Food Processing Commons^™

Research Progress In Production Process And Flavor Modulation Mechanisms Of Cooking Wine, An Nan, Liu Gongliang, Bai Weidong, Tong Xing, Wang Hong

Food and Machinery

As a core condiment in traditional Chinese cuisine, the flavor modulation mechanisms of cooking wine are closely related to its production processes. This review systematically organizes the three major production systems of cooking wine, i.e., brewed, blended, and seasoned, comparing their differences in base-wine origin, flavor-formation pathways, and product stability. By integrating the latest developments in flavoromics, molecular interactions, and intelligent fermentation, it provides a systematic analysis of the relationship between production process differences and flavor formation mechanisms. The paper clarifies the multi-stage “dissolution–modification–suppression” mechanism for off-flavor removal and proposes a metabolic flux-directed process optimization pathway. Additionally, it explores the …

Progress On The Nutrient Components, Functional Activities, And Utilization Of Dictyophora Rubrovalvata, Zhang Lunqing, Wang Xianxing, Li Qiaoqiao, Xu Cunbin, Wang Yu

Food and Machinery

Dictyophora rubrovalvata, a valuable edible fungus in China, is rich in active components such as polysaccharides, proteins, amino acids, and vitamins, exhibiting significant efficacy in antioxidant, anti-fatigue, antitumor, immunomodulatory, hepatoprotective, and anti-inflammatory activities. This paper systematically reviews recent research progress on the nutritional components, functional activities, and utilization status of D. rubrovalvata, both in China and elsewhere, with an outlook on its future development directions and application prospects.

A Review Of Metabolic Mechanisms Of N-Nitroso Compounds And Measures For Their Reduction And Control, Wang Zhulin

Food and Machinery

N-nitroso compounds, as one of the major food contaminants, are widely present in food and pose hazards such as carcinogenicity, teratogenicity, and mutagenicity, thus being a key focus in food safety monitoring. Although significant progress has been made in the research on N-nitroso compounds, studies on their metabolic mechanisms and reduction and control measures are still disconnected to a certain extent. Through a review of the classification, detection methods, and toxic effects of N-nitroso compounds, this article analyzes the intrinsic connection between their metabolic pathways in the body and strategies for external reduction and control, aiming to provide theoretical references …

Intelligent Detection Method For Food Packaging Defects Based On Improved U-Net And Machine Vision, Qi Guohong, Zhang Jing, Li Lili

Food and Machinery

[Objective] To address the issues of weak generalization, insufficient accuracy, and poor anti-interference ability in existing intelligent detection methods for food packaging defects. [Methods] On the basis of the intelligent sorting system for food packaging defects, a method for intelligent detection of food packaging defects is proposed, which combines machine vision and an improved U-Net model. By introducing a multi-scale residual convolution module into the convolution module, the method reduces the computational complexity of the model and improves the training effect. By integrating channel attention, spatial attention, and multi-scale attention, a lightweight hybrid attention module is constructed to achieve the …

Interactive Mechanism Of Food Packaging Design And Children's Health Consciousness, Yang Qian

Food and Machinery

Food packaging can establish an “entertainment–knowledge–action” interactive closed-loop mechanism for children, effectively guiding them to practice healthy behaviors, overcoming the low efficiency of conventional text- and image-based instruction, and continuously strengthening their health awareness. At present, interactive design for cultivating children’s health awareness through food packaging is constrained by superficial forms of interaction, insufficient integration of entertainment functions, fragmented system construction, and the absence of educational mechanisms in the implementation stage. The “entertainment–knowledge–action” closed-loop design can specifically address the limitations of traditional packaging, including fragmented interaction, superficial cognition, and weak behavioral guidance. Specifically, entertainment serves as the entry point by …

Consumer Judgment, Choice, And Meaning-Making In Food Packaging Design From The Perspective Of Consumption Alienation, Guo Jingzhi, Xu Ming

