IECE - Institute of Emerging and Computer Engineers

  • Sign Up Log in
    Log in
    • [email protected]
    Academic Editor
    Contributions by role
    Editor 2
    ORCID
    0000-0001-6464-4727
    Jie Ouyang
    Beijing Forestry University, China
    Summary
    Edited Journals
    Agricultural Science and Food Processing
    IECE Contributions
    Articles
    0
    Edited
    2
    Free Access | Research Article | 10 November 2024
    Evaluation of the Compound-microbes-preparation Based on Microflora Information as Inoculants in the Silage
    by
    Xuhui Zhuang
    ,
    Wei Han
    ,
    Ziyu Xue
    ,
    Haijiang Miao
    Agricultural Science and Food Processing | Volume 1, Issue 1: 29-37, 2024 | DOI:10.62762/ASFP.2024.516036
    Abstract
    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 >
    Graphical Abstract
    Evaluation of the Compound-microbes-preparation Based on Microflora Information as Inoculants in the Silage
    Free Access | Review Article | 05 November 2024
    Salt Reduction in Processed Meats: Current Advances and Future Directions
    by
    Tianchang Zou
    Agricultural Science and Food Processing | Volume 1, Issue 1: 4-20, 2024 | DOI:10.62762/ASFP.2024.261094
    Abstract
    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 >
    Graphical Abstract
    Salt Reduction in Processed Meats: Current Advances and Future Directions