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  • 1  Applications of Chemometrics in Food Analysis
    CHEN Feng LI Hedong WANG Yaqi FU Haiyan ZHENG Fuping
    2017, 35(3):1-15. DOI: 10.3969/j.issn.2095-6002.2017.03.001
    [Abstract](5008) [HTML](5901) [PDF 8.67 M](10002)
    Chemometrics is a novel and unique interdisciplinary technique that integrates mathematics, statistics, chemistry and computer science. Pattern recognition and multivariate calibration method, as the core aspects of the technique, have exhibited overwhelming advantages in massive data mining and processing, as well as resolution and analysis of analytic signals. In addition, it is able to solve complex problems which are difficult to be solved by conventional analytic methods, resulting in the method to be widely used in many research fields, including food analysis. This paper reviews the fundamental principles of chemometrics in regards of its advantages and disadvantages,applications, and recent progresses. Furthermore, the review has pointed out problems which need to be solved in current researches, and highlighted the prospective aspects of the technique.
    2  Cadmium Contaminationin Rice and Cadmium Control Technology
    WEI Yi-min WEI Shuai GUO Bo-li TIAN Yang
    2013, 31(2):1-6. DOI: 10.3969/j.issn.2095-6002.2013.02.001
    [Abstract](4982) [HTML](6625) [PDF 1005.34 K](10528)
    Cadmium -Cd- , a kind of heavy metal pollutant, can enter the food chain though soil, dust, and crops. As a staple crop in China, rice can easily enrich Cd from soil, which can represent a health risk to consumers. Cd concentration in soil shows obvious heterogeneity in China. Cd concentration in rice is over the limit in some regions of China, due to the geological environment or soil pollution. At present, remedying polluted soil, screening low-accumulation material, and processing polluted rice have been developed to deal with Cd contamination. This paper summarized the present situation of cadmium contamination in rice and soil, analyzed the main factor of Cd enrichment in rice, reviewed the control technology of Cd contamination, and provided suggestions on Cd contamination research.
    ZHAO Jie-wen HUANG Xiao-wei ZOU Xiao-bo HUANG Lin SHI Ji-yong.
    2013, 31(1):9-13. DOI: 10.3969/j.issn.2095-6002.2013.01.002
    [Abstract](4763) [HTML](4274) [PDF 1.19 M](7089)
    Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology, which can solve common problems of traditional gas sensor. In order to detect the dominant spoilage bacteria (Clostridium, Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork, porphyrins and pH indicators were used as gas-sensing materials. The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures (16,4℃and 20℃). The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the freshness of pork. The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.
    4  Frontier Dynamic of Food Science Research
    SUN Bao-guo CAO Yan-ping LI Jian LI Xiu-ting SONG Huan-lu TENG Chao TIAN Hong-yu WANG Bei WANG Cheng-tao WANG Jing YANG Zhen-nai ZHANG Min
    2014, 32(2):1-11. DOI: 10.3969/j.issn.2095-6002.2014.02.001
    [Abstract](4666) [HTML](1669) [PDF 5.68 M](3232)
    Food industry supports people's well-being, which is an important part of the national economy. Since 2000, food industry has grown sharply in our country due to the development of food technology and achievements in scientific research. In this work, we reviewed recent findings of food science, including food flavor, dairy science, meat science, grain processing, fruit and vegetable storage, functional carbohydrate, protein science, food enzyme, natural edible pigment and flavor chemistry. Future trends were also discussed, which may be helpful for food scientists' research.
    5  Research Progress on Microbial Production of Flavonoids
    CHEN Jian ZHOU Shenghu WU Junjun ZHOU Jingwen DU Guocheng
    2015, 33(1):1-5. DOI: 10.3969/j.issn.2095-6002.2015.01.001
    [Abstract](4523) [HTML](4654) [PDF 3.37 M](7717)
    Flavonoids are plant secondary metabolites, which are valuable natural products widely used in human health and nutrition due to its biochemical properties such as antiviral, antiobesity, and anticancer. The efficient production of pure flavonoid compounds through plant extraction or chemical production continues to be a major challenge for drug development. Hence, the microbial production of flavonoids has emerged as an interesting and commercially attractive approach. The emergence of systems metabolic engineering offers new perspectives on strain and process optimization. In this review, the strategies of systems metabolic engineering used to overcome these challenges are summarized, which will offer insights into overcoming the limitations and challenges of large-scale microbial production of these important pharmaceutical compounds.
