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Development of a Real-Time Chromogenic Film Utilising a Sensory Response Scale and Biomarker Strategy for Identifying the Rancidity Degree of Infant Formula Rice Flour

Crossref DOI link: https://doi.org/10.1007/s11947-025-03949-9

Published Online: 2025-07-04

Published Print: 2025-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Wei, Yu

Zheng, Lingyan

Koidis, Anastasios

Liang, Shuo

Xie, Zhenhuan

Sun, Wenjia

Wei, Xiaoqun

Chen, Shuixia
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Text and Data Mining valid from 2025-07-04

Version of Record valid from 2025-07-04
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Article History

Received: 26 February 2025

Accepted: 24 June 2025

First Online: 4 July 2025

Declarations

:

: All sensory tests were conducted in accordance with the protocol approved by Guangdong Institute of Food Inspection (CMA code: 201819000627). Participants gave informed consent via the statement “I am aware that my responses are confidential, and I agree to participate in this survey” where an affirmative reply was required to enter the survey. They were able to withdraw from the survey at any time without giving a reason. The products tested were safe for consumption as confirmed by standard microbiological analysis.

: The authors declare no competing interests.

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