发布求助
文献互助 智能选刊 最新文献

Hans Journal of Food and Nutrition Science最新文献

筛选
英文 中文
A Review of the Scientific Basis for Optional Ingredients in Infant Formula 婴儿配方奶粉中可选成分的科学依据综述
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122010
浩辰 褚
{"title":"A Review of the Scientific Basis for Optional Ingredients in Infant Formula","authors":"浩辰 褚","doi":"10.12677/hjfns.2023.122010","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122010","url":null,"abstract":"In this review, the nutritional functions and health effects of several optional ingredients in infant and follow-up formulas were summarized. Different optional ingredients provide different nutritional values, including inositol, taurine, 1,3-dioleic acid-2-palmitic acid triglyceride, docosahex-aenoic acid, arachidonic acid, galacto-oligosaccharides, fructo-oligosaccharides, L-carnitine, lutein, nucleotides and lactoferrin. These nutrients not only promote the physical development of the infants, but also effectively reduce the risk of illness in infants. The importance of existing optional ingredients is summarized and discussed in order to provide a theoretical basis for more scientific design of infant and follow-up formulas.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75537765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative Study on Three Reagents for Rapid Biochemical Identification of Enterobacter sakazakii 阪崎肠杆菌快速生化鉴定试剂的比较研究
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.124037
宁 杨
{"title":"Comparative Study on Three Reagents for Rapid Biochemical Identification of Enterobacter sakazakii","authors":"宁 杨","doi":"10.12677/hjfns.2023.124037","DOIUrl":"https://doi.org/10.12677/hjfns.2023.124037","url":null,"abstract":"Objective: To compare the reliability of three biochemical identification reagents for Enterobacter sakazakii . Method: Based on the traditional biochemical identification tube in our laboratory, a dry state biochemical identification strip was prepared by referring to the biochemical reaction in GB 4789.40-2016. Using the traditional biochemical tube (JDG) as a reference, 50 strains of E. sa-kazakii , their close source bacteria, and isolated strains were tested to compare the identification effects of our laboratory’s self-made HKEasyID E . sakazakii biochemical identification strip (HKEa-syID), A company’s E . sakazakii biochemical identification strip (KitA), and B company’s E . sakaza-kii biochemical identification strip (KitB). Result: The identification results of 50 test strains showed that the average coincidence rates of HKEasyID, KitA and KitB with JDG traditional liquid identification kit were 98.67%, 88.44%, and 90.22%, respectively. HKEasyID had a higher coincidence rate with JDG compared to KitA and KitB; the average compliance rates of the four identification kits, HKHKEasyID, KitA, KitB, and JDG, compared to the standard requirements, were 97.11%, 87.11%, 89.11%, and 97.33%, respectively. HKEasyID and JDG were equivalent, higher than KitA and KitB. Conclusion: The HKEasyID identification strip is superior in operability and compliance to the identification strips of Company A and Company B, and is similar in reliability to traditional biochemical tubes. It can be used as a conventional biochemical identification reagent.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"128 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135261456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis on Extraction Process of Pressurized Fluid from Xanthoceras Sorbifolia Seeds 文冠果种子加压液提取工艺分析
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.121001
雨波 谢
{"title":"Analysis on Extraction Process of Pressurized Fluid from Xanthoceras Sorbifolia Seeds","authors":"雨波 谢","doi":"10.12677/hjfns.2023.121001","DOIUrl":"https://doi.org/10.12677/hjfns.2023.121001","url":null,"abstract":",","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88187746","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of High Fat Diet on Intestinal Gene Expression in Hamster 高脂肪日粮对仓鼠肠道基因表达的影响
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.123030
佩菁 蔡
{"title":"Effect of High Fat Diet on Intestinal Gene Expression in Hamster","authors":"佩菁 蔡","doi":"10.12677/hjfns.2023.123030","DOIUrl":"https://doi.org/10.12677/hjfns.2023.123030","url":null,"abstract":"Next-generation sequencing and big data analysis were used to investigate the high-fat diet on gene expression level of intestinal tissues in hamster. Sixteen hamsters were assigned to the con-trol group and the high-fat group, respectively. At week 12, the high-fat group was switched from high-fat to the control diet. At weeks 4, 8, 12, and 20, two hamsters from each group were sacrificed for analysis. The results showed that 51~328 genes exhibited more than a twofold change in expression level in high-fat diet group at week 4, 8, 12. Subsequently, Ingenuity Pathway Analysis (IPA) was used to analyze the relative gene expression levels. We found that significantly increased expression levels of genes associated with cell apoptosis, oxidative stress, inflammation, and cell proliferation compared to the control group. At week 20, the high-fat group still exhibited gene expressions related to lipid biosynthesis, DNA methylation, and transcriptional repression signaling, but concurrently, several regulatory mechanisms for damage repair were activated in intestinal epithelial cells, including Glutathione-mediated detoxification and nucleotide excision repair. This study demonstrated that the gene expressions at stopping the intake of high fat diet were similar to those of long-term high-fat feeding, but it was accompanied with upregulation of repair genes.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81469761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis and Development Suggestions on Patents Related to Condensed Milk Production Technology 炼乳生产技术相关专利分析及发展建议
