{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,12]],"date-time":"2026-08-12T03:18:49Z","timestamp":1786504729468,"version":"build-2736575974"},"reference-count":138,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,8,6]],"date-time":"2024-08-06T00:00:00Z","timestamp":1722902400000},"content-version":"vor","delay-in-days":218,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Science"],"published-print":{"date-parts":[[2024,1]]},"abstract":"<jats:p>Cowpea (<jats:italic>Vigna unguiculata<\/jats:italic>) and pumpkin (<jats:italic>Cucurbita maxima<\/jats:italic>) play a pivotal role as affordable, nutritious food sources for humans. Low\u2010income households can significantly benefit from supplementing their diet with nutritious and cost\u2010effective locally available ingredients. The aim of this research was to develop a cost\u2010effective soup formulation using ingredients that are readily available from a household garden and suitable for use in the kitchens of families with limited financial resources. The effect of cowpea and pumpkin powders on physicofunctional properties, total phenolic content (TPC), antioxidant activity (AA), and consumer acceptability of the soup were determined. Three composite soup mixes were prepared using various parts of cowpea and pumpkin at a ratio of 1:1. A control soup sample was developed, and the experimental soups were prepared by supplementing the control soup with 5%, 10%, or 15% of each composite soup mix, respectively. The physical properties, functional properties, TPC, AA, and consumer acceptability of soup were determined. The control soup had an appealing golden brown colour. Formulations 1 and 3 showed the highest relative viscosity (80.67\u201388.91\u2009cP). All the experimental soup formulations had higher rehydration ratios (8\u201314.7\u2009g\/g) and water absorption capacities of 185.7\u2013263.3\u2009g\/g compared to the control at 7.7\u2009g\/g and 65.7\u2009g\/g, respectively. The TPC of Formulation 2 (F2) (0.32\u20130.54\u2009mg of gallic acid equivalent (GAE)\/100\u2009g powder) and Formulation 3 (F3) (0.54\u20130.63\u2009mg GAE\/100\u2009g powder) was higher than Formulation 1 (F1) (0.25\u20130.32\u2009mg GAE\/100\u2009g powder) and the control (0.44\u2009mg GAE\/100\u2009g powder). Overall, the cowpea seed powder plus pumpkin fruit powder added at 10% in F2 appeared nearly optimal as a soup mix. It produced an attractive golden brown soup with increased swelling power (SP) and viscosity to assist in swallowing. Soup F1 and F2 scored high in appearance (7.27 and 7.0), aroma (7.1 and 6.7), taste (6.6 and 6.3), and overall acceptability (6.5 and 6.4). Despite having TPC and AA lower compared to F3, F2 containing 15% cowpea seed powder and pumpkin fruit has the potential to be further developed and commercialised due to the relatively high overall consumer acceptability and high acceptability in all sensory attributes.<\/jats:p>","DOI":"10.1155\/2024\/3596783","type":"journal-article","created":{"date-parts":[[2024,8,6]],"date-time":"2024-08-06T10:20:41Z","timestamp":1722939641000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup"],"prefix":"10.1155","volume":"2024","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4245-7899","authenticated-orcid":false,"given":"Nyarai","family":"Mungofa","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2277-9046","authenticated-orcid":false,"given":"Daniso","family":"Beswa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,8,6]]},"reference":[{"key":"e_1_2_10_1_2","doi-asserted-by":"publisher","DOI":"10.3390\/plants9121769"},{"key":"e_1_2_10_2_2","doi-asserted-by":"publisher","DOI":"10.4236\/fns.2014.522241"},{"key":"e_1_2_10_3_2","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy11112312"},{"key":"e_1_2_10_4_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules26092574"},{"key":"e_1_2_10_5_2","doi-asserted-by":"publisher","DOI":"10.1080\/16070658.2010.11734255"},{"key":"e_1_2_10_6_2","volume-title":"Indigenous Knowledge on the South African Landscape: Potentials for Agricultural Development","author":"Hart