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Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Object; In this study, fresh Red Globe grapes were used as raw materials, combined with four factors including fermentation temperature, yeast strains, dipping conditions and whether to add auxiliary materials, to explore the effects of different fermentation conditions on the quality of Heyang Red Globe grape distilled wine. Methods: The study set four variables of different fermentation temperature (high temperature 25 °C, low temperature 15 °C), inoculation fermentation and natural fermentation, maceration and juice fermentation, addition of auxiliary materials and no auxiliary materials. This study designed 12 groups of influencing factor experimental combinations, and composed 20 groups of single factor comparisons experiments to investigate the physical and chemical indicators of red globe fermented basic wine and distilled wine and the differences in aroma substances such as esters, acids, phenols, aldehydes, etc. under single-factor changing conditions, in order to carry out the brewing process conditions of Heyang Red Globe grape distilled wine optimization. Result; The red globe grapes were naturally fermented under lower temperature and maceration, and the distilled wine obtained by adding auxiliary materials had high total ester content and acid content, relatively low higher alcohol content, and good flavor and luster. The Red Globe grape distilled wine obtained under this brewing process has good quality and balanced aroma. Conclusion: The basic wine of distilled wine will be affected by various technological factors such as inoculated or un-inoculated, maceration, fermentation temperature and addition of auxiliary materials during the fermentation process. The best brewing process obtained in this article is to solve the current excess red globe grape production, large accumulation, and storage difficulties and other issues to help the economic development of my country's Red Globe grape industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, inactivated bacteria, bacteria components or metabolites with healthy effects have attracted extensive attention from researchers at home and abroad, and the term definition of postbiotics has been put forward successively. Based on the definition of postbiotics proposed by Probiotics Society of Chinese Institute of Food Science and Technology in 2022, this paper used bibliometrics to statistically analyze the research literature on postbiotics in the databases of China National Knowledge Network (CNKI), PubMed and Web of Science (WoS). Based on WoS database, the country distribution and research hotspots were analyzed. The results showed that in PubMed and WoS databases, the number of publications in the last three years exceeded the total number of publications in the last two decades ( 20002018), and the number of publications reached the maximum in 2021, with 223 and 248 articles respectively. The research heat of the postbiotics was rising continuously, and Japan was the country with the largest number of postbiotics research literatures. The number of publications on postbiotics in CNKI database showed a fluctuating linear growth rate, with an average annual growth rate of 21.76%. In this paper, the health effects of postbiotics were reviewed from in vitro, animal and clinical studies. The analysis shows that postbiotics are mainly involved in promoting intestinal health and regulating immunity. Studies at home and abroad have shown that the composition and health effects of postbiotics prepared by different microbial inactivation processes are different. This paper compared and analyzed the effective components and health action mechanism of postbiotics under different inactivation methods, so as to provide certain reference for the preparation of postbiotics by different strains. [ABSTRACT FROM AUTHOR]

With the continuous research on functional factors, the essential components in functional foods, numerous functional factors have been developed and applied to functional foods. For instance, unsaturated fatty acids, polyphenols and carotenoids have their own low bioavailability due to their special physicochemical properties, thus restricting their application in food. Therefore, the development of functional factor transport systems to improve the utilization of functional factors in food organisms has become an urgent problem to be solved. In this paper, we systematically summarize the physicochemical properties of nanoemulsions, multilayer emulsions, solid -phase lipid particles, and gel particles based on recent research on functional factor delivery systems and explain the mechanism of action and application of various delivery systems. The target delivery system could help improve functional factors' problems and achieve the controlled release of targeted action sites in vivo. Conclusively, this paper aims to lay a theoretical basis for developing and applying targeted delivery systems for functional factors in the food industry. [ABSTRACT FROM AUTHOR]

