本期文献清单为您精选了Processes 期刊2024~2025年发表的15篇文章，内容涵盖食品挤出、干燥、包装、冷冻等技术和食品质量评价与指标以及人工智能在食品加工中的应用等研究。希望能为相关领域学者提供新的研究思路和参考，欢迎大家阅读。
01
Effect of Extruder Configuration and Extrusion Cooking Processing Parameters on Selected Characteristics of Non-Starch Polysaccharide-Rich Wheat Flour as Hybrid Treatment with Xylanase Addition
添加木聚糖酶的混合处理对富含非淀粉多糖小麦粉的挤出机结构和挤出烹饪工艺参数的影响
https://doi.org/10.3390/pr12061159
02
Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content
食品挤压用粗粉的流动性与水分含量的关系
https://doi.org/10.3390/pr12061246
03
Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures
通过连续四次24小时和48小时批次传代培养所得牛奶克菲尔饮料的主要成分与视觉外观
https://doi.org/10.3390/pr12071419
04
Numerical Simulation of Salmon Freezing Using Pulsating Airflow in a Model Tunnel
利用脉冲气流在模型隧道中对鲑鱼进行冷冻的数值模拟
https://doi.org/10.3390/pr12091852
05
Process Parameters as Tools to Intensify the Freeze-Drying Process and Modify the Sorption Properties of the Obtained Freeze-Dried Products
工艺参数作为强化冻干过程和改变所得冻干产品吸附性能的工具研究
https://doi.org/10.3390/pr12091932
06
Particle Size as an Indicator of Wheat Flour Quality: A Review
粒度作为小麦粉质量指标研究综述
https://doi.org/10.3390/pr12112480
07
Pre-Treatment Impact on Freeze-Drying Process and Properties of Dried Blueberries
预处理对冻干工艺和蓝莓干特性的影响
https://doi.org/10.3390/pr13020537
08
Recent Advances in the Fabrication of Intelligent Packaging for Food Preservation: A Review
食品保鲜用的智能包装制备技术的最新研究进展综述
09
Artificial Intelligence and Experimental Design: The Flywheel of Innovating Food Processing Engineering
人工智能与实验设计驱动食品加工工程的创新
https://doi.org/10.3390/pr13030846
10
New Functional Extruded Products Based on Corn and Lentil Flour Formulated with Winemaking By-Products
基于玉米和扁豆粉并添加酿酒副产物开发的新型功能性挤压产品
https://doi.org/10.3390/pr13061635
11
Glutamate and Its Role in the Metabolism of Plants and Animals
谷氨酸及其在动植物代谢中的作用
https://doi.org/10.3390/pr13072084
12
Freeze and Spray Drying Technologies to Produce Solid Microbial Formulations for Sustainable Agriculture
用于可持续农业的固体微生物制剂的冷冻干燥和喷雾干燥技术
https://doi.org/10.3390/pr13072188
13
Oxidative Degradation of Anthocyanins in Red Wine: Kinetic Characterization Under Accelerated Aging Conditions
红葡萄酒中花青素的氧化降解：加速老化条件下的动力学表征
https://doi.org/10.3390/pr13072245
14
Sustainable Bamboo-Based Packaging and Passive Modified Atmosphere: A Strategy to Preserve Strawberry Quality During Cold Storage
可持续竹基包装和被动式气调：一种在冷藏期间保持草莓品质的策略
https://doi.org/10.3390/pr13072262
15
Valorization of Food Industry Waste for Biodegradable Biopolymer-Based Packaging Films
食品工业废弃物在可降解生物聚合物基包装膜中的资源化利用
https://doi.org/10.3390/pr13082567
Processes 期刊介绍
主编：Giancarlo Cravotto, University of Turin, Italy
期刊主题涵盖化学、生物、材料、能源、环境、食品、制药、制造等相关过程工程领域。目前已被Scopus、SCIE (Web of Science)、Ei Compendex、Inspec等数据库收录。
2025 Impact Factor: 3.4
2025 CiteScore: 5.7
Time to First Decision: 14.7 Days
Median Publication Time: 39 Days
期刊主页：https://www.mdpi.com/journal/processes
转载本文请联系原作者获取授权，同时请注明本文来自MDPI开放科学科学网博客。
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