[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-1291":3,"related-1291":76},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":18,"tags":20,"primary_topic":9,"secondary_topics":22,"classification":23,"search_phrases":36,"slug":37,"view_count":31,"doi":38,"paper":39,"created_at":75},1291,"Assessing the efficacy of electron beam irradiation for microbiological safety and quality preservation of regionally significant fermented dairy products (suzbe and kurt)","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1908816","This study evaluated the effect of electron beam irradiation (EBI) on the quality, safety, and storage stability of suzbe (a high-moisture curd semi-finished product) and kurt (a dried curd product). Suzbe samples were irradiated at doses of 0.3, 0.5, and 0.7 kGy and stored at 2–4 °C for 20 days. Kurt samples were irradiated at 1, 3, and 5 kGy and stored at 20 °C for 180 days. Non-irradiated samples served as controls. Irradiation at 0.3 kGy (suzbe) and 1 kGy (kurt) suppressed spoilage microflora, including yeasts, and maintained chemical composition and amino acid profiles without significant losses. Higher doses (≥3 kGy) caused a significant reduction ( p \u003C 0.05) in methionine (17.5%), tryptophan (21.1%), and lysine (18.6%). EBI improved water-holding capacity (WHC) and fat-holding capacity (FHC), reduced syneresis, and stabilized water activity (aw) and pH. Microstructural analysis revealed compaction of the kurt matrix at 1 kGy and loosening of the suzbe structure at higher doses. No pathogenic microorganisms were detected in any samples. EBI at optimal doses (0.3 kGy for suzbe, 1 kGy for kurt) is a promising non-thermal technology to extend shelf life and preserve the quality of traditional fermented dairy products.","本研究评估了电子束辐照（EBI）对suzbe（高水分凝乳半成品）和kurt（干凝乳制品）品质、安全性及贮藏稳定性的影响。suzbe样品在0.3、0.5和0.7 kGy剂量下辐照，并于2–4 °C条件下贮藏20天。kurt样品在1、3和5 kGy剂量下辐照，并于20 °C条件下贮藏180天。未辐照样品作为对照。0.3 kGy（suzbe）和1 kGy（kurt）的辐照抑制了包括酵母菌在内的腐败微生物群，并保持了化学成分和氨基酸谱，无显著损失。较高剂量（≥3 kGy）导致蛋氨酸（17.5%）、色氨酸（21.1%）和赖氨酸（18.6%）显著减少（p \u003C 0.05）。EBI改善了持水性（WHC）和持油性（FHC），减少了脱水收缩，并稳定了水分活度（aw）和pH值。微观结构分析显示，1 kGy剂量下kurt基质致密化，而较高剂量下suzbe结构松散化。所有样品中均未检出致病微生物。在最佳剂量下（suzbe为0.3 kGy，kurt为1 kGy），EBI是一种有前景的非热技术，可延长传统发酵乳制品的货架期并保持其品质。",null,"Frontiers in Sustainable Food Systems","2026-08-31T00:00:00Z","论文",10,false,0,{"impact":15,"substance":15,"depth":15,"authority":15,"freshness":15,"relevant":15,"comment":17},"研究聚焦传统乳制品辐照保鲜，与农业信息化、智慧农业等主题无关。",[19],{"name":10,"url":6},[21],"食品加工",[],{"status":24,"locked":14,"version":25,"method":26,"evidence":27},"needs_review","2026-10-22.2","rules",{"candidates":28,"agricultural_evidence":14,"reason":35},[29],{"code":30,"score":31,"supported":14,"title":32,"abstract":33,"tags":34},"E1",1,[],[],[21],"农业相关性需要复核",[],"Assessingtheefficacyofelectronbeamirradi-1291","10.3389\u002Ffsufs.2026.1908816",{"doi":38,"openalex_id":40,"authors":41,"venue":10,"cited_by_count":15,"oa_url":6,"card":68,"direction":72,"ingested_from":74},"W7204855520",[42,44,47,50,53,55,58,61,64,66],{"name":43,"orcid":9},"Zhanar