​ 深度油炸是一种以煎炸油为加热介质，在150-200°C下，使食物快速脱水和煮熟的传统食品加工方式，具有加工速度快、操作简单、成本可控、能提供具有特殊感官特性的食品等优点，在食品加工工业中具有重要作用。油炸外裹糊食品以不同的食物（水果、蔬菜、水...

Comparison of Different Extraction Processes on the Physicochemical Properties, Nutritional Components and Antioxidant Ability of Xanthoceras sorbifolia Bunge Kernel Oil不同工艺提取文冠果仁油理化性质、营养成分及抗氧化能力的比较Abstract: ...

Application of metal–organic framework for the adsorption and detection of food contamination金属有机骨架在食品污染物吸附及检测中的应用AbstractMetal-organic frameworks (MOFs) possess large surface area, high porosity, tunable structures...

Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork反复冻融对腌制恩施黑猪肉肌原纤维蛋白及品质特性的影响Abstract: Repeated freeze-thaw is one of the main reasons for q...

An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methodsHS-GC-IMS对不同方法生产的糙米粉及糙米米线中挥发性风味物质的分析Abstract：In this study, headspace-gas chromatog...

​Targeted Lipidomics Reveal the Effect of Perchlorate on Lipid Profiles in Liver of  High-Fat Diet Mice靶向脂质组学揭示高氯酸盐对高脂膳食小鼠肝脏脂质代谢的影响Abstract：Perchlorate, commonly available in drinking water and food, acts on...

Functional nanoparticle reinforced starch-based adhesive emulsion: Toward robust stability and high bonding performance功能性纳米颗粒增强淀粉基胶黏剂乳液：具有良好的稳定性和粘接性能Abstract：Sustainable bio-based adhesive is a promising ...

Production of aminopeptidase from soybean meal with nutrientssupplementation by Bacillus licheniformis SWJS33: Feasibility andmetabolic process地衣芽孢杆菌 SWJS33以豆粕为底物及适当营养补充生产氨肽酶：可行性及代谢过程Abstract：Enhancing a...

Effect of interactions between glycosylated protein and tannic acid on the physicochemical stability of Pickering emulsions糖基化蛋白与单宁酸相互作用对Pickering乳液理化稳定性的影响Abstract：This study focused on the covalent/noncovalent ...

Properties of flour from pearled wheat kernels as affected by ozone treatment臭氧处理剥皮小麦籽粒对小麦粉品质的影响Abstract: Two different pearling degrees of wheat kernels (lightly-pearled: 14.4% and heavily-pearled: 38.9%) and unpearle...

Effects of Laminaria japonica polysaccharides on the texture,retrogradation,and structure performances in frozen dough bread海带多糖对冷冻面团面包质地、老化和结构特性的影响 Abstract：Bread staling is a deterioration process that causes s...

2022年4月21日，食品学院组织2019年以来入职的教师在科教楼809会议室召开“青年教师科研工作座谈会”，学院近50位年轻教师参会。与会教师围绕学校科研管理与奖励政策、学院年度科研工作目标任务、工程实训楼实验室管理等进行学习交流，会议取得良好效果。...

Study on inhibitory activity and mechanism of chitosan oligosaccharides on Aspergillus Flavus and Aspergillus Fumigatus壳寡糖对黄曲霉和烟曲霉的抑菌活性及抑菌机理研究Abstract: Chitosan oligosaccharides (COS) are a derivative of low molecu...

    2022年1月13日，食品学院组织召开2022年度国家自然科学基金项目申报培训会，会议于常青校区科教楼809会议室召开，食品学院易阳教授、华中农业大学食品科技学院陈义杰副教授与会指导交流，二位专家分别围绕国家自然科学基金评审原则、申请书撰写、注意...

9月16日至18日，由中国生物技术发展中心组织和主办、南京师范大学承办的国家重点研发计划“食品安全关键技术研发”重点专项实施工作推进会在南京召开，作为专项项目“长江中下游克氏原螯虾（小龙虾）全产业链食品质量安全保障技术集成与示范”的牵头承担单...