State-of-the-Art Food Science and Technology in China
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 February 2023) | Viewed by 9261
Special Issue Editor
Interests: nanomaterial bioapplication; MSPE; food safety; probiotics; foodborne pathogen
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
With the rapid development of China’s food industry in recent years, Chinese researchers have made significant progress in the food science research and technology development fields, including key theoretical and technological breakthroughs in food production, preservation and storage, packaging and transportation, safety testing, etc. We would like to invite authors to submit original research articles or review articles on the latest research advances in the field of food science and technology, including, but not limited to, the physicochemical and functional modification of food components, extraction of natural substances and development of functional food (e.g., active polysaccharide, dietary fiber, flavonoids, probiotics, fermented foods), food brewing technology and brewing microorganisms, flavor generation and regulation mechanism of fermented food, food preservation and nutrient retention technology (e.g., emulsions, antimicrobial films), efficient value-added utilization of food by-product resources, rapid detection methods for foodborne contaminants (e.g., pathogenic bacteria, biotoxins), safety evaluation of food additives or food-contact materials, etc.
Prof. Dr. Hengyi Xu
Guest Editor
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Keywords
- extraction of natural substances in food
- novel probiotic strains and fermented foods
- complex carbohydrates
- functional foods
- modification of food macromolecules
- nutrients and ingredients
- novel technologies and tools for food manufacture and preservation
- value-added utilization of food by-product resources
- rapid detection methods for foodborne contaminants
- safety evaluation of food components
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