以“食品安全”为关键词,结合六类风险指标作为主题,以中国知网(CNKI)和Web of Science(WOS)数据库收录的2004—2023年文献为样本,对发文量、作者、国家、机构等进行统计分析,并对关键词进行可视化分析。结果表明,食品安全风险研究受到...以“食品安全”为关键词,结合六类风险指标作为主题,以中国知网(CNKI)和Web of Science(WOS)数据库收录的2004—2023年文献为样本,对发文量、作者、国家、机构等进行统计分析,并对关键词进行可视化分析。结果表明,食品安全风险研究受到国内外广泛关注,发文量呈上升趋势。WOS文献的研究团队多以高产者为合作队伍,且存在跨国跨地区合作;CNKI文献的研究力量则以独立研究为主,多为各级研究院所和高等院校。国内近年研究热点聚焦于检测水平提高、监督抽检制度优化、检验质控管理水平提升以及食品不合格率降低等方面;国外研究热点聚焦于新型食品检测技术和方法的创新应用,致力于提高食品分析检测的效率和准确性,进而提升行业标准和监管水平。研究主题主要涵盖食品污染物质检测与分析、食品安全风险监测与评估、食品安全监管与标准制定。未来需通过多学科交叉与多维度分析深入探索食品安全风险,推动食品安全风险研究系统化发展,为食品安全保障提供支撑。展开更多
The effect of coix seed flour(0%–25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which ...The effect of coix seed flour(0%–25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which may be attributed to the fact that small starch particles increase the filling capacity within the dough matrix.This increase subsequently resulted in more complete and uniform structure of dough.Moreover,setback viscosity rose to 1095 cP.The rapid water absorption of coix seed starch led to changes in the secondary structure of proteins in dough.The proportion ofβ-sheet markedly increased,whereas the proportion ofα-helix decreased with increasing level of coix seed flour substitution.Meanwhile,coix seed flour substitution significantly reduced the estimated glycemic index of noodles.Correlation analysis revealed that pasting parameters had significant effects on the evaluation of noodle quality.This study provides a foundation for researchers to substitute wheat flour with coix seed flour.展开更多
文摘以“食品安全”为关键词,结合六类风险指标作为主题,以中国知网(CNKI)和Web of Science(WOS)数据库收录的2004—2023年文献为样本,对发文量、作者、国家、机构等进行统计分析,并对关键词进行可视化分析。结果表明,食品安全风险研究受到国内外广泛关注,发文量呈上升趋势。WOS文献的研究团队多以高产者为合作队伍,且存在跨国跨地区合作;CNKI文献的研究力量则以独立研究为主,多为各级研究院所和高等院校。国内近年研究热点聚焦于检测水平提高、监督抽检制度优化、检验质控管理水平提升以及食品不合格率降低等方面;国外研究热点聚焦于新型食品检测技术和方法的创新应用,致力于提高食品分析检测的效率和准确性,进而提升行业标准和监管水平。研究主题主要涵盖食品污染物质检测与分析、食品安全风险监测与评估、食品安全监管与标准制定。未来需通过多学科交叉与多维度分析深入探索食品安全风险,推动食品安全风险研究系统化发展,为食品安全保障提供支撑。
文摘The effect of coix seed flour(0%–25%)on the rheological and structural properties of wheat dough and noodle quality was investigated.The addition of coix seed flour was found to enhance the elasticity of dough,which may be attributed to the fact that small starch particles increase the filling capacity within the dough matrix.This increase subsequently resulted in more complete and uniform structure of dough.Moreover,setback viscosity rose to 1095 cP.The rapid water absorption of coix seed starch led to changes in the secondary structure of proteins in dough.The proportion ofβ-sheet markedly increased,whereas the proportion ofα-helix decreased with increasing level of coix seed flour substitution.Meanwhile,coix seed flour substitution significantly reduced the estimated glycemic index of noodles.Correlation analysis revealed that pasting parameters had significant effects on the evaluation of noodle quality.This study provides a foundation for researchers to substitute wheat flour with coix seed flour.
