检索结果-内蒙古大学图书馆

SSRN 2025年

作者： Cui, Liye Lin, Hengxun Hu, Xiaojia Li, Xia Guan, Wenqiang Jia, Wei Yang, Yiping Chen, Yong Zhang, Chunhui Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Beijing100193 China Tianjin Key Laboratory of Food Biotechnology Tianjin University of Commerce Tianjin300134 China

Prepared dishes, as a technological extension of pre-conditioned foods and representative products of the central kitchen, are becoming a major part of people’s daily diets. However, the problem of dish quality deterioration owing to freezing in the frozen supply chain has not yet been addressed, and freezing quality enhancement techniques are lacking. Herein, special equipment was used to investigate effects of ultrasound-assisted immersion freezing (UIF) on the quality of the prepared dish (braised beef with potato) and compare it with immersion freezing (IF) and conventional air freezing (AF). Results indicated that UIF effectively shortened the freezing time and improved the freezing rate of the dish. A suitable intensity of UIF treatment (150 W) improved dish quality, and high-intensity UIF treatments (300 and 450 W) caused tissue structure destruction and decreased quality. The hardness of beef and potatoes treated with UIF-150 was significantly higher than that of other treatments (P © 2025, The Authors. All rights reserved.

关键词： Beef

来源：评论

学校读者我要写书评

暂无评论

Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes

引用

Ultrasonics Sonochemistry 2025年 119卷 107373页

作者： Cui, Liye Lin, Hengxun Hu, Xiaojia Guan, Wenqiang Li, Xia Jia, Wei Yang, Yiping Chen, Yong Zhang, Chunhui Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Beijing100193 China Tianjin Key Laboratory of Food Biotechnology Tianjin University of Commerce Tianjin300134 China

Prepared dishes, as a technological extension of pre-conditioned foods and representative products of the central kitchen, are becoming a major part of people's daily diets. However, the problem of dish quality deterioration owing to freezing in the frozen supply chain has not yet been addressed, and freezing quality enhancement techniques are lacking. Herein, special equipment was used to investigate effects of ultrasound-assisted immersion freezing (UIF) on the quality of the prepared dish (braised beef with potato) and compare it with immersion freezing (IF) and conventional air freezing (AF). Results indicated that UIF effectively shortened the freezing time and improved the freezing rate of the dish. A suitable intensity of UIF treatment (150 W) improved dish quality, and high-intensity UIF treatments (300 and 450 W) caused tissue structure destruction and decreased quality. The hardness of beef and potatoes treated with UIF-150 was significantly higher than that of other treatments (P © 2025 The Authors

关键词： Freezing

来源：评论

学校读者我要写书评

暂无评论

Unraveling almonds deterioration using whole-cell biosensor coupled with machine learning approaches and SHAP interpretation

引用

Food Chemistry 2025年 484卷

作者： Li, Qianqian Chen, Shengfan Han, Jinhua Li, Bei Wu, Lijun Li, Jianxun Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Beijing100093 China Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation Hainan Institute for Food Control Hainan 570314 China China Tobacco Yunnan Industrial Co. Ltd Kunming China

As almonds are prone to oxidation during storage, it is essential to construct a real-time method to monitor the quality of almonds efficiently. In this study, the in situ detection was developed using whole-cell biosensor combined with machine learning algorithms. Mantel test between volatile compounds and promoters was conducted to provide theoretical support for luminescence response of whole-cell biosensor. SHAP algorithm was implemented to visualize machine learning models for global and local explanations. As a result, six biosensors of pspA, uvrA, katG, ropS, grpE, and leuA were explored to fabricate whole-cell biosensor. The LDA, LR, and PLS-DA exhibited relatively lower prediction accuracy, while SVM, and RF outperformed the above linear models with the accuracy of 97.5 % and 100 %. Moreover, the whole-cell biosensor array combined with RF algorithm offers a favorable strategy for almond deterioration. This study provides an in situ, efficient, environment-friendly approach for quality assurance in almonds and other food products. © 2025 Elsevier Ltd

关键词： Adversarial machine learning

来源：评论

学校读者我要写书评

暂无评论

Effect of spore formation on quality, digestive stability and functional properties of Bacillus subtilis BSNK-5 fermented soymilk

