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
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
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.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 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.展开更多
International trade serves as a crucial pathway for enhancing global food security and equality amid severe food crises worldwide.Under globalization,economic development has profoundly influenced food trade,while dis...International trade serves as a crucial pathway for enhancing global food security and equality amid severe food crises worldwide.Under globalization,economic development has profoundly influenced food trade,while disparities in food purchasing power among different economic development groups have led to uneven food security outcomes.However,the varying contributions of international trade to food security across these groups remain to be quantitatively elucidated.This study categorized countries into four economic development groups—high,high-medium,medium-low,and low—and examined changes in their food security scores from 2010 to 2019.The cross-group contributions of international trade to food security across these groups were compared.The results revealed that the food security score of the high economic development group was 9.22 times higher than that of the low economic development group.From 2010 to 2019,the high economic development group exhibited a significant upward trend in food security scores,whereas the low economic development group showed a significant decline.Moreover,international trade contributed significantly to both cross-group and within-group food security in the high economic development group,while its contribution to the low economic development group remained negligible.These findings demonstrated that international trade has further widened the food security gap between the high and low economic development groups,and its limited contribution to the low economic development group has failed to reverse the declining trend in their food security scores.This study quantified the divergent impacts of international trade on food security across economic development groups,providing valuable insights for optimizing global food trade policies—particularly in addressing the food security challenges faced by low econominc development group.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
Dear Editor,This letter presents techniques to simplify dataset generation for instance segmentation of raw meat products,a critical step toward automating food production lines.Accurate segmentation is essential for ...Dear Editor,This letter presents techniques to simplify dataset generation for instance segmentation of raw meat products,a critical step toward automating food production lines.Accurate segmentation is essential for addressing challenges such as occlusions,indistinct edges,and stacked configurations,which demand large,diverse datasets.To meet these demands,we propose two complementary approaches:a semi-automatic annotation interface using tools like the segment anything model(SAM)and GrabCut and a synthetic data generation pipeline leveraging 3D-scanned models.These methods reduce reliance on real meat,mitigate food waste,and improve scalability.Experimental results demonstrate that incorporating synthetic data enhances segmentation model performance and,when combined with real data,further boosts accuracy,paving the way for more efficient automation in the food industry.展开更多
Liver diseases remain a global health crisis,with limited safe therapeutic options.Cornus officinalis,a traditional medicinal-edible plant,has demonstrated significant hepatoprotective potential.This review systematic...Liver diseases remain a global health crisis,with limited safe therapeutic options.Cornus officinalis,a traditional medicinal-edible plant,has demonstrated significant hepatoprotective potential.This review systematically summarizes its liver-protective mechanisms and explores its potential as a functional food.Data were collected from scientific databases such as Pub Med,Science Direct,Elsevier,Google Scholar,and relevant literature.Key bioactive compounds—including iridoids,polyphenols,and polysaccharides—contribute to hepatoprotection by mitigating oxidative stress,inflammation,steatosis,apoptosis,and by regulating gut microbiota.As critical quality markers,iridoids exhibit suboptimal bioavailability,necessitating targeted technological interventions—nanoencapsulation for liver-specific delivery and microbial fermentation for controlled aglycone conversion are proposed to enhance their pharmacokinetic properties and bioactivity.Future research could adopt encapsulation and fermentation technologies for C.officinalis processing,aiming to develop targeted functional food products with enhanced bioactivity of its active components.This review,for the first time,establishes a“component-pathway-integration”model,providing a theoretical framework for evidence-based CO-derived functional food development and highlighting the need for further research on iridoid metabolic transformation to advance liver health management.展开更多
