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Yan Yizhe's research group from the Henan Provincial Key Laboratory of Cold Chain Food Quality

 Time of Update: 2022-05-08

This research group studied the effect of PAW wet heat treatment on the structure and properties of corn starch .
Professor Jin Biao's research group from the Ginkgo biloba team of the School of Horticulture

 Time of Update: 2022-05-08

The research progress of plant flavonoids in classification, distribution, biosynthesis (pathways and transcription factors), biological activity mechanism, and bioavailability was systematically reviewed .
Kinglai Group successfully participated in the 24th China International Food Additives and Ingredients Exhibition (FIC2021)

 Time of Update: 2022-05-05

. The special arc-shaped shrapnel sealing structure design of the arc valve is especially suitable for viscous or pasty products and fluids containing particles in clean pipelines, and it is very easy to clean online .
Zhang Zhikuan, former secretary of the party group and director of the Beijing Food and Drug Administration, was investigated

 Time of Update: 2022-04-21

Food Safety Committee. Director, Secretary of the Party Leadership Group of Beijing Administration for Industry and Commerce . In August 2013, Zhang Zhikuan served as Secretary
"Determination of 2'-fucosyllactose in food by ion chromatography" group standard released

 Time of Update: 2022-03-06

>The drift of the response values (peak areas) of the upper and lower sets of standard working solutions shall not exceed 15% when the mass concentration of the standard working solution is less than or equal to 1 mg/L, and shall not exceed 10
Notice of Xiamen Food Safety Work Federation on soliciting opinions on the group standard "Original brewed soy sauce for Xiamen food"

 Time of Update: 2022-01-22

Relevant units and experts: The group standard " Original Brewed Soy Sauce for Xiamen Food " established 　　by Xiamen Food Safety Work Federation has completed the draft for comments and is now open for comments .
Professor Mingfu Wang and Professor Feng Chen's research group from Shenzhen University Institute

 Time of Update: 2021-12-24

of various polyphenols in mung beans and the lowest doses that exert neuroprotective effects in animal models, this review speculates that the main active polyphenols in mung beans are vitexin, isovitenin, and sinapic acid And ferulic acid
of the National School Food Safety and Nutrition and Health Expert Group

 Time of Update: 2021-12-24

The expert group is an expert organization that, under the leadership of the Ministry of Education, plays the role of consultation, research, evaluation, guidance, and education on food safety and nutrition and health in schools nationwide .
Professor Mingfu Wang and Professor Feng Chen’s research group from Shenzhen University Institute

 Time of Update: 2021-12-24

scientist1999/05-2000/02 Solgar Vitamins and herbs Inc. , USA, Chemist IIResearch interests:Food science
Sufficient supply of food, oil, meat, eggs, vegetables and other livelihood commodities

 Time of Update: 2021-12-04

for more than 70% of the total inventory, and the wheat inventory can meet the consumption demand for more than one year . >In addition, there are sufficient sources of food, oil
Professor Zhou Yu’s research group from the School of Tea and Food Science and Technology, Anhui

 Time of Update: 2021-12-01

2019, 67, 11481-11488), completed the special risk assessment of aflatoxin safety of six major types of fermented black tea in China (Food Chemi.
Professor Bai Yanhong's research group from Zhengzhou University of Light Industry published

 Time of Update: 2021-12-01

At the same time, the established method also has certain practical application potential for on-site safety supervision of veterinary drug residues in animal-derived foods .
Professor Bai Yanhong's research group from Henan Key Laboratory of Cold Chain Food Quality

 Time of Update: 2021-12-01

Editor in charge: Food Science 0
Leading the "Probiotic Food" group standard Ketuo Biological to leverage the hundreds of billions of probiotics market

 Time of Update: 2021-12-01

>Ketuo Biotech has also cooperated with many domestic universities, research institutes and enterprises to isolate, identify and preserve 21,268 lactic acid bacteria strains from natural fermented foods, healthy people’s intestines and breast milk
Professor Wei Zhao’s group from the School of Food Science and Technology of Jiangnan University

 Time of Update: 2021-12-01

Editor in charge: Food Science 0 Recently, Professor Zhao Wei's research group from the School of Food Science and Technology of Jiangnan University has made important progress in the research of the food-gut-brain interaction mechanism.
Zhou Feng's research group from the School of Urban Environment and Environmental Engineering

 Time of Update: 2021-11-15
Notice of Shandong Provincial Seasoning and Food Association on the four group standards of "Red

 Time of Update: 2021-11-02

All units are invited to provide valuable opinions, and send the "Shandong Provincial Seasoning Food Association Group Standards Public Comment Form" to our meeting in the form of email (see Annex 1-9) before November 25, 2021.
Researcher Chen Weijun's research group from the School of Food Science and Engineering of Hainan

 Time of Update: 2021-11-01

Green Preservation Method" (application number: CN202010102300 . 6) . > The sweetness of coconut water in young coconut is an important criterion for evaluating
The research group of Professor Cao Bing of Hainan University published an article in the Top Journal "Food Chemistry" in District 1

 Time of Update: 2021-10-09

This study established a supercritical fluid chromatography (UHPSFC)-MS analysis method, identified the characteristic components of different parts of pepper for the first time , and evaluated its neuroprotective activity .
The research papers of Li Chuan's research group in the School of Food Science and Engineering

 Time of Update: 2021-10-09

Editor in charge: Food Science 0

Related Keywords

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