Food & Machinery (shipin yu jixie) is an open access scholarly journal which comprehensively reports the up-to-date progress of research and development of food science, technology，packaging material and machine. It has been indexed by various databases such as Core Journals of Peking University, Research Center for Chinese Science Evaluation (RCCSE), CNKI, EBSCO, Wanfang Data, JSTChina, etc.
Current Issue: Volume 39, Issue 3 (2023)
Fundamental Research
The potential correlation between bacterial community and the characteristic volatile flavour of traditional fermented fish during solid fermentation
YU Mei-juan, YANG Hui, HUANG Lu-hong, TANG Huan, and ZHANG Qun
Correlation analysis of sensory evaluation and texture characteristics of purple rice Fenyuan
CHEN Wei-xuan, ZHUANG Wan-xian, WU Qian-qian, HE Heng-tao, HU Hai-yin, SUN Ruo-xin, and SONG Xian-liang
Physicochemical properties of layered starch of japonica rice
ZHANG Chu-jia, JIA Jian-hui, GAO Man, LIU Ying, DOU Bo-xin, and ZHANG Na
Producing area discrimination of tobacco leaves based on mineral element fingerprinting technology
SUN Jiu-zhe, TONG Zhi-jun, LI Meng, YANG Zong-can, XU Yong-ming, CHEN Dan, WANG Xu-dong, YANG Jin-chu, and ZHANG Ke
Rapid determination of sulfites by microextraction-ion chromatography in red wine
WANG Zhi-hong, LU Fei, NI Yong-fu, CAO Peng, and ZHANG Hong-wei
Rapid detection and evaluation of benzo[a]pyrene in barbecue by mid-infrared spectroscopy model
SHAO Shu-juan, LI Li, WEN Lei, SONG Huan, and YANG Sheng-qiong
Determination of small molecular peptides in infant formula milk powder by gravimetric method combined with amino acid analysis
HUANG Wei-qian, HUO Wen-xi, XU Li-zhu, HE Min-heng, WU Jun-fa, ZHENG Xue-yin, and LUO Hao
Evaluation of uncertainty for the determination of thiocyanate in cheese by inhibited conductivity Ion Chromatography
PAN Can-sheng, ZHANG Zhi-zhou, XIA Bing, ZHANG Fei, WU Ping, and WU Ling-tao
Preparation and application of thiabendazole molecularly imprinted sensor based on composite functional monomers
YOU Xiao-ting, HU Jing, ZHANG Dong-dong, TANG Lu-hua, and GAO Wen-hui
French food safety labeling system and enlightenment
JIANG Ding and CHEN Wen-hua
Effcets of forward threaded element combination on melt transfer characteristics of reverse threaded element
LIU Zhong-yao, HUANG Zhi-gang, DAI Xiang-ji, YANG Ya-nan, and ZHANG Yi-ming
Effects of screw arrangement in four screw extruder impact on characteristics of polylactic acid flow field
SHANG Jia-wei, HUANG Zhi-gang, ZHANG Yi-ming, YANG Ya-nan, and DAI Xiang-ji
Optimization and experiment of vibrating screening device for constricted razor
LIU Han, SHENTU Liu-fang, SUN Xing-zhao, WANG Meng, and ZHANG Peng-cheng
The environment monitoring system of cellar based on fuzzy PID control
LUO Yi and SHI Yan
Light weight detection of mango surface defects based on machine vision
NIE Yan-wen, YANG Jia-chen, WEN Hui-xin, GAO Lu, and XU Jian
Betel nut classification algorithm based on improved Xception
LIU Chang-jun, JIAO Jian-ge, and ZOU Guo-ping
Traditional festival food's packaging: A display design research in the context of cultural confidence
ZHANG Yu and CHEN Lei
Packaging design of Tanyang congou black tea based on geographical indication product protection
QIU Han-zhou
Evaluation of inhibitory activity of a polyoxometallate on polyphenol oxidase and its application in the preservation of Litopenaeus vannamei
FANG Jia-qi, HAN Qing, MA Yang-yu, WANG Fang, LI Li-li, LI Wen-jie, and WANG Li
Quality change of prawn during low-frequency electric field ice temperature storage
YU Ming, XU Li-juan, CHEN Hai-qing, LIANG Zuan-hao, CHEN Shan-shan, LIANG Feng-xue, and AO Fei-fei
Characteristics of freeze-infrared combined drying of jujube slices
LIU De-cheng, ZHENG Xia, XIAO Hong-wei, YAO Xue-dong, and SHAN Chun-hui
Effects of carbon quantum dot-chitosan coating on preservation of fresh-cut shiitake mushroom
YANG Na, WEI Qi-min, YANG Wei-ling, and HUANG Qun
Study on the anti-fatigue activity of chickpea peptide
DONG Jing-ru, MO Jun-ming, and WANG Sheng
Effects of aqueous extracts from Ficus pumila on pulmonary dysfunction and inflammation in rats with chronic obstructive pulmonary disease
YAO Mei-xiang, WANG Cheng-yuan, XIE Jian-hua, ZHU Xiao-juan, ZHOU Ming, NIE Shao-ping, and ZHONG Hong-guang
Optimization of preparation and in-vitro activity of uricate-lowering peptide from dorsal belly meat of skipjack
CHU Yu-rou, SUN Ji-peng, ZHU Qiu-yu, YAO Wei, SONG Ru, and WANG Jia-xing
Study on preparation technology and amino acid composition of ultrasonic-assisted seaweed iodine
LIU Wen-qian, YUE Yuan-yuan, LI Jia-xing, OUYANG Hua-feng, WANG Ru, and WANG Yi-ping
Effect of different soaking conditions on the quality of tartary buckwheat wine
BAI Jia-jia, JI De-rong, HE Yu-zhen, ZHONG Qiu, and DUAN Li-li
Study on supercritical CO2 extraction process, volatile components and antioxidant activity of rose oil from Dianhong rose
LIU Jin-yun, CHANG Jian, JIANG Zhuo-fang, XU Chong-jun, CHENG Wan, and WU Heng
Preparation of antioxidant hydrolysate of Agaricus blazei Murill
CHEN Zhuo-juan, KE Xiu-xian, and HUANG Xiao
Optimization on extraction of cherry seed oil by aqueous enzymatic method and analysis of its physical-chemical properties
HE Lin-feng, WANG Jing, LI Li-qin, XIAO Di, LI Shang-ze, and HU Yu
Study on the processing for mackerel-yam fish-chips
LU Xue-ning, CHEN Huai-yu, GUO Feng-xian, and ZHENG Zong-ping
Optimization of the infrared drying process for ultrasonic pretreatment of Hami-melon slices
LI Yi-can, ZHENG Xia, YAO Xue-dong, YANG Tao-qing, and ZHANG Ji-kai
Research status and prospect of pretreatment equipment and technology for freshwater fish
CHEN Lang, WU Wen-jin, CHEN Sheng, SHI Liu, GUO Xiao-jia, and WANG Lan
Research progress on the effect of different improvers on the quality of frozen dough
XIN Chen, ZHOU Rui-li, and GONG Fang-yuan
Research progress on degradation of aflatoxin B1 by microbial method according to toxicity sites of aflatoxin B1
LIAN Sheng-qing, QIAN Xin, LIU Chu-cen, LI Liang-yi, SUN Chang-po, and ZHOU Wen-hua
Research progress of quality evaluation technology in black tea fermentation process
XIA Chang-yi, RAN Qian-song, LI Rui, and LIU Ya-bing
