2016-2021年食品加工过程中品质功能劣变与保质减损数据库

粮油食品典型加工过程中维生素、甾醇、反式脂肪酸、三氯丙醇酯、植酸、矿物质、砷含量、蛋白质组成及结构；果蔬（苹果、番茄）食品（干品、汁、酱等）典型加工过程（干制、制汁、发酵、杀菌、浓缩、贮藏等）中，维生素C、内源酶、果胶、多酚、类胡萝卜素、蛋白质组成及结构；单糖组成、氨基酸组成、细胞壁结构、褐变产物及结构、相界面、凝胶网络；鳕鱼、鸡肉典型加工过程（蒸煮、解冻、烤制、贮藏等）中，蛋白质组成及结构；氨基酸组成、AGE产物及结构；大蒜调味品加工过程中绿变色素、有机硫化物、 水分迁移、质构、多酚；腐败泡菜的微生物多样性，泡菜腐败微生物的代谢特性，泡菜微生物的产胺能力，泡菜中生物胺的代谢途径，泡菜腐败中品质与微生物特征的变化等实验数据。

This dataset comprises experimental data from multiple food processing-related studies: Vitamins, sterols, trans fatty acids, 3-monochloropropane-1,2-diol esters (3-MCPDE), phytic acid, minerals, arsenic content, protein composition and structure during typical processing of grain, oil and food products. For processed products of fruits and vegetables (apple and tomato) including dried goods, juices, sauces and other variants, the data covers vitamin C, endogenous enzymes, pectin, polyphenols, carotenoids, protein composition and structure, as well as monosaccharide composition, amino acid composition, cell wall structure, browning products and their structures, phase interfaces and gel networks during processing procedures such as drying, juice extraction, fermentation, sterilization, concentration, storage and other steps. For typical processing of cod and chicken products including steaming, thawing, roasting, storage and other processes, the data includes protein composition and structure, amino acid composition, advanced glycation end products (AGEs) and their structures. During the processing of garlic seasonings, the data covers green-discoloring pigments, organic sulfides, water migration, texture and polyphenols. Additionally, the dataset includes data on microbial diversity of spoiled kimchi, metabolic characteristics of spoilage-associated microorganisms in kimchi, amine-producing capacity of kimchi microorganisms, metabolic pathways of biogenic amines in kimchi, and changes in quality and microbial characteristics during kimchi spoilage.