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    • 1  Fruit Freshness Detection Explainable Model Based on Attention Mechanism
    Zhang Yinsheng ,  Song Zenglin ,  Wang Haiyan
    2024, 24(10):28-36. DOI: 10.16429/j.1009-7848.2024.10.003
    [Abstract](15) [HTML](0) [PDF 1.83 M](8)
    Abstract:
    In recent years， fruit freshness detection based on machine vision and deep learning has become one of the mainstream methods. This study explores the application of deep learning technologies， particularly convolutional neural networks(CNNs)， in feature extraction for fruit freshness identification. This paper introduces the CBAM (Convolutional block attention module) attention mechanism module into the ResNet34 (34-layer residual network) backbone network to achieve fruit freshness detection. Class activation mapping(CAM) techniques are employed to visualize the heatmaps of pixels that reflect the critical features in the images. On a public fruit dataset， the classification accuracy of the ResNet34 network before and after introducing the attention mechanism is 96.80% and 99.71%， respectively. The CAM heatmaps show that the attention model can more accurately capture the regions of interest in the fruit images， indicating that the proposed model improves the feature extraction capability of deep learning， not only enhancing the model's generalization ability but also increasing its interpretability.
    2  Advances in Artificial Intelligence-Assisted Proactive Prevention and Control of Food Safety
    Sheng Lina ,  Ji Jian ,  Song Xiaoning ,  Wu Xiaojun ,  Sun Xiulan
    2024, 24(10):14-27. DOI: 10.16429/j.1009-7848.2024.10.002
    [Abstract](18) [HTML](0) [PDF 3.28 M](10)
    Abstract:
    Food safety is crucial to global public health. In recent years， new hazards have arisen from changing consumption patterns and novel food sources， alongside traditional threats like foodborne pathogens， mycotoxins， and chemical residues. The rapid advancement of artificial intelligence (AI) technology provides innovative solutions to address these challenges. This article summarizes the applications of AI technology in the proactive prevention and control of food safety， including risk warning， toxicity prediction， rapid detection， and efficient prevention and control strategies. AI integrates meteorological statistics， mechanistic models， and machine learning algorithms to achieve early warning of risk factors such as foodborne pathogens， mycotoxins， pesticides， and heavy metals in food. AI also assists traditional toxicological models and incorporates transfer learning to facilitate toxicity prediction and risk assessment of new hazards. Besides rapid detection for food safety and quality， AI also plays a role in high-throughput design and screening of both traditional and novel recognition elements such as antibodies and aptamers. In the realm of proactive prevention and control， AI combines with bioinformatics， molecular biology， and synthetic biology to effectively predict and screen antimicrobial peptides， degrading enzymes， and bacteriophages， revealing their antimicrobial and degradation mechanisms. However， the application of AI in food safety still faces challenges such as insufficient data sharing， standardization， and handling of multimodal data. With the advancements of technology and evolvement of data sharing mechanisms， AI is expected to play an increasingly important role in ensuring global food safety and addressing complex and evolving food safety issues.
    3  Advancements and Modern Applications of Artificial Intelligence in Ensuring Food Safety
    Zuo Min ,  Ji Huizhuo ,  Su Lijun ,  Zhang Yuyu ,  Yan Wenjing ,  Zhang Qingchuan ,  Kong Jianlei
    2024, 24(10):1-13. DOI: 10.16429/j.1009-7848.2024.10.001
    [Abstract](22) [HTML](0) [PDF 2.28 M](19)
    Abstract:
    Food safety is a critical national concern， essential for promoting robust socio-economic development and protecting human health. As the food industry undergoes rapid expansion and globalization intensifies at an unprecedented pace， the issue of food safety has become an increasingly pressing concern. It has become a major issue that requires an urgent global response. With rapid advancements in science and technology， emerging technologies， notably artificial intelligence (AI)， are increasingly being utilized in the field of food safety， showing substantial potential and significant value. With its powerful data processing capability， accurate pattern recognition and predictive analytics， AI provides strong technical support for the prediction and supervision of food safety issues， effectively improving the efficiency and accuracy of food safety management. Artificial intelligence has facilitated the detection of food pathogens， assessment of freshness， prediction of shelf life， identification of food adulteration， and issuance of food safety alerts. Therefore， this review summarizes the research progress of AI in the field of food safety. Firstly， the study primarily introduces the applications of AI in the detection of food safety risk factors， with a particular focus on the detection of microbial contamination in food. Furthermore， summarizes the applications of AI in the evaluation of food quality and safety， including the identification of food adulteration， the prediction of shelf life and the verification of food label authenticity. Additionally， the application of AI in food safety supervision is elaborated， including the development of an early warning system for food safety and the enhancement of food safety traceability technology through intelligent solutions. Finally， the current study discusses the current limitations of AI applications in the field of food safety and envisions future prospects， aiming to provide support for safeguarding public health and promoting the healthy development of the food industry.
    4  Frontiers and Prospects of New Technologies for Structural Analysis of Food-Derived Carbohydrates
    Chen Shiguo ,  Zhang Weixi ,  Zhu Kai ,  Hou Zhiqiang ,  Ye Xingqian
    2024, 24(9):1-17. DOI: 10.16429/j.1009-7848.2024.09.001
    [Abstract](196) [HTML](6) [PDF 2.66 M](188)
    Abstract:
    Carbohydrates not only provide the main source of energy for humans， but also have important functions such as maintaining intestinal health， regulating blood sugar and cholesterol levels， promoting metabolism， and supporting the immune system. Therefore， exploring the precise structure-activity relationship of foodborne carbohydrates has become an important scientific problem. However， compared to genomics and proteomics， the inherent structural diversity and complexity of foodborne carbohydrates pose a major challenge to their study， which lags far behind that of proteins and lipid macromolecules. Based on this， this review focuses on the breakthrough of liquid chromatography and mass spectrometry (LC-MS)， ion mobility mass spectrometry (IM-MS) and low-temperature infrared spectroscopy in the analysis of foodborne sugar chains on the basis of classical sugar chain analysis methods， and further discusses the application of the latest computer processing methods and analysis techniques in the analysis of foodborne sugar chain. This review not only aims to gain a deeper understanding of strategies for foodborne carbohydrate analysis， but also looks at future trends leading to high-throughput， accurate foodborne sugar bioinformatics.
    5  The Preference and Perception Mechanisms of Different Sweeteners in Drosophila melanogaster
    He Shan ,  Luo Yibo ,  Zhang Hui
    2024, 24(8):31-39. DOI: 10.16429/j.1009-7848.2024.08.003
    [Abstract](106) [HTML](6) [PDF 1.55 M](162)
    Abstract:
    To effectively address health issues caused by excessive sugar intake， it is crucial to explore the selection preferences and perception mechanisms of sweeteners. This study used Drosophila melanogaster (black-bellied Drosophila) as a model organism to investigate the specificity of sweet taste perception receptor mechanisms by assessing Drosophila' preferences for caloric sugars (sucrose， fructose， glucose) and non-caloric sugar substitutes (sorbitol). The results showed that， compared to sorbitol， caloric sugars stimulated female Drosophila to lay more eggs and exhibited significant oviposition site preferences. Considering the sweet taste receptor Gr5a， it was found that this receptor played a critical role in the perception and behavioral regulation of low-concentration sweet substrates. In high-concentration sweet substrates， even when the function of Gr5a was impaired， fruit flies could still perform limited oviposition， suggesting the presence of other compensatory perception mechanisms. These diverse perception mechanisms enabled animals to more effectively select foods that meet their needs in their environment， optimizing nutritional choices. This study revealed the perceptual and behavioral response mechanisms of Drosophila in a complex sugar environment， providing scientific evidence for the application of sugar substitutes in food and offering new perspectives and theoretical support for broader sugar reduction strategies and healthy eating research.
    6  A Systematic Review of the Interactions between Sweetness and Other Basic Tastes
    Xia Yixun ,  Chen Jia ,  Wang Ziyuan ,  Wang Juan ,  Wu Jiaxin ,  Zhong Fang
    2024, 24(8):12-30. DOI: 10.16429/j.1009-7848.2024.08.002
    [Abstract](165) [HTML](5) [PDF 2.41 M](208)
    Abstract:
    In recent years， the issue of excessive sugar intake has intensified globally. To address the growing demand for sugar reduction among consumers， it is crucial to gain a deeper understanding of the interactions between sweetness and other basic taste components (sour， bitter， salty) within food matrices and their potential mechanisms. This article summarized the fundamental interaction patterns of sweetness with other basic tastes in aqueous solutions， comprehensively reviewed and discussed the application studies of binary taste mixtures in real systems， and explored the potential mechanisms of binary taste interactions from chemical， physiological， and neurological perspectives. This provided scientific evidence and innovative ideas for developing low-sugar， healthy， and uniquely flavored food and beverage formulations.
    7  Advancements in Gustatory Decoding Based on Neuroimaging Techniques
    Liu Yuan ,  Zhu Yiwen ,  Fan Yuxia ,  Qiu Chenxi
    2024, 24(8):1-11. DOI: 10.16429/j.1009-7848.2024.08.001
    [Abstract](211) [HTML](5) [PDF 3.18 M](196)
    Abstract:
    The neural basis of gustatory perception， as a convergence point of cognitive neuroscience and sensory science， is increasingly gaining scholarly attention. This review summarized the latest research advances in the application of neuroimaging techniques to the field of gustatory decoding， delving into how the brain relied on its intricate neural networks to process gustatory information and transition from sensory input to complex cognitive functions. Electroencephalography (EEG) captured the immediate electrophysiological responses of the brain to gustatory stimuli with its high temporal resolution， while functional magnetic resonance imaging (fMRI) mapped the hemodynamic responses of the brain to gustatory stimuli with its high spatial resolution. Additionally， functional near-infrared spectroscopy (fNIRS) technology， with its low sensitivity to motion artifacts and good temporal resolution， provided a new perspective for monitoring taste processing under natural behavioral conditions. This review synthesized the neural network structures of gustatory perception revealed by these techniques and discussed their potential applications in enhancing our understanding of the mechanisms of gustatory perception and in the diagnosis and treatment of related diseases.
