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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
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
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 ...
Effect of Different Temperatures and Parameters Analysis of the Storage Life of Fresh Cucumber and Tomato using Controlled Atmosphere Technology
Different Temperatures Parameters Analysis
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
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...
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
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...
Determinants of Adoption of a Recommended Package of Fish Farming Technology: The Case of Selected Villages in Eastern Tanzania
Adoption fish farming resources allocation
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
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...
Recent Progress in Research and Technology on Soybeans
soybean b-conglycinin glycinin physiological function
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
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...
Technology Aspects Related to the Application of Functional Starter Cultures
lactic acid bacteria starter cultures probiotics
2009/3/23
The market of pro- and prebiotics as applied in fermented milk drinks is expanding worldwide. More consumers become interested in the potential, health-promoting properties of functional foods. Howeve...
Gene Technology and Milk Production
DNA technology milk composition regulation of gene expression
2009/3/23
The introduction of gene technology to the practice of animal breeding has opened new venues as we enter the 21st century. Using DNA based genotyping the new genetic variants of milk protein genes wer...