{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T15:46:46Z","timestamp":1789487206075,"version":"build-2803163510"},"reference-count":55,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100009965","name":"Dalian Science and Technology Bureau","doi-asserted-by":"publisher","award":["2024YF17PT035"],"award-info":[{"award-number":["2024YF17PT035"]}],"id":[{"id":"10.13039\/501100009965","id-type":"DOI","asserted-by":"publisher"}]},{"award":["2024YF17PT035"],"award-info":[{"award-number":["2024YF17PT035"]}],"id":[{"id":"https:\/\/ror.org\/04v7xgm25","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Pink salmon (Oncorhynchus gorbuscha) processing by-products represent an underutilized resource with considerable potential for value-added applications. To evaluate the nutritional profile and investigate the effects of different starches (native and modified) on the gel properties of the pink salmon by-products, the proximate composition, amino acid profile, and fatty acid profiles of the by-products were analysed, followed by assessments of the gel texture, water-holding capacity, cooking loss, color, microstructure, and in vitro digestibility. The results demonstrated that the by-product meat possessed a high protein content and was rich in polyunsaturated fatty acids (PUFAs), with an essential amino acid-to-total amino acid (EAA\/TAA) ratio of 45.82% and an n-3\/n-6 ratio of 1.34, indicating favourable nutritional quality for human consumption. Although the by-product meat alone formed a relatively soft gel, the incorporation of starch markedly improved its gel properties. Among the evaluated starches, tapioca hydroxypropyl distarch phosphate (HDP) produced the greatest improvements in texture profiles and water-holding capacity while reducing cooking loss and promoting the formation of a denser and more uniform gel microstructure. Furthermore, HDP significantly enhanced the dry matter digestibility of the starch-modified gels prepared from pink salmon by-product meat. These findings demonstrate that pink salmon by-product meat can serve as a promising material for producing nutritional functional food and that HDP is an effective additive for improving both gel quality and digestibility, thereby supporting the sustainable valorization of fishery processing byproducts.<\/jats:p>","DOI":"10.3390\/foods15183259","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T13:33:42Z","timestamp":1789479222000},"page":"3259","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Valorization of Pink Salmon (Oncorhynchus gorbuscha) Processing By-Products: Nutritional Composition, Starch-Modified Gel Quality and Digestibility"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2616-6346","authenticated-orcid":false,"given":"Meng","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China"},{"name":"Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China"},{"name":"Dalian Key Laboratory of Marine Bioactive Substance Development and High Value Utilization, Dalian 116023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]},{"given":"Jia","family":"Wan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"Wenxuan","family":"Guan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"data-curation","vocabulary":"credit"}]},{"given":"Bo","family":"Liu","sequence":"additional","affiliation":[{"name":"Dalian Ruichi Food Co., Ltd., Dalian 116037, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]},{"given":"Xinda","family":"Xu","sequence":"additional","affiliation":[{"name":"Dalian Ruichi Food Co., Ltd., Dalian 116037, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Qiancheng","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China"},{"name":"Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China"},{"name":"Dalian Key Laboratory of Marine Bioactive Substance Development and High Value Utilization, Dalian 116023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"given":"Xinru","family":"Fan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China"},{"name":"Liaoning Provincial Marine Healthy Food Engineering Research Centre, Dalian 116023, China"},{"name":"Dalian Key Laboratory of Marine Bioactive Substance Development and High Value Utilization, Dalian 116023, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"ref_1","unstructured":"NPAFC (2026, August 01). North Pacific Anadromous Fish Commission Annual Report 2020. Available online: https:\/\/npafc.org\/wp-content\/uploads\/Public-Documents\/2020\/AR2020.pdf."},{"key":"ref_2","first-page":"100056","article-title":"Investigation of the Nutritional Composition of Different Types of Salmon Available to Canadian Consumers","volume":"2","author":"Colombo","year":"2020","journal-title":"J. Agric. Food Res."