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Hans Journal of Food and Nutrition Science最新文献

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Research Progress in the Modification of Dietary Fiber by Ultrasonic Treatment 超声改性膳食纤维的研究进展
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122007
艳婷 林
{"title":"Research Progress in the Modification of Dietary Fiber by Ultrasonic Treatment","authors":"艳婷 林","doi":"10.12677/hjfns.2023.122007","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122007","url":null,"abstract":"Dietary fiber is defined as the seventh nutrient of human beings, which has many benefits for human health, such as improving intestinal flora, reducing the probability of obesity and cardiovascular disease. Due to the uncomfortable taste of dietary fiber in food, plant by-products with rich","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90674938","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 Functional Food for Acne Treatment 祛痘功能性食品的研究
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.121002
瑞 杨
{"title":"Study on Functional Food for Acne Treatment","authors":"瑞 杨","doi":"10.12677/hjfns.2023.121002","DOIUrl":"https://doi.org/10.12677/hjfns.2023.121002","url":null,"abstract":"At present, the prevalence of acne in China has shown a significant upward trend, which has long plagued people’s lives. Based on the fact that acne tends to occur in young men and women, this paper discusses the causes and treatment methods of acne through a questionnaire survey of 101 male and female students aged 18 - 30 years. This paper will focus on the analysis and research of functional foods for acne treatment, so as to provide more scientific and effective food nutrition suggestions for acne treatment.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84209550","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
Ecological Cultivation Model of Earthworms and Mangoes under the Context of Rural Revitalization 乡村振兴背景下蚯蚓、芒果的生态栽培模式
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.124036
柄华 阮
{"title":"Ecological Cultivation Model of Earthworms and Mangoes under the Context of Rural Revitalization","authors":"柄华 阮","doi":"10.12677/hjfns.2023.124036","DOIUrl":"https://doi.org/10.12677/hjfns.2023.124036","url":null,"abstract":"This study investigates the potential application of the ecological cultivation model of earthworms and mangoes in Baise City, Guangxi. Within the context of rural revitalization, this model emphasizes harmonious coexistence with the natural environment and highlights the management of soil organic matter and the maintenance of ecological balance. Compared to other agricultural models, this approach is more environmentally friendly and economically beneficial. Furthermore, for rural revitalization strategies, the model offers an innovative direction and practical approach. Despite potential challenges in its application, through integrated strategies and continuous research, it holds vast prospects in advancing sustainable agricultural development and boosting rural economic growth.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"40 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":"135211289","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 Adsorption and Separation of Ginkgo Flavonoids Resin Based on Antibacterial Activity 银杏黄酮树脂吸附分离的抗菌活性研究
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.124041
效友 修
{"title":"Study on Adsorption and Separation of Ginkgo Flavonoids Resin Based on Antibacterial Activity","authors":"效友 修","doi":"10.12677/hjfns.2023.124041","DOIUrl":"https://doi.org/10.12677/hjfns.2023.124041","url":null,"abstract":"Ginkgo biloba flavonoids has strong antibacterial activity. In this paper, authors used Ginkgo bilo-ba leaf flavonoids extract as raw material and selected macroporous resin fillers for separation","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"50 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":"135667545","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
Effects of Fermented Feed Mulberry on Growth Performance, Car-cass Quality and Organ Development of Longshan Black Pigs 发酵饲料桑葚对龙山黑猪生长性能、车胎品质及器官发育的影响
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.124040
红梅 呼
{"title":"Effects of Fermented Feed Mulberry on Growth Performance, Car-cass Quality and Organ Development of Longshan Black Pigs","authors":"红梅 呼","doi":"10.12677/hjfns.2023.124040","DOIUrl":"https://doi.org/10.12677/hjfns.2023.124040","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"40 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":"135507650","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 Analysis of Carotenoids Accumulation in Promma microphylla Turcz Leaves and Fruits 小叶牛蒡叶与果实类胡萝卜素积累的比较分析