Food-grade biopolymers and nanotechnology have been increasingly used to revolutionize the delivery of bioactive compounds by enhancing stability,bioavailability,and controlled release.Within the scope of nanoencapsul...Food-grade biopolymers and nanotechnology have been increasingly used to revolutionize the delivery of bioactive compounds by enhancing stability,bioavailability,and controlled release.Within the scope of nanoencapsulation systems,this review explores food-derived polymers such as vicilin,zein,gluten,cruciferin,inulin,and others.These biopolymers are ideal since they encapsulate numerous functional compounds,such as vitamins,probiotics,essential oils,and polyphenols,because they are biocompatible,amphiphilic,and biodegradable.The specific physical and chemical properties of each polymer,extraction procedures,and nanoencapsulation techniques applied therein(e.g.,ionic gelation and spray drying)are described.The review highlights advanced targeting systems like pH-sensitive,magnetic delivery.Additional applications include those in synergistic nutraceutical systems,oral administration of vaccination,and intelligent food packaging.All these findings demonstrate that food polymers are increasingly more viable as functional nanocarriers by way of increasing bioactive delivery and the shifting requirements of personalized and health-based dietary regimes.展开更多
Guided by the"Healthy China 2030"strategy,improving national nutrition and health literacy has become a core task in public health system development.The National Nutrition Plan(2017-2030)explicitly calls fo...Guided by the"Healthy China 2030"strategy,improving national nutrition and health literacy has become a core task in public health system development.The National Nutrition Plan(2017-2030)explicitly calls for"strengthening the training of nutrition talents"and"promoting nutrition science education".As a key vehicle for this mission,the Food Nutrition and Health course in higher education urgently needs to address bottlenecks in traditional teaching,such as low knowledge application and transfer rates,insufficient student engagement,and ineffective guidance on healthy behaviors.The BOPPPS teaching model,with its structured design(Bridge-in,Objective,Pre-assessment,Participatory Learning,Post-assessment,Summary),effectively promotes the internalization of nutritional knowledge and the transformation into healthy behaviors among students by emphasizing practice-oriented teaching activities.In this study,focusing on this course,an in-depth exploration of curriculum teaching design was conducted based on the BOPPPS instructional model,aiming to deeply integrate the strategic objectives of Healthy China into the curriculum,and promote the transformation of nutritional knowledge into healthy decision-making ability.This study provides new insights for food and nutrition education.展开更多
Morocco's oat sector is shifting from forage to food,creating demand for varieties with proven processing performance.We profiled nine Moroccan oats(four parental lines,four interspecific derivatives,and one hull-...Morocco's oat sector is shifting from forage to food,creating demand for varieties with proven processing performance.We profiled nine Moroccan oats(four parental lines,four interspecific derivatives,and one hull-less diploid check)against the key drivers of functionality:β-glucan,hydration metrics(WAI,WSI,swelling power),interfacial metrics(foam capacity/stability,emulsion capacity/stability),and kernel geometry(thousand-kernel weight/width),using SEM to interpret microstructure.Varietal differences were pronounced and actionable.The A.sativa×A.magna derivative Hamdali showed fast wetting(low WAI),strong foaming(highest FS),and high emulsion capacity.These traits make it suitable for oat drinks and large,crack-free flakes.The A.sativa×A.murphyi descendants Al Fawze and Abtah exhibited restrained swelling(lower SP)and moderate WAI/WSI,favoring crisp snacks,biscuits,and pasta;Abtah additionally delivered high emulsion stability suitable for shelf-stable beverages.Amlal and Nezha offered balanced,steerable profiles.Linkingβ-glucan,hydration,and interfacial behavior to kernel traits provides a variety-to-application map for Moroccan oats.We recommend Hamdali/Niema for foamed beverages/flakes;Tissir/Soualem for porridges and thick beverages;Abtah for pasta and stable emulsions;Al Fawze for crisp snacks/biscuits.展开更多
Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)...Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)system.Quenching the QS system of foodborne bacteria and blocking the expression of the corresponding genes may be an effective way to improve food quality and safety.Therefore,this article reviews the QS systems for foodborne bacteria,the regulatory mechanisms of QS systems in biofilm and VBNC formation and resuscitation,the research progress on quorum sensing inhibitors(QSIs)for Gram-negative and Gram-positive bacteria,and introduces QSIs from various sources.In addition,we have also summarized the current research issues on QS regulation of biofilms and VBNC formation.The systematic study of the QS phenomenon of foodborne bacteria in practical situations,the mechanism of bacterial QS cooperation-cheating,the screening of novel and highly active QSIs,the combination of QSIs and other technologies to improve their bioavailability,and the regulatory network between biofilm and VBNC formation and resuscitation are research directions that need to be paid attention to in the future.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.