    6  Application of Molecular Imprinted Polymer-based Sensor in Food Safety
    WANG Shuo ZHAO Yijie LU Yang
    2015, 33(4):1-5. DOI: 10.3969/j.issn.2095-6002.2015.04.001
    [Abstract](4407) [HTML](4224) [PDF 3.02 M](8453)
    In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.
    7  Progress and Prospect in Aroma Components in Top Six Distilled Spirits
    ZHENG Fuping MA Yajie HOU Min SUN Jinyuan SUN Xiaotao HUANG Mingquan LI Hehe SUN Baoguo
    2017, 35(2):1-12. DOI: 10.3969/j.issn.2095-6002.2017.02.001
    [Abstract](4329) [HTML](2503) [PDF 6.13 M](3373)
    Different types of the aroma components and their contribution in the six most well-known distilled spirits were reviewed in this paper. The volatile compositions and the characteristics flavoring compositions of the six most well-known distilled spirits examined in the current study were seen to be rather different. Such as ethyl hexanoate,ethyl butyrate, ethyl pentanoate and 2-methylpropanol, etc, were important odorants of Chinese Baijiu (Chinese liquors) and 3-methylbutyl acetate, 2-phenylethanol, 2-phenylethyl acetate, and ethyl 2-methylpropanoate, etc, were considered to be the aroma-impact volatiles that made remarkable contributions to the overall aroma profile of other five well-known distilled spirits. Gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), odour activity values (OAVs), aroma recombination, and omission experiments of flavor compounds were often used to determine the compositions of the characteristic flavor.
    8  Discussion on Current Situation and Future Development
    CHEN Li-jun JIANG Tie-min
    2013, 31(4):1-5. DOI: 10.3969/j.issn.2095-6002.2013.04.001
    [Abstract](4043) [HTML](5626) [PDF 959.80 K](8420)
    The dairy industry is related to the people's livelihood and a lot of attentions have been paid to its current situation and future development tendency. This paper introduced the current situation of Chinese dairy industry and analyzed the main problems occurred during the developing process. Moreover, the development tendencies of the basic research, and quality control were also discussed.
    9  Research Progress and Prospect in Food Emulsifiers
    XU Baocai WANG Rui ZHANG Guiju WANG Xiaoyan
    2017, 35(4):1-7. DOI: 10.3969/j.issn.2095-6002.2017.04.001
    [Abstract](3956) [HTML](2852) [PDF 3.77 M](3262)
    Food emulsifier is one of the most consumable food additives, which occupies a very important position in food production and food processing. 49 kinds of food emulsifiers and food additives with emulsifying function approved by National Standard for Food Safety-Standard for the Use of Food Additives (GB 2760—2014) are introduced. The preparation, properties, and application research progress of domestic food emulsifiers are overviewed. Safety evaluation about 114 kinds of food emulsifiers and food additives with emulsifying function by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) is summarized. The research hot issues and development trend of global food emulsifiers are prospected.
    10  Research Status and Application Prospect in Food Safety of Antimicrobial Peptides
    JIA Yingmin LIU Yangliu CHEN Zhou
    2017, 35(6):1-9. DOI: 10.3969/j.issn.2095-6002.2017.06.001
    [Abstract](3729) [HTML](5237) [PDF 7.08 M](8742)
    For problems of food safety caused by microbial contamination and environmental safety due to drug-resistant strains, the development of emerging natural food additives with broad-spectrum and high-efficiency has been vital study trends in a modern food safety. Antimicrobial peptides(AMPs) are paid much attention for its advantage of broad-spectrum, good stability, unique antimicrobial mechanism of action and lower residue. With the further research, AMPs are expected to play a vital role in the application of food safety. Considering it, AMPs-related researches abroad were concluded in recent years. A review of the exploring and classification situation of AMPs,the development of bio-resistance and mechanism for bacteria, fungi, parasites, virus and tumor cells was provided. Meanwhile, the potential application fields of AMPs in food safety and scientific problems urgent to solve were analyzed. The resolution strategy also is provided for researchers as a reference in the field.