With food packaging playing an increasingly important role in food quality and safety, freshness indicator materials have become a research hotspot. On the one hand, it can block the entry of microorganisms, effectively inhibit the breeding and reproduction of microorganisms, ensure the stability of the internal environment of food packaging, and then change the quality of food; On the other hand, it can monitor and indicate environmental changes inside the packaging to feed back food quality information. In this study, food grade polymer materials high lost corn starch (HAMS) and polyvinyl alcohol (PVA) were used as the main raw materials, and the compound pH indicator MR-BB (mixture of methyl red and bromothymol blue) was loaded. At the same time, nano titanium dioxide (nano-TiO2) with high antibacterial activity was used by ultrasonic dispersion method. At the same time, the crosslinking agent glycerol and hydropho-bic agent urea were used to construct the polymer three-dimensional network structure and optimize its physicochemical properties. The pH-responsive nanometer fresh-keeping- food freshness indicator material (AFIF) was prepared by solution polymerization and casting film. Based on the basic performance, the volume of high amylost corn starch and PVA was 7 $3, the amount of glycerin was 2%, and the amount of urea was 2%. By comparing the data and optimizing the sensitivity and accuracy of pH responsiveness of AFIF film, it could be seen that the optimal volume ratio of MR-BB was 1 $2 and the optimal addition amount was 6%. In this paper, the bacteriostatic performance of AFIF film and the preservation performance of commercially available milk were analyzed. When the amount of nano-TiO2 was 0.15 g (per 100 mL membrane liquid), the bacteriostatic rate could reach about 80%. The practical application results showed that the liquid milk of the non-antibacterial AFIF membrane group lost its edible value after 36 h of storage at room temperature, until 72 h, the liquid milk of this group lost its edible value. At this time, the detection time of AFIF film on spoiled milk was 3 min 35 s, the film color changes from blue-green (initial) to deep yellow, the initial discolouring area was 10% (film area is 9 cm2), the completion time of discolouring was 33 min 31 s, and the color difference value could reach 5.91. AFIF film had clear function of indicating freshness and freshness of liquid milk on the market. In this paper, its mechanism was analyzed in detail based on the structure-activity relationship. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Salmonella is the main cause of human diarrhea worldwide, which seriously endangers human and animal health. Traditional detection methods are time -consuming and cumbersome, so it is of great significance to carry out rapid, simple and sensitive visual detection methods. In this paper, a probe that can bind to the target sequence was designed and combined with gold nanoparticles (AuNPs). The target sequence was amplified by saltatory rolling circle amplification (SRCA). After denaturation at high temperature, it became a single chain. After binding with the probe on gold nanoparticles, gold nanoparticles were released. Under the action of MgS04, the aggregation showed blue visible to the naked eye, which was judged to be positive and negative to be purple. Therefore, a simple, fast and sensitive visual detection method was established. The results showed that the method had good specificity and could distinguish 8 Salmonella positive and 8 non -Salmonella negative. The sensitivity of visual detection was 5.5 x100 CFU/mL. The milk samples were artificially contaminated with Salmonella, and the detection limit was 3.7x100 CFU/mL. Comparison with GB 4789.4-2016 method for detection of 50 actual samples, the sensitivity of this method was 100.00%, the specificity was 97.87%, and the coincidence rate was 98.00%. The SRCA-AuNPs visual detection method established in this paper has high application value, and the results are visible visually, which is suitable for on-site visual detection and grassroots units. [ABSTRACT FROM AUTHOR]

In recent years, with the improvement of people's living standards, the enhancement of health awareness and the acceleration of the pace of life, fresh-cut fruits and vegetables are increasingly favored by consumers due to its characteristics of convenient, safe, nutritious and fresh. However, cutting causes fruit and vegetable suffer irreparable mechanical damage, which may active its own defense system to synthesize phenolic substance secondary metabolites in order to resist and repair mechanical damage and enhance the antioxidant activity of fresh-cut fruits and vegetables. The pretreatment fresh-cutting operation improved the antioxidant and health benefits of fruits and vegetables has received widespread attention from postharvest scholars. In particular, it has the important progress on improving the potential nu-tritional value of fresh-cut fruits and vegetables based on physiological and biochemical studies on the biosynthesis mechanism of phenolic substances. Collectively, this paper reviewed the biosynthetic mechanism of phenolic substances and their antioxidant activity in fresh-cut fruits and vegetables, which aimed to provide a theoretical basis for elucidating that fresh-cut fruits and vegetables, as pre-processed products, produced more phenols and further improved the antioxidant activity of fresh fruits and vegetables. Meanwhile, this paper will provide new insights into the method that can effectively improve the phenolic substances content and antioxidant activity in fresh-cut fruits and vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the rapid development of economy and society, as well as the continuous improvement of science and technology, the living standards of the general public are increasingly improving, and the demand for nutrition and health is increasing. At this stage, food labeling is the mainly way to learn about nutritional information and characteristics of foods. However, due to the incomplete management system for food claims, non-standard claims often occur, which seriously affects the satisfaction and trust of the public towards food safety in China. This paper systematically arranged the requirements of Codex Alimentarius Commission and some countries and regions on food claim management, and compared and analyzed them with the current management system of food claims in China. Based on this, combined with national conditions, this paper put forward some suggestions on food claim management for government. [ABSTRACT FROM AUTHOR]

