Chinese Food Research Articles

Gender differences in adolescent food preferences and their association with parent food preferences: data from the China Health and Nutrition Survey (CHNS).

Food preference is an important factor that affects one's eating behavior and dietary intake. Parent food preferences and food choices may influence children food preferences. This study is aimed to describe gender differences and time trends of Chinese adolescent food preferences and to explore the association between adolescent and their parent food preferences. The data were drawn from four waves of the China Health and Nutrition Survey (CHNS) conducted between 2006 and 2015. Participants were asked to indicate their degree of preferences for five food categories (fast food, salty snack food, fruits, vegetables, and soft/sugary drinks) using a 5-point Likert scale (from "dislike very much" to "like very much"). Logistic regression was performed to determine the association of food preferences between adolescents and their parents. Adolescent preferences for unhealthy foods were significantly higher than those of adults. Adolescent food preferences for fruits and vegetables decreased slightly over nine years, and there were gender differences in healthy food preferences (girls > boys, P < 0.05). Regardless of boys or girls, adolescent food preferences for healthy foods (fruits and vegetables) were significantly associated with both their fathers (OR: 3.64-4.58 for boys and 2.71-4.39 for girls) and mothers (OR: 2.13-4.11 for boys and 3.07-5.66 for girls) food preferences. For fast food and salty snack food preferences, boys appeared to be influenced greater by their fathers than girls, while girls appeared to be influenced greater by their mothers than boys. The present study reveals a high degree of unhealthy food preferences among Chinese adolescents and a gender-specific association of fast food and salty snack preference between Chinese adolescents and their parents. Our results may be useful for interventions to reduce adolescent unhealthy food preferences and intakes.

Vision-based chinese food recognition via optimized multiscale attention convolutional neural networks

Vision-based chinese food recognition via optimized multiscale attention convolutional neural networks

Evaluative language in Chinese online food discourse: overall distribution, local patterning, and readers’ involvement

Evaluative language in Chinese online food discourse: overall distribution, local patterning, and readers’ involvement

Research on Packaging Design Elements for Expanding Market Share of Fruit Juice Beverages in China

Purpose: By examining Chinese consumers’ preferences and needs in fruit juice beverage packaging design, this study provides scientifically grounded strategies and solutions for researching and developing packaging designs in the juice beverage industry. Research design, data, and methodology: This study systematically analyzes the packaging design of fruit juice beverages and introduces a demand evaluation methodology for fruit juice beverage packaging by integrating the Kano model and the Analytic Hierarchy Process (AHP). Results: Based on the calculation results, ‘Nontoxic’ and ‘Clear ingredient information’ were important in Must-Be Quality Element. ‘Portable’ and ‘Lightweight performance’ were the top 2 in One-Dimensional Quality Element. In the Attractive Quality Element, ‘Unique pattern’ was identified as the most important factor. Conclusions: The analysis results of this study suggest the importance of fruit juice beverage packaging design elements preferred by Chinese consumers and are expected to be used as reference material by Korean companies in the future when preparing plans to enter and expand into the Chinese beverage market.

The Impact of Agricultural Food Retailers’ ESG Activities on Purchase Intention: The Mediating Effect of Consumer ESG Perception

In recent years, climate issues have become a common challenge for all mankind. It is urgent and important to protect the environment, promote green transformation, and realize sustainable development. Consequently, increasing attention is being paid to ESG (environmental, social, and governance) actions. This study empirically investigated the effect of companies’ ESG activities on the ESG perceptions and purchase intentions of agricultural food consumers in Hebei Province, China, using structural equation modeling. The results of the study show that, firstly, the environmental and social factors of ESG activities had a significant positive effect on consumer ESG perception while governance had a non-significant effect on consumer ESG perception. Secondly, the environmental, social, and governance components of ESG activities had a significant positive effect on purchase intention. Thirdly, there was a significant mediating effect of consumer ESG perception (environmental and social, excluding governance). The theoretical contribution of this study is to reveal the important role of consumers’ ESG perceptions and to emphasize the unique contribution of governance factors in purchase intentions. In addition, this study supports the effect of ESG activities on agri-food consumer behavior through empirical data, which provides a new theoretical perspective on agri-food retailers’ ESG practices and helps to further promote the green transformation of Chinese agricultural food retailers.