引用

Food Bioscience 2025年 68卷

作者： Hu, Miao Tian, Zhiliang Wang, Jiao Meng, Weimin Zhang, Pengfei Yuan, Zifan Fan, Bei Wang, Fengzhong Li, Shuying Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Beijing 100193 China Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences Beijing 100193 China Key Laboratory of Agro-Products Processing Ministry of Agriculture and Rural Affairs Chinese Academy of Agricultural Sciences Beijing 100193 China

Fermentation of soymilk by Bacillus subtilis enhances its nutritional value, meeting demand for high-protein, low-fat foods. However, with the fermentation time increases, the sensory and flavor of the fermented soymilk deteriorates, limiting its development. Related research showed that the growth and metabolism of B. subtilis can be effectively regulated by forming spores. Therefore, this study explores the effect of spore formation on the quality, digestive stability, and functional properties of B. subtilis BSNK-5 fermented soymilk. Results showed that adding 5 g/L K₂HPO₄ after 12 h of fermentation maximized spore density and efficiency. After spore formation, the Browning Index decreased, while protein and fat degradation, total phenol content, and antioxidant activity increased. In vitro digestion tests revealed higher total cell density, nattokinase content, and antioxidant activity. These findings highlight the role of spore formation in improving the quality and stability of B. subtilis-fermented soymilk, suggesting potential for enhancing probiotic food products. © 2025

关键词： Bacillus subtilis Digestive stability Fermented soymilk Functional properties Spore formation

来源：评论

学校读者我要写书评

暂无评论

Oxygen barrier multilayer films: Effects on the quality and microbial community of yak meat during super-chilled storage

引用

LWT 2025年 221卷

作者： Yang, Qingfeng Zhang, Xiaofu Fan, Wenchun Shao, Lei Chen, Li Yang, Wei Fan, Simin Zhu, Chaoqiao Zhang, Dequan Hou, Chengli Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Beijing100193 China Qinghai Kekexili Industry Development Co. Ltd. Hainan Tibetan Autonomous Prefecture 813000 China Institute of Western Agriculture Chinese Academy of Agricultural Sciences Changji831100 China Sunrise Material Co. Ltd. Jiangyin214411 China

Extending the shelf life of fresh yak meat remains challenging, and the impact of packaging with different oxygen barrier properties on storage quality is unclear. In this study, the effects of oxygen barrier multilayer films (MFs) with oxygen transmission rates (OTR) range of 0–10, 20–100, and above 1000 cm3/m2/day, which are commonly used in the industry, on the quality and microbial community of yak meat during super-chilled storage were investigated. The results suggested MFs with an OTR less than 56.0 cm3/m2/day significantly delayed pH increase while maintaining brightness and water holding capacity over a 10-day storage period. Texture analysis revealed the samples packaged with high oxygen barrier MFs exhibited higher hardness compared to other groups during the 15-day storage. Total viable counts (TVC) results indicated oxygen barrier MFs with an OTR less than 56.0 cm3/m2/day could inhibit bacteria growth and extend the shelf life to 20 days (TVC 3/m2/day reduced the relative abundance of Pseudomonas and overall diversity of the microbial community in yak meat after 20 days of storage. These results imply that oxygen barrier packaging with an OTR less than 56.0 cm3/m2/day is highly effective in yak meat preservation. © 2025

关键词： Shelf life

来源：评论

学校读者我要写书评

暂无评论

Advancements in layered double hydroxide-based materials for food safety detection

引用

Trends in Food Science and Technology 2025年 161卷

作者： Song, Guangchun Yuan, Pengxiang Zheng, Xiaochun Fauconnier, Marie-Laure Li, Cheng Chen, Li Zhang, Dequan Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Beijing100193 China Laboratory of Chemistry of Natural Molecules Gembloux Agro-Bio Tech University of Liege Passage des Déportés 2 GemblouxB-5030 Belgium National Germplasm Center of Domestic Animal Resources Ministry of Technology Institute of Animal Sciences Chinese Academy of Agricultural Sciences Beijing100193 China

