摘要
通过文献计量学方法,该研究对Web of Science核心合集及中国知网数据库中2003—2023年间发表的发酵乳风味研究文献进行了可视化分析。分析结果表明,中国(247次)、巴西(131次)、土耳其和美国(各120次)为该研究领域的主要国家。国际上埃及知识库(Egyptian Knowledge Bank,EKB)和内蒙古农业大学是目前该领域中最为重要和关键的机构,各机构合作较为紧密。国内内蒙古农业大学乳品生物技术与工程教育部重点实验室、江南大学食品学院、石家庄君乐宝乳业有限公司和云南农业大学食品科学技术学院是研究发酵乳风味领域研究的核心力量,但合作相对较少。研究热点主要聚焦于“乳酸菌”“风味物质”“发酵乳加工工艺”“风味评价”“品质与应用”等方面,未来还需加强跨机构及跨学科的合作,运用创新技术,以期开发出风味更佳且安全的发酵乳优质产品。
Employing bibliometric methods,this study conducted a visual analysis of the fermented milk flavor research literature published between 2003 and 2023 in the Web of Science Core Collection and the China National Knowledge Infrastructure(CNKI)database.The analysis indicates that China(247 publications),Brazil(131 publications),Turkey,and the United States(each with 120 publications)are leading countries in this field.Internationally,the Egyptian Knowledge Bank(EKB)and the Inner Mongolia Agricultural University are pivotal and critical institutions,with close collaborative ties between them.Domestically,the Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University,the School of Food Science and Technology at Jiangnan University,the Junlebao Dairy Co.,Ltd.in Shijiazhuang,and the College of Food Science and Technology at Yunnan Agricultural University form the core strength in the fermented milk flavor research field,yet collaboration among them is relatively sparse.Research hotspots primarily focus on lactic acid bacteria,flavor compounds,fermented milk processing technology,flavor evaluation,and quality and application.Future efforts should enhance inter-institutional and interdisciplinary collaboration,employing innovative technologies to develop fermented milk products of superior flavor and safety.
作者
罗阳
易子程
常腾文
李彩虹
侯克峰
开建荣
闫玥
陈翔
赵丹青
彭帮柱
葛谦
LUO Yang;YI Zicheng;CHANG Tengwen;LI Caihong;HOU Kefeng;KAI Jianrong;YAN Yue;CHEN Xiang;ZHAO Danqing;PENG Bangzhu;GE Qian(Ningxia Institute for Science and Technology Development Strategy and Information Research,Yinchuan 750002,China;Ningxia Institute of Agricultural Product Quality Standards and Detection Technology,Yinchuan 750002,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430000,China;Bureau of Science and Technology,Qingtongxia 751600,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第22期399-408,共10页
Food and Fermentation Industries
基金
宁夏回族自治区自然科学基金一般项目(2023AAC03730)
中国工程院战略研究与咨询重点项目(2022NXSZ3)。
关键词
酸奶
乳酸菌
发酵乳风味
文献计量分析
可视化分析
yoghurt
lactic acid bacteria
fermented milk flavour
bibliometric analysis
visual analysis