Kalibekkyzy",{"name":45,"orcid":46},"Duman Orynbekov","https:\u002F\u002Forcid.org\u002F0000-0001-9647-7046",{"name":48,"orcid":49},"F. H. Smolnikova","https:\u002F\u002Forcid.org\u002F0000-0002-8777-5313",{"name":51,"orcid":52},"Almagul Nurgazezova","https:\u002F\u002Forcid.org\u002F0000-0002-5632-638X",{"name":54,"orcid":9},"Gulnur Nurymkhan",{"name":56,"orcid":57},"Sholpan Baytukenova","https:\u002F\u002Forcid.org\u002F0000-0003-0200-8455",{"name":59,"orcid":60},"M. Shamenov","https:\u002F\u002Forcid.org\u002F0009-0006-7054-7302",{"name":62,"orcid":63},"Assemgul Baikadamova","https:\u002F\u002Forcid.org\u002F0000-0003-0062-6997",{"name":65,"orcid":9},"Shugyla Zhakupbekova",{"name":67,"orcid":9},"Aigul Maizhanova",{"tldr":69,"method":70,"finding":71,"direction":72,"opportunity":73},"研究电子束辐照对传统发酵乳制品（suzbe和kurt）的微生物安全性和品质保持效果。","对suzbe和kurt分别进行不同剂量电子束辐照，并分析微生物、化学成分、氨基酸","低剂量辐照（0.3 kGy和1 kGy）可抑制腐败菌，保持品质；高剂量导致必需氨基酸显著损失。","其他","可探索电子束辐照与其他保鲜技术联用，或针对不同发酵食品优化剂量，并评估消费者接受度。","openalex","2026-09-01T23:30:07.759507Z",{"total":77,"page":31,"page_size":77,"items":78},3,[79,118,187],{"id":80,"title":81,"url":82,"summary":83,"summary_zh":9,"content":84,"source_name":85,"source_url":9,"published_at":86,"category":87,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":88,"sources":90,"tags":92,"primary_topic":9,"secondary_topics":96,"classification":97,"search_phrases":112,"slug":115,"view_count":116,"doi":9,"paper":9,"created_at":117},2474,"英氏辅食联合湖南省农科院成立婴幼儿辅食与营养产业发展研究院(9-13)","https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5342059588226866.html","9 月 13 日'婴幼儿辅食与营养产业发展研究院'项目签约暨成立仪式在浏阳英氏婴童营养与健康科学产业基地举行。该研究院由英氏辅食联合湖南省农科院共同发起,聘请单杨院士担任首席科学家。研究院设有超 3000 平方米研发场地,配置各类仪器设备超 200 台\u002F套,集聚全职高层次研发技术人员近 50 人,将重点攻关婴幼儿全谷物辅食米粉加工关键技术研究及肠道健康型米粉研发、婴幼儿辅食果泥调控关键技术与发酵果泥营养功能评价等产业痛点。","[![Image 4](https:\u002F\u002Fn.sinaimg.cn\u002Fdefault\u002F7bd4e141\u002F20251230\u002Fsina.png)](https:\u002F\u002Fsina.cn\u002F?vt=4 \"手机新浪网\")[新浪网·](https:\u002F\u002Fsina.cn\u002F?vt=4 \"手机新浪网\")\n\n[](https:\u002F\u002Fsina.cn\u002FIndex\u002Fnav?vt=4 \"网站导航\")\n\n[汽车](https:\u002F\u002Fwww.sina.cn\u002Fauto\u002Fpage\u002F1)[本地生活](https:\u002F\u002Fwww.sina.cn\u002Flocal\u002Fpage\u002F1)[旅游](https:\u002F\u002Fwww.sina.cn\u002Ftravel\u002Fpage\u002F1)[数码](https:\u002F\u002Fwww.sina.cn\u002Fdigital\u002Fpage\u002F1)[娱乐](https:\u002F\u002Fwww.sina.cn\u002Fent\u002Fpage\u002F1)[影视](https:\u002F\u002Fwww.sina.cn\u002Fmovie\u002Fpage\u002F1)\n\n![Image 5](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.600.600.50\u002F898d43f3ly8ia5ba8x3t4j20go0gowg5.jpg?KID=imgbed,tva&Expires=1789441716&ssig=eKAAf4Fmy%2B)\n\n微博智趣研究所\n\n26-09-11 20:28 微博认证：微博智趣研究所官方微博\n\n想让宝宝吃得好、吃得健康，科学辅食到底怎么挑？