{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T06:33:25Z","timestamp":1793082805777,"version":"4.5.0"},"reference-count":21,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The objective of this study is to develop a physical field\u2011assisted processing strategy that mitigates purine levels in seabass (\n                      <jats:italic>Lateolabrax japonicus)<\/jats:italic>\n                      without compromising its high nutritional value, thereby addressing the dietary dilemma faced by hyperuricemic patients. Purine distribution was first examined across eight anatomical regions of seabass, revealing no significant variation. Subsequently, single physical field treatments (steam heating at 100\u00b0C, 120\u00b0C, and 140\u00b0C, microwave heating on low, medium, and high fire; and infrared heating at 120\u00b0C, 130\u00b0C, and 140\u00b0C) and combined treatments (dual\u2011field and triple\u2011field) were systematically investigated for their depurination efficiency. Steam heating at 140\u00b0C significantly decreased total purine content by 19.46%, mainly due to a marked reduction in hypoxanthine. The triple\u2011field treatment (medium\u2010intensity microwave +140\u00b0C infrared +140\u00b0C steam, MIS) exhibited the greatest depurination efficiency, lowering total purines and hypoxanthine by 23.15% and 28.73%, respectively. In vitro digestion further demonstrated that MIS treatment reduced the uricogenic potential of seabass by 63.53%. These findings establish an efficient physical field\u2011assisted depurination strategy for producing low\u2011purine seabass products, offering a promising dietary intervention for hyperuricemia risk management, and providing a technical reference for the development of purine\u2011reduced aquatic foods.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>The microwave\u2011infrared\u2011steam (MIS) triple\u2011field treatment offers an industrially scalable and efficient approach for producing low\u2011purine seabass products, significantly reducing their uricogenic potential while preserving nutritional quality. This practical processing technology provides a safe seafood option for hyperuricemic populations, bridging the gap between seafood nutrition and dietary purine management.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71522","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T14:47:30Z","timestamp":1791557250000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Purine Mitigation in Seabass (\n                    <i>Lateolabrax japonicus<\/i>\n                    ) via Single and Combined Physical Field Treatments"],"prefix":"10.1111","volume":"91","author":[{"given":"Xinran","family":"Tian","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lu","family":"Xiao","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaqi","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuanli","family":"Hou","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology Guangzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2063-601X","authenticated-orcid":false,"given":"Jiaoyan","family":"Ren","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology Guangzhou 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