《Food Quality and Safety》

作品数：370被引量：309H指数：7
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《Food Quality and Safety》
主办单位：浙江大学
最新期次：2024年4期更多>>
发文主题：FOOD_SAFETYJOURNALINSTRUCTIONSAUTHORSFRUIT更多>>
发文领域：轻工技术与工程农业科学理学医药卫生更多>>
发文基金：国家自然科学基金高等学校学科创新引智计划中国博士后科学基金北京市自然科学基金更多>>
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Salicylic acid treatment inhibits cold-induced sweetening by regulating the transcription factors StAP2/ERF and StNAc2 in potato
《Food Quality and Safety》2024年第4期805-814,共10页Jiadi Zhang Qiong Lin Linli Mao Ting Min Wenqiang Guan Xin Qi Hongxun Wang 
supported by the National Natural Science Foundation of China(No.32072281);the Youth Innovation Program of the Chinese Academy of Agricultural Sciences(No.Y2024QC12).
Cold-induced sweetening(CIS)results in browning and acrylamide formation in fried potato products.β-Amylase(BAM)and vacuolar invertase(INV)are crucial for starch-sugar conversion in cold-stored potatoes.This research...
关键词：POTATO cold-induced sweetening(CIS) salicylic acid transcription factors post-harvest storage 
Integrative liquid chromatography-tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China
《Food Quality and Safety》2024年第4期815-829,共15页Siyu Liu Jiaqi Luo Xiayu Liu Ying Shi Qihe Chen 
funded by the Key Research and Development Project of Ningbo City,Zhejiang Province(No.2022Z176);the National Natural Science Foundation of China(Nos.32001710 and 31871904);the Natural Science Foundation of Zhejiang Province(Nos.LY23C200008 and LZ23C200004),China.
Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtai...
关键词：Pickled mustard tuber physicochemical properties organic acids bacterial diversity liquid chromatography-tandem mass spectrometry(Lc-MS/MS) high-throughput sequencing 
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork:meat quality,water distribution,and microstructure
《Food Quality and Safety》2024年第4期830-843,共14页Junmei Liu Xiefei Li Rong Jing Xun Huang Fang Geng Zhang Luo Peng Shang Zhendong Liu Qun Huang 
financially supported through grants from the Major Science and Technology Projects.of Tibet Autonomous Region(No.XZ202101ZD0005N);the National Key Research and Development Program of China(No.2022YFD1600905);the Joint Project of Northwest A&F University-Xizang Agriculture and Animal Husbandry College(No.XNLH2022-03);the National Natural Science Foundation of China(No.32160773).
Objectives:Tibetan pork inhabit plateau regions and engage in extensive exercise.Their meat is firm and less palatable,but appropriate cooking conditions can improve the flavor of the meat.This study aimed to explore ...
关键词：Tibetan pork heating temperature and time myofibrillar proteins MICROSTRUCTURE 
Lipid changes and volatile compounds formation in different processing stages of dry-cured Spanish mackerel
《Food Quality and Safety》2024年第4期844-853,共10页Shanyu Wang Chong Jian Mengyue Hu Ling Zhao Huihui Sun Qi Liu Rong Cao Yong Xue 
supported by the Hainan Provincial Joint Project of Sanya Yazhou Bay Science and Technology City(No.2021CXLH0006);the Central Public-interest Scientific Institution Basal Research Fund,CAFS(No.2023TD72),China.
Objectives:This study delves into the alterations in lipids and major flavor compounds occurring throughout various drying stages(raw fish,dry-cured for 4,8,and 12 d)of dry-cured Spanish mackerel(DCSM)and elucidates t...
关键词：Dry-cured Spanish mackerel LIPIDS volatile compounds principal component analysis Spearman's correlation analysis 
Adsorption properties and kinetics of organic acids in yellow rice wine by weakly basic anionic resins based on membrane separation
《Food Quality and Safety》2024年第4期867-878,共12页Chen Chen Jiandi Zhou Haiteng Xie Junli Zhu Zihan Qin Yujian Jiang 
supported by the National Natural Science Foundation of China(No.32102124);the Industry Innovative Service Complex of Huangjiu from Shaoxing City,China.
Yellow rice wine(Huangjiu)is a traditional alcoholic beverage in China.This study aimed to find a new method to reduce the acidity of Huangjiu.Three membranes with different molecular weight cut-offs(200,1000,and 2000...
关键词：Yellow rice wine volatile flavor ion exchange resin membrane separation DEACIDIFICATION 
Volatiles profiles and factors affecting absorption of key odorants in Osmanthus black tea
《Food Quality and Safety》2024年第4期879-891,共13页Binwei Dai Weixuan Chen Weihong Huang Junsheng Liu Bo Li Puming He Donald Grierson Youying Tu Yuanyuan Wu 
supported by the MajorAgricultural Technology Collaborative Promotion Plan of Zhejiang Province(No.2022XTTGCY02-04),China.
Objectives:Osmanthus black tea(OBT)is produced by reprocessing black tea while it absorbs the fragrance of Osmanthus fragrans and this scenting process is crucial for forming the unique aroma of OBT.This work intended...
关键词：Osmanthus black tea scenting technology volatile compounds aroma quality 
Food Quality and Safety Vol 8 Nos.1-4 2024 Total contents
《Food Quality and Safety》2024年第4期I0002-I0006,共5页
Advancements in food authentication using soft independent modelling of class analogy(SIMCA):a review
《Food Quality and Safety》2024年第4期611-626,共16页Davide De Angelis Carmine Summo Antonella Pasqualone Michele Faccia Giacomo Squeo 
the Agritech National Research Center and received funding from the European Union Next-GenerationEU(PIANO NAZIONALE DI RIPRESA E RESILIENZA(PNRR)-MISSIONE 4 COMPONENTE 2,INVESTIMENTO 1.4-D.D.103217/06/2022,CN00000022).
Food authentication verifies the match between product characteristics and claims and it is crucial in a globalized and complex food sector.Currently.class-modelling approaches,such as soft independent modelling of cl...
关键词：Soft independent modelling of class analogy(SIMCA) class modelling food authentication geographical origin adulteration 
Development of an online food safety toolbox based on the Codex Alimentarius General Principles of Food Hygiene:engaging users through mapping,chunking,and learning-by-asking
《Food Quality and Safety》2024年第4期627-638,共12页Mahdiyeh Hasani SVanessa Camacho-Martinez Brenda Zai Lara J.Warriner Cornelia Boesch Christine Kopko Fabiana Marafiotti Keith Warriner 
funded by the Food and Agriculture Organization of the United Nations Project(No.32558).
Objectives:The paper describes designing and developing an online food safety toolbox that aims to elevate the food safety knowledge of food business operators,competent authorities,and trainers.Materials and Methods:...
关键词：Food safety good hygienic practices(GHPs) Codex training hazard analysis and critical control point(HACCP) learning-by-asking MAPPING CHUNKING 
Research on pH-responsive antibacterial materials using citral-modified zinc oxide nanoparticles
《Food Quality and Safety》2024年第4期639-652,共14页Yanan Fan Qixiang Xu Keyu Ren Mengge Zhai Guozheng Xing Yishan Song Yongheng Zhu 
funded by the National Natural Science Foundation of China(No.32272399).
Objectives:With the increasing damage caused by foodborne pathogens to human health and the increasing attention given to healthy diets,novel food antimicrobial agents have been widely studied.Materials and Methods:In...
关键词：Foodborne pathogen STERILIZATION PH-SENSITIVE imine bond food safety 
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