Industry 5.0 in food frying: Integrating physicochemical kinetics, phytochemical barriers, and intelligent control for contaminant mitigation and quality preservation.
- DOI
- 10.1016/j.foodres.2026.120608
- Published
- 2026 Dec 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120608,
title = {Industry 5.0 in food frying: Integrating physicochemical kinetics, phytochemical barriers, and intelligent control for contaminant mitigation and quality preservation.},
author = {Zhou W and Zhang M and Rui L},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120608},
url = {https://doi.org/10.1016/j.foodres.2026.120608}
}RIS
TY - JOUR TI - Industry 5.0 in food frying: Integrating physicochemical kinetics, phytochemical barriers, and intelligent control for contaminant mitigation and quality preservation. AU - Zhou W AU - Zhang M AU - Rui L PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120608 UR - https://doi.org/10.1016/j.foodres.2026.120608 ER -
APA
W, Z., M, Z., & L, R. (2026). Industry 5.0 in food frying: Integrating physicochemical kinetics, phytochemical barriers, and intelligent control for contaminant mitigation and quality preservation.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120608
Source records
- pubmed · retrieved 2026-11-10T18:50:33.901Z