JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE迈索尔食品科学与技术杂志
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE(英文缩写 J FOOD SCI TECH MYS),ISSN 0022-1155,eISSN 0975-8402,中文译名:迈索尔食品科学与技术杂志 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-11-01 至 2026-10-31，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 3.117 | Q3 |
| 2022 | 3.100 | Q2 |
| 2023 | 2.600 | Q2 |
| 2024 | 3.300 | Q2 |
| 2025 | 3.400 | Q2 |
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 最新收录文献
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1. Camel milk-based probiotics: functional properties, gut health benefits, and emerging implications for the gut-brain axis-a comprehensive review.
1. 骆驼奶基益生菌：功能特性、肠道健康益处及对肠脑轴的新兴意义——一篇综合综述PMID:日期:2026-06-15Camel milk is gaining scientific interest for its unique composition, including bioactive proteins, high antimicrobial peptides (lactoferrin, lysozyme), immunomodulatory components, and lower allergenic potential compared to bovine milk, positioning it as a promising matrix for probiotic delivery. Probiotics support gut homeostasis and may influence the gut-brain axis via microbial metabolites (SCFAs, GABA), immune modulation, and neuroactive compound production. This review critically assesses current evidence on camel milk-based probiotics, emphasizing functional properties, effects on gut microbiota, gastrointestinal benefits, and emerging implications for the gut-brain axis (inflammation reduction, metabolic signaling, neurotransmitter pathways). Drawing from in vitro studies, animal models (e.g., colitis, EAE, diabetes), and limited human trials, we evaluate translational relevance. Preliminary findings suggest benefits in gut health, microbiota modulation, and potential neuroprotection, but strain specificity, mechanistic details, and robust clinical efficacy remain limited. Significant knowledge gaps persist regarding optimal strains, dosing, and long-term effects. Rigorous, well-designed preclinical and clinical studies are essential to validate health claims and support development of camel milk-based functional products targeting gut and potential neurological health. The graphical abstract illustrates camel milk-derived probiotics as modulators of the gut-brain axis through interconnected pathways. Central mechanisms include microbiota modulation, synthesis of neuroactive compounds (SCFAs, GABA, neurotransmitters), immune regulation, and anti-inflammatory effects. Bidirectional communication between gut and brain occurs via neural, endocrine, and metabolic routes, with potential therapeutic applications for mental health disorders including depression, anxiety, and cognitive impairment. The online version contains supplementary material available at 10.1007/s13197-026-06765-x.
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2. Traditional Ethiopian fermented condiments: a systematic review of microbial dynamics, nutritional transformations, and future perspectives.
2. 传统埃塞俄比亚发酵调味品：微生物动态、营养转化及未来展望的系统综述PMID:日期:2026-06-15[中文摘要] 传统埃塞俄比亚发酵调味品，包括Siljo、Datta、Awaze、Helbat和Azo，具有重要的文化意义和营养价值。尽管其重要性不言而喻，但关于其微生物生态、营养转化、安全性及功能潜力的证据仍较为零散且表征不足。本系统综述依据PRISMA 2020指南开展，整合了关于这些传统埃塞俄比亚发酵调味品微生物动态、营养变化、益生特性及食品安全方面的现有知识。截至2025年12月，对PubMed、Scopus、Cochrane Library、Epistemonikos和Google Scholar进行了全面的文献检索。研究一致报道，乳酸菌——尤其是乳杆菌属（Lactobacillus）、片球菌属（Pediococcus）和明串珠菌属（Leuconostoc）spp.——在自发发酵中占主导地位，驱动酸化至pH值通常在3.6至4.5之间，并有助于抑制病原体。发酵还诱导了产品特异性的营养转化，包括蛋白质含量和消化率的变化、矿物质动态变化以及生物活性化合物的形成。然而，结果因底物组成、微生物群落和处理条件的不同而差异显著。所有纳入的研究均缺乏关于抗营养因子（植酸盐、单宁和胰蛋白酶抑制剂）减少的数据，这是一个关键的知识空白。尽管具有这些有前景的特性，但关于这些调味品的研究在很大程度上受限于对培养依赖方法的依赖、发酵实践的异质性以及不一致的分析方法。某些调味品（尤其是Azo和Datta）的证据基础还因依赖灰色文献和二手数据来源而进一步受限。为充分挖掘其微生物、营养和商业潜力，未来研究应采用基于标准化发酵方案、宏基因组学、代谢组学和综合营养评估的整合研究方法。在线版本包含补充材料，可访问10.1007/s13197-026-06764-y获取。
[英文摘要] Traditional Ethiopian fermented condiments, including Siljo, Datta, Awaze, Helbat, and Azo, are culturally significant and nutritionally valuable. Despite their importance, evidence on their microbial ecology, nutritional transformations, safety, and functional potential remains fragmented and insufficiently characterized. This systematic review, conducted in accordance with PRISMA 2020 guidelines, consolidates current knowledge on the microbial dynamics, nutritional changes, probiotic traits, and food safety of these traditional Ethiopian fermented condiments. A comprehensive literature search was carried out up to December 2025 across PubMed, Scopus, Cochrane Library, Epistemonikos, and Google Scholar. Studies consistently reported that lactic acid bacteria-particularly , , and spp.