Food and Machinery

In the context of contemporary food consumption, food packaging has gradually shifted from a tool for product protection and information transmission to an important cognitive interface that influences consumer perception, judgment, and choice. Existing studies in this field mainly focus on functional optimization, behavioral guidance, and cultural expression, while insufficient attention has been paid to how packaging design affects consumer cognitive processes. This paper introduces the theoretical perspective of consumption alienation and employs literature analysis and comparative case studies to construct a three-layer analytical framework of “judgment–choice–meaning.” Furthermore, it proposes a regression-based analytical pathway centered on comprehensibility, choice support, and …

Sustainable Design Strategies For Regional Food Packaging Based On The Dual Circulation Of Matter And Culture, Jin Yuhan, Wang Chao, Hou Zhigang

Food and Machinery

In response to the current focus on material circulation in regional food packaging research and the lack of mechanisms for the dissemination of regional culture, this study explores a sustainable design pathway for the coordinated development of cultural and material circulation in the context of new retail. Taking a high-end apple gift box as a practice-based validation object, a dual-circulation packaging system integrating material and cultural circulation was constructed and validated from four aspects, i.e., material selection, structural innovation, visual narrative, and interactive experience, based on the triple bottom line (TBL) and cradle-to-cradle (C2C) theories. The use of locally sourced …

Sources And Potential Risks Of Micro- And Nanoplastics In Foods, Zhao Xinlong, Li Wei, Zhang Mengling, Xing Liwen, Tian Huafeng

Food and Machinery

Plastics are widely used in food packaging, storage, processing, and other food-related applications, playing a vital role in extending food shelf life, reducing material loss, and promoting food circulation. However, these plastic products that come into direct or indirect contact with foods can release micro- and nanoplastics through various physical and chemical processes. These micro- and nanoplastics can accumulate in the human body through bioaccumulation and other pathways and have become one of the emerging contaminants threatening food safety and human health. This review provides a comprehensive summary of the research progress on the generation pathways, release mechanisms, potential health …

Screening Of Weizmannia Coagulans With High Stress Tolerance, Xiao Xue, Yu Wendi, Hu Yuanliang, Zhang Xicai, Yu Xiang

Food and Machinery

[Objective] To isolate and screen novel Weizmannia coagulans strains with high stress tolerance. [Methods] Using commercially fermented pickle brine as the sample, W. coagulans strains were isolated, purified, and identified by selective culture medium methods, morphological observation, physiological and biochemical characterization, and 16S rDNA sequencing. Taking survival rate as the evaluation index, the stress tolerance of the isolated strains and three laboratory-preserved W. coagulans strains was determined under high-temperature (80–100 ℃), acidic (pH 2.0–3.0), and bile salt (0.1%–0.5%) conditions. Principal component analysis (PCA) was applied to comprehensively assess the stress tolerance of the tested strains. [Results] Two W. coagulans strains, …

Effects Of Pretreatment Methods On Volatile Compounds And Active Ingredients In Flaxseed Oil, Zhu Lijun, Chen Fengzhen, Zhang Chengshuang, Zhao Baoyi, Meng Lingjun

Food and Machinery

[Objective] This paper aims to investigate the effects of microwave and roasting pretreatment methods on volatile compounds and active ingredients in flaxseed oil. [Methods] Flaxseeds were pretreated by microwave (720 W, 2–8 min) and roasting (140–200 ℃, 30 min), and then flaxseed oil was prepared by cold pressing. Using untreated cold-pressed flaxseed oil as a control, the differences in volatile compounds were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and an electronic nose. Additionally, the contents of tocopherols, phytosterols, and total phenolics were determined. [Results] A total of 72 volatile compounds are identified by HS-GC-IMS analysis, including aldehydes (20 …

Preparation Of Cellulose Nanocrystals From The Shells Of Camellia Oleifera Abel And Their Effect On The Stability Of Camellia Oil Pickering Emulsions, Jin Sheng, Xie Shuting, Xiao Zhihong, Li Changzhu, Wang Jianhui