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 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.
基金supported by National Natural Science Foundation of China(Grants No.42361144888 and 42401308)National Key Research and Development Program of China(Grant No.2024YFF1309200).
文摘International trade serves as a crucial pathway for enhancing global food security and equality amid severe food crises worldwide.Under globalization,economic development has profoundly influenced food trade,while disparities in food purchasing power among different economic development groups have led to uneven food security outcomes.However,the varying contributions of international trade to food security across these groups remain to be quantitatively elucidated.This study categorized countries into four economic development groups—high,high-medium,medium-low,and low—and examined changes in their food security scores from 2010 to 2019.The cross-group contributions of international trade to food security across these groups were compared.The results revealed that the food security score of the high economic development group was 9.22 times higher than that of the low economic development group.From 2010 to 2019,the high economic development group exhibited a significant upward trend in food security scores,whereas the low economic development group showed a significant decline.Moreover,international trade contributed significantly to both cross-group and within-group food security in the high economic development group,while its contribution to the low economic development group remained negligible.These findings demonstrated that international trade has further widened the food security gap between the high and low economic development groups,and its limited contribution to the low economic development group has failed to reverse the declining trend in their food security scores.This study quantified the divergent impacts of international trade on food security across economic development groups,providing valuable insights for optimizing global food trade policies—particularly in addressing the food security challenges faced by low econominc development group.
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.
基金supported by European Union’s Horizon Europe research and innovation programme,project AGILEHAND(Smart Grading,Handling and Packaging Solutions for Soft and Deformable Products in Agile and Reconfigurable Lines)(101092043).
文摘Dear Editor,This letter presents techniques to simplify dataset generation for instance segmentation of raw meat products,a critical step toward automating food production lines.Accurate segmentation is essential for addressing challenges such as occlusions,indistinct edges,and stacked configurations,which demand large,diverse datasets.To meet these demands,we propose two complementary approaches:a semi-automatic annotation interface using tools like the segment anything model(SAM)and GrabCut and a synthetic data generation pipeline leveraging 3D-scanned models.These methods reduce reliance on real meat,mitigate food waste,and improve scalability.Experimental results demonstrate that incorporating synthetic data enhances segmentation model performance and,when combined with real data,further boosts accuracy,paving the way for more efficient automation in the food industry.
基金funded by the Major Science and Technology Project of Henan Province(231100310200)the National Key Research and Development Program(2023YFF1103804).
文摘Liver diseases remain a global health crisis,with limited safe therapeutic options.Cornus officinalis,a traditional medicinal-edible plant,has demonstrated significant hepatoprotective potential.This review systematically summarizes its liver-protective mechanisms and explores its potential as a functional food.Data were collected from scientific databases such as Pub Med,Science Direct,Elsevier,Google Scholar,and relevant literature.Key bioactive compounds—including iridoids,polyphenols,and polysaccharides—contribute to hepatoprotection by mitigating oxidative stress,inflammation,steatosis,apoptosis,and by regulating gut microbiota.As critical quality markers,iridoids exhibit suboptimal bioavailability,necessitating targeted technological interventions—nanoencapsulation for liver-specific delivery and microbial fermentation for controlled aglycone conversion are proposed to enhance their pharmacokinetic properties and bioactivity.Future research could adopt encapsulation and fermentation technologies for C.officinalis processing,aiming to develop targeted functional food products with enhanced bioactivity of its active components.This review,for the first time,establishes a“component-pathway-integration”model,providing a theoretical framework for evidence-based CO-derived functional food development and highlighting the need for further research on iridoid metabolic transformation to advance liver health management.