-dominate spontaneous fermentations, driving acidification to pH values typically between 3.6 and 4.5 and contributing to pathogen suppression. Fermentation also induced product-specific nutritional transformations, including changes in protein content and digestibility, mineral dynamics, and the formation of bioactive compounds. However, outcomes varied considerably depending on substrate composition, microbial consortia, and processing conditions. Data on antinutritional factor reduction (phytates, tannins, and trypsin inhibitors) were absent across all included studies, representing a critical knowledge gap. Despite these promising attributes, research on these condiments is largely limited by reliance on culture-dependent methods, heterogeneous fermentation practices, and inconsistent analytical approaches. The evidence base for some condiments, particularly Azo and Datta, is further constrained by reliance on grey literature and secondary data sources. To fully harness their microbial, nutritional, and commercial potential, future studies should employ integrated research methodologies based on standardized fermentation protocols, metagenomics, metabolomics, and comprehensive nutritional assessments. The online version contains supplementary material available at 10.1007/s13197-026-06764-y.
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3. Plant-based functional and active agents in sustainable food packaging: a comprehensive review.
3. 可持续食品包装中的植物基功能性与活性剂：综合综述PMID:日期:2026-06-11The shift to the circular economy has led to the use of plant-based functional ingredients in sustainable food packaging. Renewable, biodegradable, and non-toxic polysaccharides, proteins, lipids, and biopolymers include alginate, chitosan, starch, cellulose, pectin, soy protein, and polylactic acid (PLA). Hydrophobization gives antibacterial, antioxidant, UV-protective, and pH-responsive properties. Lignin is an antioxidant, antibacterial, and UV-blocking filler. A blend of carboxymethyl chitosan and soy protein isolate has almost 100% antimicrobial effects against () and (), 98.5% UV protection, and prolongs the shelf life of grapes to over 15 days. Microcapsules made of plant proteins (98% biodegradable) release the hydrophilic and hydrophobic compounds, which promote the functional design of packaging. Nevertheless, quantitative benchmarking shows that essential oils cut tensile strength by 20-40%, and unmodified polysaccharide films have 5-15 times higher water vapor transmission rates than polyethylene (50-150 vs. less than 10 g/m/day). The encapsulation enhances bioactive longevity (60-80% retention during 14-30 days) but increases the material costs by 20-50%. This review underscores the valorization of agro-industrial by-products and waste upcycling. Even though successful results were achieved in laboratories, there are still significant obstacles in terms of scalability, regulatory approval, mechanical performance, and standardization of biodegradation, which hinder the transition from laboratory success to commercial application. This review has pointed out these challenges and recommended cross-disciplinary research-industry innovation to produce commercially viable vegetable-based active packaging.
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4. Goan fermented foods: indigenous practices and insights into future research directions.
4. 果阿发酵食品：本土实践及未来研究方向的见解PMID:日期:2026-06-02Fermented foods are integral to the culinary traditions of cultures worldwide, yet the methods and economic significance of many indigenous varieties remain undocumented. This study explores the rich heritage of Goan traditional fermented foods, tracing their roots to a blend of Hindu, Portuguese, and modern influences. It investigates the unique preparation techniques, by categorizing Goan fermented foods into plant sap/juice-based, cereal-based, and salt-based varieties. Through a survey of literature, it highlights the health benefits, particularly the positive impact on gut health through naturally occurring probiotics and beneficial microflora present in the ingredients. These findings contribute to the preservation and promotion of Goan culinary traditions by documenting their cultural and scientific relevance, while also encouraging further exploration of these foods for native microflora as a source of novel probiotics. This is highly significant at the moment due to the modern trends which have led to the replacement of traditional ingredients with less healthy cheaper alternatives and has contributed to the gradual loss of authentic food preparation techniques integral to Goan culinary heritage. Graphical abstract
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5. A systematic study of conventional, sensor-induced, and machine learning-based methods for milk quality analysis and adulterant detection.