英氏辅食给你更专业答案。\n\n9月13日上午，“婴幼儿辅食与营养产业发展研究院”项目签约暨成立仪式在浏阳英氏婴童营养与健康科学产业基地隆重举行。该研究院由英氏辅食联合湖南省农业科学院共同发起，聘请单杨院士担任首席科学家，旨在推动婴幼儿辅食产业的技术创新、标准制定与营养研究。\n\n研究院设有超3000平方米研发场地，配置各类仪器设备超200台\u002F套，集聚全职高层次研发技术人员近50人，将重点攻关婴幼儿全谷物辅食米粉加工关键技术研究及肠道健康型米粉研发、婴幼儿辅食果泥调控关键技术与发酵果泥营养功能评价等产业痛点，构建产学研用深度融合的创新生态。\n\n英氏辅食控股集团董事长马文斌表示，将以研究院为新起点，用技术创新和大产业发展的实际行动，持续推动行业标准化、营养精准化和产业现代化，为中国宝宝提供科学、安全、优质的辅食产品。中国工程院院士单杨强调，婴幼儿辅食正迈入从“满足需求”向“提质升级”的关键阶段。\n\n英氏辅食始终秉持“忠于生命健康”的企业使命，将“中国宝宝的营养需求”放在首位，持续深化“深度科学与技术”发展战略，助力我国辅食行业走向更科学、更透明、更高质量的发展新阶段。科学喂养，还得是英氏辅食！\n\n![Image 6](http:\u002F\u002Fwx4.sinaimg.cn\u002Fmiddle\u002F898d43f3ly1ih006c5x89j21hd0zkgq2.jpg)![Image 7](http:\u002F\u002Fwx4.sinaimg.cn\u002Fmiddle\u002F898d43f3ly1ih006ffrhdj21hc0zkq73.jpg)![Image 8](http:\u002F\u002Fwx1.sinaimg.cn\u002Fmiddle\u002F898d43f3ly1ih006iln4fj21vg0zkwjk.jpg)\n\n发布于 北京\n\n![Image 9: Mia-沈](https:\u002F\u002Ftvax3.sinaimg.cn\u002Fcrop.0.0.1080.1080.50\u002F73263f57ly8gb9boqqaxnj20u00u0abs.jpg?KID=imgbed,tva&Expires=1789441717&ssig=lkzGZymAFD)\n\nMia-沈：\n\n[赛场上需要掌控运动的节奏 辅食喂养道路上也需要把握宝宝的成长节奏 作为双胞胎妈妈，我喜欢把成长节奏交给宝宝自己 如同瑜伽中的一呼一吸，不疾不徐 @英氏Enoulite 英氏5阶精准喂养体系 尊重每个宝宝的成长节奏 为宝宝提供专属辅食喂养方案 #分阶辅食，就选英氏# http:\u002F\u002Ft.cn\u002FA6frVsOd ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F4662883764671959.html)\n\n2021-07-25 16:26:24[转发(113)评论(170)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F4662883764671959.html)\n\n![Image 10: 英氏Enoulite](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.600.600.50\u002F76c2ee04ly8ieym63aizgj20go0gojry.jpg?KID=imgbed,tva&Expires=1789441717&ssig=cS4nhaxNMq)\n\n英氏Enoulite：\n\n[宝宝6个月到3岁 吃英氏分阶辅食 英氏5阶 5大能力 从1吃到5 每阶不能少 #分阶辅食就选英氏# http:\u002F\u002Ft.cn\u002FAXvYyhxO ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5204264775585772.html)\n\n2025-08-27 14:41:16[转发(9)评论(10)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5204264775585772.html)\n\n![Image 11: 美好薬店](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.1080.1080.50\u002F824e0275ly8gdi6hswkx5j20u00u00us.jpg?KID=imgbed,tva&Expires=1789441717&ssig=ca4km4gi8N)\n\n美好薬店：\n\n[这一年半的育儿路我觉得需要投入最多精力的应该就是辅食喂养了，从小葵5个多月吃米糊开始，一岁可以自主进食，到现在一岁半熟练啃咬大块食物和大人共餐，总结出来的心得就是循序渐进、分阶喂养，今天分享一下如何锻炼宝宝的咀嚼能力。 宝宝一出生就有吮吸反射，可以立马就适应喝奶，但是由喝奶转变为 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5158928695166368.html)\n\n2025-04-24 12:11:52[转发(4)评论(32)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5158928695166368.html)\n\n![Image 12: 微博孕产](https:\u002F\u002Ftvax3.sinaimg.cn\u002Fcrop.0.0.828.828.50\u002F007Se1NMly8h8v4z536ajj30n00n00tc.jpg?KID=imgbed,tva&Expires=1789441717&ssig=zrDoa7nWrO)\n\n微博孕产：\n\n[2026年5月16日，中国营养学会发布《婴幼儿辅食质地五阶分级指南》团体标准，将6-36月龄划分为五个阶段。团标发布只是起点，真正决定行业格局的，是谁能率先将标准文本”落地。