{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,22]],"date-time":"2026-01-22T01:21:42Z","timestamp":1769044902706,"version":"3.49.0"},"reference-count":52,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2019,4,30]],"date-time":"2019-04-30T00:00:00Z","timestamp":1556582400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Jiangsu Province (China) Key Project in Agriculture","award":["BE2016362"],"award-info":[{"award-number":["BE2016362"]}]},{"name":"National Key R&D Program of China","award":["2017YFD0400901"],"award-info":[{"award-number":["2017YFD0400901"]}]},{"name":"National First-class Discipline Program of Food Science and Technology","award":["JUFSTR20180205"],"award-info":[{"award-number":["JUFSTR20180205"]}]},{"name":"Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology","award":["FMZ201803"],"award-info":[{"award-number":["FMZ201803"]}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2019,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Young barley grass powder contains abundant nutrition and its antioxidant substances are severely impaired by radiation (<jats:sup>60<\/jats:sup>Co) sterilization. To overcome product quality degradation, radiofrequency pasteurization was conducted using pilot\u2010scale radiofrequency equipment (27\u2009MHz, 6\u2009kW) with electrode gaps of 12, 14 and 16\u2009cm, while hot\u2010air (80\u2009\u00b0C) pasteurization was used for comparison.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Assessment suggested that uneven radiofrequency heating was improved for the 14\u2009cm electrode gap. With an increase of electrode gap, microbial inactivation needs more energy consumption. A minimum energy consumption of 970\u2009J\u00a0g<jats:sup>\u22121<\/jats:sup> was required for 1\u2009log\u2010reduction of colonies. Radiofrequency pasteurization retained better antioxidant substances, lightness (<jats:italic>L*<\/jats:italic>), green color (<jats:italic>a*<\/jats:italic>) and odors in barley grass powder, compared with hot\u2010air sterilization. Contents of flavonoid and chlorophyll were 5.82 and 4.87\u2009g\u2009kg<jats:sup>\u22121<\/jats:sup> respectively, using the 14\u2009cm electrode gap. Additionally, radiofrequency pasteurization led to an improvement in sourness, bitterness and umami tastes.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>Radiofrequency pasteurization would be a superior alternative for the pasteurization of barley grass powder. \u00a9 2019 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9683","type":"journal-article","created":{"date-parts":[[2019,3,14]],"date-time":"2019-03-14T03:03:42Z","timestamp":1552532622000},"page":"4460-4467","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Radiofrequency heating for powder pasteurization of barley grass: antioxidant substances, sensory quality, microbial load and energy consumption"],"prefix":"10.1002","volume":"99","author":[{"given":"Xiaohuang","family":"Cao","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi city Jiangsu Province China"},{"name":"Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University  Wuxi city Jiangsu Province China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4625-1262","authenticated-orcid":false,"given":"Min","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi city Jiangsu Province China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bimal","family":"Chitrakar","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Arun S","family":"Mujumdar","sequence":"additional","affiliation":[{"name":"Department of Bioresource Engineering, Macdonald Campus McGill University  Sainte\u2010Anne\u2010e de Bellevue Canada"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qifeng","family":"Zhong","sequence":"additional","affiliation":[{"name":"Haitong Food Group Company  Cixi China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhushan","family":"Wang","sequence":"additional","affiliation":[{"name":"Jiangsu Dingneng Food Company  Xinghua China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liping","family":"Wang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2019,4,30]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2017.06.014"},{"key":"e_1_2_6_3_1","unstructured":"LipingW Study on the function and preparation technology of barley grass powder and its compound powder. Master thesis Jiangnan University (2014) (in Chinese)."},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8634"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.3892\/br.2017.897"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1155\/2018\/3232080"},{"key":"e_1_2_6_7_1","first-page":"20","article-title":"The nutritive value and use of barley grass","volume":"34","author":"Zheng HM","year":"2017","journal-title":"Barley Cereal Sci"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ecoenv.2007.08.024"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.profoo.2011.09.293"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jspr.2015.07.004"},{"key":"e_1_2_6_11_1","first-page":"278","article-title":"A review of application of irradiation technology in sterilization and preservation of meat products","volume":"31","author":"Duan X","year":"2010","journal-title":"Food Sci"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jspr.2015.12.003"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jspr.2016.03.002"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2017.02.017"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2010.01.004"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.08.002"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.01.011"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S1466-8564(02)00009-7"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2011.11.004"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2017.01.010"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2008.10.031"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2014.05.022"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.01.005"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.postharvbio.2015.11.011"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijheatmasstransfer.2015.06.071"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2012.721431"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.compag.2015.08.025"},{"key":"e_1_2_6_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2017.01.009"},{"key":"e_1_2_6_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2015.04.016"},{"key":"e_1_2_6_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.03.007"},{"key":"e_1_2_6_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2017.05.001"},{"key":"e_1_2_6_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2017.03.143"},{"key":"e_1_2_6_33_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-012-0812-y"},{"key":"e_1_2_6_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2017.03.116"},{"key":"e_1_2_6_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jspr.2016.04.007"},{"key":"e_1_2_6_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.08.008"},{"key":"e_1_2_6_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biosystemseng.2018.03.001"},{"key":"e_1_2_6_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2017.08.013"},{"key":"e_1_2_6_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2018.02.011"},{"key":"e_1_2_6_40_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X.JFP-18-080"},{"key":"e_1_2_6_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.12.008"},{"key":"e_1_2_6_42_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930701728497"},{"key":"e_1_2_6_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2012.11.014"},{"key":"e_1_2_6_44_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2011.602576"},{"key":"e_1_2_6_45_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930701781751"},{"key":"e_1_2_6_46_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930801929201"},{"key":"e_1_2_6_47_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2005.00956.x"},{"key":"e_1_2_6_48_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930902902040"},{"key":"e_1_2_6_49_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2011.05.015"},{"key":"e_1_2_6_50_1","first-page":"101","article-title":"The relationship between decomposition of rutin and heated temperature","volume":"17","author":"Zhao YX","year":"2011","journal-title":"Chin J Exp Tradit Med Formulae"},{"key":"e_1_2_6_51_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2017.1332074"},{"key":"e_1_2_6_52_1","first-page":"111","article-title":"Application of solubility parameters in selection of solvents for efficient extraction of phenolic antioxidants from barley grass","volume":"42","author":"Zieli\u0144ski JK","year":"2017","journal-title":"Pol J Commodity Sci"},{"key":"e_1_2_6_53_1","first-page":"111","article-title":"Antimitotic activity and cytotoxicity assessment of barley grass food supplement","volume":"10","author":"Zaman MAH","year":"2018","journal-title":"Int J Humanit Soc Sci"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1002%2Fjsfa.9683","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.9683","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.9683","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.9683","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,19]],"date-time":"2025-10-19T08:52:33Z","timestamp":1760863953000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.9683"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,4,30]]},"references-count":52,"journal-issue":{"issue":"9","published-print":{"date-parts":[[2019,7]]}},"alternative-id":["10.1002\/jsfa.9683"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.9683","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,4,30]]},"assertion":[{"value":"2018-07-10","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-03-08","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2019-04-30","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}