meeting on "Key Technology of Salt Reduction Processing of Traditional Flavor Foods and Creation of Healthy Products"
Time of Update: 2022-04-20
>scientific and technological achievement appraisal meeting of the project "Key Technologies for Salt Reduction Processing of Traditional Flavor Foods and Creation of Healthy
Croatia Revises Food Additives, Flavorings and Food Enzymes Law
Time of Update: 2022-04-20
The main revisions include: (1) Within the self-control and hazard analysis system, food operators are obliged to formulate control measures for the use of food additives, flavors, and enzymes, formulate annual product sampling plans, and inspect food ingredients .
The team of Professor Song Shiqing and Feng Tao from the Department of Fragrance, Flavor
Time of Update: 2022-04-16
>Research Highlights>*The flavor changes of steamed bread during fermentation were studied
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Walnut-flavored melon seeds, salt and pepper peanuts, mature vinegar... Have you ever bought these 5 batches of substandard Anhui food?
Time of Update: 2022-02-18
A) and type A mature vinegar produced by Hefei Weimei Brewery, the total acid (calculated as acetic acid) does not meet the national food safety standards .
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IHS Markit: Flavors and Fragrances Growth Driven by Emerging Market Demand
Time of Update: 2022-01-22
5% per year, while the growth rate of demand in the Indian subcontinent, China and Southeast Asia is much higher .
The food processing and quality safety research team of Linyi University analyzes the mechanism of the quality and flavor formation of rose sauce
Time of Update: 2022-01-22
food processing quality safety rose sauce food Ao-Nan Xia, Xian-Shui Meng, Xiao-Juan Tang, Yan-Zhen Zhang, Sheng-Ming Lei, Yun-Guo Liu.
Will Launch Artificial Meat Fried Chicken in the United States; Haitian Flavor acquires 67% of Jiusheng Camellia (January 6, 2022)
Time of Update: 2022-01-22
Nissin Foods and Ligao Foods Raise the Ex-factory Prices of Some Products On January 5, according to the announcement of the Hong Kong Stock Exchange, Nissin Foods Co.
soybean sprouts, peanut kernels, and high-grade chicken flavorings
Time of Update: 2021-12-25
> Among the unqualified samples, there were 2 batches of soybean sprouts that detected sodium 4-chlorophenoxyacetate (calculated as 4-chlorophenoxyacetic acid) that did not meet
The food flavor perception innovation team of Shanghai Jiaotong University reveals the coding logic of umami receptors
Time of Update: 2021-12-01
receptors on the tongue and its signal coding logic based on taste bud biosensor" in Biosensors & Bioelectronics (Top 1 of the Chinese Academy of Sciences).
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research of sauce beef flavor preservation based on shelf life extension
Time of Update: 2021-11-01
>Research and development of sauce beef flavor preservation technology based on shelf life extension and its mechanism>
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on the ecological adaptability of caproic acid bacteria, the main body of the pit mud of Luzhou-flavor liquor
Time of Update: 2021-11-01
Editor in charge: Food Science 0 Recently, the team of Professor Xu Yan from the School of Bioengineering of Jiangnan University has made a breakthrough in the ecological research of caproic acid bacteria in liquor-making pit mud.
How do you make the delicious vanilla flavor?
Time of Update: 2021-11-01
It is precisely because of the wide application of synthetic vanillin that vanilla flavor has become one of the common flavors of foods such as ice cream, cakes, and candies .
% of Evergrande Bingquan for 2 billion yuan; Haitian flavor industry's market value evaporated over 52 billion in two days (September 2, 2021)
Time of Update: 2021-09-11
to operate but are struggling . On September 2, Aunt Qian clarified the related queries in the report on the official website . In response
LANXESS acquires the microbial control business of International Flavors and Fragrances for US$1.3 billion
Time of Update: 2021-09-04
com News on August 25, German specialty chemicals company LANXESS announced that it will acquire the microbial control business of the American International Flavors and Fragrances Company (IFF) for approximately US$1.
Research on the Flavor Quality Model of Chicken Essence Seasoning Based on PCA and PSO-SVM Algorithm
Time of Update: 2021-09-03
In response to the above problems, this paper proposes a flavor quality model of chicken essence seasoning based on principal component analysis (PCA) and particle swarm optimization-support vector machine (PSO-SVM) .
Speed up the global integration of the flavor and fragrance industry
Time of Update: 2021-09-03
For example, the industry giant International Flavors and Fragrances (IFF) announced the acquisition of Israeli flavors, fragrances and natural raw materials company Frutarom for US$7.
Soy sauce fermentation process and methods to improve the flavor of soy sauce
Time of Update: 2021-09-03
In order to shorten the fermentation cycle, some lactic acid can be added to allow it to undergo a chemical reaction to produce acid and lipid substances, which can effectively improve the flavor of soy sauce .
Research reveals the mechanism of watermelon fruit flavor formation
Time of Update: 2021-08-26
>Original Title: Research Reveals the Mechanism of Watermelon Fruit Flavor Formation>Recently, the West Muskmelon
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The high-quality functional animal product team identified the characteristic flavor compounds of Chinese local black pork
Time of Update: 2021-08-13
>Original title: The high-quality functional animal product team identified the characteristic flavor compounds of local black pork species in my country>
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