A Review of the Energy-Saving Potential of Phase Change Material-Based Cascaded Refrigeration Systems in Chinese Food Cold Chain Industry

As the global demand for food increases, the efficiency and environmental sustainability of refrigeration systems have become increasingly critical issues. Cascaded refrigeration systems (CRSs) are widely used in the Chinese food cold chain due to their capacity to meet a wide range of temperature requirements. However, energy consumption of these systems is always high. If phase change materials (PCMs) are combined with the refrigeration systems, the energy-saving effect is remarkable. The paper reviews the integration of PCMs within CRS, focusing on their potential to reduce energy consumption, thereby improving food safety and reducing reliance on conventional, electricity-intensive refrigeration methods. The study categorizes and explores the low-temperature applications of PCMs in CRS, providing novel insights into enhancing energy efficiency in food cold chain logistics. Despite most PCM research focusing on single-stage systems, this review innovates by introducing PCM integration in multistage cascade systems, which is particularly relevant for low-temperature requirements. The discussion encompasses the structure, working fluids, and applications of CRSs in the cold chain, emphasizing the role of PCMs in sustainable cold chain management. The review concludes by highlighting the need for further research on PCMs in CRS, especially regarding their economic viability and large-scale implementation potential.

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food.

Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto machine now. However, there is still a lack of engineering in-depth study of the microbial process of SSF for complete process control. To meet the demands of smart manufacturing and green production, this paper emphasizes the engineering analysis of the mechanisms behind SSF. It reviews the progress in the engineering aspects of Chinese traditional SSF, including raw material pretreatment, process parameter detection, mathematical model construction, and equipment innovation. Additionally, it summarizes the challenges faced during intelligent upgrades and the opportunities brought by scientific and technological advancements, proposing future development directions. This review provides an overview of the SSF engineering aspects, offering a reference for the intelligent transformation and sustainable development of the Chinese traditional SSF food industry.

Bioavailability and interactions of schisandrin B with 5-fluorouracil in a xenograft mouse model of colorectal cancer

Schisandrin B (Sch B) is a predominant bioactive lignan from the fruit of a Chinese medicine food homology plant, Schisandra chinensis. Previously, we observed potent anti-tumor effect of Sch-B in colorectal cancer (CRC) and enhanced chemotherapy efficacy with fluorouracil (5-FU). However, their bioavailability and reciprocal interactions under CRC conditions are unclear. In this study, we first compared the bioavailability, metabolism and tissue distribution of Sch-B between non-tumor-bearing and xenograft CRC tumor-bearing mice. Next, we examined SchB-5-FU interactions via investigating alterations in drug metabolism and multidrug resistance. Using a validated targeted metabolomics approach, five active metabolites, including Sch-B and fluorodeoxyuridine triphosphate, were found tumor-accumulative. Co-treatment resulted in higher levels of Sch-B and 5-FU metabolites, showing improved phytochemical and drug bioavailability. Multidrug resistance gene (MDR1) was significantly downregulated upon co-treatment. Overall, we demonstrated the potential of Sch-B to serve as a promising chemotherapy adjuvant via improving drug bioavailability and metabolism, and attenuating MDR.

The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution

Egg white protein can be cross-linked to form a gel under alkali induction, which is typically represented by the preserved eggs from Chinese traditional food. The effects of ultrasonic at different intensities (50 W, 100 W, 200 W, and 300 W) on alkali-induced egg white protein (EWP) gel were investigated. The gel strength rose significantly by 26.08 % upon treatment with 50 W, but it gradually declined as the intensity increased. Meanwhile, the structure unfolding and molecular aggregation of EWP were affected by ultrasonic. Compared with 300 W, 50 W could enhance surface hydrophobicity and decrease total free sulfhydryl group content more during gel formation. Selective solubility experiment confirmed that ultrasonic reduced the formation of ionic bonds, which slightly slowed down the initial gelation. Simultaneously, 50 W promoted the formation of more disulfide bonds, which helped to improve the strength of the final gel, while the same effect was not observed at 300 W. In general, moderate ultrasonic can effectively improve the alkali-induced EWP gel properties, which provides theoretical support for developing high quality preserved eggs and protein gel foods.