Background: Inadequate or untimely food safety detection and monitoring technologies often lead to substantial resource and cost wastage. Consequently, the development and implementation of portable, rapid, and intelligent technologies have become critical to ensure food safety and the preservation of product quality. Layered double hydroxides (LDHs), due to their large specific surface area, excellent stability, simple synthesis methods, and low cost, have garnered significant attention from researchers in recent years. LDHs have emerged as an ideal choice for achieving high sensitivity and strong specificity in food safety sensing and detection. Scope and approach: A detailed overview of the fundamental concepts of LDHs is provided, accompanied by a comprehensive analysis of their synthesis methods. Next, the sources of catalytic activity in LDHs are explored, and strategies for regulating their performance are proposed to enhance their effectiveness in food contaminant detection. Finally, the progress in practical applications of LDHs for detecting various food contaminants is reviewed, with an emphasis on their effectiveness in improving detection sensitivity, increasing detection efficiency, and facilitating the development of portable and intelligent detection systems. key findings and conclusion: LDHs can be applied in the detection of heavy metals, pesticide residues, mycotoxins, and antibiotics. However, LDHs still face certain limitations in achieving high sensitivity and strong specificity in detecting target substances. One promising strategy to overcome these challenges is the synergistic incorporation of high-performance catalytic materials, such as single- or dual-atom catalysts and other nanomaterials. This development not only offers new perspectives for advancing food safety detection technologies but also expands the possibilities for broader applications of LDHs. © 2025 Elsevier Ltd

关键词： Food safety

来源：评论

学校读者我要写书评

暂无评论

Residue behaviors and dietary risk assessment of dinotefuran and its metabolites in Lycium barbarum from farm to fork

引用

Food Science and Human Wellness 2025年第05期 1719-1728页

作者： Ouli Xiao Minmin Li Jieyin Chen Ran Wang Xiaofeng Dai Zhiqiang Kong State Key Laboratory for Biology of Plant Diseases and Insect Pests Institute of Plant Protection Chinese Academy of Agricultural Sciences Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Western Agricultural Research Center Chinese Academy of Agricultural Sciences Institute of Plant Protection Beijing Academy of Agriculture and Forestry Sciences

Lycium barb arum,known as wolfberry or goji berry,is consumed by humans as a medicine and a food homology *** grown wolfberry is often treated extensively with pesticides,which could pose a hazard to ***,the degradation dynamics of dinotefuran and its 2 metabolites(1-methyl-3-（tetrahydro-3-furylmethyl） urea（UF） and 1-methyl-3-（tetrahydro-3-furylmethyl） guanidine（DN）),during wolfberry cultivation and processing was *** half-life(T1/2) of dinotefuran was 11.36 and 9.76 days,respectively,under the recommended dosage and double the recommended *** the oven and sun drying processes,processing factors（PFs） of dinotefuran were 1.07-1.34,implying the enrichment of pesticide *** process made the removal rate of dinotefuran reach 87.48%,which is higher than that of the brewing process（14.7%）,while dinotefuran remained in the wine with high ethanol content in the alcohol soaking *** hazard quotient（HQ） of dinotefuran,as determined via dietary risk assessment combined with PFs,was <1,indicating an acceptable risk for human *** of dinotefuran in the three digestive stages were intestinal（18.20%-88.08%）> gastric（5.45%-86.72%）> oral（23.18%） via in vitro simulated digestive *** findings provide scientific evidence for reasonable application and risk assessment of dinotefuran residues in wolfberry.

关键词：

来源：评论

学校读者我要写书评

暂无评论

Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder

引用

Journal of Food Engineering 2025年 400卷

作者： Zhong, Qiantong Luo, Shucan Fizpatrick, John Jiang, Langye Guo, Zonglin Lin, Jie Zheng, Hua Zeng, Haili Wu, Canhu Zheng, Songbai Gu, Yan Turchiuli, Christelle Wang, Yunna Lei, Hongtao Wu, Shaozong Guangdong Provincial Key Laboratory of Food Quality and Safety National-Local Joint Engineering Research Center for Processing and Safety Control of Livestock and Poultry Products College of Food Science South China Agricultural University Guangzhou510642 China Universite Paris-Saclay INRAE AgroParisTech UMR SayFood Palaiseau91120 France Guangdong Provincial Engineering & Technology Research Center for Conservation and Utilization of the Genuine Southern Medicinal Resources Guangzhou510640 China Process & Chemical Engineering School of Engineering University College Cork Cork Ireland Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing100193 China School of Food Science and Engineering South China University of Technology Guangdong Guangzhou510640 China Guangzhou Dublin International College of Life Sciences and Technology South China Agricultural University Guangzhou510642 China