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1105","DOI":"10.1042\/BST20160474","article-title":"Omega-3 Fatty Acids and Inflammatory Processes: From Molecules to Man","volume":"45","author":"Calder","year":"2017","journal-title":"Biochem. Soc. Trans."},{"key":"ref_4","unstructured":"FAO (2024). Globefish: Quarterly Salmon Analysis\u2014December 2024, FAO."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"eadn9698","DOI":"10.1126\/sciadv.adn9698","article-title":"Feeding Global Aquaculture","volume":"10","author":"Roberts","year":"2024","journal-title":"Sci. Adv."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"101752","DOI":"10.1016\/j.afres.2026.101752","article-title":"Valorizing Fishery By-Products into Sustainable Low-Salt Fish Sauces and Powders: Nutritional, Microbial, and Safety Properties","volume":"6","author":"Showkat","year":"2026","journal-title":"Appl. Food Res."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Shen, J., Fu, L., Zhong, B., Xia, W., and Xu, Y. (2025). Structure and Functional Characteristics of Gelatin Extracted from Grass Carp (Ctenopharyngodon idella) By-Products. Foods, 14.","DOI":"10.3390\/foods14234086"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"9240","DOI":"10.1080\/10408398.2023.2211167","article-title":"Trends in Fisheries Waste Utilization: A Valuable Resource of Nutrients and Valorized Products for the Food Industry","volume":"64","author":"Naseem","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"3057","DOI":"10.1111\/1750-3841.16229","article-title":"Color and Texture of Surimi-Like Gels Made of Protein Isolate Extracted from Catfish Byproducts Are Improved by Washing and Adding Soy Whey","volume":"87","author":"Zhang","year":"2022","journal-title":"J. Food Sci."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Zhou, F., Wu, F., Ren, X., Guo, J., and Wang, X. (2025). Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel. Foods, 14.","DOI":"10.3390\/foods14111949"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"129183","DOI":"10.1016\/j.ijbiomac.2023.129183","article-title":"Effect of Starch-Based Emulsion with Different Amylose Content on the Gel Properties of Nemipterus virgatus Surimi","volume":"259","author":"Mi","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"107417","DOI":"10.1016\/j.foodhyd.2021.107417","article-title":"Effect of Hydroxypropyl Distarch Phosphate on the Physicochemical Characteristics and Structure of Shrimp Myofibrillar Protein","volume":"125","author":"Mi","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"144453","DOI":"10.1016\/j.foodchem.2025.144453","article-title":"Effects of Exogenous Substances on the Characteristics of Low-Salt Tilapia Surimi Gel","volume":"484","author":"Liu","year":"2025","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"111521","DOI":"10.1016\/j.foodres.2022.111521","article-title":"Effects of Oil-Modified Crosslinked\/Acetylated Starches on Silver Carp Surimi Gel: Texture Properties, Water Mobility, Microstructure, and Related Mechanisms","volume":"158","author":"Zhao","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"114035","DOI":"10.1016\/j.foodres.2024.114035","article-title":"Influence of Starch-Protein Interactions on the Digestibility and Chemical Properties of a 3D-Printed Food Matrix Based on Salmon By-Product Proteins","volume":"179","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"107211","DOI":"10.1016\/j.foodhyd.2021.107211","article-title":"Understanding the Mechanisms of Whey Protein Isolate Mitigating the Digestibility of Corn Starch by In Vitro Simulated Digestion","volume":"124","author":"Zhang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Huang, X., Liu, Q., Wang, P., Song, C., Ma, H., Hong, P., and Zhou, C. (2024). Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System. Foods, 13.","DOI":"10.3390\/foods13010169"},{"key":"ref_18","first-page":"85","article-title":"Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi","volume":"44","author":"Wang","year":"2023","journal-title":"Shipin Gongye Keji"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"533","DOI":"10.1016\/j.meatsci.2012.11.013","article-title":"Effects of Starches on the Textural, Rheological, and Color Properties of Surimi-Beef Gels with Microbial Transglutaminase","volume":"93","author":"Zhang","year":"2013","journal-title":"Meat Sci."},{"key":"ref_20","unstructured":"Latimer, G.W., and Horwitz, W. (2005). Official Methods of Analysis of AOAC International, AOAC International. [18th ed.]."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1021\/ac60111a017","article-title":"Colorimetric Method for Determination of Sugars and Related Substances","volume":"28","author":"DuBois","year":"1956","journal-title":"Anal. Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"378","DOI":"10.1016\/0003-2697(77)90251-2","article-title":"A Simple Colorimetric Method for the Determination of Tryptophan","volume":"77","author":"Basha","year":"1977","journal-title":"Anal. Biochem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"250878","DOI":"10.5713\/ab.250878","article-title":"Comparative Analysis of Fatty Acids, Amino Acids, and Flavor Compounds among Different Skeletal Muscles of the Tianzhu White Yak","volume":"39","author":"Wang","year":"2026","journal-title":"Anim. Biosci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"985","DOI":"10.1016\/0140-6736(91)91846-M","article-title":"Coronary Heart Disease: Seven Dietary Factors","volume":"338","author":"Ulbricht","year":"1991","journal-title":"Lancet"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"100837","DOI":"10.1016\/j.crfs.2024.100837","article-title":"Effects of Daylily Extract Microcapsule on the Quality and Gel Properties of Steamed Fish Cake\u2014A Surimi-Based Product","volume":"9","author":"Wang","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Chang, K., Lin, Y., Huang, S., Fan, X., Ma, Y., Li, M., and Zhao, Q. (2025). Optimizing Bay Scallop (Argopecten irradians) Product Quality: Moderate Freezing as an Effective Strategy for Improving Adductor Muscle Gel Properties. Foods, 14.","DOI":"10.3390\/foods14081371"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"101314","DOI":"10.1016\/j.fochx.2024.101314","article-title":"Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel Utilizing Enterococcus lactis S-15","volume":"22","author":"Yuan","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"109588","DOI":"10.1016\/j.meatsci.2024.109588","article-title":"Evaluation of Nutritional, Technological, Oxidative, and Sensory Properties of Low-Sodium and Phosphate-Free Mortadellas Produced with Bamboo Fiber, Pea Protein, and Mushroom Powder","volume":"216","author":"Pinton","year":"2024","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1039\/C3FO60702J","article-title":"A Standardised Static In Vitro Digestion Method Suitable for Food\u2014An International Consensus","volume":"5","author":"Minekus","year":"2014","journal-title":"Food Funct."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Costa, T.M., Timm, T.G., Longhi, A.L., Helm, C.V., dos Santos, L.D., and da Silva, M.K. (2026). Lentinula edodes- and Black Soldier Fly-Based Meals as Alternative Ingredients for Dog Food: Characterization and In Vitro Digestibility. Waste Biomass Valor.","DOI":"10.1007\/s12649-026-03531-0"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"5542117","DOI":"10.1155\/2023\/5542117","article-title":"A Comparative Analysis of the Nutritional Quality of Salmon Species in Canada among Different Production Methods and Regions","volume":"2023","author":"Gillies","year":"2023","journal-title":"Aquacult. Res."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"2001","DOI":"10.1111\/j.1365-2621.2011.02736.x","article-title":"Possibilities for the Utilisation of Marine By-Products","volume":"46","author":"Rustad","year":"2011","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1046\/j.1365-2419.1999.00097.x","article-title":"Proximate Composition of Some North-Eastern Pacific Forage Fish Species","volume":"8","author":"Payne","year":"1999","journal-title":"Fish. Oceanogr."},{"key":"ref_34","first-page":"1","article-title":"Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments","volume":"2022","author":"Sun","year":"2022","journal-title":"J. Food Qual."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"261S","DOI":"10.1093\/jn\/133.1.261S","article-title":"The Role of Leucine in Weight Loss Diets and Glucose Homeostasis","volume":"133","author":"Layman","year":"2003","journal-title":"J. Nutr."},{"key":"ref_36","unstructured":"FAO, and WHO (2007). Protein and Amino Acid Requirements in Human Nutrition, WHO. WHO Technical Report Series 935."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"106720","DOI":"10.1016\/j.jfca.2024.106720","article-title":"Cereal-Based Proteins: Bridging Health, Sustainability, and Future Innovations for Food Industries","volume":"136","author":"Sartagoda","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Jensen, I., Eilertsen, K., Otn\u00e6s, C.H.A., M\u00e6hre, H.K., and Elvevoll, E.O. (2020). An Update on the Content of Fatty Acids, Dioxins, PCBs and Heavy Metals in Farmed, Escaped and Wild Atlantic Salmon (Salmo salar L.) in Norway. Foods, 9.","DOI":"10.3390\/foods9121901"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1186\/1476-511X-11-144","article-title":"Survey of n-3 and n-6 Polyunsaturated Fatty Acids in Fish and Fish Products","volume":"11","author":"Strobel","year":"2012","journal-title":"Lipids Health Dis."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1002\/fsn3.4","article-title":"Supplementing Long-Chain n-3 Polyunsaturated Fatty Acids in Canned Wild Pacific Pink Salmon with Alaska Salmon Oil","volume":"1","author":"Lapis","year":"2013","journal-title":"Food Sci. Nutr."