Food Materials Research最新文献

{"title":"Recent progress of cultivated meat in Asia","authors":"Yeshi Liang, Doris Lee","doi":"10.48130/fmr-2022-0012","DOIUrl":"https://doi.org/10.48130/fmr-2022-0012","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91369115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optical and electrochemical dual detection of β-lactoglobulin based on the methylene blue@copper-based metal-organic framework","authors":"Yuwei Wang, J. Hong, Xinlong Wang, Liying Zhu, Ling Jiang","doi":"10.48130/fmr-2022-0014","DOIUrl":"https://doi.org/10.48130/fmr-2022-0014","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91525952","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Safety control of waste cooking oil: transforming hazard into multifarious products with available pre-treatment processes","authors":"W. H. Foo, Sherlyn Sze Ning Koay, D. Tang, W. Chia, K. Chew, P. Show","doi":"10.48130/fmr-2022-0001","DOIUrl":"https://doi.org/10.48130/fmr-2022-0001","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"450 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82964515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibition of ice crystal growth by protein hydrolysates from different plant- and animal-based proteins","authors":"Zifan Wan, Tao Fei, Tong Wang","doi":"10.48130/fmr-2022-0017","DOIUrl":"https://doi.org/10.48130/fmr-2022-0017","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80423371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perspectives on cultured meat","authors":"Shijie Ding, M. Post, Guanghong Zhou","doi":"10.48130/fmr-2021-0003","DOIUrl":"https://doi.org/10.48130/fmr-2021-0003","url":null,"abstract":"Cultured meat is a promising alternative protein technology that aims to produce healthier, safer, and more sustainable meat. It is muscle and fat tissue generated in vitro by the culturing and biomanufacturing of animal cells for human consumption. However, producing cultured meat at large scale and low-cost is still a difficult task. Technology, regulation and consumer acceptance are all challenges for cultured meat production. In this perspective, we divided the industrial production of cultured meat into three goals according to the cell types and complexity. We discuss the technologies used to achieve low-cost cultured meat industrial production. We also discuss the regulation and consumer acceptance and how both can accelerate commercialization.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"68 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91363584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in protein N-glycosylation during the fruit development and ripening in melting-type peach","authors":"Ting Wang, Xinyu Jia, Li Liu, Josef Voglmeir","doi":"10.48130/fmr-2021-0002","DOIUrl":"https://doi.org/10.48130/fmr-2021-0002","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75841293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiota changes on the surface of pig carcasses during refrigerated transportation and marketing","authors":"Juqing Wu, Runxue Li, Miao Zhang, K. Shan, Xiaonan Jia, Di Zhao, Y. Nian, Chunbao Li","doi":"10.48130/fmr-2021-0004","DOIUrl":"https://doi.org/10.48130/fmr-2021-0004","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80732835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inaugural editorial","authors":"Guanghong Zhou","doi":"10.48130/fmr-2021-0001","DOIUrl":"https://doi.org/10.48130/fmr-2021-0001","url":null,"abstract":"Food is essential for humans and is one of the most important elements of life. In recent decades, the food industry has advanced to directly utilize and process a dynamic and complex blend of materials, which are integrated into standardized and innovative food products. These food materials come from a broad range of both animal and plant sources. In addition to 'traditional' foods, novel food alternatives such as in vitro cell-cultured animal meats, plant-based protein simulated via extrusion to mimic food quality traits, and fermentation-based food products represent healthy options for consumers. The introduction of these innovative alternative markets prompts the development of new food materials and products that are safe, healthy, eco-friendly, and ethical. Food-related research has provided remarkable discoveries and technological advancements in enhancing production, quality and properties of foods. Appropriate food materials can further enhance certain food aspects such as chemical constituents, nutritional value, organoleptic properties, effects of processing and storage without altering the product quality. The diversity of genetics, functionality, and application of food materials offer both challenges and opportunities for research in improving food materials and related processing to boost the quality of life. Changing the current food systems simultaneously towards providing healthy diets and environmental sustainability is one of the principal challenges faced today and in the future, an integral part of the UN Sustainable Developments Goals[1]. Therefore, there is no better time than now to launch a new journal, Food Materials Research (FMR), as a subfield of food science, to capture and publish significant discoveries from diverse food materials, applications, and the everchanging environmental challenges, animal welfare, and public health issues being faced globally. FMR serves as a distinct outlet for advancing and disseminating research discoveries to the international scientific community of food scientists. This became feasible through a long-term vision of Nanjing Agricultural University, which strives to become one of the leading global research institutions in the agricultural and life science fields, and the collaboration of Maximum Academic Press (www.maxapress. com). All articles published in FMR will represent significant advances in the genetic, molecular, biochemical, physiological processes and pathways in food materials and sources, as well as providing scientific information towards overcoming technological limitations in developing conventional and alternative foods. Furthermore, the journal also publishes Editorials, Perspectives, and special issues about trending food-related areas on specific food related topics. We are very grateful to the highly qualified inaugural editorial board of renowned experts who will contribute their expertise and time to launch and develop FMR. We cordially invite food scientis","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83367274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Natural plant extracts on the quality of meat products: A meta-analysis","authors":"Tianming Zhou, Juqing Wu, Miao Zhang, Weixin Ke, K. Shan, Di Zhao, Chunbao Li","doi":"10.48130/fmr-2023-0015","DOIUrl":"https://doi.org/10.48130/fmr-2023-0015","url":null,"abstract":"Natural plant extracts (NPE) from some organs of plants are rich in bioactive substances. They have special nutritional characteristics with strong antioxidant and antimicrobial activities. The potential of NPEs to maintain and improve the quality of meat products has attracted attention due to concerns about the safety hazards of synthetic food additives. This paper extensively reviewed the application of NPE in meat processing, and systematically analyzed the comprehensive effects of different NPE using meta-analysis. Fourty-eight articles from 23 countries were studied with standard mean deviation (SMD) using random effect model, and 28 indexes were isolated. Results showed that NPE can reduce the pH value of meat products, improve antioxidant capacity, reduce the degree of oxidation and inhibit microbial growth. In addition, it was found that NPE had a significant impact on the quality of meat products. This meta-analysis provides quantitative evidence to explain how NPE affects meat quality, and helps to better understand the role of NPE in meat processing","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88889527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modulatory effect of wild lettuce and African eggplant leaf extract on key enzymatic activity linked to hypertension in L-NAME induced hypertensive rats","authors":"O. Agunloye, Adewumi Esther Olawuyi, G. Oboh","doi":"10.48130/fmr-2023-0007","DOIUrl":"https://doi.org/10.48130/fmr-2023-0007","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86360190","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}