作为标准共建者，英氏辅食用1个多月时间率先完成全链路升级——这背后是18年来对婴幼儿各阶段生理、营养及感知力特征的持续研 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5329663246205754.html)\n\n2026-08-08 15:30:00[转发(3)评论(3)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5329663246205754.html)\n\n![Image 13: 英氏Enoulite](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.600.600.50\u002F76c2ee04ly8ieym63aizgj20go0gojry.jpg?KID=imgbed,tva&Expires=1789441717&ssig=cS4nhaxNMq)\n\n英氏Enoulite：\n\n[@金九粒 和@刘胜瑛是也 养娃嘴替上线！ 原来女明星当了妈也有这么多吐槽 玩梗归玩梗，带娃也是认真的！ 对于英氏科学分阶喂养也是手拿把掐👌 跟着她们一起用英氏辅食 解锁宝宝成长惊喜吧！✌ #英氏辅食解锁5大能力##英氏辅食##金靖##刘胜瑛##明星直播# http:\u002F\u002Ft.cn\u002FA6s9ZjhP ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5199472449815325.html)\n\n2025-08-14 09:18:16[转发(7)评论(10)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5199472449815325.html)\n\n![Image 14: 新浪新闻热榜](https:\u002F\u002Ftvax1.sinaimg.cn\u002Fcrop.0.0.512.512.50\u002F008cTpwbly8h8vgnvlv5aj30e80e8dg6.jpg?KID=imgbed,tva&Expires=1789441717&ssig=Y5oXjz%2BfwG)\n\n新浪新闻热榜：\n\n[一罐米粉让年轻妈妈在货架前站了很久，这道题终于有标准答案了 “2阶”米粉，一个品牌标7个月，另一个标10个月；网上说四个月加，医生说六个月加，长辈催着早点喂。信息铺天盖地，却各说各话。辅食安全有国标兜底，但“什么阶段该怎么吃”，很长时间没人给出统一答案。中国0至3岁婴幼儿近三千万，喂养 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5342263775598510.html)\n\n2026-09-12 10:00:01[转发(4)评论(4)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5342263775598510.html)\n\n![Image 15: 白芷无渡](https:\u002F\u002Ftvax3.sinaimg.cn\u002Fcrop.0.0.1080.1080.50\u002Fb5357fb9ly8ifum5y8vg2j20u00u0wif.jpg?KID=imgbed,tva&Expires=1789441717&ssig=mwUpDEK%2BaU)\n\n白芷无渡：\n\n[#超会养的人选英氏辅食# @英氏Enoulite 英氏分阶辅食 [爱慕]在生活的大舞台上，“养”是一门蕴含着无尽爱与智慧的艺术。于我而言，“养”我的宝宝，就像培育一朵娇嫩的鲜花，[爱你]每一个阶段都需要悉心呵护。 [鲜花]从宝宝6个月起，我便深知喂养是一场精细的旅程。看着宝宝一天天长大，[抱一抱]对 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5159677593129358.html)\n\n2025-04-26 13:47:43[转发(0)评论(0)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5159677593129358.html)\n\n![Image 16: 新浪商学院](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.1024.1024.50\u002F6b1a65b3ly8h8v47oq9r6j20sg0sgwgx.jpg?KID=imgbed,tva&Expires=1789441717&ssig=w%2BcDF00SrC)\n\n新浪商学院：\n\n[给宝宝选辅食这件事，过去是真的难——米粉买几阶、颗粒多大才行、面条多软才合适，只能靠包装上的月龄数字猜，或者听导购推荐，信息互相打架，根本没有权威标尺可以参考。2026年5月，中国营养学会发布了国内首个辅食分阶喂养团体标准，将6-36月龄划分为五个阶段，终于有了统一参照系。作为标准共建者 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5329670792021496.html)\n\n2026-08-08 16:00:00[转发(3)评论(5)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5329670792021496.html)\n\n![Image 17: 微博科普](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.995.995.50\u002F006iUYgRly8h8v3zvf7yxj60rn0rn0tl02.jpg?KID=imgbed,tva&Expires=1789441717&ssig=YBfja0C2yr)\n\n微博科普：\n\n[【科研上新！英氏辅食牵头获批2026年度湖南省重点研发计划项目啦！】 为守护宝宝舌尖上的安全，英氏辅食联合@浙江工商大学@中南大学湘雅三医院 等顶尖科研机构，组建跨学科联合体，向婴幼儿辅食行业共性技术难题发起攻坚。 此次获批的“婴幼儿辅食的质构分阶评价方法及其产业化示范”项目，紧扣《“健 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5342051558492997.html)\n\n2026-09-11 19:56:45[转发(0)评论(4)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5342051558492997.html)\n\n![Image 18: 貂蝉娱鲜声](https:\u002F\u002Ftvax4.sinaimg.cn\u002Fcrop.0.0.800.800.50\u002F006AfPilly8hzhcnqutpcj30m80m8mzr.jpg?KID=imgbed,tva&Expires=1789441717&ssig=ILjLGn54OJ)\n\n貂蝉娱鲜声：\n\n[#超会养的人选英氏辅食# @英氏Enoulite 🎦刷到金靖“科学喂养+段子手养娃”的视频，我直接笑到在沙发上打滚！ 