Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Scicnces.Production and Hosting:Elsevier B.V.on bchalf of KeAi Communications Co.,Ltd)is an international,peer reviewed open access joumal belonging...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Scicnces.Production and Hosting:Elsevier B.V.on bchalf of KeAi Communications Co.,Ltd)is an international,peer reviewed open access joumal belonging to the discipline of food science and technology.The aim of the joumal is to report latest research results of high-tech in food science.We welcone submissions that drive the ficld of food scicnce towards whole food nutrition,intelligence and high technology.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment,the food industry is advancing towards healthier,more efficient,more sustainable,and mor...Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment,the food industry is advancing towards healthier,more efficient,more sustainable,and more personalized targets.Notably,this transformation is being accelerated by the convergence of advanced biotechnology(BT)and information technology(IT)in food production systems.This review examines pivotal technologies shaping future food systems,highlighting two biotechnological frontiers and two artificial intelligence-driven domains.Specifically,evolutionary engineering enhances microbial resilience and production efficiency while synthetic biology expands the diversity of food sources and enables personalized food ingredient design,both of which advance sustainable food production.Meanwhile,artificial intelligence promotes food flavor innovation by integrating existing knowledge in molecular structure,flavoromics and consumer preferences.Furthermore,insights into gut microbiota,along with the development of omics techniques and wearable biosensors are unlocking attainable solutions for precision nutrition.Collectively,the trilateral convergence of BT,IT and food technology,embodying a harmonious balance,is reshaping the paradigm of future food manufacturing.展开更多
Staphylococcus aureus(S.aureus)is the third most common pathogen causing 10.6%of bacterial foodborne illnesses in China in 2021[1].Heat-stable Staphylococcal Enterotoxins(SEs)produced by S.aureus are the main contribu...Staphylococcus aureus(S.aureus)is the third most common pathogen causing 10.6%of bacterial foodborne illnesses in China in 2021[1].Heat-stable Staphylococcal Enterotoxins(SEs)produced by S.aureus are the main contributors to staphylococcal food poisoning(SFP),causing vomiting,diarrhea,abdominal pain,headache,muscle cramps,and other acute gastroenteritis symptoms.More than 25 SEs and staphylococcal enterotoxin-like toxins(SE/s)have been described and which together comprise a superfamily of pyrogenic toxin superantigens(SAgs)[2].展开更多
Dysphagia,a prevalent condition affecting over 30%of the elderly,significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake.This study aimed to develop plant-based,3D-printed...Dysphagia,a prevalent condition affecting over 30%of the elderly,significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake.This study aimed to develop plant-based,3D-printed dysphagia diets using pea protein isolate(PPI)combined with quinoa to enhance essential amino acid profiles,complemented by hydrocolloid—xanthan gum(XG),carboxymethyl cellulose(CMC),and agar—for tailored texture modulation.Eight ink formulations were evaluated based on molecular interactions,rheological behavior,3 D printing performance,and compliance with International Dysphagia Diet S tandardization Initiative(IDDSI)standards.Synergistic effects of XG and CMC in Ink-C optimized shear-thinning properties and structural stability,enabling high-precision printing of self-supporting constructs.IDDSI testing confirmed that Ink-A and Ink-C met Level 5"minced and moist"criteria,validated by texture parameters and shape retention during mechanical testing.Electronic nose showed minimal deviations in aromatic characteristics across all formulations,preserving sensory acceptability.In vitro digestion models revealed that hydrocolloid networks temporarily hindered gastric proteolysis but ultimately achieved sufficient intestinal hydrolysis(>76%)to ensure nutrient bioavailability.Ink-C was identified as the optimal formulation,harmonizing printability,swallow-safe textures,and digestibility.This work highlights the potential of hydrocolloid-engineered 3D printing to advance personalized nutrition for dysphagia management,offering scalable solutions to improve dietary diversity and clinical outcomes in aging populations.展开更多
Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society.It is a complex procedure that deals with all issues focusing on the development of food proce...Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society.It is a complex procedure that deals with all issues focusing on the development of food processing from seed to harvest,storage,preparation,and consumption.This current paper seeks to demystify the importance of artificial intelligence,machine learning(ML),deep learning(DL),and computer vision(CV)in ensuring food safety and quality.By stressing the importance of these technologies,the audience will feel reassured and confident in their potential.These are very handy for such problems,giving assurance over food safety.CV is incredibly noble in today's generation because it improves food processing quality and positively impacts firms and researchers.Thus,at the present production stage,rich in image processing and computer visioning is incorporated into all facets of food production.In this field,DL and ML are implemented to identify the type of food in addition to quality.Concerning data and result-oriented perceptions,one has found similarities regarding various approaches.As a result,the findings of this study will be helpful for scholars looking for a proper approach to identify the quality of food offered.It helps to indicate which food products have been discussed by other scholars and lets the reader know papers by other scholars inclined to research further.Also,DL is accurately integrated with identifying the quality and safety of foods in the market.This paper describes the current practices and concerns of ML,DL,and probable trends for its future development.展开更多
Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mix...Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mixing,so its quality assessment is crucial.The non-destructive application of computer vision for measuring food adulteration has always attracted researchers and industry due to its robustness and feasibility.Following the current era of Food Quality 4.0 and artificial intelligence,this study follows an approach based on 1D-convolutional neural networks(CNN)and 2D-CNN models for detecting RCP adulteration.The performance evaluation metrics are used to analyse the efficiency of these models.The histogram features from the Lab colour space trained on the 1D-CNN model(BS-40 and Epoch 100)show an accuracy of 84.56%.On the other hand,the 2D-CNN model DenseNet-121(AdamW and BS-30)also shows a test accuracy of 84.62%.From the observations of this study,it is concluded that CNN models can be a promising tool for solving the adulteration detection problem in food quality evaluation.Further,internet of things-based systems can be developed to aid the industry and government agencies in monitoring the quality of RCP to harness the unethical practices of food adulteration.展开更多
The global population is projected to reach 9.7 billion by 2050,posing significant challenges for ensuring sustainable and sufficient food production.The concept of Food 2050 aims to address these challenges by promot...The global population is projected to reach 9.7 billion by 2050,posing significant challenges for ensuring sustainable and sufficient food production.The concept of Food 2050 aims to address these challenges by promoting innovative solutions and dietary changes.This review explores the key trends and innovations that will shape the future of food,including plant-based diets,cultured meat,cellular milk,genetically modified crops,vertical farming,sustainable seafood,and advancements in food technologies.Plant-based diets offer potential health and environmental benefits,whereas cultured meat and cellular milk provide alternatives to traditional animal-based products.Genetically modified crops and vertical farming techniques can enhance the crop yield and resilience.Sustainable seafood production and responsible animal farming practices are crucial to meet the growing demand for proteins.Food technology innovations such as 3D/4D printing and novel ingredients will play a vital role in improving food safety,nutritional value,and sustainability.The legal framework for novel foods,including cultured meat,is evolving to ensure their safety and consumer acceptance.Implementing the Food 2050 concept requires major investments in research and development,enabling access to new technologies,and adopting an open-source approach.By embracing these trends and innovations,we can work towards a future where everyone has access to nutritious and sustainable food while mitigating the environmental impact of food production.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics m...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.展开更多
Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisci plinary subjects related to food science and human health Topics ...Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisci plinary subjects related to food science and human health Topics may include but not limited to:nutriology,bio.chemistry,microbiology,immunology and toxicology.展开更多
Food Science and Human Wellness (FSHW ISSN:2213-4530, CN 10-1750/TS) publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topic...Food Science and Human Wellness (FSHW ISSN:2213-4530, CN 10-1750/TS) publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to: nutriology, biochemistry, microbiology, immunology and toxicology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Malnutrition remains a significant global challenge,particularly in developing countries.Policymakers have increasingly focused on improving household food security and nutrition through farm production diversity(FPD)...Malnutrition remains a significant global challenge,particularly in developing countries.Policymakers have increasingly focused on improving household food security and nutrition through farm production diversity(FPD).While research indicates that FPD correlates positively with reduced malnutrition,other studies emphasize the importance of market access for improved nutritional outcomes.However,this evidence varies by region and remains inconsistent.To address this knowledge gap,this study analyzed survey data from 450 smallholder farmers in Punjab,Pakistan,using regression models to examine the relationship between FPD and dietary diversity,as well as the underlying impact pathways.The findings demonstrate that FPD significantly correlates with increased household dietary diversity score(HDDS).FPD influences dietary diversification through both own-farm production and market food consumption pathways,with the ownfarm production pathway showing greater impact.The increase in food expenditure through own-farm production yielded a marginal return of 8% in household dietary diversity compared to 5.3% through marketing.Gender differences emerged as significant,with male-headed households showing relatively lower dietary diversity.These findings have substantial implications for countries with smallholder farming systems,providing valuable insights for the formation of agricultural policies,resource optimization,and rural development initiatives.展开更多
Overweight and obesity has been a major public health problem globally.It was estimated that more than 2.1 billion adults were affected by overweight or obese in 2021 worldwide,about one fifth of whom lived in China^(...Overweight and obesity has been a major public health problem globally.It was estimated that more than 2.1 billion adults were affected by overweight or obese in 2021 worldwide,about one fifth of whom lived in China^([1]).By 2050,the country is forecast to remain the one with the largest population of overweight and obese globally^([1]),if no effective strategies were applied on overweight/obesity control.展开更多
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Scicnces.Production and Hosting:Elsevier B.V.on bchalf of KeAi Communications Co.,Ltd)is an international,peer reviewed open access joumal belonging to the discipline of food science and technology.The aim of the joumal is to report latest research results of high-tech in food science.We welcone submissions that drive the ficld of food scicnce towards whole food nutrition,intelligence and high technology.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
基金financially supported by National Natural Science Foundation(32302265).
