Food Chemistry食品化学
Food Chemistry(英文缩写 FOOD CHEM),ISSN 0308-8146,eISSN 1873-7072,中文译名:食品化学 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 | 9.231 | Q1 |
| 2022 | 8.800 | Q1 |
| 2023 | 8.500 | Q1 |
| 2024 | 9.800 | Q1 |
| 2025 | 10.400 | Q1 |
Food Chemistry 最新收录文献
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1. Rapid and accurate PLS-RBF neural networks for multi-constituent prediction in intact fresh maize kernels using NIR spectroscopy.
PMID:日期:2026-10-03Developing robust and accurate near-infrared (NIR) neural network calibration models for intact fresh maize kernels remains challenging in fresh maize breeding. In this study, four rapid and reliable PLS-RBF neural networks were established by integrating PLS feature extraction with ridge-regression-optimized RBF neural networks, to predict the contents of amylopectin, protein, crude fiber, and total sugar in intact fresh maize kernels, respectively. Compared with PCA-based models, PLS-based models consistently exhibited superior predictive performance, with RPD improvements of at least 15.89%,72.85%,54.77% and 19.01% for amylopectin, protein, crude fiber, and total sugar, respectively. The optimized PLS-RBF neural networks presented acceptable predictive performance, with R value ranging from 0.871 to 0.970 and RPD values between 2.799 and 5.836. Overall, the proposed PLS-RBF neural networks provide efficient, nondestructive approaches for multi-constituent assessment of intact fresh maize kernels and demonstrate considerable potential for practical quality control applications within the collected sample population.
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2. Corrigendum to "Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status" [Food Chem. 455 (2024) 139760].
2. 对“利用葡萄糖衍生的美拉德反应产物增强面包抗老化性能：淀粉、面筋网络及水分状态的深入分析”[Food Chem. 455 (2024) 139760]的勘误PMID:日期:2026-10-03该文献暂无摘要。
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3. Thermal pretreatment-assisted dual-enzyme hydrolysis of steamed skipjack tuna dark muscle for safety-controlled bioactive hydrolysate production.
PMID:日期:2026-10-01Steamed skipjack tuna dark muscle (STDM), a protein-rich by-product of tuna canning, is underutilized because of microbial contamination and histamine-related safety concerns. This study developed a safety-controlled hydrolysate through heat pretreatment and sequential Alcalase (AL)-Flavourzyme (FL) hydrolysis. An AL:FL ratio of 4:1 (w/w), 20 mg total enzyme, and sequential addition yielded 56.38% hydrolysis after 5 h. Heat treatment reduced total aerobic bacteria, coliforms, and Escherichia coli below detection limits and was associated with lower relative histamine-forming bacteria-associated DNA signals. It limited further histamine and biogenic amine accumulation during room-temperature exposure without removing preformed amines. Hydrolysis increased total and free amino acids approximately 2.5- and 5.6-fold, respectively, in the resulting hydrolysates. Hydrolysates exhibited over 93% in vitro ABTS radical scavenging activity and 92.42-92.76% in vitro ACE inhibitory activity, alongside altered taste and aroma profiles. These findings support potential use of STDM hydrolysates as protein-based food ingredients for food applications.
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4. Effects of extraction method and flour type on nutritional, antioxidant, antinutritional, volatile, and proteomic profiles of navy bean protein extracts.
4. 提取方法和面粉类型对菜豆蛋白提取物营养、抗氧化、抗营养、挥发性及蛋白质组学特征的影响PMID:日期:2026-10-01The effects of extraction method and flour type on the digestibility, antinutritional factors, proteome composition, and volatile profiles of navy bean protein (NBP) remain insufficiently studied. Whole and dehulled flours were processed by aqueous, enzyme-assisted, and homogenization-enzyme-assisted extraction. Dehulled enzyme-assisted extract showed the highest ABTS radical scavenging activity, ferric reducing antioxidant power, total essential amino acids, essential amino acid index, and biological value. Among NBP extracts, dehulled homogenization-enzyme-assisted and dehulled enzyme-assisted extracts had the highest in vitro protein digestibility (98.38% and 98.32%), whereas whole homogenization-enzyme-assisted extract had the highest protein digestibility-corrected amino acid score (PDCAAS; 0.983), lowest lipoxygenase activity, and lowest phytic acid content. Dehulled enzyme-treated extracts had the lowest trypsin inhibitor activity. Proteomic profiling showed phaseolin-dominated profiles, and volatile profiles showed compound-specific differences among extracts. These results indicate that processing method selection influences the nutritional and quality characteristics of NBP ingredients.
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5. Signal-amplified detection of sodium pentachlorophenate using a radical-enhanced electrochemiluminescence strategy.
5. 基于自由基增强电化学发光策略的五氯酚钠信号放大检测PMID:日期:2026-10-01A molecularly imprinted signal-on electrochemiluminescence (MIECL) sensor based on molecularly imprinted polymers (MIPs) and the Ru(bpy) luminescence system was developed for rapid and highly sensitive detection of pentachlorophenol (PCP) and its sodium salt (PCP-Na). In this design, PCP-Na acts as both the imprinting template and the ECL co-reaction accelerator, enabling target-driven signal amplification. Enhanced dual-channel electron transfer provides highly sensitive and selective detection of trace PCP-Na under experimental conditions. Under optimized parameters, the ECL signal exhibited a linear relationship (R = 0.9990, LOD = 0.0060 μg/L) with the logarithm of PCP-Na concentration from 0.010 μg/L to 50.0 μg/L. Recoveries for seawater and three biological samples ranged from 85.0% to 114.0%, and relative standard deviations did not exceed 2.9%. The proposed MIECL sensor demonstrated high selectivity in real-sample analysis and shows strong potential for rapid determination of PCP and PCP-Na in environmental matrices.