5. 对传统方法、传感器诱导方法以及基于机器学习的方法在牛奶质量分析和掺假物检测中的系统研究PMID:日期:2026-06-02[中文摘要] 牛奶是全球日常饮食的重要组成部分。由于乳品行业中存在不合标准的操作、频繁的掺假行为、微生物污染、贮藏及气候条件等多重问题，牛奶质量受到损害。由于缺乏便携式的牛奶质量评估与检测解决方案，这一问题变得更加严重。目前，牛奶质量检测仍然以集中化和实验室检测为主。因此，当务之急是研究并找出便携、准确且能及时提供结果的解决方案。本研究试图通过分析牛奶检测领域的最新进展来弥合这一差距，尤其是基于传感器的技术与基于机器学习的分类策略相结合。研究旨在寻找一种可靠、一体化、低成本、便携、随处可用、用户界面友好且能实时运行的牛奶质量检测方案。该方案应采用 connectivity 以及新型人工智能和机器学习方法等前沿技术。研究结论表明，融合传感器的机器学习解决方案相较于传统实验室中缓慢且昂贵的方案具有明显优势。物联网和基于传感器的技术正在为实时便携式牛奶检测套件开辟道路，借助机器学习方法的后端能力，该套件正展现出良好的应用前景。本研究以社会影响为导向，尤其是在食品安全和农村赋能领域。在线版本包含补充材料，可访问 10.1007/s13197-026-06746-0 获取。
[英文摘要] Milk is important constituent of daily food worldwide. Quality of milk is compromised because of multiple issues like sub-standard practices in dairy industry, frequent adulterations, microbial contaminations, storage and climatic conditions. The problem gets multifold grave because of lack of portable solutions of milk quality assessment and testing. Still the milk quality testing remains centralized and lab oriented. So, the need of the hour is to study and figure out solutions which can be portable, accurate and provide results in timely fashion. The current study tries to bridge this gap by analyzing recent development in the field of milk testing especially sensor-based techniques coupled with the power of Machine Learning based classification strategies. The search is for a milk quality testing solution which is reliable, all-in-one testing solution, low cost, portable, anywhere accessible, friendly user interface and operates in real time. It should employ state of the art technology like connectivity and novel Artificial Intelligence and Machine learning methods. The study concludes that sensor infused machine learning solutions provides an upper edge with respect to traditional lab based slow and costly solutions. Internet of Things and Sensor-based technology is opening doors for real time portable milk testing kit which is showing promising result with backend prowess of Machine learning methods. Our study is driven of societal impact especially in the area of food safety and rural empowerment. The online version contains supplementary material available at 10.1007/s13197-026-06746-0.
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6. {"_":"Fatty acid profile in hepatic tissue of farmed and wild channel catfish ().","i":["Ictalurus punctatus"]}
6. 养殖和野生斑点叉尾鮰肝脏组织中的脂肪酸组成PMID:日期:2025-12-20[中文摘要] 本研究旨在描述并比较养殖与野生斑点叉尾鮰（Ictalurus punctatus，Rafinesque，1818）肝组织脂肪酸（FA）谱。共采集养殖与野生斑点叉尾鮰肝脏样本34份。提取脂肪酸样本后，采用气相色谱-火焰离子化检测器（GC-FID）获得其脂肪酸谱。分析显示，养殖个体中单不饱和脂肪酸浓度（161.45 mg/100 g）高于野生个体（46.87 mg/100 g）。野生个体中含量最丰富的脂肪酸类别为饱和脂肪酸（58.48 mg/100 g），而养殖斑点叉尾鮰的饱和脂肪酸水平更高（73.22 mg/100 g）。养殖个体的脂肪酸总浓度也更高（296.03 mg/100 g），为野生斑点叉尾鮰平均值（131.89 mg/100 g）的两倍。多不饱和脂肪酸、omega-3和omega-6含量差异不显著，但EPA存在提示性差异。研究结果表明，野生与养殖来源的肝脏脂肪酸含量存在显著差异。本研究发现的差异归因于所分析的养殖与野生斑点叉尾鮰群体摄食模式的差异。
[英文摘要] The aim of this study was to describe and compare the fatty acid (FA) profiles of hepatic tissue in farmed and wild channel catfish (, Rafinesque, 1818). Thirty-four liver samples were collected from farmed and wild channel catfish. After FA samples were extracted, their fatty acid profiles were obtained by gas chromatography with a flame ionization detector (GC-FID). The analysis revealed that monounsaturated FAs were present at higher concentrations in farmed organisms (161.45 mg/100 g) than in wild organisms (46.87 mg/100 g). While the most abundant FA group in wild organisms was saturated FAs (58.48 mg/100 g), farmed catfish had higher levels (73.22 mg/100 g). The farmed organisms also presented a higher total concentration of FA (296.03 mg/100 g), which is double the mean obtained in wild channel catfish (131.89 mg/100 g). Nonsignificant differences were found in the polyunsaturated, omega-3 and omega-6 quantities, yet a suggestive difference was found for EPA. Our findings suggest that the fatty acid content in the liver is notably different between wild and farm origins. The differences identified in this study were attributed to differential feeding patterns in the analyzed populations of farmed and wild channel catfish.