T.","year":"2006"},{"key":"e_1_2_10_7_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2010.05.002"},{"key":"e_1_2_10_8_2","doi-asserted-by":"publisher","DOI":"10.4314\/wsa.v33i3.180589"},{"key":"e_1_2_10_9_2","doi-asserted-by":"crossref","first-page":"1","DOI":"10.18697\/ajfand.14.ED007","article-title":"The importance of traditional leafy vegetables in South Africa","volume":"7","author":"Vorster I. H. J.","year":"2007","journal-title":"African Journal of Food, Agriculture, Nutrition and Development"},{"key":"e_1_2_10_10_2","doi-asserted-by":"publisher","DOI":"10.4314\/ajfand.v11i1.65876"},{"key":"e_1_2_10_11_2","volume-title":"Cowpea","author":"Timko M. P.","year":"2007"},{"key":"e_1_2_10_12_2","first-page":"1","article-title":"Fermentation of African indigenous leafy vegetables to lower post-harvest losses, maintain quality and increase product safety","volume":"9","author":"Wafula E. N.","year":"2016","journal-title":"African Journal of Horticultural Science"},{"key":"e_1_2_10_13_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jafr.2022.100383"},{"key":"e_1_2_10_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2020.e03406"},{"key":"e_1_2_10_15_2","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16250"},{"key":"e_1_2_10_16_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods7090143"},{"key":"e_1_2_10_17_2","doi-asserted-by":"publisher","DOI":"10.1002\/cbdv.202300797"},{"key":"e_1_2_10_18_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.gfs.2018.06.002"},{"key":"e_1_2_10_19_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2018.e00656"},{"key":"e_1_2_10_20_2","doi-asserted-by":"publisher","DOI":"10.3390\/agronomy13071684"},{"key":"e_1_2_10_21_2","doi-asserted-by":"publisher","DOI":"10.3844\/ajavsp.2015.235.245"},{"key":"e_1_2_10_22_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcdf.2017.09.001"},{"key":"e_1_2_10_23_2","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2015.1020433"},{"key":"e_1_2_10_24_2","doi-asserted-by":"publisher","DOI":"10.3390\/app12136673"},{"key":"e_1_2_10_25_2","first-page":"1836","article-title":"Cucurbita: a cavernous account of bioactive compounds and potential therapeutic agents","volume":"11","author":"Gargi A.","year":"2022","journal-title":"The Pharma Innovation Journal"},{"key":"e_1_2_10_26_2","doi-asserted-by":"publisher","DOI":"10.20961\/carakatani.v38i1.67769"},{"key":"e_1_2_10_27_2","doi-asserted-by":"publisher","DOI":"10.1155\/2022\/4804408"},{"key":"e_1_2_10_28_2","doi-asserted-by":"publisher","DOI":"10.24925\/turjaf.v10i8.1506-1514.5129"},{"key":"e_1_2_10_29_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2022.100067"},{"key":"e_1_2_10_30_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods11152258"},{"key":"e_1_2_10_31_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2023.e16628"},{"key":"e_1_2_10_32_2","doi-asserted-by":"publisher","DOI":"10.1021\/acsomega.3c02176"},{"key":"e_1_2_10_33_2","doi-asserted-by":"publisher","DOI":"10.1039\/d4fb00080c"},{"key":"e_1_2_10_34_2","volume-title":"Nutritional profile and medicinal properties of pumpkin fruit pulp","author":"Khatib S. E.","year":"2020"},{"key":"e_1_2_10_35_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24183212"},{"key":"e_1_2_10_36_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules24162945"},{"key":"e_1_2_10_37_2","doi-asserted-by":"publisher","DOI":"10.5923\/j.plant.20120205.02"},{"key":"e_1_2_10_38_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11130-006-0010-z"},{"key":"e_1_2_10_39_2","first-page":"393","article-title":"Preparation of South African maize porridge: effect on fumonisin mycotoxin levels","volume":"98","author":"Shephard G. S.","year":"2002","journal-title":"South African Journal of Science"},{"key":"e_1_2_10_40_2","doi-asserted-by":"publisher","DOI":"10.1270\/jsbbs.63.317"},{"key":"e_1_2_10_41_2","volume-title":"Handbook of Cereal Science and Technology","author":"Johnson