    8  Application of Data Mining and Modeling Techniques in Food Olfactory and Taste Perception and Emotional Cognition
    Wang Bei ,  Wang Ying ,  Wang Yadong ,  Liu Shuai ,  Jiang Tao
    2024, 24(7):1-13. DOI: 10.16429/j.1009-7848.2024.07.001
    [Abstract](332) [HTML](20) [PDF 2.03 M](640)
    Abstract:
    With the continuous improvement of science and technology related to food olfactory and taste senses and emotional cognition， more and more instrumental analysis methods and experimental equipment are used in the research of the above fields. The diversification and comprehensiveness of detection methods and the improvement of detection accuracy are accompanied by the expansion of data scale related to flavor perception. How to obtain key information from the analysis results of food flavor instruments and the large amount of data collected in the research of consumers' emotional cognition and behavior， and establish the correlation between the data， has been paid more and more attention by researchers. Data mining and modeling technology in the field of food is to use a large amount of data obtained in the process of food production and circulation to monitor the physical and chemical changes in each link of the food industry chain in real time and accurately， and to predict the impact of these changes on consumers' sensory characteristics and emotional cognition. In the field of food smell and taste perception， data mining and modeling techniques can provide unprecedented insight and analytical power to food researchers and consumers. Based on the supervised and unsupervised data mining and modeling methods and deep learning methods of classical machine learning methods， this paper analyzes the latest application progress in the research of food sensory attributes and emotional cognition， and looks forward to the application prospect of data mining and modeling technology in the field of food olfactory and taste perception. Help the scientific and technological progress and industrial upgrading of the food industry.
    9  Interaction between Overall Liking and Concurrent Quantification of Hedonic Sensory Characteristics
    Zhong Fang ,  Zhou Yingchen ,  Hou Jiaoliang ,  Zhao Feifei ,  Xia Yixun
    2024, 24(6):12-23. DOI: 10.16429/j.1009-7848.2024.06.002
    [Abstract](175) [HTML](3) [PDF 1.97 M](327)
    Abstract:
    To investigate the impact of subjective preference testing on subsequent objective sensory quality evaluations by consumers， particularly the objective quantification of 'hedonic sensory characteristics'， this study utilized two solution systems， protein powder and milk. Hedonic and Just-about-right (JAR) tests were conducted with 202 consumers， and hedonic and intensity ranking-rating tests were conducted with 175 consumers. The study compared the quantification results of hedonic sensory characteristics between consumers and professional evaluators. The results showed that in the protein powder system， evaluators' ratings of thickness decreased as the sample's flavor intensity increased (P < 0.05)， while smoothness did not show a significant change (P > 0.05). However， consumers' evaluations did not show the same trend. In the milk system， evaluators' intensity ratings of creaminess were influenced by both fat and sucrose concentrations， while consumers' perceptions did not align with these results. Further analysis revealed that in both tests， consumers' quantitative ratings of hedonic attributes were highly correlated with their overall subjective preference for the samples； samples with higher overall liking scores corresponded to higher intensity ratings of hedonic attributes. This study provides a robust theoretical basis for designing reliable and effective consumer testing methods to achieve comprehensive and objective consumer evaluations by deeply understanding the relationship between consumer preferences and sensory attributes.
    10  Development and Frontier Exploration of Food Intelligent Perception Technology
    Tian Shiyi ,  Jiang Guoxin ,  Mao Yuezhong ,  Qin Yumei ,  Shi Shuangni ,  Cao Yanyun ,  Qin Zihan ,  Han Jianzhong ,  Cheng Shiwen
    2024, 24(6):1-11. DOI: 10.16429/j.1009-7848.2024.06.001
    [Abstract](452) [HTML](3) [PDF 1.94 M](353)
    Abstract:
    Intelligent perception technology is an advanced bionic technology that simulates human sensory organs using sensor technology to capture various sensory attributes of samples. By combining intelligent recognition algorithms and signal processing， it enables the comprehensive anthropomorphic evaluation of sample quality. As a modern extension and supplement to traditional sensory evaluation techniques， intelligent perception technology offers technical characteristics such as fast detection speed， no sample pretreatment， easy operation， and real-time online analysis， etc. It serves as a powerful tool for in-depth perception of sensory quality in food. This paper provides an overview of several key intelligent perception technologies in food industry， including electronic tongue technology for simulating taste， electronic nose technology for simulating smell， texture analyzers for simulating touch， and electronic vision systems for simulating sight. Additionally， the article summarizes the application and research progress of intelligent perception technology in food quality evaluation， while also discussing the potential development possibilities of intelligent sensing technology in static sensory， dynamic sensory， and emotional perception representation. With rapid advancements in interdisciplinary fields such as biology， materials science， and computer science， intelligent perception technology is expected to evolve from distinguishing and identifying the overall sensory characteristics of samples to detecting and representing food preferences and emotions， thereby providing new impetus for the development of the food industry.
    11  Single-cell Encapsulation of Lactococcus lactis and Evaluation of Its Performance within the Gastrointestinal Environment
    Wan Hao ,  Xie Anqi ,  Feng Lei
    2024, 24(4):1-8. DOI: 10.16429/j.1009-7848.2024.04.001
    [Abstract](329) [HTML](309) [PDF 1.31 M](504)
    Abstract:
    The development of novel and effective probiotic encapsulation systems is imperative in light of the susceptibility of probiotics to the acidic and highly-concentrated bile salts environment within the gastrointestinal tract. Carboxymethylated β-glucan (mGN) was utilized in this study to adhere to the surface of Lactococcus lactis (LL) through the bridging of a metal-phenolic network (Fe-TA)， aiming to achieve the single-cell encapsulation of LL (LL@Fe-TA@mGN) and assess the gastrointestinal stress resistance and intestinal retention capacity of LL@Fe-TA@mGN. The results demonstrated that the particle size and zeta-potential of LL@Fe-TA@mGN reached maximum values when 0.12 mg/mL mGN was applied， indicating the full encapsulation of LL at the single-cell level. No significant difference was observed for the growth curve between LL@Fe-TA@mGN and LL in the MRS medium， ruling out the potential toxicity of mGN. Both SEM and TEM clearly revealed the presence of a distinct ‘film’ layer on the surface of LL， providing further evidence that LL was encapsulated within the mGN. With the protection of mGN， the survival rate of LL@Fe-TA@mGN could be up to 14.63 and 1.94 times higher than that of bare LL after exposure to simulated gastric fluid and bile salts for 2 h， respectively. In vivo fluorescence imaging corroborated the prolonged intestinal retention ability of LL@Fe-TA@mGN. In summary， the single-cell encapsulation strategy we developed here could significantly enhance gastrointestinal resistance and prolong the intestinal retention of LL. These results offer novel insights for the development and application of probiotic encapsulation systems.
    12  Studies on Substrate Specificity and Application and Application of an Oligo-1,6-glucosidase from Paenibacillus sp.STB16
    Kong Haocun ,  Zhang XiaO ,  Li Caiming ,  Ban Xiaofeng ,  Gu Zhengbiao ,  Li Zhaofeng
    2024, 24(3):1-16. DOI: 10.16429/j.1009-7848.2024.03.001
    [Abstract](306) [HTML](421) [PDF 2.81 M](706)
    Abstract:
    Debranching enzymes are commonly used enzymes in the starch deep processing industry. However， traditional debranching enzymes are unable to fully meet the requirements of green production of starch sugars and comprehensive utilization of by-products. Therefore， it is necessary to explore suitable new types of debranching enzymes. This study screened an oligo-1，6-glucosidase gene (oga) from Paenibacillus sp. STB16 and constructed its Bacillus subtilis expression system. This system achieved heterologous expression of the oligo-1，6-glucosidase. The enzymatic properties and substrate specificity of the recombinant oligo-1，6-glucosidase were explored. The results showed that the enzyme activity of the fermentation supernatant of B. subtilis could reach 162.33 U/mL. The recombinant oligo-1，6-glucosidase had the optimum reaction temperature at 50 ℃ and optimum reaction pH at 6.0. It specifically acted on the α-1，6-glycosidic bonds of branches with degree of polymerization of 1. Compared to other types of debranching enzymes (substrate conversion rate under the detection limit)， the recombinant oligo-1，6-glucosidase exhibited stronger hydrolytic activity towards isomaltose， isomaltotriose， and panose. The substrate conversion rate reach 97.4%-100%， with glucose as the product.Therefore， it is more suitable for treating glucose mother liquor. The glucose content in the first mother liquor， second mother liquor and tail liquor of chromatographic separation was significantly increased by 3.6%， 12.7% and 34.4%， respectively. The research results provide a theoretical basis for the development and utilization of new types of debranching enzymes， and also serve as an important reference for the comprehensive utilization of by-products in starch sugar processing.