Food assistance programs in China: Evolution, challenges and potential for improvement

AbstractFood assistance, in its various forms, has played a significant role in tackling food insecurity and improving nutrition in many countries. Through an examination of the historical development and a comparison with other countries, the paper reviews the experiences and lessons of the evolution of Chinese food assistance programs and proposes pathways forward to further strengthen food assistance in China. Future efforts of food assistance should focus more on improving the effectiveness of programs through enhancing governance and public‐private partnerships, conducting evidence‐based evaluations of existing programs using data‐driven methods, adopting innovative technologies and digital tools, and employing a targeted approach to address the issue of double burden of malnutrition.

Metagenomic and metatranscriptomic analyses of microbial genera and volatiles produced during the fermentation of doubanjiang meju

Fermented broad beans (Vicia faba L.), commonly known as meju, serve as a crucial raw material for producing Pixian Doubanjiang (DBJ), a traditional condiment in Chinese cuisine. However, there is limited information on the dynamics of fungal populations and the activity shifts of key enzymes during DBJ meju fermentation. This study aimed to elucidate the microbial composition, active genera, expressed genes and pathways during the DBJ meju fermentation. The general chemical components, free amino acids, enzymes and volatile compounds were also investigated; the correlations between active genera and physicochemical factors were analyzed, at different fermentation stages. The results demonstrated that protease was the predominant enzyme during meju fermentation. A total of 32 major volatile compounds were identified, with most alcohols and aldehydes showing a sharp increase from the early to the middle stages, followed by stabilization until the end of fermentation. Significant shifts in metatranscriptomic composition at the genus level were observed, with Aspergillus, Staphylococcus, and Tulasnella emerging as the core active genera in the process. Notably, cellulase activity was positively correlated with the presence of Tulasnella. Additionally, Aspergillus and Tulasnella were found to play a crucial role in developing the unique aroma of DBJ meju. Our findings on the succession of active genera and their correlation with physicochemical factors are expected to provide substantial evidence for potential quality control and enhancement of this renowned Chinese condiment.

The combination of oxalic acid and uric acid degrading probiotic from traditional Chinese fermented food reduces calcium accumulation and prevents kidney stones formation in rats

Kidney stones, often resulting from a complex interplay of factors including oxalic acid, uric acid, and calcium. Current treatments lack comprehensive consideration of these factors and come with side effects. In this study, Lactobacillus paracasei GR-10 and Pediococcus acidilactici GR-11 were isolated from the fermented food “Jiangshui”. GR-10 demonstrated the ability to degrade 62.70% of oxalic acid (10 mM) within 24 h, while GR-11 degraded 28.60% of uric acid (4 mM). Combined treatment with GR-10 and GR-11 significantly reduced the number of stones in rats with ethylene glycol-induced kidney stones. This reduction was accompanied by a 57.19% decrease in urinary oxalate and a 52.80% decrease in serum uric acid levels. Simultaneously, urinary calcium level decreased by 27.18%. Inflammatory markers and indicators of oxidative stress associated with kidney stones were restored. Furthermore, the combined treatment effectively regulated the microbiota imbalance induced by kidney stones, resulting in reduced purine nucleoside accumulation in rat feces. This study offers promising insights into probiotics as an adjunct therapy for the prevention of kidney stones in the future.

Translanguaging as a Method in Literary Works: A Case Study of the Chinese Literary Work Food Is Heaven

Translanguaging as a Method in Literary Works: A Case Study of the Chinese Literary Work Food Is Heaven

A resilience-sustainability coupling coordination analysis of the Chinese food production system

A resilience-sustainability coupling coordination analysis of the Chinese food production system

Analysis of Problems and Countermeasures in China's food Industry: Taking Fast Food Restaurants as an Example

The fast-food industry in China is crucial, as it meets the dietary needs of fast-paced life and promotes the rapid development of the catering industry. The fast-food industry not only provides convenient and delicious meals but also creates a large number of job opportunities, which helps economic growth and becomes an indispensable part of modern society. However, there is very little research related to the Chinese food industry, which brings trouble to those who want to inquire about this information. Therefore, the content of this study is the market situation of China's food industry. The research in this article shows that there are the following problems in China's food industry at present: firstly, the problem of product monotony, followed by food safety issues and brand issues. This study can provide some help for investors and operators who invest and operate fast food restaurants in China now and in the future.