文摘Driven by rapid global population growth and evolving consumer demands for high-quality nutrition and enhanced sensory enjoyment,the food industry is advancing towards healthier,more efficient,more sustainable,and more personalized targets.Notably,this transformation is being accelerated by the convergence of advanced biotechnology(BT)and information technology(IT)in food production systems.This review examines pivotal technologies shaping future food systems,highlighting two biotechnological frontiers and two artificial intelligence-driven domains.Specifically,evolutionary engineering enhances microbial resilience and production efficiency while synthetic biology expands the diversity of food sources and enables personalized food ingredient design,both of which advance sustainable food production.Meanwhile,artificial intelligence promotes food flavor innovation by integrating existing knowledge in molecular structure,flavoromics and consumer preferences.Furthermore,insights into gut microbiota,along with the development of omics techniques and wearable biosensors are unlocking attainable solutions for precision nutrition.Collectively,the trilateral convergence of BT,IT and food technology,embodying a harmonious balance,is reshaping the paradigm of future food manufacturing.
基金supported by the Ministry of Science and Technology of the People’s Republic of China(2022YFD1800400).
文摘Staphylococcus aureus(S.aureus)is the third most common pathogen causing 10.6%of bacterial foodborne illnesses in China in 2021[1].Heat-stable Staphylococcal Enterotoxins(SEs)produced by S.aureus are the main contributors to staphylococcal food poisoning(SFP),causing vomiting,diarrhea,abdominal pain,headache,muscle cramps,and other acute gastroenteritis symptoms.More than 25 SEs and staphylococcal enterotoxin-like toxins(SE/s)have been described and which together comprise a superfamily of pyrogenic toxin superantigens(SAgs)[2].
基金the National Key Research and Development Program of China(2022YFF1102400)for supporting this work。
文摘Dysphagia,a prevalent condition affecting over 30%of the elderly,significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake.This study aimed to develop plant-based,3D-printed dysphagia diets using pea protein isolate(PPI)combined with quinoa to enhance essential amino acid profiles,complemented by hydrocolloid—xanthan gum(XG),carboxymethyl cellulose(CMC),and agar—for tailored texture modulation.Eight ink formulations were evaluated based on molecular interactions,rheological behavior,3 D printing performance,and compliance with International Dysphagia Diet S tandardization Initiative(IDDSI)standards.Synergistic effects of XG and CMC in Ink-C optimized shear-thinning properties and structural stability,enabling high-precision printing of self-supporting constructs.IDDSI testing confirmed that Ink-A and Ink-C met Level 5"minced and moist"criteria,validated by texture parameters and shape retention during mechanical testing.Electronic nose showed minimal deviations in aromatic characteristics across all formulations,preserving sensory acceptability.In vitro digestion models revealed that hydrocolloid networks temporarily hindered gastric proteolysis but ultimately achieved sufficient intestinal hydrolysis(>76%)to ensure nutrient bioavailability.Ink-C was identified as the optimal formulation,harmonizing printability,swallow-safe textures,and digestibility.This work highlights the potential of hydrocolloid-engineered 3D printing to advance personalized nutrition for dysphagia management,offering scalable solutions to improve dietary diversity and clinical outcomes in aging populations.
文摘Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society.It is a complex procedure that deals with all issues focusing on the development of food processing from seed to harvest,storage,preparation,and consumption.This current paper seeks to demystify the importance of artificial intelligence,machine learning(ML),deep learning(DL),and computer vision(CV)in ensuring food safety and quality.By stressing the importance of these technologies,the audience will feel reassured and confident in their potential.These are very handy for such problems,giving assurance over food safety.CV is incredibly noble in today's generation because it improves food processing quality and positively impacts firms and researchers.Thus,at the present production stage,rich in image processing and computer visioning is incorporated into all facets of food production.In this field,DL and ML are implemented to identify the type of food in addition to quality.Concerning data and result-oriented perceptions,one has found similarities regarding various approaches.As a result,the findings of this study will be helpful for scholars looking for a proper approach to identify the quality of food offered.It helps to indicate which food products have been discussed by other scholars and lets the reader know papers by other scholars inclined to research further.Also,DL is accurately integrated with identifying the quality and safety of foods in the market.This paper describes the current practices and concerns of ML,DL,and probable trends for its future development.
