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 the Chinese Science Citation Database (CSCD),Directory of Open Access Journals (DOAJ), Core Journals of Peking University, Research Center for Chinese Science Evaluation (RCCSE), CNKI, EBSCO, Wanfang Data, JSTChina, etc.
Current Issue: Volume 41, Issue 2 (2025)
Fundamental Research
Material basis differences and production process consistency rapid screening of health food raw material Aloe vera
ZHAO Zirui, SA Yi, ZHAO Chan, ZHOU Xiaojuan, and ZHANG Mengling
Flavor components of chili oil with different storage durations based on gas chromatography-ion mobility spectrometry , sensory evaluation , and electronic nose analysis
GE Yanzheng, SUN Xiaoxue, AN Yongqiang, DONG Zijie, XIE Haoyang, ZHANG Yuyu, CHANG Jihua, CHEN Lishui, and ZHANG Kangyi
Effect of salt on the texture and noodle quality of raw and cooked potato whole flour pasta sheets based on principal component comparison
LI Junyang, CHEN Anjun, NIE Wei, LI Peijia, LIU Yi, and YANG Ruwei
Molecular dynamics study of salt on the binding of β-lactoglobulin to anthocyanins
GUAN Sitong, HU Xiao, and HUANG Yechuan
Study on properties of micro-and nano-potato starch fat simulants and their application in chiffon cake
YONG Yaping, YANG Xiaoqing, LI Mingyuan, ZHANG Jingjuan, LI Yunling, and SU Jing
Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
LI Yueming, LI Hongjun, REN Zhiqiu, SONG Jialin, and HAN Feng
Safety & Inspection
Determination of eight selenium species in selenium-enriched edible oil with accelerated solvent extraction-high performance liquid chromatography-inductively coupled plasma mass spectrometry
LIANG Zhisen, ZHANG Shudi, LING Xiao, and CHEN Yuzhen
Quantification of eight biogenic amines in aquatic animal products with amino acid analyzer
FENG Hongyan, XIA Yongsheng, QIAN Liangliang, CHEN Xiaojuan, and ZHOU Jing
Analysis and safety evaluation of six pesticide residues in fruits and vegetables in northeast Chongqing
WU Qiujie, ZHANG Yuting, HE Xin, HUANG Wanyi, and WANG Zhaodan
Food Equipment & Intelligent Manufacturing
Shell-side structure optimization and experiment of gas-phase heat exchanger based on numerical simulation
ZHENG Yu, WAN Lin, CHE Gang, LIU Jijun, and WANG Hongchao
Effects of inlet duct taper and air supply mode on flow field uniformity in cold air fermentation room
ZHANG Guorong, ZHANG Jiewei, JI Jiadong, FANG Yong, CHEN Qinghua, and HU Shengxin
Effect of different partition plates on the efficiency of oil extraction from Camellia seeds under hydraulic pressing
LIU Hai, GUO Shaohai, YANG Yuanchun, YANG Yurong, and LI Hui
Storage Transportation & Preservation
Effect of freezing conditions on moisture and flavor of pre-cooked braised beef
YANG Shuying, ZHA Enhui, ZHANG Shuo, and HE Shan
Preservation performance of chitosan- Polygonatum essential oil composite coating film on apple fruits
QU Mengrui, LIU Yuchen, and WANG Dongying
Nutrition & Activities
Function evaluation and mechanism of Ejiao powder in relieving physical fatigue
HAN Xiang, GUO Xiaofei, LU Xiaodong, CHEN Xuemei, HU Bo, and WANG Zhouping
Influence of Monascus on polyphenol content and species in fermented Apocynum venetum L.
ZHOU Xinyi, LIU Xiaochun, ZHOU Yingjun, XIE Chunliang, and CHEN Jinjun
Analysis of volatile components and screening of free radical-scavenging active components in fresh Guhong tangerine peel essential oil
RAN Chunxia, HU Jiang, and DENG Huiling
Mizhen nutritional rice taste quality , flavor substances , and main active ingredients
DENG Zhongli, FAN Guangjun, YUAN Ruibo, ZENG Guangsheng, XU Youzhi, and LIN Qinlu
Effect of ultrafine grinding treatment on the nutritional and physicochemical properties of coconut pulp
LI Jiaqi, HUANG Xiaobing, PENG Shaodan, ZHOU Wei, DENG Fuming, and LI Jihua
Antioxidant effects and enzymatic analysis of birch sap on zebrafish embryos
XING Qi, CHEN Haiyan, HUA Liyu, WANG Chao, LI Ke, and LIU Jiying
Development & Application
Effect of supercritical CO 2 extraction on lipids , fucoxanthin , and volatile flavor compounds in Sacharina japonica powder
LI Yue, XUE Jinglin, ZHANG Jian, XU Yingjiang, and WANG Gongming
Production of DHA algal oil from Schi zochytrium sp. fed with waste beer yeast hydrolysate
YANG Qingyi, TANG Yufang, LI Tao, LIU Lei, and ZHOU Dake
Optimization of blanching and soaking technology for vacuum-fried Lentinus edodes crispy
ZHAO Zhiyue, LIAO Mengyu, NIE Yuanyang, LI Bo, LI Weipeng, and ZHOU Gaoli
Advances
Applications of terahertz spectroscopy in food industry
MA Hao, HUANG Luelue, DUAN Xu, LI Xiaoting, LI Bin, and CHEN Xuan
Research progress on Platycodon grandiflorum saponins
ZHENG Yawen, YANG Xiao, YAN Yizi, CUI Taihua, and JIN Qing
Research progress on the effect of electron beam irradiation technology on food quality and its application in food
YAN Xinyue, HU Fengqing, NING Chong, LI Huiyu, LI Fang, and GUO Chongting
Packaging & Design
Preparation of carboxymethyl cellulose/acrylate fluorine-free oil-proof agent and its application in food packaging paper
CHEN Fangxing, WANG Yulong, WEI Xinxin, WU Daxu, DONG Chao, and KUANG Yishan
Rapid detection method of biscuit packaging appearance defects based on improved RT-DETR
GU Yingkui, YE Biaobiao, GUO Mingjian, and LIAN Zengwei