Effects of cadmium stress on the growth, physiology, mineral uptake, cadmium accumulation and fruit quality of 'Sharpblue' blueberry

Cadmium (Cd) contamination is becoming a widespread environmental problem, and Cd toxicity risk is increasing in blueberries, typical acidophilous plants. However, studies on the physiological mechanisms of Cd toxicity affecting the growth of blueberry plants and fruits remain limited. Herein, a pot experiment involving four treatments, CK (0 mg·kg−1), Cd1 (2.5 mg·kg−1), Cd2 (15 mg·kg−1) and Cd3 (50 mg·kg−1), was conducted to investigate the effects of Cd stress on the growth, fruit quality, physiological characteristics, mineral composition and Cd uptake of 'Sharpblue' blueberry cuttings, and relationships between physicochemical indices and phenotypic data under Cd stress were analyzed via principal component analysis and Mantel's test. Compared with CK, Cd treatment led to chlorosis (decrease in SPAD and N content) in 'Sharpblue' leaves and inhibited increases in plant height, basal stem, crown width and biomass (dry weight), with the most significant changes in the 50 mg·kg−1 Cd treatment. The size and thickness of the upper epidermal cells, as well as the thickness of the palisade mesophyll and spongy tissues of 'Sharpblue' were significantly reduced at Cd > 15 mg·kg−1, while the density of stomata was significantly increased. Moreover, Cd stress reduced the yield (decrease in size and single-fruit weight) and quality (decrease in anthocyanin, flavonoid and total phenol content and increase in titratable acid content) of 'Sharpblue' fruits, and Cd content in fruit exceeded the Chinese food safety threshold of 0.05 mg·kg−1 when Cd > 15 mg·kg−1. The Cd enrichment capacity of different organs of 'Sharpblue' plants was in the following order: root > shoot > leaf > fruit, and the 50 mg·kg−1 Cd treatment significantly inhibited the uptake of Fe, Mn, Cu, and Zn. Additionally, 'Sharpblue' plants responded to H2O2 and malondialdehyde accumulation in different organs under Cd stress by regulating levels of osmoregulatory substances (soluble protein (SP), soluble sugar, and proline) and altering the activities of catalase, superoxide dismutase, ascorbic acid, and glutathione in the antioxidant system. Finally, correlation analysis revealed that Mg, Fe, Mn, Cu, Cd, H2O2, SP, SPAD, N, anthocyanin, titratable acid, flavonoids, and total phenols were strongly correlated with 'Sharpblue' growth, leaf and fruit phenotype under Cd stress. These findings provide theoretical information for soil safety management and the breeding of Cd-tolerant cultivars during blueberry cultivation, as well as for the study of Cd stress response mechanisms in acidophilous plants.

Pad Thai: the Thai-ization of Chinese food and the Thai nationalism project by the Phibunsongkhram government

ABSTRACT Pad Thai, an innovation of Chinese kway teow through Thai-ization that became an iconic national dish of Thailand, played a significant role in shaping national identity and constructing the country's national image. This study explored the relationship between nationalist policies and the localization of kway teow during the Phibunsongkhram government (1938-1944), which contributed to the popularity of kway teow in Thailand's lower class in terms of both production and consumption. The examination of government policies and recipes revealed that Thais infused their emotions and the sense of national identity into the production and consumption of kway teow, thereby enhancing the bond between individuals and the nation and laying a more solid base for the implementation of nationalist policies. The innovation of Pad Thai was one such nationalist policy that was disseminated top-down by the Phibunsongkhram government, making it a national food of Thailand by highlighting its Thai characteristics and including it in its National Nutrition Project. However, Pad Thai was not purely a national Thai dish; rather, it was one that existed in Thais' imagination. In revealing the nature of national cuisine and its importance in nation-building, this study's findings contribute to the significant role of localizing Chinese food in Thai nation-building.

