Research progress on silage fermentation of dregs food processing by-products based on bibliometrics

  • PAN Lichao ,
  • WEI Zihua ,
  • HUANG Chaojing ,
  • GUO Xiaopeng ,
  • ZHANG Bingyun ,
  • FAN Wenguang ,
  • REN Haiwei
Expand
  • (School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China)

Received date: 2021-08-28

  Revised date: 2021-09-26

  Online published: 2022-08-03

Abstract

Silage fermentation is an important application direction of by-product dregs from food processing. A clearer understanding of the research status and development direction in this field is crucial for their scientific utilization. 240 articles in CNKI database from 2000 to 2020 and 182 articles in SCI-E from 2008 to 2020 were analyzed with the method of bibliometrics. The results showed that the number of related articles increased steadily. Brazil topped the list of countries with publications, followed by China and the United States. The cooperation among major research institutions needed to be strengthened. Bioresource Technology was the leading published journal. Currently, the by-products from food processing are mainly used as raw materials and additives in single and mixed silage. And the main researches focused on their effects on the quality of silage and animal products. The promising development directions are to expand the kinds of residue used in silage fermentation, improve the nutritional value of silage, develop silage, and improve the quality of livestock and functional high-end pet food.

Cite this article

PAN Lichao , WEI Zihua , HUANG Chaojing , GUO Xiaopeng , ZHANG Bingyun , FAN Wenguang , REN Haiwei . Research progress on silage fermentation of dregs food processing by-products based on bibliometrics[J]. Food and Fermentation Industries, 2022 , 48(13) : 352 -358 . DOI: 10.13995/j.cnki.11-1802/ts.029202

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