脂肪酸(FFA)、pH、维生素C和感官特性的影响
Pub Date : 2023-06-30 DOI: 10.21776/ub.afssaae.2023.006.02.7
Anugerah Dany Priyanto, T. Estiasih, Angky Wahyu Putranto, Widyasari Widyasari, Pardi Sampe Tola
The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are electric field, 66 μs pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.
脉冲电场(PEF)在牛奶加工中得到了广泛的研究。然而,处理条件仍需改善,以满足消费安全。本研究的目的是通过改变PEF和预热时间来确定最佳条件。游离脂肪酸(FFA)、pH值和维生素C被用来评估牛奶的质量。预热温度固定在70℃,处理时间:10分钟、20分钟、30分钟。PEF参数为电场,脉冲宽度为66 μs,施加时间分别为2、4和6分钟。pH值与预热时间在6.75 ~ 7.15范围内呈负线性关系,而PEF处理时间对pH值影响不显著。FFA在0.0053 ~ 0.0097%范围内随预热时间的增加呈线性增加。维生素C从0.003 ~ 0.0049 mg/ml随预热时间的增加而降低。PEF治疗显著影响维生素C,其中维生素C随着治疗时间的增加而减少。预热和PEF处理时间对牛奶的感官特性有积极影响。其感官特性值为风味3.93,香气4.00,颜色3.9(满分5分)。
{"title":"Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk","authors":"Anugerah Dany Priyanto, T. Estiasih, Angky Wahyu Putranto, Widyasari Widyasari, Pardi Sampe Tola","doi":"10.21776/ub.afssaae.2023.006.02.7","DOIUrl":"https://doi.org/10.21776/ub.afssaae.2023.006.02.7","url":null,"abstract":"The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are electric field, 66 μs pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.","PeriodicalId":325722,"journal":{"name":"Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114672231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
期刊
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1