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Journal of Future Foods（ISSN 2772-5669，季刊）是一本国际同行评议、开放获取的期刊，由北京首农食品集团有限公司主管、北京食品科学研究院主办，中国食品杂志社《食品科学》编辑团队运营，北京科爱出版社提供国际化的出版平台，所有文章可在Elsevier旗下ScienceDirect文献数据库开放获取。本刊总编为新西兰奥克兰大学的Geoffrey I. N. Waterh...
食用菌营养功能与加工团队最新研究成果“不同烹饪方式对香菇功能活性、香气风味、质构、颜色及微观形态的影响”（Effect of different cooking methods on the bioactive components， color， texture，microstructure， and volatiles of shiitake mushrooms）在国际学术期刊《Foods》（...
2022年4月，Journal of Future Foods通过了全球最具影响力的开放存取期刊目录Directory of Open Access Journals (简称DOAJ），以及国际公认的食品和营养学科研文献的首要数据库Food Science and Technology Abstracts（简称FSTA）的评估，被正式收录！Journal of Future Foods在距文章首次...
Foods特刊征稿 | 粮油食品加工质量的前沿研究（图）
Foods特刊 征稿 粮油食品加工
2022/11/10
As is common knowledge,cereals and oils are still main parts of our diet and provide essential nutrients and energy every day.With the progress made in food processing technology,the quality of cereal...
Evaluation of Patulin in Commercial Baby Foods by solid Phase Extraction and Liquid Chromatography PDA Detection
homogenised puree HPLC patulin Turkish markers
2015/3/4
A simple, reliable, and rapid RP-LC method has been developed for the determination of patulin in commercial baby foods
from Turkish markets. Solid phase extraction and liquid chromatography with ph...
Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods
lactose intolerance milk allergy predictive microbiology Lactobacillus rhamnosus GG fermentation
2014/8/11
The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, o...
Biodegradable Edible Films from Renewable Sources-potential for their Application in Fried Foods
Biodegradable Edible Films Application
2016/6/1
The objective this study was to evaluate the physical, physicochemical, morphological, mechanical and barrier properties of edible films obtained from pectin, sodium alginate or methylcellulose, aimin...
Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods
non-dairy probiotic foods growth curves acidification curves phenylketonuria diet low-protein diet
2014/2/26
People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be va...
A Simplified Method for On-Line Determination of Thermal Parameters Responsible to Estimate Temperature History during Thermal Process in Conduction Heating Foods
inverse method robust method thermal parameters
2009/7/8
An inverse procedure has been proposed for on-line determination of thermal parameters in conduction heating foods to achieve appropriate sterilization. The proposed method made use of data collected ...
Advances in Consumer-Oriented Product Design Engineering of Foods
cognitive science gemba kansei engineering
2009/6/17
This text reviews briefly the main methodologies of consumer-oriented design engineering used by the Food Industry. The most relevant implications of the recent developments in cognitive and neuro-sci...
Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization
wheat flour traditional foods microorganisms enzyme
2009/6/17
Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting ...
Effects of Lactic Acid Bacteria Autolysis on Sensorial Characteristics of Fermented Foods
lactic acid bacteria autolysis sensorial characteristics cheese
2009/3/20
Lactic acid bacteria autolysis is due to intracellular hydrolytic enzymes that act on specific parts of the cell wall causing the release of biologically active compounds, in particular enzymes, to th...
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
tin canned food atomic absorption spectrometry
2014/3/11
Atomic absorption spectrometry is a powerful technique for determination of tin in canned foods. Homogenous samples of syrup and solid parts were digested by means of microwave digestion system MLS 12...
Methods for the Determination of Allergenic Substances in Foods
food allergy ELISA methods allergenic protein determination
2014/3/10
Within the framework of the research project ELISA methods for the quantitative determination of allergenic substances in foodstuff and raw materials were developed. ELISA kits for allergenic proteins...
Antioxidant Activity in Variously Prepared Elderberry Foods and Supplements
elderberry elder flowers antioxidants reducing power processing
2014/3/10
Antioxidant capacity of foods and food supplements based on berries and flowers of medicinal plant elderberry (Sambucus nigra L.) was assessed. Reducing properties of the samples and extracts were eva...