Category: foodtechnology

The team of Professor Lin Lin from Jiangsu University published the latest research results in the Top journal Advanced Science
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,

Recently, the team of Professor Lin Lin from the School of Food and Biological Engineering of Jiangsu University published the latest research results in the internationally renowned academic journal Advanced Science (IF=16.8). The paper was completed by the School of Food and Biological Engineering of Jiangsu University as the first unit, and jointly completed by domestic and foreign universities such as Sichuan Agricultural University and the University of Helsinki in Finland.

Read More →
“Research on the germplasm creation and high-efficiency breeding technology of Oyster Oyster” passed the staged field acceptance
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,

On August 27th, experts from Qingdao Marine Science and Technology Pilot National Laboratory, Ocean University of China, Ludong University, Long Island Marine Economic Promotion Center and other units met on Long Island to discuss with the directors of the Yellow Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences and the Directors of the Chinese Academy of Fishery Sciences. The phased work of”Research on the germplasm creation and high-efficiency breeding technology of Oyster Oyster” jointly completed by the Island Multiplication Experimental Station was accepted on site.

Read More →
The Vegetable Research Institute of Beijing Academy of Agriculture and Forestry Sciences has made new progress in research on the genetics and QTL mapping of thorn traits in eggplant plants
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,

Recently, the Vegetable Research Institute published a research paper titled”Identification of Quantitative Trait Loci Controlling the Development of Prickles in Eggplant forbid Genome Re-sequencing Analysis” in the International Botanical Journal Frontiers in Plant Science (IF=5.75). This study carried out QTL mapping of the thorns on the main stem, leaves, petioles and sepals of eggplant, and provided a theoretical basis for cultivating thornless eggplant varieties.

Read More →
Genome sequencing confirms that the Yangtze River Basin is the center of primitive domestication of Chinese plums
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,

Chinese plum is one of the most widely cultivated plum species in the world. It has strong adaptability and high economic and ecological value. Recently, the plum and apricot germplasm improvement team of Zhengzhou Institute of Fruit Research, Chinese Academy of Agricultural Sciences and the peach germplasm resources team have jointly deciphered the high-quality Chinese plum genome, laying a genetic foundation for the improvement of important economic traits. The related results were published on September 2 in” The Plant Journal.

Read More →
“A method for detecting triazine herbicides and their degradation products in seawater” by Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, was authorized by the national invention patent
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,

Recently,”A method for detecting triazine herbicides and their degradation products in seawater” researched and invented by Sun Xiaojie and others from the Yellow Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences has been granted a national invention patent, patent number:ZL2020101153207.

Read More →
The Heilongjiang Institute”Analysis System V1.0 for Tracking and Monitoring the Individual Marker Retention Rate of Adult Acipenser schrenckii and C. davidii” obtained the national computer software copyright
By: Date: 2021-09-14 Categories: foodtechnology Tags:

The”Analysis System V1.0 for Tracking and Monitoring the Individual Marker Retention Rate of Adult Acipenser schrenckii and Adult Chinese Sturgeon” applied by Li Lei and others from the fishery resource survey and assessment team of cold waters has won the national computer software copyright (2021SR0578862).

Read More →
Northeast Geography has made progress in the research on the impact of improving saline-alkali land into paddy field on regional climate
By: Date: 2021-09-13 Categories: foodtechnology Tags: ,

Researchers from the Land System Remote Sensing Discipline Group of the Northeast Institute of Geography and Agricultural Ecology, Chinese Academy of Sciences, by coupling ground meteorological observation data, satellite remote sensing observation data, and regional climate model scenario simulations, systematically assessed the conversion of saline-alkali land in western Jilin into rice fields by changing the surface The main parameters are leaf area index and albedo, which in turn affect the effects of local air temperature and relative humidity and biogeophysical mechanisms.

Read More →
Research finds a new”accomplice” host gene for avian influenza virus
By: Date: 2021-09-13 Categories: foodtechnology Tags: ,

Recently, the chicken genetics and breeding technology innovation team of the Beijing Institute of Animal Science and Veterinary Medicine of the Chinese Academy of Agricultural Sciences has discovered a new host gene that promotes the replication of avian influenza virus, revealing the protein functional binding law of the avian influenza virus-chicken whole genome, in order to further analyze the chicken The mechanism of avian influenza infection broadens the thinking. Relevant research results were published in”Frontiers in Immunology”.

Read More →
Announcement of the review results of the Science and Technology Innovation Award of the Chinese Society for Food Science and Technology in 2021
By: Date: 2021-09-13 Categories: foodtechnology Tags: ,

On September 9, the Chinese Society for Food Science and Technology announced the review results of the 2021 Science and Technology Innovation Award of the Chinese Society for Food Science and Technology, involving 12 outstanding contribution awards, 15 outstanding youth awards, and 10 outstanding paper awards in the Journal of Chinese Food Science and Technology (1) 3 articles for the first prize, 3 articles for the second prize, 4 articles for the third prize). The publicity time is:September 8th-September 17th.

Read More →
Electronic sensory algorithm technology can be used for egg identification
By: Date: 2021-09-13 Categories: foodtechnology Tags: ,

Recently, the monogastric animal feed innovation team of the Feed Research Institute of the Chinese Academy of Agricultural Sciences used electronic sensory analysis combined with classification algorithms to successfully distinguish different varieties and strains of eggs, providing methodological support for egg flavor research and variety identification. Related research results were published online in”Foods”.

Read More →