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0753-3322(02)00253-6","article-title":"The Importance of the Ratio of Omega-6\/Omega-3 Essential Fatty Acids","volume":"56","author":"Simopoulos","year":"2002","journal-title":"Biomed. Pharmacother."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"449","DOI":"10.1111\/j.1365-277X.2004.00552.x","article-title":"The Health Benefits of Omega-3 Polyunsaturated Fatty Acids: A Review of the Evidence","volume":"17","author":"Ruxton","year":"2004","journal-title":"J. Hum. Nutr. Diet."},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Ren, J., Huang, H., Sun, Y., Bi, S., Xia, S., and Jiang, X. (2026). Molecular Mechanism of Rice Protein Amyloid Fibrils in Modulating Gel Properties of Northern Pike (Esox lucius) Muscle Protein. Foods, 15.","DOI":"10.3390\/foods15122209"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1111\/jtxs.12466","article-title":"The Effect of Modified Starches on the Gel Properties and Protein Conformation of Nemipterus virgatus Surimi","volume":"50","author":"Mi","year":"2019","journal-title":"J. Texture Stud."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1006\/fstl.1997.0366","article-title":"Effects of Starch Properties and Thermal-Processing Conditions on Surimi\u2013Starch Gels","volume":"31","author":"Yang","year":"1998","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Jiang, X., Chen, Q., Xiao, N., Du, Y., Feng, Q., and Shi, W. (2021). Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition. Foods, 11.","DOI":"10.3390\/foods11010009"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1439","DOI":"10.1080\/10942912.2012.680224","article-title":"Effect of Different Starches on Colors and Textural Properties of Surimi-Starch Gels","volume":"17","author":"Liu","year":"2014","journal-title":"Int. J. Food Prop."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"130253","DOI":"10.1016\/j.foodchem.2021.130253","article-title":"Starch-Fatty Acid Complexes Improve the Gel Properties and Enhance the Fatty Acid Content of Nemipterus virgatus Surimi under High-Temperature Treatment","volume":"362","author":"Mi","year":"2021","journal-title":"Food Chem."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"105663","DOI":"10.1016\/j.foodhyd.2020.105663","article-title":"Observations on the Impact of Amylopectin and Amylose Structure on the Swelling of Starch Granules","volume":"103","author":"Vamadevan","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"2060","DOI":"10.1007\/s13197-021-05220-3","article-title":"Incorporation of Trigonella foenum-graecum Seed Powder in Meat Emulsion Systems with Olive Oil: Effects on Physicochemical, Texture, and Color Characteristics","volume":"59","author":"Frangopoulos","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"103496","DOI":"10.1016\/j.fochx.2026.103496","article-title":"Mechanisms and Physicochemical Characteristics of Modified Starches in Shrimp (Penaeus vannamei) Myofibrillar Protein Gels","volume":"33","author":"Mi","year":"2026","journal-title":"Food Chem. X"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"143365","DOI":"10.1016\/j.foodchem.2025.143365","article-title":"Modifying Yellowfin Tuna Myofibrillar Proteins under Ultra-High Pressure Auxiliary Heat Treatment: Impact on the Conformation, Gel Properties and Digestive Characteristics","volume":"475","author":"Tan","year":"2025","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"145668","DOI":"10.1016\/j.foodchem.2025.145668","article-title":"Effects of EGCG\/TGase on the Physicochemical Properties and In Vitro Dynamic Digestion Characteristics of Water-Saving Rinsed Surimi Gels","volume":"493","author":"Yang","year":"2025","journal-title":"Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"107542","DOI":"10.1016\/j.foodhyd.2022.107542","article-title":"Cassava Starch: Chemical Modification and Its Impact on Functional Properties and Digestibility, A Review","volume":"129","author":"Wang","year":"2022","journal-title":"Food Hydrocoll."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"109265","DOI":"10.1016\/j.meatsci.2023.109265","article-title":"Investigation of the Effects and Mechanism of Incorporation of Cross-Linked\/Acetylated Tapioca Starches on the Gel Properties and In Vitro Digestibility of Kung-Wan","volume":"204","author":"Wei","year":"2023","journal-title":"Meat Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3259\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T13:54:01Z","timestamp":1789480441000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3259"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,15]]},"references-count":55,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183259"],"URL":"https:\/\/doi.org\/10.3390\/foods15183259","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,15]]}}}