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

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

Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage

引用

Food quality and safety 2020年第3期4卷 135-142页

作者： Peiyu Zhang Haoyue Sun Ting Fang Yaoyao Zhao Yuquan Duan Qiong Lin 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 TechnologyChinese Academy of Agricultural SciencesBeijingChina

Button mushroom(Agaricus bisporus)is sold well for its unique flavour and nutritional ***,the mushroom flavour deteriorates quickly during storage because of its delicate structure and high *** this study,the effects of nitric oxide(NO)application on flavour compounds and antioxidant enzyme activities of stored button mushrooms were *** button mushrooms were immersed in the NO donor sodium nitroprusside(15μmol/L)for 3 min and then stored under the condition of 4℃,90%relative humidity for 12 *** showed that the treated mushrooms have reduced weight loss rate,uniform white colour,and higher firmness during *** to the control,the ketones,alcohols,esters,and aldehydes in the NO-treated button mushroom increased sharply at 3 days of storage and then showed a continuing decline trend,except ester compounds which reached the peak value at 6 days of *** addition,NO treatment increased the total phenolics and catalase activity and inhibited the polyphenol oxidase activity in the stored button *** results indicated that NO treatment is an alternative storage technology to enhance antioxidant capacity and maintain flavour and consumer acceptance of stored button mushroom.

关键词： button mushroom nitric oxide flavour antioxidant enzyme activity postharvest storage

来源：评论

学校读者我要写书评

暂无评论

A survey of quantifying food waste from hotel restaurants and caterers in Multan, Southern Punjab, Pakistan

Food and Humanity

引用

Food and Humanity 2025年 4卷

作者： Basit, Abdul Urooj, Nida Humza, Muhammad Hameed, Muhammad Salman Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region Scientific Observing and Experimental Station of Crop Pest in Guiyang Ministry of Agriculture and Rural Affairs Institute of Entomology Guizhou University Guiyang 550025 China Department of Business Administrative Bahaudin Zakriya University Multan Pakistan State 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 Agri-Cultural Sciences Beijing 100193 China National Key Laboratory of Green Pesticide International Joint Research Center for Intelligent Biosensor Technology and Health Central China Normal University Wuhan 430079 China

Food wastage, accounting for nearly 40 % of global production, is a critical issue that demands urgent attention to comprehend its origins and drivers This study addresses the pressing issue of food wastage by examining empirical data collected from hotel restaurants and caterers in Multan, Southern Punjab, Pakistan, employing both live tracking and survey methodologies. Our analysis focuses on quantifying the percentage of food waste per customer and daily waste generation, revealing significant insights into the extent of wastage in these establishments. The findings include an average of 82 g of food waste per customer recorded via live tracking. Surveys show 85 g in restaurants and 150 g in hotels, emphasizing the need for accurate waste forecasting and reduction strategies. Notably, this study highlights plate leftovers from customers as the primary source of food waste. The novel contribution of this research lies in its comprehensive approach to quantifying food waste in a specific region, offering valuable insights for policymakers and stakeholders aiming to implement effective waste management systems at both local and national levels, ultimately aligning with global targets for waste reduction. © 2025 Elsevier B.V.

关键词： Food wastage Hospitality sector Multan, Pakistan Waste reduction

来源：评论

学校读者我要写书评

暂无评论

Comprehensive analyses of inhibition of the Chinese traditional food-packaging materials,Indocalamus latifolius leaves(Zongye)on Aspergillus flavus

引用

Food quality and safety 2024年第4期8卷 720-739页

作者： Wenjing Peng Xiaoxu Ren Haiting Dai Bowen Tai Bolei Yang Gang Wang Xu Li Fuguo Xing College of Food Science and Engineering Tianjin University of Science and TechnologyTianjinChina 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 TechnologyChinese Academy of Agricultural SciencesBeijingChina

