搜索结果: 1-15 共查到“食品加工技术 Food”相关记录67条 . 查询时间(0.288 秒)
天然植物提取物含有多种抗氧化剂成分，这些抗氧化剂可以抑制肉类加工过程中HAs的生成。然而肉类中HAs的生成还会受到原料肉基质的影响，在特定基质的肉制品中不同种类多酚对HAs的抑制作用不同。目前，大多数研究集中于酚类化合物对牛肉、猪肉和鸡肉等原料肉中HAs形成的影响，而关于酚类物质对番鸭肉制品中游离和结合态HAs抑制作用的报道较少。南京农业大学Yan Xu等在桑叶提取物酚类成分鉴定的基础上，筛选出来...
南昌大学联合发起创建的期刊Food Frontiers成功被ESCI数据库收录并获得首个影响因子（Journal Impact Factor达9.9）（图）
南昌大学 Food Frontiers ESCI 数据库 影响因子 食品科技
2023/7/15
2023年6月28日由我校聂少平教授作为发起人之一，并联合西北大学、江苏大学、福建农林大学、浙江大学和Wiley出版集团联合创办的国际食物营养与安全协会旗舰期刊Food Frontiers，获得了自2020年创刊以来的第一个影响因子(Journal Impact Factor)——9.9，以完美的表现完成全球食品科技期刊国际赛场上的首秀，这标志着南昌大学乃至我省食品领域在国际上的影响力得到进一步提...
近日，西南大学柑桔研究所柑桔加工与品控物流中心团队在Food Chemistry（中科院一区Top期刊，IF=9.231）发表题为“Association between flavor composition and sensory profile in thermally processed Mandarin juices by multidimensional gas chromatograp...
A new tool to thwart deadly pathogens in commercial dry food processing plants may soon pick up steam – superheated, dry steam – to keep consumers safe.
海南大学食品科学与工程学院吴龙副教授在TOP期刊《Critical Reviews in Food Science and Nutrition》合作发表综述论文（图）
海南大学食品科学与工程学院 吴龙 Critical Reviews in Food Science and Nutrition 食品添加剂
2021/7/8
近日，海南大学食品科学与工程学院吴龙副教授与香港中文大学刘国珍教授合作，在食品科技领域国际顶级期刊《Critical Reviews in Food Science and Nutrition》（中科院1区TOP期刊，IF=11.176）上发表综述文章“Food additives: From functions to analytical methods”。该研究对食品添加剂的分析检测技术的选择...
加拿大阿尔伯达食品加工者协会（Alberta Food Processors Association，AFPA）
加拿大阿尔伯达食品加工者协会 Alberta Food Processors Association AFPA
2021/4/21
AFPA is a non-profit organization representing all segments of the $15 billion food and beverage industry including growers, processors, retailers, foodservice buyers and suppliers since 1974.
东北农业大学科研成果入选国际著名学术期刊《Journal of Dairy Science》Top 100高被引和《Food & Function》封面文章（图）
东北农业大学 食品科学 乳品科学
2019/8/20
近日，我校食品学院满朝新副研究员作为通讯作者、硕士研究生潘瑞丽为第一作者，在2018年发表在乳品科学领域国际著名学术期刊《Journal of Dairy Science》（Top期刊，全球乳品科学领域期刊排名第一）的题为《Gold nanoparticle-based enhanced lateral flowimmunoassay for detection ofCronobacter sak...
近日，生物工程学院夏小乐教授和研究生罗意在美国化学学会期刊Journal of Agricultural and Food Chemistry最新一期（2018,Volume 66, Issue 25）发表封面论文Mixed Starter Culture Regulate Biogenic Amines Formation via Decarboxylation and Transaminati...
南京农业大学食品学子在全国第二届Propak Food Quiz Bowl中勇夺桂冠（图）
南京农业大学 食品 全国 第二届 Propak Food Quiz Bowl 食品安全 食品安全
2017/7/26
2017年7月14日，由教育部高等学校食品科学与工程类专业教学指导委员会主办的全国第二届Propak Food Quiz Bowl在沪举行。由我校食品科技学院潘磊庆教授、束浩渊老师等指导，食品科学与工程卓越班卫婷、刘静思、高晓格、邵靖萱四名本科生组建的“Styx”团队代表学校参赛荣获全国冠军。教育部高等学校食品科学与工程类专业教学指导委员会主任金征宇教授应邀出席并为我校获奖学生团队颁奖。Propa...
Physiological Studies and Antibiotic Resistance Profile of Bacterial Pathogen Isolated from Some Nigerian Fast Food
Antibiotic Resistance Profile Physiological Studies
2016/6/1
Most food handlers in fast food centers have no knowledge of food safety practices and of prevention of food-borne diseases which has resulted in the transmission of food-borne pathogens to the people...
Professor Scott A. Rankin，Department of Food Science,University of Wisconsin–Madison（图）
Professor Scott A. Rankin Department of Food Science,University of Wisconsin–Madison
2015/6/23
Professor Scott A. Rankin，Department of Food Science,University of Wisconsin–Madison,Research Interests:My research has focused on the characterization of primarily dairy food flavor with sensory and ...
Professor John A. Lucey，Department of Food Science,University of Wisconsin–Madison（图）
Professor John A. Lucey Department of Food Science,University of Wisconsin–Madison
2015/6/23
Professor John A. Lucey，Department of Food Science,University of Wisconsin–Madison,Dairy chemistry, food rheology, dairy technology and structure-function relationships of food products, specific inte...
Professor Barbara H. Ingham，Department of Food Science,University of Wisconsin–Madison（图）
Professor Barbara H. Ingham Department of Food Science,University of Wisconsin–Madison
2015/6/23
Professor Barbara H. Ingham，Department of Food Science,University of Wisconsin–Madison,works with small and very small meat processors to identify methods to validate Critical Limits in the processing...
Professor Srinivasan Damodaran，Department of Food Science,University of Wisconsin–Madison（图）
Professor Srinivasan Damodaran Department of Food Science,University of Wisconsin–Madison
2015/6/23
Srinivasan Damodaran,Proteins at interfaces, Functional properties of Food Proteins, Protein-based industrial polymers, Enzymatic modification of food proteins, Genetic modification of proteins.
Lutein Content in Marigold Flower (Tagetes erecta L.) Concentrates used for Production of Food Supplements
Tagetes erecta L. carotenoids RP-HPLC
2014/11/28
The RP-HPLC with UV-VIS DAD detection was employed for the separation, identification, and quantification of
lutein content in Marigold flower (Tagetes erecta L.) concentrates used for the productio...