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.121003
羽 孔
{"title":"Comparative Analysis of Carotenoids Accumulation in Promma microphylla Turcz Leaves and Fruits","authors":"羽 孔","doi":"10.12677/hjfns.2023.121003","DOIUrl":"https://doi.org/10.12677/hjfns.2023.121003","url":null,"abstract":"Promma microphylla Turcz is a kind of medicine food homology plant resources , which is rich in","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"2013 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73529665","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
Effects of Different Doses of Oats β-Glucan on Fasting Blood Glucose and Glucose Tolerance in Aged Rats 不同剂量燕麦β-葡聚糖对老年大鼠空腹血糖和糖耐量的影响
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.123025
明俐 梁
{"title":"Effects of Different Doses of Oats β-Glucan on Fasting Blood Glucose and Glucose Tolerance in Aged Rats","authors":"明俐 梁","doi":"10.12677/hjfns.2023.123025","DOIUrl":"https://doi.org/10.12677/hjfns.2023.123025","url":null,"abstract":"Objective: To study the effects of different doses of oats β -glucan (BG) on fasting blood glucose and glucose tolerance in aged rats. Method: 24 normal 20 month old rats were randomly divided into 4 groups: high fat diet group, high fat diet + 2% BG group, high fat diet + 5% BG group, and high fat diet + 10% BG group. The food intake and weight of the rats were recorded. After feeding for 3 weeks, fasting blood glucose and oral glucose tolerance were measured. Result: Adding 2% BG to a high-fat diet has the best effect on delaying weight gain and lowering blood glucose. Adding 5% BG to a high-fat diet may promote weight gain. The post prandial blood glucose fluctuation was smaller in the high fat diet supplemented with 10% BG group. Conclusion: Oats β -glucan has a characteristic dose effect in regulating blood glucose in elderly rats. The elderly people should pay attention to the dosage duringintake of oats β -glucan.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76988837","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
A Hot-Spot Analysis and Prospect of Studies on Food Safety Risk Governance in China 中国食品安全风险治理研究热点分析与展望
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.123032
芸生 陈
{"title":"A Hot-Spot Analysis and Prospect of Studies on Food Safety Risk Governance in China","authors":"芸生 陈","doi":"10.12677/hjfns.2023.123032","DOIUrl":"https://doi.org/10.12677/hjfns.2023.123032","url":null,"abstract":"Food safety risk management is an important issue for safeguarding people’s health and social stability, as well as a focus of attention in the field of international public health. This paper takes","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81295896","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
Research Progress on Identification and Detection Methods of Soy Sauce Flavor Peptides 酱油风味肽鉴定与检测方法研究进展
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122011
冰莹 周
{"title":"Research Progress on Identification and Detection Methods of Soy Sauce Flavor Peptides","authors":"冰莹 周","doi":"10.12677/hjfns.2023.122011","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122011","url":null,"abstract":"Soy sauce is popular with consumers because of its unique color, fragrance and taste, as well as its effects of lowering blood pressure, antioxidation and anti-tumor. Practitioners have done a lot of research on the analysis, evaluation, preparation and strengthening of the nutrients in soy sauce.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82839875","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
Preparation of a Low Fat Oat Yogurt 低脂燕麦酸奶的制备
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.123024
洁梅 黄
{"title":"Preparation of a Low Fat Oat Yogurt","authors":"洁梅 黄","doi":"10.12677/hjfns.2023.123024","DOIUrl":"https://doi.org/10.12677/hjfns.2023.123024","url":null,"abstract":"In order to prepare a kind of yogurt with a certain amount of oatmeal, a moderate taste and a certain reduction of fat, the milk and the oats bran powder are the main ingredients. Fermentation bacteria are used as a plant of the bacillus bacillus, which is a low-heat sweetener for xylidine and sweet malxylidine. The optimal formula for the test and response of the test was evaluated, and the optimal process formula for low fat oatmeal yogurt was the optimal process: the fermentation time was 6 h, the fermentation bacteria was 0.036%, the replacement proportion of the sweet chrysanthemum glycoside was 30%, and the amount of oatmeal gluten was added to 3%, and the fermentation temperature was 42˚C.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84869344","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
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