    11  What Else Does Food Science Have to Study?
    RAO Pingfan LIU Shutao ZHOU Jianwu GUO Jingke KE Lijing
    2015, 33(3):1-4. DOI: 10.3969/j.issn.2095-6002.2015.03.001
    [Abstract](3718) [HTML](4641) [PDF 2.31 M](7269)
    Started from food processing, modern food science and food industry have provided the world enormous amount of food and always played a vital role in the development and evolution of human society. To date, food science has systematically studied the food storage, nutrition and sensory characteristics, while the interaction between food and body remains as a puzzle except a few pieces revealed by nutrition science and toxicology. Modern food industry has totally changed the way food is produced and consumed, and more importantly the way food interacts with human body. The ignorance of such changes in food science has made the debates in safety and health risks of industry food even more confusing. Three research topics are proposed for food-body interaction:elucidate the existing status of food compositions; interpret the body response to food; methods to utilise the complementary characteristics of different food compositions. From these new perspectives, some unique approaches and original discoveries of food science ought to be achieved, to provide answers to the major criticism upon food industry and transform food science to an intact science of food, an independent discipline of science.
    12  Present Aspects and Prospect of Post-harvest Processing and Preservation of China Leafy Vegetables
    FAN Shuangxi CHEN Xiangning
    2014, 32(5):1-5. DOI: 10.3969/j.issn.2095-6002.2014.05.001
    [Abstract](3528) [HTML](5205) [PDF 2.95 M](8132)
    The current situation, main existing problems and trends of post-harvest processing of leafy vegetables were clarified in this study, and the key technologies to be solved during leafy vegetables processing were also discussed. The solution methods of fresh-cut process, freeze-drying process, disinfection process, packaging technology and equipment automation were emphatically analyzed. All these would give a clear instruction for the processing of leafy vegetables.
    13  Thought of Chinese Beet Sugar Industry Getting Out of Dilemma Under New Situation
    ZHENG Xi-qun LIU Xiao-lan
    2013, 31(6):1-5. DOI: 10.3969/j.issn.2095-6002.2013.06.001
    [Abstract](3439) [HTML](1725) [PDF 1.01 M](3065)
    Based on the analysis of current situations of Chinese beet sugar industry and main problems occurred during the developing process, this paper proposed suggestions about how to improve the beet sugar industry under the new development situation. Meanwhile, another aim of this paper was to inspire the industry peers and colleagues to pay attention to the development of beet sugar industry.
    14  Review on Formation Mechanisms of Granular Crystals in Plastic Fats and Its Control
    LI Lin WAN Liting LI Bing
    2016, 34(2):1-11. DOI: 10.3969/j.issn.2095-6002.2016.02.001
    [Abstract](3425) [HTML](5276) [PDF 6.33 M](9665)
    The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.
    15  Review on Freshness Comprehensive Evaluation and Establishment of Prediction Model for Aquatic Products
    LI Jianrong LI Tingting DING Ting
    2016, 34(1):1-8. DOI: 10.3969/j.issn.2095-6002.2016.01.001
    [Abstract](3414) [HTML](4731) [PDF 4.78 M](10225)
    Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.
    16  Review on Non-targeted Detection Technique for Food Safety and Quality
    Liangli (Lucy) Yu LU Weiying LIU Jie DU Lijuan
    2016, 34(6):1-6. DOI: 10.3969/j.issn.2095-6002.2016.06.001
    [Abstract](3414) [HTML](4453) [PDF 3.37 M](12219)
    Non-targeted detection technique has been extensively applied in the food safety and quality in recent years. In general, a non-targeted detection combines analytical approaches,fingerprinting techniques and chemometrics to detect toxicants or foreign components in foods without knowing their chemical structures. The key purpose of non-targeted detection technique is to detect whether the sample is abnormal, without prior knowledge of what caused the abnormality. This manuscript introduces and reviews the current progress and the prospect non-targeted food detection techniques, including chromatographic, mass spectrometric, spectroscopic, cell-based non-targeted detection techniques. Foods and ingredients including milk, Chinese wolfberries, Chinese angelica,oregano, honey, etc., were introduced. The non-targeted detection technique can help the healthy development of food industry and play an important role in protecting public welfare and human wellbeing.