L. A.","year":"2000"},{"key":"e_1_2_10_42_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.01.002"},{"key":"e_1_2_10_43_2","doi-asserted-by":"publisher","DOI":"10.3945\/an.110.000182"},{"key":"e_1_2_10_44_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1757-837X.2012.00135.x"},{"key":"e_1_2_10_45_2","doi-asserted-by":"publisher","DOI":"10.22358\/jafs\/70308\/2004"},{"key":"e_1_2_10_46_2","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0200418"},{"key":"e_1_2_10_47_2","article-title":"The effect of maize-cowpea blends on complementary food nutritional quality","volume":"16","author":"Abdulkarim M.","year":"2016","journal-title":"Global Journal of Science Frontier Research"},{"key":"e_1_2_10_48_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2663"},{"key":"e_1_2_10_49_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods9121909"},{"key":"e_1_2_10_50_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1873"},{"key":"e_1_2_10_51_2","doi-asserted-by":"publisher","DOI":"10.1155\/2023\/5575291"},{"key":"e_1_2_10_52_2","doi-asserted-by":"publisher","DOI":"10.17113\/ftb.52.04.14.3587"},{"key":"e_1_2_10_53_2","first-page":"71","article-title":"Utilisation of pumpkin powder in bakery products","volume":"28","author":"Pongjanta J.","year":"2006","journal-title":"Journal of Science & Technology"},{"key":"e_1_2_10_54_2","doi-asserted-by":"publisher","DOI":"10.5923\/j.chemistry.20110102.12"},{"key":"e_1_2_10_55_2","doi-asserted-by":"publisher","DOI":"10.1007\/s42452-020-2418-8"},{"key":"e_1_2_10_56_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2022.e10848"},{"key":"e_1_2_10_57_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0189-7241(15)30016-3"},{"key":"e_1_2_10_58_2","doi-asserted-by":"publisher","DOI":"10.1177\/156482659101300401"},{"key":"e_1_2_10_59_2","doi-asserted-by":"publisher","DOI":"10.20546\/ijcmas.2018.710.090"},{"key":"e_1_2_10_60_2","doi-asserted-by":"crossref","DOI":"10.1016\/B978-0-12-812018-7.00022-1","volume-title":"Dehydration","author":"Berk Z.","year":"2018"},{"key":"e_1_2_10_61_2","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14888"},{"key":"e_1_2_10_62_2","first-page":"2570","article-title":"Distribution of total phenolics and antioxidant activityin fruit, leaf, stem, and root of Monsonia burkeana","volume":"5","author":"Mamphiswana N. D.","year":"2010","journal-title":"African Journal of Agricultural Research"},{"key":"e_1_2_10_63_2","doi-asserted-by":"publisher","DOI":"10.7176\/JBAH\/11-6-05"},{"key":"e_1_2_10_64_2","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.15542"},{"key":"e_1_2_10_65_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2012.06.013"},{"key":"e_1_2_10_66_2","doi-asserted-by":"publisher","DOI":"10.1155\/2019\/9703176"},{"key":"e_1_2_10_67_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.bcab.2020.101776"},{"key":"e_1_2_10_68_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.1721"},{"key":"e_1_2_10_69_2","doi-asserted-by":"publisher","DOI":"10.1590\/S0101-20612012005000004"},{"key":"e_1_2_10_70_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2019.e01381"},{"key":"e_1_2_10_71_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foohum.2023.09.024"},{"key":"e_1_2_10_72_2","unstructured":"Addinsoft XLSTAT statistical and data analysis solution 2023 New York.https:\/\/www.xlstat.com."},{"key":"e_1_2_10_73_2","volume-title":"Future Smart Food - Rediscovering Hidden Treasures of Neglected and Underutilised Species for Zero Hunger in Asia","author":"Li X.","year":"2018"},{"key":"e_1_2_10_74_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11747-010-0245-y"},{"key":"e_1_2_10_75_2","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2019.1567535"},{"key":"e_1_2_10_76_2","doi-asserted-by":"publisher","DOI":"10.26656\/fr.2017.3(6).090"},{"key":"e_1_2_10_77_2","doi-asserted-by":"publisher","DOI":"10.1071\/FP11192"},{"key":"e_1_2_10_78_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods11030485"},{"key":"e_1_2_10_79_2","doi-asserted-by":"publisher","DOI":"10.1105\/tpc.7.7.1027"},{"key":"e_1_2_10_80_2","doi-asserted-by":"publisher","DOI":"10.3390\/plants12071533"},{"key":"e_1_2_10_81_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-014-9578-x"},{"key":"e_1_2_10_82_2","doi-asserted-by":"publisher","DOI":"10.1007\/s00455-015-9647-9"},{"key":"e_1_2_10_83_2","doi-asserted-by":"publisher","DOI":"10.1080\/16546628.2017.1308118"},{"key":"e_1_2_10_84_2","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-021-02202-5"},{"key":"e_1_2_10_85_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2021.118549"},{"key":"e_1_2_10_86_2","doi-asserted-by":"publisher","DOI":"10.3923\/ajft.2012.1.12"},{"key":"e_1_2_10_87_2","doi-asserted-by":"publisher","DOI":"10.1023\/A:1012400104001"},{"key":"e_1_2_10_88_2","unstructured":"Van