Calcium chelators may solve the rehydration difficulty of casein micelle rich powder. However, the thermal effect during spray drying process may modify the calcium-chelated casein structure and affect the powder functionality. This study therefore investigated the effect of calcium chelation and spray drying on casein powder and the corresponding casein structure. Trisodium citrate (TC) was added to 20 % solutions of MCI (micellar casein isolate) powders to bring the TC concentrations up to 10–100 mM before spray drying. The results indicated that TC effectively decreased the particle size of casein clusters and increased zeta potential of casein solutions. Noticeably, high TC (80 & 100 mM) led to high viscosity unsuitable for spray drying. The chelated casein (TCC) powder size decreased significantly from 37.779 ± 1.407 μm to a minimum 12.815 ± 0.660 μm (P © 2025

关键词： Chelation

来源：评论

学校读者我要写书评

暂无评论

DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

引用

Food Science and Human Wellness 2024年第5期13卷 2573-2583页

作者： Yuqiang Bai Tongjing Yan Fei Fang Xin Li Su Wang Juan Li Chengli Hou Dequan Zhang Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural AffairsInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijing 100193China

The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition(DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum(n = 9) was assigned randomly to the control group(3.72 ℃/h), very fast chilling-Ⅰ group(VFC-Ⅰ, 9.31℃/h) and VFC-Ⅱ group(14.43 ℃/h). The DIA was used to analyze the difference in proteins under different chilling rates. Results showed that tenderness was improved significantly in meat at the chilling rate of 14.43 ℃/h. Seventy-nine differential abundant proteins(fold change > 1.5, P < 0.05), including 46 up-regulated and 33 down-regulated proteins, were identified and mainly involved in carbon metabolism, pyruvate metabolism and proteasome pathways. These pathways indicated that VFC delayed cell metabolism and glycolysis by down-regulating the expression of metabolic enzymes. The tenderness was improved by up-regulating the expression of proteasome and m-calpain.

关键词： Very fast chilling Tenderness Proteomic Glycolysis Proteasome

来源：评论

学校读者我要写书评

暂无评论

Pesticide and Mycotoxin Residues in Astragalus: Transfer Patterns, processing Factors and Risk Assessment During Astragalus processing

SSRN

引用

SSRN 2025年

作者： Hu, Lizhe Li, Minmin Sun, Yongwei Zhao, Haoran Chen, Jieyin Dai, Xiaofeng Kong, Zhiqiang State Key Laboratory for Biology of Plant Diseases and Insect Pests Institute of Plant Protection Chinese Academy of Agricultural Sciences Beijing China Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China College of Life Sciences Inner Mongolia University Inner Mongolia Hohhot China Western Agricultural Research Center Chinese Academy of Agricultural Sciences Changji831100 China Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Light Industry and Technology Beijing Technology and Business University Beijing100048 China

This study systematically investigated the transfer patterns of pesticides and mycotoxins during Astragalus processing. A total of 13 pesticides and 9 mycotoxins were detected, phosphamidon and fenamiphos-sulfoxide had the highest detection rates and levels, while deoxynivalenol and T-2 toxin were the most abundant mycotoxins. Water extraction and alcohol precipitation reduced pesticide residues (processing factors 0.01-2.17), but drying increased most pesticide residues (e.g., phorate-sulfoxide with a maximum processing factor of 22.41). Pesticide processing factors correlated positively with melting point, water solubility, and vapor pressure, and negatively with molecular weight and octanol-water partition coefficient. Mycotoxin processing factors had different correlations. Risk assessment indicates that demeton and fenamiphos-sulfoxide may cause harm during the drying process. This study provides important data for the control of pesticide and mycotoxin residues in processed products, which is of theoretical and practical value for guaranteeing the quality and safety of Astragalus. © 2025, The Authors. All rights reserved.

关键词： Mycotoxins

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：