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MOREResearch Update

06-24 The Chinese Food Processing and Equipment Research Team reveals the mechanism of CMC-regulated multi-chamber formation to improve the texture of deep-fried batter-coated meat strips
06-24 The Chinese Food Processing and Equipment Research Team explores the aroma formation pathways of stir-fried pork slices based on the “Huohou”-moisture relationship model
06-24 Researchers from IFST-CAAS reveal the in vitro effects of structurally diverse low molecular weight chondroitin sulfates on the gut microbiota and metabolome

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INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES

NO.2 YUANMINGYUAN WEST ROAD,HAIDIAN DISTRICT,BEIJING,CHINA,100193

TEL:86-10-62815836 FAX:86-10-62895382

EMAIL: JIAGONGSUO@CAAS.CN

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