    13  Studies on the Characteristics of Potato Starch with Different Gelatinization Degrees in Vitro Fermentation
    Wang Shujun ,  Wang Qian ,  Wang Shaokang
    2024, 24(2):1-10. DOI: 10.16429/j.1009-7848.2024.02.001
    [Abstract](397) [HTML](304) [PDF 2.10 M](626)
    Abstract:
    Although starch with natural B-type crystal structure is a typical type 2 resistant starch， most of them have to undergo varying degrees of thermal processing before consumption， resulting in a significant decrease in enzymatic resistance. Under certain conditions， even the digestible starch could escape digestion in the small intestine and enter the colon to be utilized by microbiota， which， however， has rarely been reported. The present study prepared a series of potato starch samples with different gelatinization degrees (DG) and investigated the fermentability by human fecal microbiota in an in vitro batch system. Gas production increased from 9.8 mL of gelatinized starch with low DG (DG 16) to 14 mL of gelatinized starch with high DG (DG100) during the first half of fermentation (0-12 h)， and the acetate and propionate production also gradually increased with increasing DG. For instance， the yields of acetate (67.26 mmol/L) and propionate (61.19 mmol/L) of high gelatinized starch sample(DG100) were significantly higher than those of low gelatinized starch sample (DG16， 41.29 mmol/L of acetate， 21.27 mmol/L of propionate). Compared with other groups， gelatinized starch groups with low and medium DG (DG16， DG49) exhibited the higher butyrate yields at the end of fermentation. Moreover， Roseburia， Lachnospiraceae and Blautia were promoted by gelatinized starches with low and medium DG. Compared with other groups， gelatinized starch groups with medium and high DG (DG49， DG65 and DG76) promoted the proliferation of Megamonas， and generated higher levels of acetate and propionate. The proliferation of butyrate-producing bacterial and higher production of butyrate by gelatinized potato starch with low and medium DG (DG 16 and DG49) suggested that these starches could potentially improve the colon health function.
    14  Application of Probiogenomics in Screening and Functional Evaluation of Probiotics Lactic Acid Bacteria
    Liu Wenjun ,  Zhang Heping
    2024, 24(1):1-11. DOI: 10.16429/j.1009-7848.2024.01.001
    [Abstract](495) [HTML](177) [PDF 1.73 M](647)
    Abstract:
    Lactobacillus and Bifidobacterium are the main microbial groups for probiotics screening， and have important application value in promoting human， animal， and even plant health. They are widely used in various functional foods， animal feed， and microbial fertilizers. However， the molecular mechanisms by which these bacteria have a positive impact on host health are still far from fully understood. In addition， traditional probiotic screening techniques mainly rely on the determination of phenotype and physiological and biochemical characteristics， as well as randomized controlled trials. These methods are not only time-consuming and laborious， but also difficult to replicate data. It seriously restricted the development of probiotics science and the utilization of strains because the difficulty in sharing data among different research groups， as well as the inability to achieve uniformity and standardized validation of beneficial characteristics of strains. The emergence of a new discipline called Probiogenomics， based on new sequencing techniques and powerful computer analysis methods， allowed researchers to significantly improve the efficiency and accuracy of probiotic screening by screening large amounts of biological data in a short period of time， greatly promoted the identification of probiotic characteristics and mechanism characterization. The latest research results on how genomic data analysis can help people efficiently and quickly identify probiotics， open up new functional evaluation pathways for probiotics， and evaluate the molecular basis of probiotic characteristic functions were reviewed in the present paper. The aim was to provide a new perspective for expanding our understanding of these beneficial microbial genomics and revealing the molecular mechanisms by which probiotics promote health characteristics.
    15  Functional Activity Research and Industrialization Status of Dendrobium officinale
    Huang Xiaojun ,  Wang Zhiqiang ,  Nie Shaoping
    2023, 23(11):1-12. DOI: 10.16429/j.1009-7848.2023.11.001
    [Abstract](758) [HTML](521) [PDF 2.71 M](805)
    Abstract:
    Dendrobium officinale is a perennial epiphytic herb of Dendrobium genus of Orchidaceae， which enjoys the reputation of 'life-saving herb' in China's folklore. It contains polysaccharides， alkaloids， flavonoids and other bioactive ingredients， which together make it good at improving immunity， balancing inflammation， regulating glucose and lipid metabolism， and promoting the health of gastrointestinal tract， ect. On November 9 2023， Dendrobium was officially added as 'food and medicine of the same origin' substance， which expanded its application prospects in the field of healthy food by the National Health and Health Commission of the People's Republic of China and State Administration for Market Regulation. This paper summarized the research history of Dendrobium officinale from 'cultivation and planting' to 'its functional components' and 'its processing characteristics'， and also summarized the research progress of its main functional substance， Dendrobium officinale polysaccharide， in all aspects. At the same time， this paper also elaborated the current situation of Dendrobium herb deep-processing， and analyzed the key problem and future direction of Dendrobium officinale industrialization， in order to provide reference for the innovative application of Dendrobium officinale in the health industry.
    16  The Mechanism of Total Glycosides of Cistanche deserticola Y. Ma on Inflammatory Bowel Disease Based on Network Pharmacology and Animal Experiments
    Yan Wenjie ,  Feng Duo ,  Zhang Shaoshi ,  Zhou Shiqi
    2023, 23(10):1-11. DOI: 10.16429/j.1009-7848.2023.10.001
    [Abstract](467) [HTML](339) [PDF 2.64 M](695)
    Abstract:
    Objective: To investigate the potential mechanism of total glycosides of Cistanche deserticola Y. Ma on inflammatory bowel disease (IBD) through network pharmacology and animal experiments. Methods: The three dimensional structures of 7 main active components in total glycosides were collected by Pubchem database and literature. PharmMapper， UniProt， GeneCards and other databases were used to obtain the information of active ingredient related targets and IBD related gene targets. Then， the targets of Cistanche's active ingredients and IBD were mapped by Wayne diagram to obtain the intersection targets， and the intersection targets were uploaded to the String database for protein-protein interaction (PPI) screening analysis. Cytoscape 3.8.0 software was used to construct the ‘active component-target-pathway network’ for gene ontology (GO) functional enrichment and KEGG pathway enrichment analysis on the targets of the protective effect of total glycosides on IBD. To predict the target and pathway of total glycosides in the treatment of IBD， and construct mice model of IBD for further verification. Results: There were 254 protective targets of total glycosides against IBD， and 30 core targets were selected by PPI analysis. GO functional enrichment and KEGG pathway enrichment showed that total glycosides may play a role by regulating cancer pathway， mTOR pathway， TGF-β pathway， JAK-STAT pathway， AMPK pathway， etc. Then it affected cell signal transduction， proliferation， differentiation， and apoptosis. The results of animal experiments showed that total glycosides could effectively relieve weight loss and fecal bleeding in IBD mice， reduce disease activity index， and effectively inhibit the expression of mTOR and TGF-β in spleen. By sequencing 16S rDNA amplicon of mouse feces and annotating PICRUSt2 gene function， it was found that total cistanche glycosides regulate IBD disease and cell wall/membrane/envelope biogenesis in mice. Lipid metabolism， glucose metabolism and related defense signal transduction mechanism were closely related， which was consistent with the results of network pharmacology. Conclusion: Total glycosides could effectively treat IBD through multi-component， multi-target and multi-pathway synergism， which provided a new method and new idea for elucidating the clinical application of Cistanche in the treatment of IBD. However， its specific mechanism and material basis need to be verified by further experimental studies.
    17  An Overview and Analysis of the Current Status and Trends in the ‘Food and Medicine Homology’ Food Industry
    Yu Qiang ,  Zheng Bing ,  Nie Shaoping ,  Xie Mingyong
    2023, 23(9):1-11. DOI: 10.16429/j.1009-7848.2023.09.001
    [Abstract](627) [HTML](471) [PDF 2.31 M](688)
    Abstract:
    The ‘Food and Medicine Homology’ culture， as an integral part of China's traditional medicine culture， holds significant status and influence internationally. Deeply rooted in the wisdom and medical traditions of the Chinese nation spanning thousands of years， the culture of ‘Food and Medicine Homology’ regards food and medicine as shared origins， advocating the concept of ‘food therapy’. The emergence of the ‘Food and Medicine Homology’ industry is a modern interpretation and inheritance of this cultural tradition. This article reviews the ancient history of China's‘Food and Medicine Homology’ culture and explores its significant position and influence in the field of traditional medicine. Furthermore， this study utilizes comprehensive literature research and data visualization analysis to systematically examine the current status of the ‘Food and Medicine Homology’ food industry. Finally， this article summarizes the challenges and future development trends of the ‘Food and Medicine Homology’ food industry， aiming to provide insights and references for the research and development as well as the industrial growth of 'Food and Medicine Homology' food in our country.
    18  Accurate Dietary Intervention Targeting Gut Microbiota
    Wang Hongchao ,  Dang Danting ,  Yang Zixin ,  Song Wenyan ,  Zhao Sijia ,  Zhu Xiaoying ,  Lu Wenwei
    2023, 23(8):1-13. DOI: 10.16429/j.1009-7848.2023.08.001
    [Abstract](804) [HTML](371) [PDF 2.03 M](888)
    Abstract:
    The host's immune system， metabolism， and other physiological and pathological states are all influenced by the structure and function of the gut microbiota. Machine learning and deep learning have been used in recent years to explore the potential intervention targets of the gut microbiota， and the technology of developing microbiota-directed food (MDF) and regulating gut microbiota composition in a targeted way to improve human health has gradually advanced. In order to offer a fresh perspective on potential intervention target exploration of gut microbiota in the future and the development of MDF， this article introduced the application of artificial intelligence in the exploration of gut microbiota intervention targets and summarized the development process of MDF and their applications in various aspects such as malnutrition and blood sugar management.