CanneytP.andVerdonckP. Physical medicine and rehabilitation In Comprehensive Biomedical Physics 2014 https:\/\/www.sciencedirect.com\/topics\/physics-and-astronomy\/nonnewtonian-fluids."},{"key":"e_1_2_10_89_2","doi-asserted-by":"crossref","DOI":"10.1533\/9781845696344","volume-title":"In Food Processing Technology","author":"Fellows P. J.","year":"2009"},{"key":"e_1_2_10_90_2","doi-asserted-by":"publisher","DOI":"10.1111\/ggi.13056"},{"key":"e_1_2_10_91_2","doi-asserted-by":"publisher","DOI":"10.3402\/fnr.v54i0.5134"},{"key":"e_1_2_10_92_2","first-page":"139","article-title":"Functional properties of foods and flours","volume":"5","author":"Awuchi C. G.","year":"2019","journal-title":"International Journal of Advanced Academic Research"},{"key":"e_1_2_10_93_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.meafoo.2023.100108"},{"key":"e_1_2_10_94_2","first-page":"356","article-title":"Assessment of different methods for determining the capacity of water absorption of ingredients and additives used in the meat industry","volume":"22","author":"K\u00f6hn C. R.","year":"2015","journal-title":"International Food Research Journal"},{"key":"e_1_2_10_95_2","doi-asserted-by":"publisher","DOI":"10.1038\/s41598-021-85087-8"},{"key":"e_1_2_10_96_2","doi-asserted-by":"publisher","DOI":"10.4172\/2155-9600.1000613"},{"key":"e_1_2_10_97_2","first-page":"1031","article-title":"Effect of fermentation on functional properties of pumpkin seed flour","volume":"10","author":"Kumari N.","year":"2021","journal-title":"The Pharma Innovation Journal"},{"key":"e_1_2_10_98_2","doi-asserted-by":"publisher","DOI":"10.5897\/ajfs.9000232"},{"key":"e_1_2_10_99_2","doi-asserted-by":"publisher","DOI":"10.4172\/2155-9600.1000234"},{"key":"e_1_2_10_100_2","doi-asserted-by":"publisher","DOI":"10.3390\/app11041731"},{"key":"e_1_2_10_101_2","doi-asserted-by":"publisher","DOI":"10.30574\/gscbps.2020.12.3.0223"},{"key":"e_1_2_10_102_2","doi-asserted-by":"publisher","DOI":"10.20961\/carakatani.v38i1.67769"},{"key":"e_1_2_10_103_2","doi-asserted-by":"publisher","DOI":"10.24263\/2304-974x-2022-11-1-10"},{"key":"e_1_2_10_104_2","doi-asserted-by":"publisher","DOI":"10.1080\/23311932.2016.1142409"},{"key":"e_1_2_10_105_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods12091886"},{"key":"e_1_2_10_106_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods12183351"},{"key":"e_1_2_10_107_2","doi-asserted-by":"publisher","DOI":"10.5897\/AJAR2013.6905"},{"key":"e_1_2_10_108_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107115"},{"key":"e_1_2_10_109_2","doi-asserted-by":"publisher","DOI":"10.1088\/1742-6596\/1295\/1\/012062"},{"key":"e_1_2_10_110_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.664"},{"key":"e_1_2_10_111_2","doi-asserted-by":"publisher","DOI":"10.1016\/s0189-7241(15)30116-8"},{"key":"e_1_2_10_112_2","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.149"},{"key":"e_1_2_10_113_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods10051104"},{"key":"e_1_2_10_114_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods12122281"},{"key":"e_1_2_10_115_2","doi-asserted-by":"publisher","DOI":"10.3390\/foods12193663"},{"key":"e_1_2_10_116_2","doi-asserted-by":"publisher","DOI":"10.17221\/149\/2008-cjfs"},{"key":"e_1_2_10_117_2","doi-asserted-by":"publisher","DOI":"10.37290\/ctnr2641-452x.17:337-348"},{"key":"e_1_2_10_118_2","doi-asserted-by":"publisher","DOI":"10.1590\/1983-21252018v31n124rc"},{"key":"e_1_2_10_119_2","doi-asserted-by":"publisher","DOI":"10.1080\/14786419.2017.1278597"},{"key":"e_1_2_10_120_2","volume-title":"Cowpea: a strategic legume species for food security and health","author":"Da Silva