As people’s living standards continue to rise, the food processing industry is facing many challenges such as improving production efficiency, ensuring food safety, and reducing processing costs. The emergence of artificial intelligence (AI) technology has brought new opportunities for this industry. This paper describes AI applications in food processing, especially focuses on machine learning (ML) and deep learning (DL) techniques. These techniques are used for grading and sorting of raw materials, production optimization during food processing, quality inspection, and food safety assurance. For example, ML algorithms can be combined with non-destructive testing techniques. This allows f... More >

This study investigates the impact of three precipitation methods, ammonium sulfate (40%), acetone, and acetone with trichloroacetic acid (TCA) on the yield and activity of protease extracted from Averrhoa carambola (starfruit) at various maturity stages (unripe, semi-ripe, and ripe). The study employed response surface methodology (RSM) to optimize hydrolysis conditions, specifically temperature, and pH, for maximum proteolytic activity. The proteases were incubated in buffers at pH values ranging from 3.5 to 8.5 for 12 hours, and the proteolytic activity was assessed. Additionally, temperature effects were evaluated by incubating proteases at temperatures between 40◦C and 90◦C. The st... More >

Inverse PCR (IPCR) is a reliable, straightforward, and effective technique for acquiring unknown sequences. In this study, we used the model monocot Brachypodium distachyon (ecotype Bd21) to standardize the conditions and materials necessary for the successful execution of IPCR. The analysis of the amplified sequences resulted in the following conclusions. First, the distance between the nearest primer and the boundary of the known-unknown sequence is crucial for determining whether the target sequence can be expanded in the second round of IPCR. Specifically, this distance should exceed 100 bp, ideally around 200 bp. Second, because the random cleavage of a 6 bp endonuclease occurs at a gre... More >

With the growing global population and the challenges of environmental change, genomics has a crucial role to play in improving agricultural yield and sustainability. This article reviews the application of genomics in crop, animal husbandry, fishery and forestry in the past five years. In crop production, genomics has facilitated the genetic improvement of major crops such as rice, wheat, and maize, which have improved crop nutritional value, yield, and resistance to abiotic stresses. In the livestock industry, genomics research in poultry and other livestock has driven breeding improvements and enhanced animal health and productivity. Fisheries use genomic resources for population manageme... More >

Acrylamide, a toxic compound with potential carcinogenic effects, is commonly formed in carbohydrate-rich foods through the Maillard reaction between reducing sugars and amino acids during high-temperature cooking processes. This study reviews the sources of acrylamide in food, its health risks, and various mitigation strategies. Acrylamide is prevalent in products such as bread, potato products, and coffee. Its formation is influenced by factors like pH, temperature, and cooking time. Effective mitigation strategies include modifying cooking methods, using enzymes like asparaginase, selecting low-carbohydrate materials, and applying pretreatments such as soaking in specific solutions or add... More >

Food security is crucial for human survival and national economic development, but frequent meteorological disasters have caused great harm to agricultural production. Therefore, it is very important and meaningful to study how to quickly and accurately predict the loss rate of disasters. Only based on historical loss sequence, the time series prediction method can effectively predict future loss. Therefore, this paper first briefly describes the main means of time series prediction, namely statistical methods and machine learning algorithms. Secondly, the commonly used machine learning algorithms for disaster loss time series prediction, and its application cases and existing problems, were... More >

To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant a... More >

Ensiling technique is becoming a common way to preserve fresh corn and grass. This study aimed at evaluating the silages’ quality with a new type of inoculants designed based on the microflora information of the native silages. A total of 33 silage samples were analyzed for their microbial community structure by high throughput sequencing. A total of 73 dominant strains were isolated with a clear goal. The corn was ensiled by dominant strains (Lactobacillus buchneri II JC1-5: Acetobacter pasteurianus DHL-8 = 4:3; 109 CFU/g) as inoculants. In a 15-day trial period, the aerobic stability of this inoculated silage was significantly higher than the control group. There was a positive correlati... More >

Huperzine A is an important drug for Alzheimer’s disease (AD) treatment, which is mainly extracted from the medicinal plant Huperzia serrata (Thunb.) Trev (Huperzia serrata Trev.). In present study, a new endophytic fungus (NWUHS002) producing Huperzine A was isolated from the Huperzia serrata Trev. with a yield of 5.20 µg/g. NWUHS002 was identified as Staphylotrichum by morphology and internal transcribed spacer (ITS) sequence. The discovery of NWUHS002 in Huperzia serrata Trev. can be used for the breeding of high-producing Huperzine A strains and the study of Huperzine A biosynthesis. More >

The paper discusses the multiple functions of salt in meat products, such as enhancing flavor, adjusting texture, reducing water activity, inhibiting bacteria, and extending shelf life. It also emphasizes the global health concern of excessive sodium intake and the necessity of reducing salt in processed meats to address this issue. Additionally, this paper presents the importance of reducing microorganisms in meat products through the use of sodium chloride and additives like sodium nitrite to ensure product safety. Furthermore, it highlights the strategy of changing the physical structure of salt to reduce salt content without compromising product quality, such as using 3D printing technol... More >

Presents the inaugural editorial for the journal of Agricultural Science and Food Processing. More >