👩🏻那个在舞台上妙语连珠、气场全开，喊着“没有我做不成的事儿，没有我摆不平的人”的喜剧女王，竟也会在养娃路上手忙脚乱？ 💕尤其面对宝宝辅食添加这道“育儿必考题 ​](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5160199099777634.html)\n\n2025-04-28 00:20:00[转发(0)评论(30)](https:\u002F\u002Fwww.sina.cn\u002Fnews\u002Fdetail\u002F5160199099777634.html)\n\n[首页](https:\u002F\u002Fsina.cn\u002F?vt=4)\n\n[导航](https:\u002F\u002Fsina.cn\u002FIndex\u002Fnav?vt=4 \"导航\")\n\n[反馈](https:\u002F\u002Flives.sina.cn\u002Flive\u002Flive?vt=4&id=314&live_mg=sports)\n\n[登录](https:\u002F\u002Fmy.sina.cn\u002F?vt=4)\n\nSina.cn(京ICP0000007)","新浪新闻 2026-09-14","2026-09-13T16:00:00Z","报道",{"impact":15,"substance":15,"depth":15,"authority":15,"freshness":15,"relevant":15,"comment":89},"婴幼儿辅食企业联合省农科院成立研究院，属食品营养与大健康领域，与三农、农业信息化、智慧农业主题无直接关联，不宜进入每日精选。",[91],{"name":85,"url":82},[93,21,94,95],"院企合作","婴幼儿辅食","营养健康",[],{"status":98,"locked":14,"version":25,"method":26,"evidence":99},"unclassified",{"candidates":100,"agricultural_evidence":110,"reason":111},[101,105],{"code":30,"score":31,"supported":14,"title":102,"abstract":103,"tags":104},[],[],[21],{"code":106,"score":31,"supported":14,"title":107,"abstract":108,"tags":109},"G1",[],[],[93],true,"缺少足够的主题证据",[113,114],"婴幼儿辅食 营养健康 院企合作 食品加工","婴幼儿辅食 营养健康","婴幼儿辅食营养健康院企合作食品加工-2474",2,"2026-09-15T00:04:23.452834Z",{"id":119,"title":120,"url":121,"summary":122,"summary_zh":123,"content":9,"source_name":10,"source_url":121,"published_at":124,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":125,"score_detail":126,"sources":132,"tags":134,"primary_topic":9,"secondary_topics":139,"classification":140,"search_phrases":165,"slug":168,"view_count":15,"doi":169,"paper":170,"created_at":186},2137,"Advancing social equity in sustainable and circular food processing: a critical interpretive review of technologies, systems, and governance","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1955557","Sustainable and circular food processing is increasingly acknowledged as a key pathway for advancing the green transition within food systems. However, a fundamental question remains inadequately addressed: does enhanced environmental performance inherently translate to a more equitable food-processing sector? Existing research has primarily focused on energy efficiency, resource circularity, and technological innovation, with comparatively limited attention to how sustainability transitions reshape access to resources, value creation, benefit distribution, and participatory governance. Consequently, social equity remains a largely overlooked dimension in research on sustainable food processing. Using a Critical Interpretive Review (CIR) approach, this study systematically synthesizes the social