Food and Machinery

[Objective] To prepare cellulose nanocrystals from the shells of Camellia oleifera Abel (SCOA–CNCs) for stabilizing camellia oil Pickering emulsions, and to investigate the storage stability and environmental stability of the resulting emulsions. [Methods] Cellulose is extracted from SCOA through bleaching and alkali treatment, and SCOA–CNCs are prepared by sulfuric acid hydrolysis and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The SCOA–CNCs are employed to stabilize camellia oil Pickering emulsions; the effects of the oil-to-water ratio and particle concentration on the emulsions are examined, and the stability of the emulsions under different environmental …

Advances In The Application Of Electroencephalography In Food Sensory Science, Li Wenbin, Hou Xiaoyi, Deng Na, Leng Tuo, Fu Haohua, Wang Jianhui

Food and Machinery

Traditional sensory evaluation of food is affected by subjectivity and other factors, resulting in significant limitations. Electroencephalography (EEG), owing to its advantages of high temporal resolution, non-invasiveness, and real-time dynamic monitoring, offers an objective neurophysiological perspective and analytical approach to address this issue, effectively advancing food science research from subjective descriptions to objective neural decoding. This paper systematically reviews the applications of EEG in food flavor recognition and prediction, objective evaluation of food quality, and analysis of food nutrition and consumer behavior. In light of the current state of technological development, it is proposed that multimodal technology integration and machine …

Research Progress On Tubular Chain Conveyors And Their Applications In The Grain, Oil And Food Industry, Wu Weiwei, Xia Chaoyong, Sui Sai

Food and Machinery

Tubular chain conveyors have become core equipment in modern bulk material handling by virtue of their significant advantages, including highly efficient conveying, fully enclosed operation, and three-dimensional flexible spatial layout. This paper systematically reviews the current status and progress of research on tubular chain conveyors both domestically and internationally, and provides an in-depth analysis of their technological evolution, core theoretical framework, and industrial adaptability. Emphasis is placed on reviewing their engineering applications in the grain, oil, and food industry. In view of the remaining deficiencies in current research concerning adaptability to extreme operating conditions, multi-physics coupling mechanism modeling, large-scale implementation …

Physicochemical, Emulsion Stability, And Microbiological Changes Of Light Mayonnaise Containing Soy Protein During Storage, Rifka Anindita Putri, Herly Evanuarini, Premy Puspitawati Rahayu, Khothibul Umam Al Awwaly, Veronica Margareta Ani Nugiartiningsih

Jurnal Ilmu Ternak Universitas Padjadjaran

Light mayonnaise is a low-fat emulsion product that is susceptible to changes in viscosity, emulsion instability, and chemical quality degradation during storage. The addition of functional additives such as soy protein is commonly applied to support product quality. This study aimed to evaluate the physicochemical properties, emulsion stability, and microbiological quality of light mayonnaise containing 1.5% soy protein during storage for 0, 5, 10, and 15 days. The parameters analyzed included viscosity, pH value, emulsion stability, peroxide value, emulsion droplets, and total plate count (TPC). The study was conducted using four storage treatments with five replicates, applying a completely randomized …

Evaluating Variety- And Market-Class-Specific Effects Of Dietary Pulses On Human Health, Jiayu Tang

Department of Food Science and Technology: Dissertations, Theses, and Student Research

While pulses are globally recognized for their high levels of dietary fibers, protein, and polyphenols, research often focuses on characterizing the physiological effects of a single variety. This approach overlooks the substantial genetic and compositional diversity that exists across pulse varieties and individual market classes, which can differ extensively in nutrient content and structure. These compositional differences have the potential to produce distinct physiological and microbial responses in humans, yet variety- and market-class-specific effects remain poorly characterized.