    19  Creation of a Fully Automatic Device for Simulating Human Gastrointestinal Digestion and Fermentation
    Hu Jielun ,  Ji Haihua ,  Zhang Shanshan ,  Nie Qixing ,  Xie Mingyong ,  Nie Shaoping
    2023, 23(7):1-6. DOI: 10.16429/j.1009-7848.2023.07.001
    [Abstract](550) [HTML](453) [PDF 1.32 M](758)
    Abstract:
    ‘Healthy China 2030’ has become a national strategy， and the development of the food and nutrition health industry holds significant importance in improving the overall nutritional health of the population. The nutritional functionality of food in the human body largely depends on its process of digestion and the resulting products. Due to ethical restrictions on human research， in vitro simulation of human gastrointestinal digestion and fermentation has become a crucial technical issue for food nutrition research. This achievement combines the principles of human gastrointestinal digestion and fermentation， comprehensive simulation， and artificial intelligence. It establishes the basis for the construction of the simulation device based on the physiological characteristics of the human gastrointestinal environment from the oral cavity to the stomach， small intestine， and large intestine. It has independently designed and completed core simulation components such as digestion/fermentation tanks， gastrointestinal emptying devices， digestive fluid secretion devices， absorption devices， and established key simulation technology for gastrointestinal digestion， fermentation， and absorption. It has also constructed an AI intelligent system for simulating， sampling， monitoring， and warning any part of the gastrointestinal tract， combined with centralized control devices to achieve automatic simulation of the digestion， fermentation， and absorption process， breaking through the bottleneck of intelligent control technology. Based on the aforementioned key technologies， it has achieved the full process simulation of oral cavity - stomach - small intestine - large intestine， and can systematically verify animal or clinical trial results. With the device， an evaluation technical system for gastrointestinal digestion and metabolism of different food nutrients was established， uncovering various modes of digestion and metabolism for different food nutrients， and facilitating the formulation of optimized products. This contributed to the development and industrialization of a series of new health products， in support of the national strategy of‘Healthy China 2030’， and was selected as one of the Top Ten Advances in Chinese Food Science and Technology in 2022.
    20  The Key Technologies of Precise Isolation and Industrialization of Probiotic Lactic Acid Bacteria Based on Artificial Intelligence
    Zhang Heping ,  Gao Guangqi
    2023, 23(6):1-7. DOI: 10.16429/j.1009-7848.2023.06.001
    [Abstract](494) [HTML](311) [PDF 839.89 K](663)
    Abstract:
    With the widespread recognition of the health benefits of probiotic lactic acid bacteria， the probiotic industry has ushered in a golden period of prosperity. Nevertheless， the development of China's probiotics industry is lagged by lack of independent intellectual property rights for probiotic strains and outdated screening and industrialization technologies. At present， China mainly relies on traditional pure culture techniques for lactic acid bacteria isolation， which is time-consuming， labor-intensive， and has limited accuracy. However， in recent years， the rise of high-throughput sequencing and artificial intelligence technology has opened a new chapter in the screening of probiotic lactic acid bacteria. Based on genome Big Data and artificial intelligence， researchers have developed precise isolation and identification technology for lactic acid bacteria， significantly improving the screening speed and accuracy， and also promoting the industrialization of probiotics. This article will comprehensively review the precise isolation and industrialization technology of probiotic lactic acid bacteria based on artificial intelligence， and further explore the development trend of China's probiotics industry.
    21  Research Progress in Appetite-regulating Effects of Dietary Fiber's Viscosity
    Li Bin ,  Xu Chenfeng ,  Shang Longchen
    2023, 23(4):1-11. DOI: 10.16429/j.1009-7848.2023.04.001
    [Abstract](732) [HTML](464) [PDF 1.92 M](752)
    Abstract:
    Dietary fiber plays a potential role in regulating energy intake and stabilizing postprandial blood glucose. As an important physical property of soluble dietary fiber， viscosity is also a key contributor to its nutritional effect. Nowadays， the nutritional effect of dietary fiber based on its physical properties has attracted researchers' attention， and viscosity's regulating effect on appetite has become an important entry point for the study of physical nutrition. The present article summarizes the health-promoting effects of dietary fiber's main physical and chemical properties， while the intervention effect and mechanism of dietary fiber viscosity-mediated appetite during eating was discussed systematically. The paper is believed to provide some ideas for the development and application of satiety-enhancing foods. Also， it is expected to lay a certain theoretical foundation for further in-depth and systematic exploration that reveals the health-promoting effects of dietary fiber.
    22  Reeent Advances in Pickering Emulsions Biocatalysis System
    Wang Qiang ,  Zhuang Yu ,  Jiao Bov
    2023, 23(3):1-12. DOI: 10.16429/j.1009-7848.2023.03.001
    [Abstract](837) [HTML](493) [PDF 2.58 M](696)
    Abstract:
    Pickering emulsions stbilied by sohid nanoparticls have become a hot topie in maleriak chemistry as an ef ficient system for biocatalytic reactions. This system has many advantages， such as high catalytic efficiency and easy re-covery of enzymes and carriers， and has received attention from food researchers in recent years. Based on the related research on biocatalytic reaction systems of Pickering emulsions in inorganic and organic synthesis fields, this paper re-views the advances in the design of particle emulsifiers， catalytic reaction systems， and reactor engineering in three as-pects，and summarizes the application of Pickering emulsion biocatalysis in the food field. The aim is to provide theoreti-cal support and inspiration for promoting the green, efficient, and sustainable development of the food industry.
    23  Dietary Nutrition Intervention and Brain Health: Research Advances of the Gut-brain Axis Mechanism in Regulating Diet Rhythm
    Liu Zhigang ,  Jia Mengzhen
    2023, 23(2):1-13. DOI: 10.16429/j.1009-7848.2023.02.001
    [Abstract](976) [HTML](419) [PDF 1.28 M](772)
    Abstract:
    With the rapid pace of life and demographic changes， brain health-related problems such as anxiety， depression and age-related neurodegenerative diseases pose a serious threat to public and individual health. To mitigate these issues， there is an emphasis on the importance of dietary nutrition interventions for specific populations in 'Healthy China 2030' and in the National Nutrition Plan 2017-2030. The structure and rhythms of a diet have a profound effect on the health. Recently， a number of team studies have demonstrated the effectiveness of adjusting diet rhythms and extending fasting periods in improving brain health. This review discussed recent advances regarding the effects of gut microbiota and their metabolites on central nervous system function via the gut-brain axis in nutritional interventions for regulating dietary rhythms. It provided an important theoretical reference for future precision nutrition interventions of special populations by summarizing the intervention effect and molecular mechanisms of dietary regulation in mental and neurological conditions， as well as chronic metabolic diseases.
    24  Necessary Food Processing is a Must for Human Health and Sustainable Social Development
    Luo Yunbo ,  Hao Mengzhen ,  Che Huilian
    2023, 23(1):1-12. DOI: 10.16429/j.1009-7848.2023.01.001
    [Abstract](391) [HTML](480) [PDF 1.30 M](597)
    Abstract:
    The history of food processing and human progress come down in one continuous line. And food processing is meeting demand for food constantly. So， food processing is necessary in human progress and it is realistic memory of human civilization. Under the influence of commodity economy and misunderstanding of food processing， food industry pursues ultra-processed food in order to get high profits， and in this process food industry ignores sustainable development of human health and the environment， which causes ultra-processed foods are popping up on the market. And this brings new challenges to the transformation and development of food industry. The relationship between the degree on food processing， human health and social and economic development needs to be considered and studied. In order to accomplish the sustainable development of food and promote the continuous progress of social civilization and human nutrition and health， the significance and necessity of food processing to food safety and human health would be understood scientifically. Besides， the potential harm of "excessive" food processing should be realized and solved.
    25  Research on Immortalization Induction of Cell Cultured Meat Seed Cells
    Yang Feng ,  Li Yingying ,  Wang Shouwei ,  Liu Wenting ,  Li Shilei
    2022, 22(12):52-62. DOI: 10.16429/j.1009-7848.2022.12.006
    [Abstract](384) [HTML](523) [PDF 1.92 M](685)
    Abstract:
    Objective: Construction of immortalized seed cells is an efficient and sustainable way to solve the problem of seed cells of cultured meat. Methods: Based on the current industrialized production of cultured meat， the source of seed cells needs to be solved urgently， and it is also a technical bottleneck in the large-scale production of cell-cultured meat. In this study， based on porcine myoblasts， the inducible vector was constructed by telomerase reverse transcriptase， and the cell induction was verified by immunofluorescence labeling， quantitative PCR， and karyotype analysis after nucleofection into the cells. Results: showed that: the construction of the immortalized cell induction vector had high sequence integrity and no mutation； the vector was successfully transferred into the cells and expressed efficiently， and one induction positive cell line was obtained； no uncontrollable mutation occurred in the chromosomal karyotype after transfection； The expression of telomerase reverse transcriptase in the cells was significantly higher than that in the control group； more importantly， the number of passages of induced positive cells exceeded the 'Hayflick＇ proliferation limit， achieving more than 200 passages. Conclusion: we constructed the immortalization-inducing carrier of porcine myoblasts， described the stability of cells after induction， which will have a broad application prospect in the production process of cultured meat.
    26  Alternative Proteins: Food Safety Risk， Regulatory and Prospects
    Jin Fen ,  Wang Hongping ,  Qian Yongzhong
    2022, 22(12):42-51. DOI: 10.16429/j.1009-7848.2022.12.005
    [Abstract](346) [HTML](450) [PDF 1017.94 K](594)
    Abstract:
    The demand for protein is increasing， alternative protein has attracted global attention as advanced technology because it can effectively alleviate the problem of food crisis and environmental pollution. It is also urgent to be established and improved risk assessment and supervisory regulations of alternative protein products based on food safety considerations. The United States， European Union and Singapore are exploring the regulatory framework of alternative proteins. This paper discusses the possible food safety risks of alternative protein from the aspects of raw materials， production process and technology， such as external additives， production process and products； systematically reviews the main policy requirements and regulatory framework between China and foreign countries， and forecasts the future development trend. Finally， some suggestions are proposed for building safety evaluation， risk assessment and supervision of alternative protein products， and promoting the industrialization development in relevant fields.