文摘Food-grade biopolymers and nanotechnology have been increasingly used to revolutionize the delivery of bioactive compounds by enhancing stability,bioavailability,and controlled release.Within the scope of nanoencapsulation systems,this review explores food-derived polymers such as vicilin,zein,gluten,cruciferin,inulin,and others.These biopolymers are ideal since they encapsulate numerous functional compounds,such as vitamins,probiotics,essential oils,and polyphenols,because they are biocompatible,amphiphilic,and biodegradable.The specific physical and chemical properties of each polymer,extraction procedures,and nanoencapsulation techniques applied therein(e.g.,ionic gelation and spray drying)are described.The review highlights advanced targeting systems like pH-sensitive,magnetic delivery.Additional applications include those in synergistic nutraceutical systems,oral administration of vaccination,and intelligent food packaging.All these findings demonstrate that food polymers are increasingly more viable as functional nanocarriers by way of increasing bioactive delivery and the shifting requirements of personalized and health-based dietary regimes.
文摘Guided by the"Healthy China 2030"strategy,improving national nutrition and health literacy has become a core task in public health system development.The National Nutrition Plan(2017-2030)explicitly calls for"strengthening the training of nutrition talents"and"promoting nutrition science education".As a key vehicle for this mission,the Food Nutrition and Health course in higher education urgently needs to address bottlenecks in traditional teaching,such as low knowledge application and transfer rates,insufficient student engagement,and ineffective guidance on healthy behaviors.The BOPPPS teaching model,with its structured design(Bridge-in,Objective,Pre-assessment,Participatory Learning,Post-assessment,Summary),effectively promotes the internalization of nutritional knowledge and the transformation into healthy behaviors among students by emphasizing practice-oriented teaching activities.In this study,focusing on this course,an in-depth exploration of curriculum teaching design was conducted based on the BOPPPS instructional model,aiming to deeply integrate the strategic objectives of Healthy China into the curriculum,and promote the transformation of nutritional knowledge into healthy decision-making ability.This study provides new insights for food and nutrition education.
文摘Morocco's oat sector is shifting from forage to food,creating demand for varieties with proven processing performance.We profiled nine Moroccan oats(four parental lines,four interspecific derivatives,and one hull-less diploid check)against the key drivers of functionality:β-glucan,hydration metrics(WAI,WSI,swelling power),interfacial metrics(foam capacity/stability,emulsion capacity/stability),and kernel geometry(thousand-kernel weight/width),using SEM to interpret microstructure.Varietal differences were pronounced and actionable.The A.sativa×A.magna derivative Hamdali showed fast wetting(low WAI),strong foaming(highest FS),and high emulsion capacity.These traits make it suitable for oat drinks and large,crack-free flakes.The A.sativa×A.murphyi descendants Al Fawze and Abtah exhibited restrained swelling(lower SP)and moderate WAI/WSI,favoring crisp snacks,biscuits,and pasta;Abtah additionally delivered high emulsion stability suitable for shelf-stable beverages.Amlal and Nezha offered balanced,steerable profiles.Linkingβ-glucan,hydration,and interfacial behavior to kernel traits provides a variety-to-application map for Moroccan oats.We recommend Hamdali/Niema for foamed beverages/flakes;Tissir/Soualem for porridges and thick beverages;Abtah for pasta and stable emulsions;Al Fawze for crisp snacks/biscuits.
基金financially supported by the National Natural Science Foundation of China(32202191)and(32272279)the Key R&D Project of Shandong Province(2023CXPT007 and 2024CXPT014)the Key R&D Project of Qingdao Science and Technology Plan(24-2-3-4-zyyd-jch).
文摘Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)system.Quenching the QS system of foodborne bacteria and blocking the expression of the corresponding genes may be an effective way to improve food quality and safety.Therefore,this article reviews the QS systems for foodborne bacteria,the regulatory mechanisms of QS systems in biofilm and VBNC formation and resuscitation,the research progress on quorum sensing inhibitors(QSIs)for Gram-negative and Gram-positive bacteria,and introduces QSIs from various sources.In addition,we have also summarized the current research issues on QS regulation of biofilms and VBNC formation.The systematic study of the QS phenomenon of foodborne bacteria in practical situations,the mechanism of bacterial QS cooperation-cheating,the screening of novel and highly active QSIs,the combination of QSIs and other technologies to improve their bioavailability,and the regulatory network between biofilm and VBNC formation and resuscitation are research directions that need to be paid attention to in the future.