This thesis uses two complementary research methodologies to investigate the health-relevant effects of different pulse varieties and market classes, providing foundational knowledge to …

Evaluating Relationships Between Immunometabolism And Excess Adiposity Using Anthropometric And Body Composition Measurements, Corina Grimaldo

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Metabolic dysfunction is a key contributor to the development of chronic disease and is associated with excessive adiposity. Though body mass index (BMI) is a common screening tool used to identify possible metabolic dysfunction, it does not consider fat distribution. Other tools are needed to assess body composition and determine fat distribution. In recent studies, it has been suggested that alterations in metabolic processes may occur prior to a clinical diagnosis, and the combination of body composition and blood-based markers can help identify those early changes. The overall objective of this study is to identify low-cost indicators of metabolic dysregulation …

Evaluating The Impact Of Region, Vintage, And Carbon Dioxide-Based Winemaking Techniques On Wine Quality Of Mediterranean Varietals, Coleman R. Imrisek

Master's Theses

Changing Vitis vinifera ripening patterns as a result of increasing climate variability has provided challenges against the production of wines with a balanced sensory profile, with adequate acidity, color, aroma, and texture. This thesis aimed to evaluate the ripening patterns and wine profiles of potentially climate-adaptive Mediterranean varietals in two different California Central Coast climates. Additionally, different carbon-dioxide based winemaking techniques were also assessed. Viognier and Grenache Noir grapes were sourced from the warmer, diurnal Paso Robles AVA and the cooler, marine Santa Maria AVA during the 2024 and 2025 growing seasons, with Syrah and Grenache Blanc grapes being only …

The Effect Of Ellagic Acid Isolated From Maclura Pomifera Fruit On The Staling Dynamics During The Storage Of Bread Products, Suvonqul S. Ravshanov, Anvar M. Normatov, Sarvinoz B. Nazarova, Sirojiddin Kh. Sadullayev, GuliraʼNo S. Bosimova

CHEMISTRY AND CHEMICAL ENGINEERING

This article investigates the effect of ellagic acid isolated from Maclura pomifera fruit on the staling dynamics during the storage of bread products. The study aimed to determine the effectiveness of ellagic acid's antioxidant and antimicrobial properties in preserving the microbiological stability and technological quality of bread. Experiments were conducted on bread samples with ellagic acid added at concentrations of 0.05% and other levels. The results showed a slowdown in the staling process, as indicated by moisture content, water retention, shrinkage, and penetrometric measurements. Specifically, at a concentration of 0.05%, ellagic acid helped to maintain the softness and elasticity of …

Processing Mechanism And Efficacy Maintenance Strategy Of Ginseng Active Ingredients Based On Spectroscopy Technology, Yang Hantong, Kong Linghui, Jiang Mengmeng, Wang Yingxiu, Li Xiangguo

Food and Machinery

Ginseng, as a medicinal and edible plant, has ginsenosides as its core active components, which are widely applied due to their physiological functions such as antioxidant and anti-inflammatory activities; however, their structures and activities are easily affected by food processing. During processing steps such as cleaning, steaming/boiling, and fermentation, temperature, pH, and microbial enzyme systems alter the types, contents, and stability of active components through reactions such as hydrolysis and oxidation. The intrinsic linkage mechanism of "component transformation-activity-bioavailability" constitutes a core focus and challenge in current research. This study, based on spectroscopic techniques including high-performance liquid chromatography (HPLC), nuclear magnetic …

Effect Of Processing Methods On Polygonatum Kingianum Collett & Hemsl . Metabolites Based On Widely Targeted Metabolomics, Wei Zhen, Tang Yayuan, Yue Jian, Su Juan, Sun Jian, He Xuemei

Food and Machinery

［Objective］ To investigate the effect of processing methods on Polygonatum kingianum Collett & Hemsl.metabolites, to reveal the regulatory pattern of processing methods on the metabolites, and to clarify the characteristic metabolites enriched by various processing methods.［Methods］ Metabolites of P.kingianum samples processed via boiling (BP), roller processing (HP), and traditional processing (JZ) are analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on widely targeted metabolomics. Differential metabolites are screened using multivariate statistical analyses, including principal component analysis, orthogonal partial least squares-discriminant analysis, and hierarchical clustering analysis, followed by Kyoto Encyclopedia of Genes and 何雪梅（1981—），女，广西农业科学院农产品加工研究所研究员，硕士。E-mail：[email protected]|Genomes (KEGG ) metabolic enrichment analysis.［Results］ …