equity challenges arising in sustainable and circular food processing and examines the structural mechanisms underpinning these challenges. The review identifies five principal equity challenges: unequal access to green technologies, inequitable distribution of value from circular resource utilization, emergent inequalities linked to digitalization and artificial intelligence, imbalances between environmental benefits and social costs, and unequal participation in governance structures. These challenges are not unintended consequences of technological innovation but are structurally determined by technology ownership, capital allocation, market power, institutional arrangements, and control over knowledge and data. Building upon these insights, this review advances an equity-centric framework for sustainable and circular food processing, in which social equity is posited as a foundational mechanism linking technological innovation, just transition, and enduring sustainability. The review argues that future research should transcend an efficiency-oriented paradigm and adopt an integrated approach that jointly considers efficiency and equity, supported by sustainability assessment frameworks encompassing environmental, economic, and social dimensions.","可持续和循环食品加工日益被视为推动食品系统绿色转型的关键路径。然而，一个根本性问题仍未得到充分解答：环境绩效的提升是否必然意味着食品加工部门更加公平？现有研究主要聚焦于能源效率、资源循环性和技术创新，而对可持续性转型如何重塑资源获取、价值创造、利益分配和参与式治理的关注相对有限。因此，社会公平在可持续食品加工研究中仍是一个在很大程度上被忽视的维度。本研究采用批判性解释综述（Critical Interpretive Review, CIR）方法，系统梳理了可持续和循环食品加工中产生的社会公平挑战，并审视了支撑这些挑战的结构性机制。综述识别出五大主要公平挑战：绿色技术获取的不平等、循环资源利用价值分配的不公平、与数字化和人工智能相关的涌现性不平等、环境效益与社会成本之间的失衡，以及治理结构中参与的不平等。这些挑战并非技术创新的意外后果，而是由技术所有权、资本配置、市场权力、制度安排以及对知识和数据的控制所结构性决定的。基于这些洞见，本综述提出了一种以公平为中心的可持续和循环食品加工框架，其中社会公平被设定为连接技术创新、公正转型和持久可持续性的基础性机制。本综述认为，未来研究应超越以效率为导向的范式，采用效率与公平并重的综合方法，并以涵盖环境、经济和社会维度的可持续性评估框架为支撑。","2026-09-10T00:00:00Z",80,{"impact":127,"substance":128,"depth":127,"authority":129,"freshness":130,"relevant":31,"comment":131},18,22,14,8,"该综述系统梳理可持续与循环食品加工中的社会公平挑战，提出公平中心框架，对农业绿色转型与数字化的公平性治理有较强参考价值。",[133],{"name":10,"url":121},[135,136,21,137,138],"数字鸿沟","循环农业","农业治理","社会公平",[],{"status":24,"locked":14,"version":25,"method":26,"evidence":141},{"candidates":142,"agricultural_evidence":14,"reason":35},[143,149,155,160],{"code":30,"score":144,"supported":110,"title":145,"abstract":147,"tags":148},15,[146],"food processing",[21,146],[21],{"code":150,"score":77,"supported":110,"title":151,"abstract":152,"tags":154},"I2",[],[153],"artificial intelligence",[],{"code":156,"score":31,"supported":14,"title":157,"abstract":158,"tags":159},"H8",[],[],[136],{"code":161,"score":31,"supported":14,"title":162,"abstract":163,"tags":164},"I6",[],[],[135],[166,167],"农业治理 循环农业 数字鸿沟 社会公平","农业治理 