​ 深度油炸是一种以煎炸油为加热介质，在150-200°C下，使食物快速脱水和煮熟的传统食品加工方式，具有加工速度快、操作简单、成本可控、能提供具有特殊感官特性的食品等优点，在食品加工工业中具有重要作用。油炸外裹糊食品以不同的食物（水果、蔬菜、水...

Comparison of Different Extraction Processes on the Physicochemical Properties, Nutritional Components and Antioxidant Ability of Xanthoceras sorbifolia Bunge Kernel Oil不同工艺提取文冠果仁油理化性质、营养成分及抗氧化能力的比较Abstract: ...

Application of metal–organic framework for the adsorption and detection of food contamination金属有机骨架在食品污染物吸附及检测中的应用AbstractMetal-organic frameworks (MOFs) possess large surface area, high porosity, tunable structures...

Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork反复冻融对腌制恩施黑猪肉肌原纤维蛋白及品质特性的影响Abstract: Repeated freeze-thaw is one of the main reasons for q...

An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methodsHS-GC-IMS对不同方法生产的糙米粉及糙米米线中挥发性风味物质的分析Abstract：In this study, headspace-gas chromatog...

​Targeted Lipidomics Reveal the Effect of Perchlorate on Lipid Profiles in Liver of  High-Fat Diet Mice靶向脂质组学揭示高氯酸盐对高脂膳食小鼠肝脏脂质代谢的影响Abstract：Perchlorate, commonly available in drinking water and food, acts on...

Functional nanoparticle reinforced starch-based adhesive emulsion: Toward robust stability and high bonding performance功能性纳米颗粒增强淀粉基胶黏剂乳液：具有良好的稳定性和粘接性能Abstract：Sustainable bio-based adhesive is a promising ...

Production of aminopeptidase from soybean meal with nutrientssupplementation by Bacillus licheniformis SWJS33: Feasibility andmetabolic process地衣芽孢杆菌 SWJS33以豆粕为底物及适当营养补充生产氨肽酶：可行性及代谢过程Abstract：Enhancing a...