    27  Progress and Challenge of Cultured Meat Technology and Industrialization
    Ding Shijie ,  Li Chunbao ,  Zhou Guanghong
    2022, 22(12):33-41. DOI: 10.16429/j.1009-7848.2022.12.004
    [Abstract](686) [HTML](1027) [PDF 876.04 K](552)
    Abstract:
    Cultured meat is the use of animal cell culture to produce edible meat， which has many potential advantages such as animal welfare， potential high efficiency and so on. It is a future animal protein production technology. The core goal of cultured meat is to produce meat products with the same nutritional value and sensory properties as livestock raised meat. In recent years， the field of cultured meat has developed rapidly in key technologies. The production scale has gradually expanded and the production cost has been greatly reduced. This paper reviews the recent advances in the field of cultured meat， especially in vitro production of muscle， fat and connective tissue. In addition， large-scale production， safety evaluation and regulatory are also developing rapidly， which lays the foundation for the industrialization of meat production. This paper will provide reference for the large-scale production of cultured meat in China.
    28  Application Progress of Tissue Engineering Technology in Cell Culture Meat
    Bao Lihui ,  Zhou Feng ,  Wang Xiangdong ,  Jin Yan
    2022, 22(12):25-32. DOI: 10.16429/j.1009-7848.2022.12.003
    [Abstract](500) [HTML](362) [PDF 847.10 K](494)
    Abstract:
    With the growth of global population， the contradiction between supply and demand of protein has become increasingly prominent. As the main animal protein supply mode at present， traditional animal husbandry has brought a series of global problems， such as greenhouse gas emissions， excessive consumption of resources， environmental pollution， zoonosis prevalence， animal welfare， etc.， while meeting market consumption. In view of the drawbacks of traditional animal husbandry， cell culture meat as a more clean， sustainable， fair and healthy new meat production mode has been paid more and more attention. This paper reviews the application of tissue engineering technology in the field of cell culture meat.
    29  Research Progress of Cell Culture Meat Scaffold Materials and Tissue Forming
    Liu Donghong ,  Li Jie ,  Niu Ruihao ,  Xin Qipu ,  Zhu Qingqing ,  Xu Enbo
    2022, 22(12):14-24. DOI: 10.16429/j.1009-7848.2022.12.002
    [Abstract](620) [HTML](446) [PDF 2.14 M](537)
    Abstract:
    Cell cultured meat technology is a kind of disruptive technologies of food manufacturing emerging in recent years， which aims to establish a new mode of production and supply of meat protein for human beings. It will relieve the pressure of sustainable production and solve environmental protection problems in traditional animal husbandry. This article focuses on the development of scaffold materials and their tissue formation of cell cultured meats， summarizing the main technologies and methods related to texturized cultured meat based on scaffold from three aspects: cell perception and three-dimensional culture， biological culture scaffold materials screening and cell tissue formation construction. The research status and existing problems of cultured meat texture is analyzed， providing some references for the exploration and high-quality development of cultured meat technology.
    30  Cultured Meat Technology: Advances and Future Perspectives
    Guan Xin ,  Wang Dandan ,  Fang Jiahua ,  Yang Ruoqing ,  Fei Zhuocheng ,  Chen Jian
    2022, 22(12):1-13. DOI: 10.16429/j.1009-7848.2022.12.001
    [Abstract](553) [HTML](537) [PDF 2.24 M](774)
    Abstract:
    Cultured meat technology is a new type of food synthesis biotechnology that has emerged in recent years. Cultured meat is manufactured through producing and food processing artificial muscle and fat tissues by large-scale culture of animal cells. Compared with traditional farming methods， cultured meat technology shows greater advantages in environmental and resource protection， animal welfare， and public health. In this work， by searching and analyzing recently published papers in the cultured meat field， we summarize and outline the latest research progress and technical challenges from four major research directions including seed cell isolation and extraction， serum-free medium development， large-scale culture system， and three-dimensional culture and tissue shaping， and provide an outlook on the future key research directions of cultured meat technology. The development of efficient cultured meat manufacturing technologies and the establishment of large-scale production systems will provide strong support for the creation and application of new food protein resources.
    31  New Strategies for Health Intervention of Dietary Hydrocolloids: Microbiota-Oriented Research and Development
    Nie Shaoping ,  Tan Huizi
    2022, 22(11):1-13. DOI: 10.16429/j.1009-7848.2022.11.001
    [Abstract](419) [HTML](383) [PDF 1.45 M](431)
    Abstract:
    The resource of dietary hydrocolloids is abundance. Among them， complex polysaccharide-type hydrocolloids are natural sources of water-soluble dietary fiber， which are widely used food additives with additional high nutritional value. A large number of studies have shown that various types of dietary hydrocolloids can enrich differential bacteria species， thereby playing regulatory roles through the gut-liver axis and gut-brain axis. Therefore， establishing the interaction network of 'dietary hydrocolloids-gut microbiota-human health' has important innovative significance for the development of personalized diet. In this paper， the physicochemical properties and functional activities of complex polysaccharide-type hydrocolloids were systematically summarized， and the research and development of the microbiota-oriented strategies of dietary hydrocolloids were focused， thus provide theoretical references for future health intervention.
    32  Recent Advances on Quality Monitoring and Block-Chain Traceability Technology of Prefabricated Food Supply Chain
    Zeng Xinan ,  Cao Shilin ,  Ma Ji ,  Cheng Junhu ,  Wang Langhong
    2022, 22(10):48-57. DOI: 10.16429/j.1009-7848.2022.10.006
    [Abstract](562) [HTML](398) [PDF 1.53 M](467)
    Abstract:
    With the increase of the pace of life， under the influence of the new consumption mode and regular epidemic prevention and control， prefabricated food with rich varieties， convenient has gradually came into demand in the market. The prefabricated food in China can not only realize the standardized production of catering industry， reduce costs and increase efficiency， but also improve the convenience of consumers' cooking. The quality， freshness and food safety risks of prepared food are widely concerned by researchers and the public. This paper discusses the recent advance and challenges of field detection equipment for quality monitoring and smart label of prefabricated food， and traceability technology based on blockchain and the Internet of Things. Finally， the author made a outlook on the future development direction.
    33  Analysis of Current Situation and Trends of Industrial Processing Technology for Prepared Dishes
    Zhang Dequan ,  Liu Huan ,  Sun Xiangxiang ,  Wei Xiangru ,  Yang Xiaoyue ,  Shi Haonan
    2022, 22(10):39-47. DOI: 10.16429/j.1009-7848.2022.10.005
    [Abstract](598) [HTML](433) [PDF 1.05 M](535)
    Abstract:
    The prepared dish is an important part of Chinese traditional food. The prepared dish industry is growing in China， which will promote the rural industry revitalization， and agricultural and rural modernization. However， there are drawbacks in the prepared dish industry， including confused concept， backward technology and equipment， and lack of standards. These drawbacks hindered the healthy and rapid development of the prepared dish industry. This mini-review paper sorted out the concept， classification， development process， industry scale， and problems of prepared dishes. Key technologies， such as bacteria reduction， flavor maintenance， package， and storage logistics， were also proposed. Moreover， the targeted development suggestions were put forward based on a series of problems， containing the difficult quality maintenance， lack of green processing technology， and backward industrial equipment. This will provide references for the healthy development of prepared dishes industry.
    34  Analysis on the Development Mode and Current Situation of Prepared Dishes in Guangdong
    Xu Yujuan ,  Zhang Yehui ,  Zhou Fang ,  Chen Shuai
    2022, 22(10):27-38. DOI: 10.16429/j.1009-7848.2022.10.004
    [Abstract](282) [HTML](387) [PDF 1.53 M](516)
    Abstract:
    In recent years， the industry of prepared dishes has shown a momentum of development. As a new catering revolution， it has become a new mode of consumption， promoting the development of social economy and the transformation of the catering industry. Guangdong's prepared dishes industry has prominent regional characteristics and obvious advantages in the whole industrial chain. The government has timely introduced relevant policies to boost industrial development. Guangdong has a profound food culture. The Guangdong-Hong Kong-Macao Greater Bay Area has a prosperous economy， strong consumption power， a huge market， and developed logistics. It has a solid foundation for the development of the prepared dishes industry. Guangdong has established a modern agricultural industrial park for prepared dishes to boost the development of prepared dishes industry in terms of policies， land， talents， technology， standards， equipment， cold chain transportation， brand promotion， etc. The application of new technologies and equipment for the processing and prepared dishes also extends the industrial chain of agricultural products， which has the effect of linking agriculture with agriculture. As the source and industrial cluster of prepared dishes， Guangdong will continue to make efforts on the track of prepared dishes to build the traditional industry into a star industry.
    35  Analysis of Current Situation and Development Path of Prepared Dishes Industry in Hunan
    Wang Jianhui ,  Liu Miao ,  Chen Yanrong ,  Deng Na ,  Zhang Bo ,  Li Changzhu ,  Xiao Zhihong ,  Fang Fang ,  Liu Dongmin ,  Yang Daiming
    2022, 22(10):20-26. DOI: 10.16429/j.1009-7848.2022.10.003
    [Abstract](228) [HTML](339) [PDF 1.30 M](472)
    Abstract:
    With the acceleration of social development， people's dependence on industrialized food production and socialized supply is increasing. Prepared dishes help the catering industry to achieve standardized production and increased benefits. It is also conform to the current consumption trend of 'fast food'. As a large agricultural province， food industry province and catering province， Hunan has inherent advantages in the development of prepared dishes. This paper mainly introduced the current situation， the strengths and weaknesses of industrial development， targeted suggestions， and future prospects of prepared dishes industry in Hunan. The research provides a reference for the healthy and sustainable development of the prepared dishes industry in Hunan.