    17  Research Progress of Memory Improving Peptides
    ZHAO Mouming ZHAO Tiantian SU Guowan
    2015, 33(2):1-6. DOI: 10.3969/j.issn.2095-6002.2015.02.001
    [Abstract](3287) [HTML](1511) [PDF 3.33 M](3296)
    Memory decline and degeneration can be associated with human health conditions, brain physiological aging, brain trauma, and pathologic changes. Due to the pressure caused by skyrocketing economic burden on society, from teenagers to the elderly all live with memory disorders. Different therapeutic approaches are available to treat or improve memory impairment during physiological aging and diseases. However, there are a few researches on materials about memory improving on all ages as daily supplements. Peptides, not only could maintain the metabolism of brain cells and keep the brain movement normal as supplements directly, but also show the superiorities of wild raw material sources, simple preparation technology, and strong stability. Therefore, it attracts people’s attention as daily supplements. The memory improving peptides, its preparation methods, the targets of memory alleviation and the effects evaluation methods were summarized in this paper. It provides theoretical basis for peptides which are going to promote teenagers’ intelligence, improve memory loss for adults and be clinical nutrition for Alzheimer's patients.
    18  Possible Security Problems and Countermeasures for Health Food Research and Production in China
    JIN Zong-lian
    2013, 31(3):1-3. DOI: 10.3969/j.issn.2095-6002.2013.03.001
    [Abstract](3249) [HTML](1071) [PDF 893.60 K](2806)
    The health food industry in China has entered a rapidly developing stage. To ensure the safety of health food products is a systematic project, which includes not only health food research and registration links ,but also production, circulation, regulatory, and other important links. To ensure the safety of the final products, the effective measures must be taken in every link. From the aspects of research, registration, and production, the possible security problems and corresponding countermeasures of health food in China were elaborated.
    19  Biological Characteristics and Molecular Typing Research Progress of Yersinia enterocolitica
    WU Qingping HU Huijuan ZHANG Jumei
    2014, 32(4):1-7. DOI: 10.3969/j.issn.2095-6002.2014.04.001
    [Abstract](3082) [HTML](1156) [PDF 3.79 M](2801)
    Yersinia enterocolitica is an important psychrophilic pathogenic bacterium in the intestines. There are more than 60 serotypes in the world. The serotypes of the pathogenic strains are the bioserovars 3/O:3 and 2/O:9 type in China. Y. enterocolitica has six biotypes including 1A, 1B, 2,3, 4, and 5. Five biotypes among them have been identified being pathogenic and type 1B is high pathogenic. Meanwhile, type 1A has potential pathogenicity. The virulence factors are mainly ail, ystA, ystB, yadA, and virF, which are usually used to determine Y.enterocolitica pathogenicity. Y enterocolitica is resistant to penicillins and first generation cephalosporins naturally, and has different resistant rates to other antimicrobial agents and many strains with multiple drug resistance. Pulsed-field gel electrophoresis (PFGE), repetitive elements sequence (REP/ERIC)-PCR, multi locus sequence typing (MLST) and so on are the most frequently used methods for Y. enterocolitica molecular typing nowadays. ERIC-PCR typing has easy operation and high polymorphism, which will also play a good role in the molecular typing of Y. enterocolitica.
    20  Synergistic Effect of Aromatic Compounds
    XIAO Zuobing ZHU Jiancai NIU Yunwei WANG Pinpin SUN Xiaoxin WANG Ruolin
    2018, 36(4):1-7. DOI: 10.3969/j.issn.2095-6002.2018.04.001
    [Abstract](3040) [HTML](1028) [PDF 5.45 M](3099)
    Plenty of volatile compounds with different structures existed in natural products, which could objectively reflect the flavor characteristics of natural products. This paper reviewed the research progress of aroma forming mechanism, characteristic aroma formation theory and the synergistic method of aroma. The olfactory receptor combines with the aroma molecules to activate and transmit to the cerebral cortex then the body perceives the aroma. The molecular vibration theory and recognition theory were expounded to explain the possible causes of characteristic aroma formation. The methods of synergistic effect of aromatic compounds in natural products were clarified from the microscopic perspectives of threshold, S-curve, OAV, and σ-τ method, and the macroscopic of calcium ion imaging method and cell electrophy-siology. The existing problems have been summarized and the future research is prospected.

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