Objectives:The contamination of Aspergillus flavus and aflatoxins(AFs)is one of the most serious safety problems in food and *** discovery and application of plant-sourced antifungal agents are hot topics in mycotoxin *** this study,we aim to develop efficient strategies to control *** and subsequent contamination by *** and Methods:We focused on Zongye essential oil,which was extracted from Indocalamus latifolius leaves(Zongye,the traditional food-packaging materials).Its antifungal and antitoxin activities were observed by volatile test,and the significant morphological and ultrastructural variations were observed by scanning electron microscopy(SEM)and transmission electron microscopy(TEM)*** main components of Zongye essential oil were analyzed by gas chromatography-mass spectrometry(GC-MS).RNA sequencing(RNA-Seq)and real-time quantitative reverse transcription polymerase chain reaction(qRT-PCR)analyses were used to reveal the inhibitory ***:Among them,No.2 Zongye essential oil completely inhibited the growth and toxin production of *** after 10μL *** Zongye essential oil treatment,evidently morphological and ultrastructural variations were observed,such as hyphae shrinkage,partial distortion,and a decrease in conidia *** and linalool were the major constituents of Zongye essential oil,accounting for 9.55% and 7.95%,respectively,and linalool had stronger inhibitory effects on fungal growth and mycotoxin biosynthesis than *** on the experimental results,the antifungal mechanism was proposed:down-regulations of membrane proteins(AFLA_005560,AFLA_019420,and AFLA_084310,etc.)and conidial genes(fblC,steA,and abaA,etc.)inhibited fungal development,and anti-aflatoxigenic activity might be due to significant down-regulation of AF clustergenes andglobal regulators(AtfA and AtfB).Conclusion:A novel antifungal agent,Zongye essential oil,was identified,and its inhibitory mechanis

关键词： Indocalamus latifolius Zongye essential oil Aspergillus flavus aflatoxin inhibitory mechanism

来源：评论

学校读者我要写书评

暂无评论

Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality

引用

Meat Science 2025年 227卷 109863页

作者： Hengxun Lin Yiping Yang Qiuyao Xu Yuan Li Xiaojia Hu Xia Li Christophe Blecker Guangyu Wu Chuan Yang Yanzhen Zhang Ming Chi Chunhui Zhang 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 Beijing 100193 China Gembloux Agro-Bio Tech University of Liège Gembloux B-5030 Belgium Qinghai Light Industry Institute Co. Ltd Xining Qinghai 810008China

Ice crystallization has been the main cause of the deterioration of frozen meat quality, because ice crystal expansion causes mechanical damage to the muscle tissue. Thus, in this study, an innovative non-crystal freezing (NCF) technology, which can achieve non-freezing at temperatures below the ice nucleation point (−4.5 °C for yak), was proposed, and corresponding equipment was designed to prolong the shelf life and increase the logistics distance of yak meat. The non-frozen stability and quality of yak meat with NCF were investigated and compared with those of traditional sub-frozen (−4.5 °C) and chilled (4 °C) yak meat. Results of thermal imaging and temperature curves indicate that ice nucleation and phase transition were observed in the −4.5 °C samples during 1–3 days, whereas the icing phenomenon was not found in the NCF samples during the entire 28-day storage period. The microstructure of the NCF samples was differed from that of the −4.5 °C samples, which avoided ice-induced freezing damage and maintained the original integrity. Compared with the −4.5 °C and 4 °C samples, the weight loss of the NCF samples was reduced by 5.33 %–6.94 % and 1.42 %–3.16 %, respectively. Microbial analysis and physicochemical results indicate that compared with 4 °C treatment, NCF extends the shelf life of yak meat by at least twice. NCF breaks down the line between chilling and freezing, combining advantages of low temperature and a non-freezing state, which makes the long-term storage and long-distance, cross-regional logistics of fresh yak meat possible.

关键词： Alternating electric field Ice nucleation inhibition Non-crystal freezing storage Yak meat

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：