Dendrobium officinale is a perennial epiphytic herb of Dendrobium genus of Orchidaceae, which enjoys the reputation of life-saving herb' in China's folklore. It contains polysaccharides, alkaloids, flavonoids and other bioactive ingredients, which together make it good at improving immunity, balancing inflammation, regulating glucose and lipid metabolism, and promoting the health of gastrointestinal tract, ect. On November 9 2023, Dendrobium was officially added as 'food and medicine of the same origin' substance, which expanded its application prospects in the field of healthy food by the National Health and Health Commission of the People's Republic of China and State Administration for Market Regulation. This paper summarized the research history of Dendrobium officinale from 'cultivation and planting' to 'its functional components' and 'its processing characteristics', and also summarized the research progress of its main functional substance, Dendrobium officinale polysaccharide, in all aspects. At the same time, this paper also elaborated the current situation of Dendrobium herb deep-processing, and analyzed the key problem and future direction of Dendro¬bium officinale industrialization, in order to provide reference for the innovative application of Dendrobium officinale in the health industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein fibrils formed through self-assembly are expected to be used as a novel functional ingredient in food industry, on account of their abundant amino acids, straight morphology, and multi-level and multi-scale structures. The development and utilization of protein fibrils have become a research hotspot in the food field in recent years, notably the research on plant-derived protein self-assembled fibrils that are more in line with the needs of green and sustainable development has attracted considerable attention. In this paper, the formation mechanism and influencing factors of plant-derived protein fibrillization are introduced. Especially, the impact of fibrous self-assembly on the protein structure and techno -functional properties, as well as the application status and development prospects of protein fibrils in the food field are highlighted, with a view to provide a theoretical basis for the development and utilization of plant protein fibrils in the field of functional food. [ABSTRACT FROM AUTHOR]

In this paper, pea protein (PPI) with sodium alginate (SA) and phosphate complex (CP) was used as raw material to improve the quality of pea protein simulated meat products. The quality of the organised pea protein was evaluated by examining the rehydration, oil retention, nitrogen solubility index, textural properties, colour difference, sensory and microstructure of the organised product. The results showed that the addition of 0.1% SA increased the rehydration of the organised product by 44.15%, and the extrudates with 0.3% SA achieved the maximum NSI (5.10), degree of organisation (1.793) and sensory score (7.85). The denaturation of the protein in the extruder barrel and the exposure of the hydrophobic groups while the molecular chains unfolded enhanced the interaction between the protein and the oil causing a 19.39% increase in the oil-holding properties. The addition of 0.3% CP resulted in a maximum of 1.806 organisational degree of the protein product, which was observed by scanning electron microscopy to have a more pronounced fibrous structure. Thus, appropriate levels of sodium alginate (0.3%) and phosphate complex (0.3%) improved the quality characteristics of the organised pea protein product. [ABSTRACT FROM AUTHOR]

In order to investigate the microwave freeze-drying characteristics and quality changes of blueberries, this paper explores the effects of different microwave power (300, 400, 500, 600 W), vacuum degree (50, 100, 150, 200 Pa) and material loading (60, 120, 180, 240 g) on the drying characteristics of blueberries and their quality. A Box-Behnken central combination experimental design was carried out on the basis of a one-way experiment, and the comprehensive scores of drying rate, color difference, shrinkage, rehydration ratio, Vitamin C preservation rate, and antho-cyanin retention rate of blueberries were used as evaluation indexes. The results showed that: the drying rate of blueberries in the pre-drying period was larger and became larger with the increase of microwave power, the R2 of Page model were all greater than 0.95, which could better predict the moisture changes in the drying process of blueberries, and the effective moisture diffusion coefficient of blueberries ranged from 3.341X10-8 to 5.110X10-8 m2/s, and was significantly affected by the microwave power and loading capacity (B<0.05). The chromatic aberration !E increased with the increase of microwave power and decreased with the increase of vacuum. The microwave power and vacuum degree had a greater influence on the rehydration performance, the VC retention rate decreased rapidly with the increase of microwave power, and increased slowly with the increase of vacuum degree and loading capacity, and had a maximum value at 400 W; whereas the anthocyanin content showed an overall rapid decreasing trend with the increase of microwave power and vacuum degree. According to the results of the response surface test, the contribution of each factor to the overall score of blueberry drying was: microwave power > vacuum degree > loading capacity. When the drying parameters of dried blueberry products were microwave power of 400 W, vacuum degree of 100 Pa, and loading capacity of 120 g, the microwave freeze-drying effect of blueberries was the best, at which time the blueberry color and luster, rehydration ratio, textural characteristics, vitamin C and anthocyanin content and internal pore distribution were relatively the best, and the quality was the best. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Isinglass is a kind of edible and medicinal tonic, which has gained popularity due to its good efficacy in supplying collagen, beautifying health, regulating endocrine, enhancing immunity, etc. However, little efforts are made in relevant study on isinglass, especially the questions that user concerned about. In order to promote the sustainable development of isinglass industry in China, this paper describes the types and characteristics of the popular isinglass from retail market, main components, main functions, and the problems of developing isinglass industry, and proposes that it is necessary to enhance the study of isinglass about identification, classification, functions, quality standards, aiming to provide valuable references for researching the proper edible method and developing products of isinglass. [ABSTRACT FROM AUTHOR]