    36  Analysis on the Current Situation and Development Path of Prefabricated Dishes Industry Derived from Sichuan Cuisines
    Zhang Yuhao ,  Chen Hai
    2022, 22(10):9-19. DOI: 10.16429/j.1009-7848.2022.10.002
    [Abstract](325) [HTML](382) [PDF 1.43 M](591)
    Abstract:
    The change of people’s eating habits as well as the consumption upgrades have actually acted as catalyst and directly accelerated the development of the new track of “Prefabricated Dishes”， and the industrial scale has gradually stepped into a trillion market. As a type of famous and delicious dishes with a very long history in China， Sichuan Cuisines occupies an important position in Chinese cuisine and is one of the most important directions for the development of prefabricated dishes industry. Herein， by starting with a brief introduction of modern Sichuan Cuisines， we summarized the development and industrialization of specialties in Chongqing and Sichuan， such as dishes， hot pots and specialty staple foods. Moreover， on the basis of the flavor， production， circulation of Sichuan Cuisines， a novel classification approach has been proposed to give a systematic discussion on the problems and prospective in the development of “Prefabricated Dishes”. Subsequently， the key scientific and technical problems including the mechanism of quality formation， the healthy promotion of products， the processing adaptability of food raw material， the quality maintenance of dishes， intelligent manufacturing， and standardization have also been put forward， which is expected to accelerate the application of new technology， new process and new equipment in the prefabricated dishes and promote the development of prefabricated dishes industry.
    37  Inheritance and Innovation of Chinese Prepared Dishes Industry
    Li Dongmei ,  Zhang Xuedi ,  Bi Jingran ,  Zhang Yuying ,  Zhu Beiwei
    2022, 22(10):1-8. DOI: 10.16429/j.1009-7848.2022.10.001
    [Abstract](595) [HTML](372) [PDF 1.27 M](547)
    Abstract:
    Prepared dishes are convenient dishes made by standardized processing technology， which meet the needs of the current fast-paced， diversified and nutritious healthy lifestyle. This paper summarized the general situation of Chinese prepared dishes industry and the establishment of standards and norms， expounded its importance in the inheritance of Chinese traditional food culture， and put forward that research on key processing technologies， product subdivision and development， nutrition upgrading and creation， standardized production may become the sustainable development direction of this industry in the future.
    38  The Application of New Food Technology in Fresh Agricultural Product Supply Chain Green Preservation
    Gao Haiyan ,  Wu Weijie ,  Mu Honglei ,  Fang Xiangjun ,  Chen Huizhi ,  Yang Hailong ,  Chen Hangjun
    2022, 22(9):1-12. DOI: 10.16429/j.1009-7848.2022.09.001
    [Abstract](383) [HTML](449) [PDF 2.26 M](550)
    Abstract:
    China has become the largest country of agricultural products production with the increase of the total output of fresh agricultural products year by year. To realize the transformation from a large agricultural country to an agricultural power， the development and application of green preservation technology in the supply chain is one of the key contents. Based on the development and challenges of agricultural product supply chain， the application and research progress of new food technologies in the green preservation of fresh agricultural product supply chain including sorting， preservation， packaging， traceability， etc.， are reviewed， and the main research directions for future development are proposed in this paper. The aim of this review is to promote the application and development of green preservation technology in modern agricultural supply chain.
    39  Studies on the Application of Food Colloids in Plant Protein Meat Analogues
    Fang Yapeng ,  Zhao Yiguo ,  Lu Wei ,  Li Xiaoyang ,  Sun Cuixia
    2022, 22(8):1-10. DOI: 10.16429/j.1009-7848.2022.08.001
    [Abstract](553) [HTML](413) [PDF 2.49 M](632)
    Abstract:
    Human beings are facing the challenge of supplying sufficient proteins in relation to the rapid world population growth， and the increased environmental pressure. The cultured meat takes a high cost， and its production is still in the laboratory scale. The development of plant-based meat products is a key direction in the food industry. The plant-based meat products prepared based on dry extruded protein show the poor texture and taste， have high salt content and lack of green label. The textured vegetable proteins (TVP) prepared by the high-moisture extrusion (HME) are becoming ideal substitutes for animal proteins due to their similar texture and taste of muscle fibers. This paper focused on high-moisture extruded plant-based meat analogues， mainly clarified the application of food colloids such as protein and polysaccharides in plant meat analogues. The development of fat mimics and their potential application in plant meat analogues were also described. In addition， the key technical challenges faced by the plant meat industry are summarized， and the development prospects of plant meat analogues were proposed.
    40  Stabilization and Targeted Delivery of Food Functional Factor and Precision Nutrition
    Tan Mingqian ,  Cui Guoxin ,  Yu Xiaoting ,  Chen Yannan ,  Liu Kangjing ,  Huang Shasha ,  Li Jiaxuan ,  Song Yukun
    2022, 22(7):1-20. DOI: 10.16429/j.1009-7848.2022.07.001
    [Abstract](783) [HTML](522) [PDF 5.10 M](589)
    Abstract:
    Dietary structure and nutritional balance are important for human health， and the irrational diet is closely related to the high incidence of chronic diseases. Precision nutrition aims to provide safe and efficient nutritional intervention according to individual background characteristics， improve dietary imbalance， maintain human health， and effectively prevent and control diseases. Functional factors in food can regulate human function by activating enzyme activity or other ways， which is an important material basis for precision nutrition and an important means for nutritional regulation. Aiming at the problems of poor solubility， stability and bioavailability of functional factors， the establishment of the steady-state targeted delivery system helps to improve the stability and bioavailability of functional factors， realize the controlled release of targeted action sites in vivo， and provide the pathways and methods of nutritional intervention for precision nutrition. In this paper， the key links between precision nutrition and life and health， the promotion effect of targeted delivery of food functional factors on the realization of precision nutrition， and the bottleneck problems were summarized， and the current situation of steady-state targeted delivery and controlled release of functional factors， as well as the internal relationship and important role of precision nutrition was discussed. The steady-state targeted delivery of active peptides， unsaturated fatty acids， polyphenols， and carotenoids， as well as their nutritional intervention effects on inflammatory bowel disease， cancer， alcoholic fatty liver， atherosclerosis， and obesity were introduced in detail. The development trends， opportunities， and challenges of precision nutrition industry in China were summarized and prospected， aiming to provide reference for steady-state targeted delivery of food functional factors to boost and promote the scientific research and industrial application of food functional factors.
    41  Resource Characteristics and Development Prospects of the Proteins from Edible Insects
    Zhu Fen ,  Shi Zhihui
    2022, 22(6):44-52. DOI: 10.16429/j.1009-7848.2022.06.005
    [Abstract](460) [HTML](495) [PDF 1.25 M](503)
    Abstract:
    Insect protein is a novel type of protein resource. Because of rich varieties and sustainable development insect protein may answer the requirements of the 'Greater Food Approach'. In this paper， resource characters， development dynamics and processing methods of edible insect protein were reviewed. The factors limiting the development process were analyzed. This may help to offer a scientific basis for the exploration and utilization of edible insect protein resource.
    42  Microorganism Produce Organic Nitrogen from Inorganic Nitrogen
    Liu Liming ,  Xu Xuechen ,  Guo Liang
    2022, 22(6):33-43. DOI: 10.16429/j.1009-7848.2022.06.004
    [Abstract](272) [HTML](359) [PDF 1.67 M](459)
    Abstract:
    Pursuing a better life promotes the development the protein for diversification， differentiation， and personalization. Because of the continuous growth of population and improvement in living standards， there is an urgent need to increase the supply of large-scale， inexpensive， sustainable， and high-quality protein from renewable feedstocks. The metabolic network and regulatory of microbial were engineered and designed by synthetic biology and metabolic engineering， obtaining microbial cell factories， and providing a promising avenue toward sustainability for the production of amino acids and protein from renewable feedstock. In the present review， we focus on the research progress in the ammonia synthesis pathway， microbial amino acids production， and microbial protein production， which is expected to serve as a reference for amino acids and protein production by microbial cell factories.
    43  Microalgal Protein and Research Progress on Application in Foods
    Chen Feng ,  Yang Shuailing ,  Liu Bin
    2022, 22(6):21-32. DOI: 10.16429/j.1009-7848.2022.06.003
    [Abstract](443) [HTML](474) [PDF 1.29 M](532)
    Abstract:
    Microalgae are rich in various nutritional components and active substances， which are regarded as a promising raw material for food with great market potential. Generally， the protein content in microalgae is higher than traditional crops and the protein nutritional value， quality and techno-functional properties are better than crop proteins. Thus， microalgal protein is considered as a kind of supplement or substitute protein for foods. In this paper， the application and research progress of microalgal protein， which can be used as new resource of food ingredient， are mainly expounded from the aspects of protein separation methods， nutritional and physicochemical properties， and their biological activities. Additionally， the development potentials and existing problems of microalgae protein application in foods are also briefly analyzed. This paper is expected to provide references for the scholars who are exploring new food resources and developing future foods.