文摘Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mixing,so its quality assessment is crucial.The non-destructive application of computer vision for measuring food adulteration has always attracted researchers and industry due to its robustness and feasibility.Following the current era of Food Quality 4.0 and artificial intelligence,this study follows an approach based on 1D-convolutional neural networks(CNN)and 2D-CNN models for detecting RCP adulteration.The performance evaluation metrics are used to analyse the efficiency of these models.The histogram features from the Lab colour space trained on the 1D-CNN model(BS-40 and Epoch 100)show an accuracy of 84.56%.On the other hand,the 2D-CNN model DenseNet-121(AdamW and BS-30)also shows a test accuracy of 84.62%.From the observations of this study,it is concluded that CNN models can be a promising tool for solving the adulteration detection problem in food quality evaluation.Further,internet of things-based systems can be developed to aid the industry and government agencies in monitoring the quality of RCP to harness the unethical practices of food adulteration.
文摘The global population is projected to reach 9.7 billion by 2050,posing significant challenges for ensuring sustainable and sufficient food production.The concept of Food 2050 aims to address these challenges by promoting innovative solutions and dietary changes.This review explores the key trends and innovations that will shape the future of food,including plant-based diets,cultured meat,cellular milk,genetically modified crops,vertical farming,sustainable seafood,and advancements in food technologies.Plant-based diets offer potential health and environmental benefits,whereas cultured meat and cellular milk provide alternatives to traditional animal-based products.Genetically modified crops and vertical farming techniques can enhance the crop yield and resilience.Sustainable seafood production and responsible animal farming practices are crucial to meet the growing demand for proteins.Food technology innovations such as 3D/4D printing and novel ingredients will play a vital role in improving food safety,nutritional value,and sustainability.The legal framework for novel foods,including cultured meat,is evolving to ensure their safety and consumer acceptance.Implementing the Food 2050 concept requires major investments in research and development,enabling access to new technologies,and adopting an open-source approach.By embracing these trends and innovations,we can work towards a future where everyone has access to nutritious and sustainable food while mitigating the environmental impact of food production.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to:nutriology,biochemistry,microbiology,immunology and toxicology.
文摘Food Science and Human Wellness(FSHW ISSN:2213-4530,CN 10-1750/TS)publishes original research papers demonstrating the latest advancement of multidisci plinary subjects related to food science and human health Topics may include but not limited to:nutriology,bio.chemistry,microbiology,immunology and toxicology.
文摘Food Science and Human Wellness (FSHW ISSN:2213-4530, CN 10-1750/TS) publishes original research papers demonstrating the latest advancement of multidisciplinary subjects related to food science and human health.Topics may include but not limited to: nutriology, biochemistry, microbiology, immunology and toxicology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
基金appreciation to the National Natural Science Foundation of China(72071074)Natural Science Foundation of Hunan Province,China(2025JJ30031)for their financial support。
文摘Malnutrition remains a significant global challenge,particularly in developing countries.Policymakers have increasingly focused on improving household food security and nutrition through farm production diversity(FPD).While research indicates that FPD correlates positively with reduced malnutrition,other studies emphasize the importance of market access for improved nutritional outcomes.However,this evidence varies by region and remains inconsistent.To address this knowledge gap,this study analyzed survey data from 450 smallholder farmers in Punjab,Pakistan,using regression models to examine the relationship between FPD and dietary diversity,as well as the underlying impact pathways.The findings demonstrate that FPD significantly correlates with increased household dietary diversity score(HDDS).FPD influences dietary diversification through both own-farm production and market food consumption pathways,with the ownfarm production pathway showing greater impact.The increase in food expenditure through own-farm production yielded a marginal return of 8% in household dietary diversity compared to 5.3% through marketing.Gender differences emerged as significant,with male-headed households showing relatively lower dietary diversity.These findings have substantial implications for countries with smallholder farming systems,providing valuable insights for the formation of agricultural policies,resource optimization,and rural development initiatives.
文摘Overweight and obesity has been a major public health problem globally.It was estimated that more than 2.1 billion adults were affected by overweight or obese in 2021 worldwide,about one fifth of whom lived in China^([1]).By 2050,the country is forecast to remain the one with the largest population of overweight and obese globally^([1]),if no effective strategies were applied on overweight/obesity control.
