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检索条件"机构=Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process"
42 条 记 录,以下是1-10 订阅
排序:
New Strategy to Improve the quality and Microstructure of Chinese Stewed Dishes (Beef with Potato): Ultrasound-Assisted Immersion Freezing Method
SSRN
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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 deter... 详细信息
来源: 评论
Ultrasound-assisted immersion freezing method as a new strategy to improve the quality and microstructure of Chinese beef stewed dishes
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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 de... 详细信息
来源: 评论
Residue behaviors and dietary risk assessment of dinotefuran and its metabolites in Lycium barbarum from farm to fork
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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 degradati...
来源: 评论
Effect of calcium chelation on the physio-chemical characteristics and rehydration behavior of spray-dried casein-rich powder
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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 func... 详细信息
来源: 评论
DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates
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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. longi... 详细信息
来源: 评论
Pesticide and Mycotoxin Residues in Astragalus: Transfer Patterns, processing Factors and Risk Assessment During Astragalus processing
SSRN
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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 ha... 详细信息
来源: 评论
Effects of nitric oxide treatment on flavour compounds and antioxidant enzyme activities of button mushroom (Agaricus bisporus) during storage
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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 ... 详细信息
来源: 评论
A survey of quantifying food waste from hotel restaurants and caterers in Multan, Southern Punjab, Pakistan
Food and Humanity
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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 examini... 详细信息
来源: 评论
Comprehensive analyses of inhibition of the Chinese traditional food-packaging materials,Indocalamus latifolius leaves(Zongye)on Aspergillus flavus
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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... 详细信息
来源: 评论
Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality
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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 free... 详细信息
来源: 评论