    44  Research Progress on Plant Protein Processing Science and Technology
    Jiang Lianzhou ,  Tian Tian ,  Zhu Jianyu ,  Yang Jinjie ,  Feng Dan
    2022, 22(6):6-20. DOI: 10.16429/j.1009-7848.2022.06.002
    [Abstract](822) [HTML](578) [PDF 1.89 M](723)
    Abstract:
    Vegetable protein is a sustainable and important source of protein. Supplementing or replacing some of the deficiencies of animal protein with vegetable protein has become a research hotspot in food industry science and technology. This paper mainly introduces the structural analysis and flexible processing theory of vegetable protein at home and abroad， expounds the principle and research progress of vegetable protein processing technology， the application of vegetable protein in the food industry， and points out the existing problems and future development trends， in order to provide future vegetable proteins. The research and development of protein processing technology provides ideas and references.
    45  Microbial Alternative Protein Biomanufacturing: Advances and Perspectives
    Liu Yanfeng ,  Deng Mengting ,  Chen Jian
    2022, 22(6):1-5. DOI: 10.16429/j.1009-7848.2022.06.001
    [Abstract](668) [HTML](485) [PDF 635.08 K](614)
    Abstract:
    Protein is one of the most important nutrients for human. However， husbandry-based protein supply faces up to severe environment pollution， extensive land use and freshwater withdrawals， which cannot meet the increase requirements of protein due to increasing population and improved living standard. Microbial protein can be quantitatively produced using less resource， which has high production efficiency and low carbon dioxide emission. As an important alternative protein， microbial protein manufacturing provides important approach for sustainable protein supply. In this work， we firstly discussed the importance of microbial protein manufacturing for sustainable protein supply. Next， advances of microbial protein manufacturing were systematically summarized. Finally， perspectives on important research direction of microbial protein manufacturing were discussed. Developing and applying highly efficient microbial protein manufacturing is of great importance for protein resources supply.
    46  Beneficial Properties of Lacticaseibacillus casei Zhang and Its Application in Fermented Dairy Products
    Zhang Heping ,  Wu Ting
    2022, 22(5):1-7. DOI: 10.16429/j.1009-7848.2022.05.001
    [Abstract](430) [HTML](460) [PDF 798.42 K](571)
    Abstract:
    Probiotics are highly valued in basic research， industrial transformation and clinical medicine for their effectiveness in maintaining intestinal health， regulating immunity and preventing and/or treating chronic diseases in humans. Benefiting from the increasing public awareness of probiotics， their products have become popular in daily consumption scenarios. Fermented dairy products， as an important product form for probiotics to exert health effects， have important application value because they combine the probiotic effect of strains with the health effects of dairy products. This paper took Lacticaseibacillus casei Zhang， a probiotic strain with far-reaching influence in both scientific evidence and industrial translation， as an example， and focused on its known probiotic properties and application in fermented dairy products to provide a theoretical basis for the subsequent in-depth analysis of the functional properties of this strain.
    47  Research Progress， Opportunities and Challenges in the Research of Kokumi γ-Glutamyl Peptides
    Fu Yu ,  Zhang Yuhao
    2022, 22(4):14-24. DOI: 10.16429/j.1009-7848.2022.04.002
    [Abstract](264) [HTML](448) [PDF 1.52 M](521)
    Abstract:
    High salt intake poses potential health risks for the whole people. The sodium salt substitutes commonly used in the food industry can easily lead to the reduced sensory quality in food. How to scientifically reduce sodium content in processed food under the premise of quality assurance is the bottleneck issue to be addressed urgently. γ-Glutamyl peptides can endow food with a kokumi taste， and play a synergistic role with sodium salt to increase saltiness and improve umami， which can provide a solution for "salt reduction without flavor reduction". Currently， there is still a lack of efficient preparation method for γ-glutamyl peptides， and the mechanism of taste transduction and structure-activity relationship are currently unclear， while the standardization method of kokumi taste evaluation needs to be further developed. The preparation method， taste conduction mechanism， influencing factors and evaluation method of γ-glutamyl peptides were systematically reviewed in this review to discuss the progress， opportunities and challenges in the research of γ-glutamyl peptides， which can provide new ideas and strategies for the food industry to efficiently utilize γ-glutamyl peptides to achieve "salt reduction without flavor reduction".
    48  Future Foods: Opportunity and Challenge
    Li Zhaofeng ,  Kong Haocun ,  Liu Yanfeng ,  Liu Yuanfa ,  Chen Jian
    2022, 22(4):1-13. DOI: 10.16429/j.1009-7848.2022.04.001
    [Abstract](711) [HTML](471) [PDF 2.49 M](671)
    Abstract:
    The new round of scientific and technological revolution and industrial transformation has accelerated the integration of novel cutting-edge technology and equipment in the food field. This drives the rapid development of the global food industry towards the direction of high technology， full nutrition， intelligence， and sustainability. Future foods are widely concerned by food researchers and the public， which provide critical support for the transformation of traditional food industry manufacturing mode. This review focused on the background of food industry development in the future and discussed the opportunities and challenges of future foods， such as plant-based food， food perception science， intelligent food manufacturing， food biotechnology， and food omics. In the end， this review analyzed the prospects and critical tasks for the development of food science and technology in China.
    49  Studies on Lactating Women Dietary Intake & Nutrition Health Among 10 Chinese Cities
    Zhang Yumei ,  Zhao Ai ,  Yang Chenlu ,  Lan Hanglian ,  Ignatius Man-Yau Szeto
    2022, 22(3):1-7. DOI: 10.16429/j.1009-7848.2022.03.001
    [Abstract](306) [HTML](459) [PDF 1.16 M](510)
    Abstract:
    Objective: To report young investigation which was a nutrition and health survey on maternal and 0-36 months infants & toddlers among 10 different geographic areas， different economic development level cities including Beijing， Guangzhou， Suzhou， Nanchang， Ningbo， Xuchang， Shenyang， Chengdu， Lanzhou & Huhhot. Method: Total of 973 lactating women in ten cities including Beijing， Guangzhou， Suzhou， Nanchang， Ningbo， Xuchang， Shenyang， Chengdu， Lanzhou and Huhhot were recruited， they were divided into puerperium period， early stage of the nursing and late stage of nursing according to lactation period， the nutrition and health information of lactating women were collected by questionnaires such as socioeconomics questionnaires including pre-pregnancy and before delivery body weight， qualified food frequency questionnaire (FFQ)， 24 h dietary record and dietary supplement questionnaire used to calculate food and nutrient intake and develop the dietary pattern； questionnaire including traditional postpartum practice， questionnaires on postpartum anxiety and depression； anthropometry record the height and body weight at the investigation day， body composition were tested by Inbody instrument， blood pressure was measured on-site； fasting blood were collected to test hemoglobin level， serum vitamin A were quantified by HPLC-MS/MS. This article concludes 3 published papers. Results: The amount of lactating women diary & vegetables intakes was lower than recommendations in Chinese dietary pagoda； 59.5% of participants self-reported adhering to certain postpartum practices， women who adhere to postpartum practice had significant lower dietary green leafy vegetables， but high dietary meat， algae， fruits & root vegetables intake. The amount of dairy food， diary & food dietary pattern were positively related to blood serum vitamin A level， meanwhile， blood vitamin A level was negatively associated with postpartum depression. Conclusion: Lactating women's nutritional status need to be improved currently， we should encourage food industry and public nutrition condensation to develop healthy and proper food for breastfeeding women to improve mateernal and infants' nutritional health.
    50  Research Progress on Multi-scale Structure Change and Quality Function of Food
    Wang Qiang ,  Li Lin ,  Ju Xingrong ,  Zhao Guohua ,  Zhang Hongbin ,  Rao Pingfan ,  Wang Shaoyun ,  Xu Xiaojuan ,  Shi Aimin ,  Liu Hongzhi
    2022, 22(1):1-11. DOI: 10.16429/j.1009-7848.2022.01.001
    [Abstract](1102) [HTML](1472) [PDF 2.61 M](1849)
    Abstract:
    Food is a kind of multiphase and multicomponent complex system,and its component structure directly determines its quality function.With the in-depth understanding of the multi-scale structure changes of characteristic components in food processing and the in-depth intersection and integration of physics,chemistry,biology and material science,the multi-scale structure changes and quality function regulation of food also present a new direction and trend.In this paper,the basic concept,connotation and denotation of multi-scale structure of food were firstly proposed,and the research status and latest progress of multi-scale structure change and quality function of food were summarized,aiming to enrich the basic theoretical system of food structure-activity relationship and provide theoretical basis and technical approach for precise control of quality function in food processing.
    51  Research Progress on the Control of Endogenous Enzymes in Food by Non-thermal Processing Technologies
    毛相朝；李娇；陈昭慧
    2021(12):1-13.
    [Abstract](519) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Food endogenous enzymes， present in the interior of food materials， can adversely affect the texture， flavor， and nutrition during food processing and storage， thereby inducing the deterioration of food materials. In order to prolong the shelf life of products， it is of great significance to effectively control the endogenous enzyme activity in food industry. In fact， compared with traditional thermal processing， non-thermal processing technologies represented by ultra high pressure， ultrasound， irradiation， plasma and pulsed electric field can effectively blunt enzymes while retaining the original sensory and nutritional properties of food. Therefore， this paper summarizes the recent literature reports on the control of endogenous enzymes in food by non-thermal processing technologies at home and abroad， states the different mechanisms of non-thermal processing technologies on food endogenous enzymes， and put forward several future research directions based on the above， in the hope of providing some help for their practical applications in food processing and preservation.
    52  Immunomodulatory Effect and Mechanism of Fruit and Vegetable Polysaccharides
    张名位；黄菲；张瑞芬
    2021(11):1-13.
