Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions? [0.03%]
新冠疫情会让我们重新考虑短期食品供应链和当地生产的相关性吗？
Alessio Cappelli,Enrico Cini
Alessio Cappelli
Dihydromyricetin: A review on identification and quantification methods, biological activities, chemical stability, metabolism and approaches to enhance its bioavailability [0.03%]
二氢杨梅素研究进展：识别与定量方法、生物活性、化学稳定性、代谢及改善其生物利用度的方法
Dan Liu,Yiqin Mao,Lijun Ding et al.
Dan Liu et al.
Background: Dihydromyricetin (DMY) is an important plant flavonoid, which has received great attention due to its health-benefiting activities, including antioxidant, antimicrobial, anti-inflammatory, anticancer, antidiab...
Achievement V - Methods for breaking the transmission of pathogens along the food chain: Detection of viruses in food [0.03%]
成就五——阻断食物链中病原体传播的方法：食品中病毒的检测
Frederik Widén,Ivar Vågsholm,Sándor Belák et al.
Frederik Widén et al.
Traditionally the focus for control of food-borne disease has been bacteria. During the last decade viruses have emerged as important sources of food borne human disease. Since the traditional bacteriological indicators, are not reliable fo...
Dileep A Omana,Jiapei Wang,Jianping Wu
Dileep A Omana
Ovomucin, accounting for ∼3.5% of total egg white protein, is responsible for the thick gel characteristics of liquid egg white. Besides its excellent foaming and emulsion capacities, it possesses anti-viral, anti-bacterial, anti-tumor and...
Revisiting the melamine contamination event in China: implications for ethics in food technology [0.03%]
中国三聚氰胺污染事件的再思考——对食品伦理和技术的启示
Zenobia C Y Chan,Wing-Fu Lai
Zenobia C Y Chan
Food technology is a burgeoning field of applied science, invading many areas of the food industry and making contributions to economic advancement; however, little research has focused on ethical aspects in this field. This article attempt...
Anaphylactic shock and lethal anaphylaxis caused by food consumption in China [0.03%]
中国由食物引起的过敏性休克和致死性过敏反应
Kunmei Ji,Jiajie Chen,Meng Li et al.
Kunmei Ji et al.
A review of case reports of anaphylactic shock and lethal anaphylaxis caused by food consumption occurring in China was conducted. Case reports published in Chinese medical journals from 1980 to 2007 were considered in the review. According...
Prospects and challenges for cell-cultured fat as a novel food ingredient [0.03%]
培养细胞脂肪作为新型食品成分的机遇与挑战
Kyle D Fish,Natalie R Rubio,Andrew J Stout et al.
Kyle D Fish et al.
Background: In vitro meat production has been proposed as a solution to environmental and animal welfare issues associated with animal agriculture. While most academic work on cell-cultured meat has focused on innovations...
Rice quality: How is it defined by consumers, industry, food scientists, and geneticists? [0.03%]
稻谷品质：消费者、产业界、食品科学家及遗传学家眼中的定义是什么？
Marie Claire Custodio,Rosa Paula Cuevas,Jhoanne Ynion et al.
Marie Claire Custodio et al.
Background: Quality is a powerful engine in rice value chain upgrading. However, there is no consensus on how "rice quality" should be defined and measured in the rice sector. ...
Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus [0.03%]
低温冷藏的即食食品中嗜冷芽孢杆菌的风险评估研究进展
Martin D Webb,Gary C Barker,Kaarin E Goodburn et al.
Martin D Webb et al.
Background: Spores of psychrotrophic Bacillus cereus may survive the mild heat treatments given to minimally processed chilled foods. Subsequent germination and cell multiplication during refrigerated storage may lead to ...
Gradients in compositions in the starchy endosperm of wheat have implications for milling and processing [0.03%]
小麦淀粉胚乳中的梯度对制粉和加工有影响
Paola Tosi,Jibin He,Alison Lovegrove et al.
Paola Tosi et al.
Background: Wheat is the major food grain consumed in temperate countries. Most wheat is consumed after milling to produce white flour, which corresponds to the endosperm storage tissue of the grain. Because the starchy e...