A. C.","year":"2019"},{"key":"e_1_2_10_121_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740610112"},{"key":"e_1_2_10_122_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2003.12.023"},{"key":"e_1_2_10_123_2","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13339"},{"key":"e_1_2_10_124_2","doi-asserted-by":"publisher","DOI":"10.1021\/jf020867b"},{"key":"e_1_2_10_125_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2008.07.079"},{"key":"e_1_2_10_126_2","doi-asserted-by":"publisher","DOI":"10.1590\/1981-6723.07720"},{"key":"e_1_2_10_127_2","first-page":"1","article-title":"Sensory acceptability of squash (Cucurbita maxima) in baking cake","volume":"2","author":"Borro R.","year":"2016","journal-title":"Frontiers in Food and Nutrition"},{"key":"e_1_2_10_128_2","first-page":"854","article-title":"Physico-chemical, textural, and sensory evaluation of sponge cake supplemented with pumpkin flour","volume":"25","author":"Hossein Ghaboose S. H.","year":"2018","journal-title":"International Food Research Journal"},{"key":"e_1_2_10_129_2","first-page":"1091","article-title":"Evaluation of nutritional and sensory quality characteristics of pumpkin pies","volume":"1","author":"Islam M.","year":"2014","journal-title":"International Journal of Emerging Trends in Science and Technology"},{"key":"e_1_2_10_130_2","first-page":"1","article-title":"Evaluation of sensory acceptability of bakery products prepared from blended wheat and pumpkin composite flour","volume":"8","author":"Kiharason J. W.","year":"2017","journal-title":"International Journal of Science and Nature"},{"key":"e_1_2_10_131_2","article-title":"The effect of replacing cake flour with ground pumpkin seeds in cake","volume":"453","author":"Biggins A.","year":"2013","journal-title":"Nutrition Research Project"},{"key":"e_1_2_10_132_2","doi-asserted-by":"publisher","DOI":"10.3844\/ofsp.9483"},{"key":"e_1_2_10_133_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27186116"},{"key":"e_1_2_10_134_2","doi-asserted-by":"publisher","DOI":"10.3746\/pnf.2016.21.2.132"},{"key":"e_1_2_10_135_2","first-page":"411","article-title":"Functional constituents and processing of pumpkin: a review","volume":"46","author":"Dhiman A. K.","year":"2009","journal-title":"Journal of Food Science and Technology"},{"key":"e_1_2_10_136_2","first-page":"1","article-title":"Effect of pumpkin powder on physico-chemical properties of cake","volume":"5","author":"Jesmin A. M.","year":"2016","journal-title":"International Research Journal of Biological Sciences"},{"key":"e_1_2_10_137_2","first-page":"1081","article-title":"Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins","volume":"25","author":"Sathiya Mala K.","year":"2018","journal-title":"International Food Research Journal"},{"key":"e_1_2_10_138_2","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25112590"}],"updated-by":[{"DOI":"10.1155\/ijfo\/9792486","type":"correction","label":"Correction","source":"publisher","updated":{"date-parts":[[2025,11,20]],"date-time":"2025-11-20T00:00:00Z","timestamp":1763596800000}}],"container-title":["International Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1155\/2024\/3596783","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,8,6]],"date-time":"2024-08-06T10:21:15Z","timestamp":1722939675000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1155\/2024\/3596783"}},"subtitle":[],"editor":[{"given":"Mozaniel","family":"Oliveira","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"editor"}]}],"short-title":[],"issued":{"date-parts":[[2024,1]]},"references-count":138,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2024,1]]}},"alternative-id":["10.1155\/2024\/3596783"],"URL":"https:\/\/doi.org\/10.1155\/2024\/3596783","archive":["Portico"],"relation":{},"ISSN":["2356-7015","2314-5765"],"issn-type":[{"value":"2356-7015","type":"print"},{"value":"2314-5765","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,1]]},"assertion":[{"value":"2023-12-23","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-07-04","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-08-06","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"3596783"}}