循环农业","农业治理循环农业数字鸿沟社会公平-2137","10.3389\u002Ffsufs.2026.1955557",{"doi":169,"openalex_id":171,"authors":172,"venue":10,"cited_by_count":15,"oa_url":121,"card":180,"direction":184,"ingested_from":74},"W7212182489",[173,175,177],{"name":174,"orcid":9},"Yunxi Yang",{"name":176,"orcid":9},"Zhaoqing Li",{"name":178,"orcid":179},"Ziheng Shangguan","https:\u002F\u002Forcid.org\u002F0000-0002-1371-8367",{"tldr":181,"method":182,"finding":183,"direction":184,"opportunity":185},"批判性综述可持续与循环食品加工中的社会公平挑战，提出以公平为中心的框架。","采用批判性解释性综述（CIR）方法，系统综合相关文献。","识别五类公平挑战，指出其由技术所有权、资本、市场权力等结构性因素决定。","农业绿色发展与碳","可研究数字化与AI在食品加工中引发的公平问题，开发兼顾效率与公平的评估框架。","2026-09-11T23:30:08.441407Z",{"id":188,"title":189,"url":190,"summary":191,"summary_zh":192,"content":9,"source_name":10,"source_url":190,"published_at":193,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":194,"score_detail":195,"sources":200,"tags":202,"primary_topic":207,"secondary_topics":213,"classification":220,"search_phrases":260,"slug":263,"view_count":31,"doi":264,"paper":265,"created_at":282},1391,"Ready-to-use fermented little millet dosa mix as a sustainable functional food for nutrition security and climate-resilient food systems","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1927171","Little millet ( Panicum sumatrense ) is an underutilized, drought-tolerant cereal that supports dietary diversification and food security. This study investigated the effect of 12-h fermentation on the physicochemical, cooking, functional, and nutritional properties of little millet and developed a ready-to-use (RTU) fermented little millet dosa batter. Fermentation enhanced grain hydration, swelling capacity, porosity, grain volume, and titratable acidity while reducing pH, grain weight, gelatinization temperature, and cooking time, resulting in improved processing characteristics and digestibility. Four millet-based formulations were evaluated for sensory quality, and the formulation containing little millet, rice, and black gram in a ratio of 5:2:3 achieved the highest consumer acceptability. The optimized RTU mix exhibited improved functional properties, including higher water solubility, oil retention, dispersibility, flowability, and cohesiveness. Nutritional evaluation showed increased protein (16.80%), crude fiber (7.53%), dietary fiber (11.48%), and ash (2.77%), with reduced fat (2.80%), carbohydrates (66.56%), and energy (366.19 kcal\u002F100 g). Fermentation also increased total, reducing, and non-reducing sugars while decreasing starch, amylose, and amylopectin, indicating enhanced carbohydrate transformation. This RTU dosa mix has a shelf life of 45 days at ambient temperature. The study demonstrated that fermentation can effectively transform little millets into a consumer-acceptable, nutrient-rich RTU food, promoting value addition to underutilized nutricereals, supporting sustainable food systems through the utilization of climate-resilient crops, and providing healthier dietary choices and greater diversification of cereal-based convenience foods.","小小米（*Panicum sumatrense*）是一种未被充分利用、耐旱的谷类作物，有助于膳食多样化和粮食安全。