三个指柠檬（Citrus australasica）品种的珍珠（柑橘鱼子酱）的物理、颜色和机械特性：对经济价值、质量分级和基准的影响

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-06-07 DOI:10.1007/s11483-024-09848-4

J. Nastasi, Keely Rose Perry, Joel Andrew Abbott, Jade Mia King, Eleanor W. Hoffman

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Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.