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南京农业大学国家肉品质量安全控制工程技术研究中心团队连发2篇《Trends in Food Science & Technology》顶刊综述（图）
南京农业大学 国家肉品质量安全控制工程技术研究中心 Trends in Food Science & Technology
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2021/5/14
2021年4月以来，我校国家肉品质量安全控制工程技术研究中心（以下称国家肉品中心）团队人员在《Trends in Food Science & Technology》连续发表2篇综述文章。《Trends Food Sci Technol》是国际评论的主要期刊之一，主要发表对当前食品技术、食品科学和人类营养学的评论文章。
Effect of Microwave Technology on Some Quality Parameters and Sensory Attributes of Black Tea
hot drink microwave drying polyphenols antioxidant activity quality characteristics sensory analysis
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2016/12/9
Although the quality of black tea mainly depends on the constituents and conditions of raw material, the manufacturing process also plays a significant role in obtaining high quality tea products. In ...
Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese
texture sensory characteristics ewe’s milk cheese storage vacuum packaging
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2016/12/9
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe’s milk cheese was studied. Chemical and microbiologic...
Effect of Different Temperatures and Parameters Analysis of the Storage Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology
Different Temperatures Parameters Analysis
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2016/6/2
The objectives of this study were to evaluate the effect of different controlled temperatures and analyze the measures and/or parameters of the controlled atmosphere storage for fresh cucumbers and to...
Detection of Durum Wheat Pasta Adulteration in the Jordanian Market by Polymerase Chain Reaction Technology
Pasta Adulteration Jordanian Market
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2016/5/31
Taking into account the impact of monitoring food adulteration on the quality of food products, the aim of this study was to use polymerase chain reaction technology to detect possible adulteration of...
The Impact of Production Technology on the Growth of Indigenous Microflora and Quality of Table Olives from Slovenian Istria
table olives Istrska belica Storta fermentation yeasts total biophenols sensory characteristics
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2010/12/21
The objective of the research is to determine the leading microorganisms in spontaneous
fermentations of table olives in Slovenian Istria. The influence of traditional regional
and modified Spanish ...
Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
proteomics food proteins and peptides food quality food safety
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2010/12/21
Human food is a very complex biological mixture and food processing and safety are
very important and essential disciplines. Proteomics technology using different high-performance separation techniqu...
Realizing Farmer’s Objective - Vital to Adoption Process of Fish Farming Technology. The Case of Selected Villages in Eastern Tanzania
Farmer’s objective fish farming adoption food income security
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2010/9/30
This study was conducted to investigate how realizing farmer’s objective has an influence on the adoption process of fish farming technology in Eastern Tanzania. A survey design was employed to collec...
Determinants of Adoption of a Recommended Package of Fish Farming Technology: The Case of Selected Villages in Eastern Tanzania
Adoption fish farming resources allocation
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2010/9/29
This study was conducted to identify factors, which determine adoption of a recommended package
of fish farming technology in Eastern Tanzania. A total of 234 fish farmers from 25 selected villages w...
丁香活性物质提取工艺优化与抗氧化活性研究（Extracting Technology and Antioxidant Activity of Bioactive Components from Clove）
丁香 抗氧化活性 提取工艺
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2010/1/28
对丁香抗氧化活性物质提取工艺及其抗氧化活性进行了研究。结果表明，最佳提取工艺条件为：60%乙醇、提取温度60℃、料液比1∶20和提取时间40min；在此工艺条件下抗氧化活性物质提取率为（10480.4±40.3）μmol/g，获得的相应丁香粗提物具有较强的抗氧化活性，总还原力弱于相同质量浓度的阳性对照BHT和VC（P<0.01或P<0.001），FRAP法抗氧化能力和DPPH自由基清除能力弱于相同...
荔枝果醋液态发酵工艺优化（Optimization of the Liquid State Fermentation Technology of Litchi Vinegar）
荔枝 果醋 液态发酵 工艺优化
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2010/1/28
研究了荔枝果醋加工中的液态酒精与醋酸发酵工艺，试验表明添加4g/L的多肽，可促进酒精发酵过程中菌种生长和风味成分(酯及氨基酸态氮)的生成。采用四因素二次通用旋转组合设计优化了酒精发酵工艺条件，当接种量0.15%（安琪酵母和菌株CICC 1312的体积比为2∶1）、还原糖质量浓度为18g/(100 mL)、发酵温度为30℃、pH值为4.5时，发酵体的酒精度达9.76%。通过L9(34)正交试验优化的...
Recent Research Trends in Transglutaminase Technology for Food Processing
transglutaminase cross-link food protein protein modification
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2009/7/8
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
2009 International Conference on Horticulture Science and Technology
2009 International Conference Horticulture Science and Technology
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2009/7/1
In order to further improve the academic and theoretical foundations of horticulture, to enhance the production technology standard of horticulture, to foster the applications of information technolog...
Recent Progress in Research and Technology on Soybeans
soybean b-conglycinin glycinin physiological function
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2009/6/18
For a long time, it had been considered that soybean storage proteins play only a role as traditional nutrients and other soybean minor constituents such as isoflavones, saponins, trypsin inhibitors, ...
Pilot-Scale Study of the Purification and Concentration of Non-Digestible Saccharides from Yacon Rootstock Using Membrane Technology
membrane separation oligosaccharides purification food processing
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2009/6/17
The effectiveness of a membrane process combining ultrafiltration (UF) and nanofiltration (NF) for purifying and concentrating non-digestible saccharides (NDS) from yacon rootstock was examined. The y...