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6. Atmospheric air DBD plasma treatment of rapeseed (Brassica napus L.): balancing growth enhancement and fatty acid content.
6. 大气空气DBD等离子体处理油菜（甘蓝型油菜 L.）：平衡生长促进与脂肪酸含量PMID:日期:2026-09-30The effects of atmospheric-pressure plasma on rapeseed (Brassica napus L.), a major oilseed crop, remain largely unexplored despite growing interest in plasma-based seed technologies. This study investigated the influence of atmospheric air dielectric barrier discharge plasma (10-120 s) on seed surface properties, germination, seedling development, and fatty acid composition. Plasma treatment markedly improved seed wettability, reducing the water contact angle from 123.7° to 28.6°, and enhanced germination and early growth. Notably, plasma exposure produced a duration-dependent response in seed lipids. Moderate treatments (10-60 s) increased the mass-normalized values of several major fatty acids, while prolonged treatment (120 s) reduced the recovered FAME yield, suggesting possible plasma-induced lipid modification. These findings demonstrate, for the first time, that atmospheric air plasma can simultaneously influence seed performance and lipid composition in rapeseed, revealing a critical treatment window that maximizes biological benefits while preserving oil quality.
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7. Next-generation non-Saccharomyces yeast derivatives: Fine tuning antioxidant capacity through inactivation process.
7. 下一代非酿酒酵母衍生物：通过灭活工艺精细调控抗氧化能力PMID:日期:2026-09-30Inactivated non-Saccharomyces yeasts offer a promising way to exploit their unique metabolic features, already valued in their active state for bioprotection or bioacidification in winemaking. Producing efficient yeast derivatives at industrial scale requires precise characterization, for which metabolomics provides a powerful analytical framework. This study investigates how biomass nutrition and inactivation by high-pressure or heat affected the composition and antioxidant capacity of derivatives prepared from three non-Saccharomyces strains. Although strain specificity remained the dominant factor for antioxidant capacity, non-thermal inactivation consistently improved score for all strains, with increases up to +57.7%. This enhancement was not linked to greater abundance or diversity of nucleophiles, as fewer than 10% were unique to high-pressure treatment, but rather to the preservation of thermolabile metabolites with redox activity. High-pressure inactivation also promoted the release of low-molecular-weight compounds potentially contributing to antioxidant function. Overall, metabolomics emerges as a valuable tool for guiding precision biotechnology in enology.
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8. Walnut and peanut protein microgel particles: production, characterization, and application in stabilizing emulsions and gels.
8. 核桃和花生蛋白微凝胶颗粒：制备、表征及其在稳定乳液和凝胶中的应用PMID:日期:2026-09-30The functional differences between peanut protein (PPI) and walnut protein (WPC) in constructing microgel particles and the structure-property regulation mechanism in stabilizing emulsions and forming gels were investigated in this study. The results revealed that superior stability was exhibited by the high internal phase emulsions (HIPPEs) prepared therefrom due to the stronger hydrophobicity possessed by walnut protein microgel particles (WPC-MPs). In contrast, enhanced gel-forming ability and higher gel strength were observed in HIPPEs prepared from peanut protein microgel particles (PPI-MPs). Furthermore, the apparent viscosity and gel stability of emulsion gels were increased by the introduction of salt ions. The performance of emulsion gels was improved significantly by the SO. This study gap in the structure-property mechanism of walnut protein based microgels was filled. And a theoretical basis and data support for selecting plant protein resources to develop emulsion-based foods or solid gel foods were provided.
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9. DmcFlavor: Compound-informed prediction and interpretation of integrated multi-flavor profiles in foods and herbs.
9. DmcFlavor：基于化合物信息的食品和草药多风味综合图谱预测与解析PMID:日期:2026-09-30Food flavor is inherently multidimensional and arises from the complex combined effects of diverse compounds; however, dedicated computational tools for predicting integrated multi-flavor profiles of foods are still lacking. In this study, DmcFlavor was developed as the first framework for predicting and interpreting integrated multi-flavor profiles of foods. DmcFlavor employs Transformer-based modeling to perform both compound-level and mixture-level flavor prediction across five flavor attributes: bitter, pungent, salty, sour, and sweet. DmcFlavor was applied to tomato ripening analysis, revealing dynamic changes in integrated flavor profiles during ripening and quantitatively identifying major contributors to sourness and sweetness. It was further applied to characterize integrated flavor patterns across 18 food categories, including fishes, fruits, herbs and spices, and vegetables, and to explore potential flavor-health effect associations. This framework may facilitate integrated food multi-flavor evaluation, support flavor optimization in the food industry, and promote the systematic exploration of food therapy.
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10. Trends in microextraction-based sample pretreatment for food flavonoids.
10. 食品黄酮类化合物微萃取样品前处理的发展趋势PMID:日期:2026-09-29Flavonoids are widely distributed in plant bodies and possess multiple biological activities such as antioxidant and anti-inflammatory effects, making them crucial components in the development of food, pharmaceuticals, and health supplements. Their content in natural samples is unevenly distributed, and they are often present in complex matrices with numerous coexisting interferents. Therefore, there is an urgent need to develop efficient and selective miniaturized extraction techniques to achieve precise separation, enrichment, and accurate quantification of target flavonoids. This paper systematically reviews recent applications and research progress of two core microextraction technologies-liquid-phase microextraction and solid-phase microextraction-in flavonoid analysis. It highlights innovations including green solvents in DLLME, functionalized materials in HF-LPME, and novel adsorbents like MOFs and MIPs in SPME variants. By comparing techniques' principles and performance, this paper guides method selection and outlines future trends toward green, automated, and material-driven approaches.