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7. {"_":"Evaluation of flavour bearing properties from spp., an underutilized catch along the Maharashtra coast, India.","i":["Acetes"]}
7. {"_":"对印度马哈拉施特拉沿海未充分利用的渔获物——["虾酱虾"]属的呈味特性评价。","i":["虾酱虾"]}PMID:日期:2025-12-20[中文摘要] 种（spp.）属于非对虾类虾类中尚未被充分利用的贝类资源，俗称“糊虾”。该虾广泛分布于世界不同地区，见于许多濒临印度洋国家的沿海一带。在印度，这种虾主要在该国西北沿海被捕捞上岸。海鲜风味在加工工业中具有重要地位，这归因于其高度的鲜美性和多种健康益处。传统的海鲜风味提取方法产量低，且具有不良的异味。因此，本研究聚焦于一种更温和的酶法提取方法，以保留天然氨基酸，如谷氨酸、赖氨酸、亮氨酸和甘氨酸，这些氨基酸主要负责赋予最终产品鲜味。使用三种不同的酶，即木瓜蛋白酶、胃蛋白酶和胰蛋白酶（酶与底物比为0.25%），对种（spp.）进行酶解以提取风味化合物。对风味化合物进行了感官分析。使用胃蛋白酶提取获得了较高的可接受率（8.00 ± 0.61），其次是木瓜蛋白酶（7.38 ± 0.48）和胰蛋白酶（7.00 ± 0.79）。本研究凸显了海鲜利用酶法提取风味化合物的潜力。
[英文摘要] spp. is an underutilized shellfish resource under the non-penaeid shrimp category and is popularly known as "paste shrimp". It is widely distributed in different parts of the world and is found along the coast of many countries bordering the Indian Ocean. In India, most of this shrimp is landed along the north-west coast of the country. Seafood flavour has an importance in the processing industries, attributed to the high delicacy and several health benefits. The conventional extraction methods of seafood flavour result in low yield and possess undesirable off-flavours. Hence, the present work focused on a milder enzymatic extraction method, to retain the natural amino acids such as glutamic acid, lysine, leucine and glycine which are mainly responsible for imparting the umami flavor to the end product. Enzymatic hydrolysis of the spp. was done using three different enzymes, namely, papain, pepsin and trypsin (0.25% enzyme to substrate ratio) to extract the flavour compound. Sensory analysis was done for the flavour compound. Extraction using enzyme pepsin resulted in a higher acceptability rate (8.00 ± 0.61), followed by papain (7.38 ± 0.48) and trypsin (7.00 ± 0.79). The present study highlights the potential of seafood for the extraction of flavour compounds using enzymes.
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8. Supplementing processed fish powder from Pangas catfish into cookies: influence on its physico-chemical attributes, dough rheology and sensory acceptability.
PMID:日期:2025-12-12This study investigated the feasibility of supplementing Processed Pangas Catfish Powder (PP) into refined Wheat flour (WF) based cookies to produce protein-rich and sensorially acceptable cookies while assessing its impact on physico-chemical attributes, dough rheology, and sensory acceptability. The cookies were formulated by supplementing PP at levels of 0%, 1%, 2.5%, and 10%. The addition of PP to cookies increased their protein content (7.69 ± 0.26 to 14.74 ± 0.20%) ( < 0.05) without negatively impacting sensory scores. The maximum hardness values (14.59 + 0.77 Kg Force) were found in cookies added with 1% PP. The farinographic analysis showed variations in the dough's rheological properties with different levels of PP. The water absorption values ranged from 62.57% to 63.24% and dough development time was significantly different across samples. The results suggest that moderate supplementation of PP (2.5%) into WF can enhance dough properties, making it more stable and resistant to softening and mechanical stress. The cookies could be successfully supplemented with PP up to 10% without significant changes in its sensory attributes. The study indicates the possibility of using processed fish protein powder in cookies to enhance the nutritional profile.