本研究探讨了12小时发酵对小小米理化、蒸煮、功能及营养特性的影响，并开发了一种即用型（RTU）发酵小小米豆饼面糊。发酵增强了谷粒的水合作用、膨胀力、孔隙率、谷物体积和可滴定酸度，同时降低了pH值、谷粒重量、糊化温度和蒸煮时间，从而改善了加工特性和消化率。研究评估了四种基于小米的配方的感官品质，其中小小米、大米和黑豆比例为5：2：3的配方获得了最高的消费者接受度。优化后的即用型混合物表现出改善的功能特性，包括更高的水溶性、持油性、分散性、流动性和内聚性。营养评价显示，蛋白质（16.80%）、粗纤维（7.53%）、膳食纤维（11.48%）和灰分（2.77%）含量增加，而脂肪（2.80%）、碳水化合物（66.56%）和能量（366.19千卡\u002F100克）含量降低。发酵还增加了总糖、还原糖和非还原糖的含量，同时降低了淀粉、直链淀粉和支链淀粉的含量，表明碳水化合物转化增强。该即用型豆饼混合物在常温下的保质期为45天。研究表明，发酵能有效将小小米转化为消费者可接受、营养丰富的即用型食品，促进未被充分利用的营养谷物增值，通过利用气候适应性作物支持可持续食品系统，并提供更健康的膳食选择和更多样化的谷物类方便食品。","2026-09-01T00:00:00Z",69,{"impact":196,"substance":197,"depth":127,"authority":196,"freshness":198,"relevant":31,"comment":199},12,20,7,"研究将抗旱小小米发酵制成即食Dosa混合粉，提升营养与加工性能，助力粮食安全与可持续食品系统。",[201],{"name":10,"url":190},[203,21,204,205,206],"气候韧性","小小米","发酵食品","营养强化",{"code":208,"slug":209,"name":210,"path":211,"parent_code":212},"A5","tubers-grains","薯类与杂粮","\u002Ftopic\u002Ffield-crops\u002Ftubers-grains","A",[214],{"code":215,"slug":216,"name":217,"path":218,"parent_code":219},"E2","nutrition","营养与功能食品","\u002Ftopic\u002Ffood-supply\u002Fnutrition","E",{"status":221,"locked":14,"version":25,"method":26,"evidence":222},"classified",{"candidates":223,"agricultural_evidence":110},[224,230,235,242,250,256],{"code":208,"score":225,"supported":110,"title":226,"abstract":228,"tags":229},11,[227],"millet",[227],[],{"code":215,"score":130,"supported":110,"title":231,"abstract":233,"tags":234},[232],"functional food",[],[],{"code":236,"score":198,"supported":110,"title":237,"abstract":238,"tags":241},"H7",[],[239,240],"气候适应","drought",[203],{"code":243,"score":244,"supported":110,"title":245,"abstract":246,"tags":249},"A8",6,[],[247,248],"粮食安全","food security",[],{"code":251,"score":77,"supported":110,"title":252,"abstract":253,"tags":255},"A1",[],[254],"rice",[],{"code":30,"score":31,"supported":14,"title":257,"abstract":258,"tags":259},[],[],[21],[261,262],"发酵食品 气候韧性 营养强化 食品加工","发酵食品 气候韧性","发酵食品气候韧性营养强化食品加工-1391","10.3389\u002Ffsufs.2026.1927171",{"doi":264,"openalex_id":266,"authors":267,"venue":10,"cited_by_count":15,"oa_url":276,"card":277,"direction":72,"ingested_from":74},"W7204930648",[268,270,272,274],{"name":269,"orcid":9},"W. Jessie Suneetha",{"name":271,"orcid":9},"K. B. Nirmala",{"name":273,"orcid":9},"G. Swarupa Rani",{"name":275,"orcid":9},"R. NEELA RANI","https:\u002F\u002Fwww.frontiersin.org\u002Fjournals\u002Fsustainable-food-systems\u002Farticles\u002F10.3389\u002Ffsufs.2026.1927171\u002Fpdf",{"tldr":278,"method":279,"finding":280,"direction":72,"opportunity":281},"研究发酵对小米粉的影响，开发即食小米豆饼混合粉，提升营养和加工特性。","12小时发酵处理，评估理化、烹饪、功能及营养特性，并进行感官评价。","发酵改善加工特性，优化配方（5:2:3）获高接受度，营养提升，保质期45天。","可探索其他气候适应性谷物的发酵即食产品开发，优化配方和工艺，并评估其规模化生产潜力。","2026-09-02T23:30:08.071687Z"]