The role of gastrodin in the management of CNS-related diseases: Underlying mechanisms to therapeutic perspectives.

Central nervous system (CNS)-related diseases have a high mortality rate, are a serious threat to physical and mental health, and have always been an important area of research. Gastrodin, the main active metabolite of Gastrodia elata Blume, used in Chinese medicine and food, has a wide range of pharmacological effects, mostly related to CNS disorders. This review aims to systematically summarize and discuss the effects and underlying mechanisms of gastrodin in the treatment of CNS diseases, and to assess its potential for further development as a lead drug in both biomedicine and traditional Chinese medicine. Studies on the pharmacological effects of gastrodin on the CNS indicate that it may exert anti-neurodegenerative, cerebrovascular protective, and ameliorative effects on diabetic encephalopathy, perioperative neurocognitive dysfunction, epilepsy, Tourette's syndrome, depression and anxiety, and sleep disorders through various mechanisms. To date, 110 gastrodin products have been approved for clinical use, but further multicenter clinical case-control studies are relatively scarce. Preclinical studies have confirmed that gastrodin can be used to treat CNS-related disorders. However, important concerns need to be addressed in the context of likely non-specific, assay interfering effects when gastrodin is studied using in vitro and in silico approaches, calling for a systematic assessment of the evidence to date. High-quality clinical trials should have priority to evaluate the therapeutic safety and clinical efficacy of gastrodin. Further experimental research using appropriate in vivo models is also needed, focusing on neurodegenerative diseases, cerebral ischemic and hypoxic diseases, brain damage caused by methamphetamine or heavy metals, and epilepsy.

Catering to Luxury Chinese Tourists Demand: Insights from Malaysian Inbound Travel Agencies

ABSTRACT The shift toward luxury tourism has engendered a new class of high-end Chinese tourists, presenting significant opportunities for generating substantial revenue through premium tourism products and services. This study specifically explores Malaysian inbound travel agencies’ perceptions, preparedness, and challenges in attracting luxury Chinese tourists. Through qualitative interviews and thematic analysis, this study delves into nine Malaysian inbound travel agencies’ perspectives on attracting luxury Chinese tourists. The qualitative findings reveal distinct characteristics and preferences of Chinese luxury tourists, notably their substantial financial capability, penchant for shopping activities, preference for authentic local Chinese cuisine, and the significance of Mandarin-speaking tour guides. The Chinese tourists also seek high standards and exclusivity, aspire for unique experiences, and often desire customization in their travel itineraries. However, challenges surface in meeting their unique preferences, including limited infrastructures, the need for customization in luxury services, and bureaucratic hurdles. Despite these challenges, travel agencies assert their readiness to cater to the demands of Chinese luxury tourists, actively promoting and enhancing their high-end offerings. By delving into these aspects, the study provides valuable practical and academic insights into industry strategies and the complexities of serving affluent tourist segments within a multicultural destination.

The Role of International Cooperation in the Chinese Food Security Strategy

China's food security strategy is based on the principle of self-reliance. In the light of its historical experience, Beijing approaches the issue of attracting external resources in this area with caution. The integration of external vector into the national strategy has been gradual, from the assumption that external resources can be used in critical situations to a comprehensive vision of how they can contribute to domestic development. Along the way, China has progressively introduced measures to support domestic producers under the "bringing in" and "going out" policies and to promote international cooperation in food and agriculture. This was designed to reduce the pressure on domestic resources and contribute to the formation of a supportive external environment that favours the development of modern agriculture at home. As a result, there has been adopted the formula "utilising two markets, two resources": the external vector has become an important complementary element in ensuring food security. Along with its integration into the national strategy, there are trends towards systematising and scaling up. Under Xi Jinping's leadership, there has been strengthened interministerial coordination in planning the development of international cooperation in food and agriculture and expanded the tools used, from innovative formats for science and technology cooperation to more active participation in the global governance agenda on food security. In its efforts to shape a supportive external environment, China is endeavouring to take a proactive stance. This is reflected both in greater involvement in regional and international organisations on the food and agriculture agenda and in the promotion of its own initiatives.