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9. Electrical characterisation of fermentation process from milk to yogurt: a monitoring approach.
9. 从牛奶到酸奶的发酵过程的电学特性表征：一种监测方法PMID:日期:2025-11-24[中文摘要] 本研究探讨酸奶发酵过程中电学特性（电导率和介电电容）的变化，并将其与用于监测目的的传统测量指标（pH值和滴定酸度）及流变学特性（凝胶强度和质构参数）进行关联分析。结果表明，电导率与时间以及电容与时间之间均呈显著线性关系（R = 0.95），优于pH值与时间的变化趋势。观察到，由含4%脂肪的牛奶制成的酸奶在达到pH 4.6 ± 0.03（即发酵终点）时，其电导率和电容值分别为10.29 ± 0.45 mS/cm和632.85 ± 9.32 µF。与电导率相比，电容与质构参数（硬度、内聚性、稠度和内聚功）的关联性更强。凝胶强度参数的变化揭示了发酵过程中从牛顿流体行为（牛奶的黏性行为）向非牛顿流体行为（酸奶的黏弹性行为）的转变。分析不同发酵阶段酸奶样品的电学特性，揭示了这些特性与发酵进程之间的明确关系。本研究可为酸奶发酵的实时监测提供一种快速、非侵入性技术，有望在酸奶生产中实现更高效的质量控制和工艺优化。
[英文摘要] This study investigates the changes in electrical properties (electrical conductivity and dielectric capacitance) during yogurt fermentation, correlating them with traditional measurements (pH and titratable acidity) and rheological properties (gel strength and textural parameters) for monitoring purposes. The results show a significant linear relationship between electrical conductivity vs. time as well as capacitance vs. time (R = 0.95), outperforming the pH-time trend. It was observed that yogurt made from cow milk with 4% fat had electrical conductivity and capacitance values of 10.29 ± 0.45 mS/cm and 632.85 ± 9.32 µF, respectively, when it reached to pH 4.6 ± 0.03, i.e. end of fermentation. Capacitance exhibits a stronger association with textural parameters (firmness, cohesiveness, consistency, and work of cohesion) compared to electrical conductivity. The changes in gel strength parameters reveal the transition from Newtonian (viscous behavior of milk) to non-Newtonian (viscoelastic behavior of yogurt) behavior during fermentation. Analyzing the electrical properties of yogurt samples at various fermentation stages reveals a clear relationship between these properties and fermentation progression. This study could provide a rapid and non-invasive technique for real-time monitoring of yogurt fermentation, potentially enabling more efficient quality control and process optimization in yogurt production.
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10. Simultaneous determination of α-dicarbonyl compounds in Chinese Korean ethnic rice wine using pre-column derivatization with UHPLC-MS/MS.
10. 采用柱前衍生化UHPLC-MS/MS法同时测定中国朝鲜族米酒中的α-二羰基化合物PMID:日期:2025-11-24Chinese Korean ethnic rice wine (CKRW), a traditional fermented wine made from rice or corn, has antioxidant and antihypertensive activities. There is no report on the study of α-Dicarbonyl compounds (α-DCs) in CKRW currently. The sensitive UHPLC-MS/MS method based on a novel derivatization reagent 3-benzyl-2-oxo-4λ3-thiazolidine-4-carbohydrazide (BOTC). It was used to label three α-DCs, including glyoxal (GO), methylglyoxal (MG) and 3-deoxyglucoside (3-DG) in rice wine. The calibration curves obtained good linearity (R > 0.9997) and a relatively wide range of concentrations from 0.39 to 62.5 µM. LOD were 25-50 fmol. GO, MG, and 3-DG were detected in CKRW for the first time. Then, ten kinds of rice wine were purchased from five suppliers for quantitative comparison. At the result, the contents of the three α-DCs had differences in these wines. 3-DG was higher than the other two α-DCs. The method provided a reference for the detection of α-DCs in other fermented alcoholic drinks. Graphical abstract