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.123026
海阳 韦
{"title":"Analysis and Development Suggestions on Patents Related to Condensed Milk Production Technology","authors":"海阳 韦","doi":"10.12677/hjfns.2023.123026","DOIUrl":"https://doi.org/10.12677/hjfns.2023.123026","url":null,"abstract":"Taking condensed milk related patent applications as the analysis sample, this paper analyzes the global and domestic patents of condensed milk from the perspectives of changes in the number of condensed milk applications, regional distribution of applications, technical fields, and applicants.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"93 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76955545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Application of Propylene Glycol Alginate in Fruit Juice Beverage 海藻酸丙二醇在果汁饮料中的应用
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122016
鑫炳 陈
{"title":"Application of Propylene Glycol Alginate in Fruit Juice Beverage","authors":"鑫炳 陈","doi":"10.12677/hjfns.2023.122016","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122016","url":null,"abstract":"This paper mainly studied the effect of PGA on the quality of fruit pulp juice beverage. Through single factor experiment, the stability of the product was evaluated, and the optimum adding amount of PGA in the pulp juice beverage was found to be 0.03%~0.05%. Then the orthogonal ex-periment showed that the optimum adding amount of the compound functional ingredients was 0.03% PGA, 0.15% CMC-Na, 0.07% xanthan gum and 0.10% Citrus fiber.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77983812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on Brewing Conditions of Low Sodium Orange Peel Soy Sauce 低钠橙皮酱油酿造条件的研究
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122015
鹏志 夏
{"title":"Study on Brewing Conditions of Low Sodium Orange Peel Soy Sauce","authors":"鹏志 夏","doi":"10.12677/hjfns.2023.122015","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122015","url":null,"abstract":"In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78004329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Application of Gas Chromatography-Tandem Mass Spectrometry in Food Detection Technology 气相色谱-串联质谱技术在食品检测中的应用
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.124038
梦璇 陈
{"title":"Application of Gas Chromatography-Tandem Mass Spectrometry in Food Detection Technology","authors":"梦璇 陈","doi":"10.12677/hjfns.2023.124038","DOIUrl":"https://doi.org/10.12677/hjfns.2023.124038","url":null,"abstract":"Gas chromatography-tandem mass spectrometry is a method that combines gas chromatography (GC) and mass spectrometry detector (MS) to identify substances according to the relative molecular weight and molecular structure of each component. It is one of the research focuses in the field of food detection and processing. Gas chromatography-tandem mass spectrometry has a broad application prospect in food detection. It can be used in the detection of pesticide residues, identification of adulteration, identification of ingredients and other aspects of food, and it is simple, fast and convenient to operate. In this paper, the application of gas chromatography-tandem","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"584 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135263720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Study on the Technology of a Low GI Multigrain Miscellaneous Bean Bread 低GI杂粮杂豆面包生产工艺研究
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.121005
辛洲 何
{"title":"Study on the Technology of a Low GI Multigrain Miscellaneous Bean Bread","authors":"辛洲 何","doi":"10.12677/hjfns.2023.121005","DOIUrl":"https://doi.org/10.12677/hjfns.2023.121005","url":null,"abstract":"In this paper, white kidney beans and mulberry leaves as main raw materials, and red kidney bean","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"78 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88379458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Rapid Production Method and Antioxidant Activity of Turtle-Shell Glue 龟壳胶快速生产方法及抗氧化活性研究
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.124034
沁烨 刘
{"title":"The Rapid Production Method and Antioxidant Activity of Turtle-Shell Glue","authors":"沁烨 刘","doi":"10.12677/hjfns.2023.124034","DOIUrl":"https://doi.org/10.12677/hjfns.2023.124034","url":null,"abstract":"In this study, Chinese turtles were served as the experimental material to analyze the effect of ul-*","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135212805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：604180095
Book学术官方微信
小红书