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由华东理工大学生物反应器工程国家重点实验室主办的英文新刊《Food Bioengineering》网站和投稿系统已正式上线！《Food Bioengineering》中文译名为《食品生物工程》，食品生物工程是华东理工大学食品科学与工程研究领域的核心特色，将生物工程理念和技术融合于“为耕者谋利、为食者造福”的食品学科更是生物反应器工程国家重点实验室坚持“四个面向”的重点方向。以国家重点实验室重组为契...
our association has established itself as a strong organization that serves to represent all members in the Asian food trade industry. The new board members and I are committed to break new ground wit...
NSF invests $72 million in innovations at nexus of food, energy and water systems
NSF $72 million food energy water systems
2016/9/29
To help secure the future of food, energy, and water systems while maintaining vital ecosystem services, the National Science Foundation (NSF) has awarded more than $72 million for fundamental science...
Trans Fatty Acids in Food and Their Influence on Human Health
trans fatty acids human nutrition human health hydrogenated fats
2010/10/14
Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that
do not contain hydrogenated fats. Prospective epidemiological and case-control studies
support a major role of T...
USDA Announces Resources to Improve Emergency Food Assistance Programs and Infrastructure
Resources Emergency Food Assistance Programs and Infrastructure
2010/4/29
Agriculture Secretary Tom Vilsack today announced the availability of resources to strengthen the capacity of the Nation's emergency feeding network to meet the needs of the increasing numbers of peop...
Psicose Contents in Various Food Products and its Origin
rare sugars D-psicose food products
2009/5/31
To elucidate the history of human exposure of psicose, a determination method of psicose (D/L-psicose) in various food products has been developed : post column high-performance liquid chromatography ...
A Dedicated MRI for Food Science and Agriculture
small dedicated magnetic resonance imaging (MRI) proton-specified apparatus frozen margarine
2009/5/8
A dedicated magnetic resonance imaging (MRI) apparatus that is small, lightweight, and usable in an ordinary research room was devised for developmental research and quality estimation of foods and ag...
Antihypertensive Effects of Natto, a Traditional Japanese Fermented Food, in Spontaneously Hypertensive Rats
natto soybean angiotensin I converting enzyme Bacillus subtilis natto hypertension spontaneously hypertensive rats
2010/3/5
Natto is a popular traditional Japanese food made by fermenting steamed soybeans with Bacillus subtilis natto. It has long been thought that natto is effective in preventing hypertension. But there ha...
Texture and Rheology in Food and Health
hydrocolloids gel texture rheology language mastication deglutition
2010/3/5
The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100th anniversary of Japanese immigration to Brazil. Dietary patterns in both coun...
Mineral and Amino Acid Contents of Kinema, a Fermented Soybean Food Prepared in Nepal
Kinema Thua-nao Natto mineral amino acid
2010/11/22
Five sun-dried Kinema samples were collected from the eastern hills of Nepal and their proximate composition, mineral contents and amino acid compositions were analyzed. The Kinema contained 6.0±0.3% ...