    [Abstract](444) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Fruits and vegetables are an important part of the human diet. The health effects of fruits and vegetables are closely related to human health. Polysaccharides are the main active components of fruits and vegetables， and immune regulation is their main effect. It is of great significance to clarify the immunomodulatory activity and mechanism of fruit and vegetable polysaccharides. This article reviewd the structural characteristics of fruit and vegetable polysaccharides， and their immunomodulatory effect and mechanism. The future research direction of the structure analysis of fruit and vegetable polysaccharides and their structure-activity relationship about immunomodulatory， and their mechanism were also prospected.
    53  Studies on Seafood Allergy and the Control Technology
    刘光明，刘庆梅，杨 阳，刘 萌，李梦思，曹敏杰
    2021(10):1-14.
    [Abstract](381) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Food allergy is increasing rapidly in worldwide. In Asia， the incidence of allergic diseases caused by seafood is high， such as fish allergy， shellfish allergy and crustacean allergy， while the standardized cure method is still insufficient. This paper systematically summarized the classification， identification and detection techniques of seafood allergens， the processing treatments to reduce seafood allergenicity， and the means of prevention and control of seafood allergy， such as hypo-allergenic derivatives and anti-allergic nutritional component. It can provide reference for the prevention and control of seafood allergy and other food allergic diseases.
    54  Dietary Lipid-Protein Interaction Products and Their Relevance for Human Health
    王硕；王娅娅；张恬畅；张燕；王俊平；董璐
    2021(9):1-9.
    [Abstract](462) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    The research on the harmful substances in food heat-processing has become a hot and frontier field of food safety research in recent years. Relevant results show that the interaction between lipid and protein in food during thermal processing may be an important source of some harmful substances and potential health risks. Most of the oxidation products formed during the processing and storage of food rich in lipid have reactive activity， which can further modify the protein in food， lead to the change of protein structure， and then change its digestibility and reduce the nutritional quality. At the same time， some lipid protein interaction products formed by lipid oxidation products modifying proteins are health risk inducing factors. Some scholars have studied the formation mechanism of dietary lipid protein interaction products and its relationship with human health at present. However， there is no systematic discussion on the formation of lipid protein interaction products in food and its relationship with human health. Therefore， this paper introduces the lipid oxidation processing and oxidation products in food， analyzes the mechanism of protein modification by lipid oxidation products in food， and focuses on the relationship between lipid protein interaction products in food and human health.
    55  Research Progress on Relative Ordered Structure of Polysaccharides from Edible Fungi
    聂少平；王玉箫；殷军艺；
    2021(8):1-24.
    [Abstract](821) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Whether the polysaccharide structure is ordered or not has been widely debated. A correct understanding of the structural types of polysaccharides and breaking through the limitations of structural theory contributes to understand the biological basis of human health and clarify their structure-activity relationship. Edible fungi polysaccharides show great potentials in the fields of dietary supplements and health foods. However， there is still no systematic elaboration of the chemical structures of edible fungi polysaccharides. The research issues and trends of edible fungi polysaccharides were excavated with bibliometric method. The relationships between edible fungi and their monosaccharide composition， glycosidic linkages and structural types of polysaccharides were comprehensively summarized and analyzed. Moreover， the structural regularities of edible fungi polysaccharides were revealed. It is expected to provide new enlightenment for the exploration of the polysaccharide structures from edible fungi and other natural products.
    56  Targeted Regulation of Dietary Factors on Gut Microbiota
    陈卫；翟齐啸；方卿颖
    2021(7):1-8.
    [Abstract](960) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Gut microbiota is closely related to body health. Dietary factors with a wide range of sources and complex components， as the main factors affecting gut microbiota， can play a regulatory role in gut microbiota through a variety of mechanisms. Therefore， it is of great significance to use different dietary components to achieve targeted regulation of gut microbiota. This paper summarized the regulatory effects of various dietary factors on gut microbiota， introduced the research process and important research results of Microbiota-Directed Food （MDF）， and prospected the food programs of targeted gut microbiota regulation.
    57  The New Nutritional Function of Fruit and Vegetable： Prebiotic
    叶兴乾；任艳明；陈健乐；潘海波；田金虎；陈士国
    2021(6):1-10.
    [Abstract](502) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Fruits and vegetables are one of the important food sources for human and provide rich nutrients. The benefits of eating fruits and vegetables have long been recognized as an important source of vitamins and minerals. With the development of free radical theory and antioxidant theory， fruits and vegetables are also considered as natural antioxidants. In recent years， as the relationship between gut microbiota and human health becomes more and more clear， the role of prebiotics， another important function of fruits and vegetables， has been more and more recognized. In this paper， the new definition of probiotics and the composition of phytochemicals are used to demonstrate that fruits and vegetables can be prepared into a variety of functional prebiotics in addition to a natural prebiotic. The potential mechanism of fruit and vegetable prebiotics is also discussed at the same time. It is urgent to establish a unified prebiotic evaluation method. Based on the theory of prebiotics， nutrition evaluation and processing methods of fruits and vegetables will also have a great impact， and put forward the existing problems of the research of fruits and vegetables as prebiotics and future research direction.
    58  Research Progress on Flavor Chemistry and Healthy Function of Baijiu
    孙宝国；黄明泉；王娟
    2021(5):1-13.
    [Abstract](557) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Baijiu is Chinese national liquor with a long history. It is also a typical representative element of traditional culture and occupies an important position in the national economy. It meets people's needs for a better life not only from material， but also from the spirit. In view of this， the flavor and health benefits of Baijiu have always been the research focuses. This paper summarized the research methods， achievements and problems of Baijiu in two aspects of flavor and health efficacy in recent years， and put forward the future research directions. The aim was to provide a reference for the healthy development of Baijiu industry and even the whole liquor-making industry.
    59  Advances in Bacterial Exopolysaccharide Biosynthesis Regulated by the Second Messenger Molecule
    艾连中；范艺周；熊智强
    2021(4):1-8.
    [Abstract](562) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Bacteria exopolysaccharide （EPS） are high molecular weight biopolymers secreted into the surrounding environment during growth and metabolism. EPSs can enhance the resistance to oxidative stress， dryness and host defense factors， rendering the bacteria additional survival advantages. Bacteria EPSs are widely applied in food， chemical， pharmaceutical， cosmetics and petroleum industries in the form of emulsifiers， gelling agents， thickeners， water-retaining agents， preservatives， stabilizers， etc. Bis-（3'-5'） cyclic di-guanylate acid （c-di-GMP） and cyclic dimeric adenosine 3'-5'-monophosphote， c-di-AMP） are two novel emerging second messengers and can be found in a great many bacteria. Numerous researches show that c-di-GMP and c-di-AMP mediate the signal transduction of various physiological functions， including fatty acid metabolism， potassium ion homeostasis， biofilm and EPSs biosynthesis. This article summarizes and analyzes the metabolism of c-di-GMP and c-di-AMP and the molecular mechanism of EPS biosynthesis mediated by these two message molecules to provide the molecule basis and research directions for signaling network of c-di-GMP and c-di-AMP.
    60  The Application and Research Advance of Intelligent Perception Technology in Food Manufacturing
    刘东红；许唯栋；闫天一；王宗汉；邓永；王文骏
    2021(3):1-10.
    [Abstract](866) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    In recent years， with the food industry developing rapidly， food processing and manufacturing are moving from mechanization and automation towards intelligence. The food industry is facing huge challenges since food safety and quality need to be guaranteed， meanwhile the manufacturing efficiency should be improved， and cost and consumption should be reduced. With the development of various non-destructive detection methods， the expansion of control functions and the improvement of precision of sensors， and the advancement of artificial intelligence technology， different perception technologies highly integrated to collect the information about food quality parameters， food equipment operating parameters， and food sensory evaluation parameters to precisely control food processing and to save energy. This article reviewed recent advance of intelligent perception technology in food manufacturing from the aspects of in situ detection technology， bionic sensing technology and potential perception technology in order to promote their application and development.
    61  Big Data of Food Science and Artificial Intelligence Technology
    崔晓晖；李伟；顾诚淳
    2021(2):1-8.
    [Abstract](952) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    The big data technology indicates that we can obtain the valuable information from data with different analysis methods and tools. The artificial intelligence refers to develop and research the theory and method to mimic or expand the intelligence of humans. Big data technology and artificial intelligence technology complement each other. Big data is the cornerstone of artificial intelligence， and artificial intelligence is the applications of big data. Big data and artificial intelligence of the food science are the intersection of big data technology， artificial intelligence technology and food science. The integration of artificial intelligence and big data technology into the field of traditional food science creates new recipes and intelligently recommend， tracks and traces food， analyzes user taste preferences and monitors food safety， etc.， so that food science obtains greater development and provide the better service for humans. This paper demonstrates the current developing status of the intersection of big data and artificial intelligence in the food field， analyzes the challenges when applying the big data and artificial intelligence into the food domain， discusses feasible solutions， and does looking forward to the future development trend of big data and artificial intelligence in food science. The purpose of this article is to attract more integration of big data and artificial intelligence technology with food science， and to improve food science development according to the direction of food science to provide better service for the people.
    62  The Research Progress on Food Umami Perception
    朱忆雯;张宁龙;姜水;刘静;刘源;
    2021(1):1-16.
    [Abstract](897) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    Food sensory perception is the important foundation for future food personalization needs and intelligent manufacturing. Food umami perception is based on multidisciplinary approaches such as psychology， physics， chemistry， physiology， neuroscience and food science， revealing how human sense， process， recognize and understand umami taste stimuli through visual， olfactory， gustatory， tactile and auditory means， and generate different motivations and emotions. This article discussed the definition of food perception， and outlined the importance and influencing factors of food perception. Then food umami perception was taken as an example， whose material and physiological basis， and evaluation methods were expounded. Finally， the future development trend of food umami perception was prospected， and hoping to provide references for food flavor and sensory science related research and future food development.
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