Journal of Food Quality

The Current Food Landscape in China


Publishing date
01 Aug 2021
Status
Closed
Submission deadline
26 Mar 2021

Lead Editor
Guest Editors

1Murdoch University, Perth, Australia

2Qingdao Agriculture University, Qingdao, China

3Qingdao Agricultural University, Qingdao, China

This issue is now closed for submissions.
More articles will be published in the near future.

The Current Food Landscape in China

This issue is now closed for submissions.
More articles will be published in the near future.

Description

China, the world’s most populous country, has a highly diversified traditional food landscape. The style of food in China is uniquely adapted to eating with chopsticks, resulting in a preference for very soft textured food or finely chopped foods. Over recent decades, China’s food landscape has changed drastically, mainly due to the global food trade, extensive urbanisation, and fast economic growth and wealth accumulation in the country.

Despite this, unlike the rest of the world, where food globalisation has resulted in a reduction in the consumption of traditional foods, the consumption of traditional foods in China has increased considerably, and many of these trends are concurrent with steadily increasing standards of food quality and significantly improved food safety. The food processing and technology sector is of increasing importance in China, as many new enterprises focus on new methods of high-tech foodstuff production, including the production of easy-to-prepare, processed, and semi-processed foodstuffs. Therefore, understanding the developing food requirements of China’s population is a globally important issue.

This Special Issue will focus on the food landscape dynamics of modern China, including but not limited to retrospective views of China's traditional food, new technology adaptions, quality and safety enhancements, nutritional and health issues, and consumer’s preference and trends. We welcome both original research and review articles.

Potential topics include but are not limited to the following:

  • Ingredients, processing procedures, and quality evaluation in different Chinese noodle types
  • Desirable characteristics of steamed bread
  • The role and function of wheat gluten in traditional Chinese foods
  • Soybean consumption in China
  • Rising use of potato as a food staple
  • New food safety and quality regulations
  • Recent developments in food science and technology
  • The use of vegan meats and meat substitutes in China
  • Food consumption preferences and trends
  • Food enterprises and their impact on economic growth

Articles

  • Special Issue
  • - Volume 2022
  • - Article ID 9986119
  • - Review Article

The Types, Regional Distribution, and Consumption Trend of Chinese Traditional Wheat-Based Foods

Yu Gao | Xiulin Wang | Yan Shi
  • Special Issue
  • - Volume 2022
  • - Article ID 6679776
  • - Review Article

Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making

Xin Hu | Lejia Hu | ... | Junkang Rong
  • Special Issue
  • - Volume 2021
  • - Article ID 6626112
  • - Research Article

Comprehensive Evaluation of Salt Tolerance in Asparagus Germplasm Accessions (Asparagus officinalis L.) at Different Growth Stages

Huimin Gao | Xuhong Zhang | ... | Yanpo Cao
  • Special Issue
  • - Volume 2021
  • - Article ID 6689751
  • - Research Article

Efficacy and Mechanism of Ultrasound Combined with Slightly Acidic Electrolyzed Water for Inactivating Escherichia coli

Liping Guo | Xuecong Zhang | ... | Harvey Ho
  • Special Issue
  • - Volume 2021
  • - Article ID 6682014
  • - Review Article

Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

Lijing Sun | Mengyun Hu | ... | Yingjun Zhang
  • Special Issue
  • - Volume 2021
  • - Article ID 6676518
  • - Research Article

Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

Lin Yang | Zhaomin Li | ... | Yahui Zhu
  • Special Issue
  • - Volume 2020
  • - Article ID 8843974
  • - Research Article

Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles

Ying-Quan Zhang | Ying Hui | ... | Yi-Min Wei
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Article of the Year Award: Outstanding research contributions of 2021, as selected by our Chief Editors. Read the winning articles.