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Hans Journal of Food and Nutrition Science最新文献

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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
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
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
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
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
Application of PGA in Low-Fat Semi-Solid Compound Seasoning PGA在低脂半固态复合调味料中的应用
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122014
照悦 杨
{"title":"Application of PGA in Low-Fat Semi-Solid Compound Seasoning","authors":"照悦 杨","doi":"10.12677/hjfns.2023.122014","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122014","url":null,"abstract":"This paper mainly studied the effect of PGA addition on the viscosity, stability, taste and structure of low fat semi-solid compound seasoning. The single factor experiment was adopted to conduct sensory evaluation on the product, and the optimum adding amount of PGA in the low-fat semi-solid composite seasoning was found to be 0.3%. Then the orthogonal experiment showed that the","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":"90346314","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 of Volatile Components in Various Parts of the Fruiting Body of Dictyophora rubrovolvata 毛竹子实体各部位挥发性成分分析
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.123027
Yan Sun, Guangxian Chen, Tongjie Chen, Qingyong Wang, Fanglun Zou, Hanwu Long
{"title":"Analysis of Volatile Components in Various Parts of the Fruiting Body of Dictyophora rubrovolvata","authors":"Yan Sun, Guangxian Chen, Tongjie Chen, Qingyong Wang, Fanglun Zou, Hanwu Long","doi":"10.12677/hjfns.2023.123027","DOIUrl":"https://doi.org/10.12677/hjfns.2023.123027","url":null,"abstract":"Collect fresh products of Dictyophora rubrovolvata and separate them into three parts: stem and","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":"84917327","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 the Development Status of Potato Staple Food in China 马铃薯主食在中国的发展现状分析
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.122008
慧娟 张
{"title":"Analysis on the Development Status of Potato Staple Food in China","authors":"慧娟 张","doi":"10.12677/hjfns.2023.122008","DOIUrl":"https://doi.org/10.12677/hjfns.2023.122008","url":null,"abstract":"This paper discusses the status quo of potato staple food industry and its processing, it also discusses the factors that restrict the development of potato staple food industry, the future development of potato staple food was also prospected, which in order to provide reference for the process of potato staple food.","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":"91286890","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
Safety Evaluation of Asparagus Extract 芦笋提取物的安全性评价
Hans Journal of Food and Nutrition Science Pub Date : 2023-01-01 DOI: 10.12677/hjfns.2023.121004
文祥 杨
{"title":"Safety Evaluation of Asparagus Extract","authors":"文祥 杨","doi":"10.12677/hjfns.2023.121004","DOIUrl":"https://doi.org/10.12677/hjfns.2023.121004","url":null,"abstract":"Purpose: To test the safety of asparagus extract as a kind of health food. Method: We obtained toxicology results through acute toxicity test, micronucleus test of bone marrow cell, sperm shape abnormality test and thirty days feeding tests. Result: The MTD value of acute oral toxicity test in mice was more than 20 g/kg bw. The micronucleus tests of bone marrow polychromatic erythrocytes and","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":"75320651","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
Diet Profile in Asymptomatic University Students of FACSA Cohort Colonized by Blastocystis: Brief Report 无症状的FACSA大学生胚泡菌群的饮食概况:简要报告
Hans Journal of Food and Nutrition Science Pub Date : 2022-10-15 DOI: 10.53043/2832-9457.jfns.2.003
J. O. Guangorena-Gómez, C. Muñoz-Yáñez
{"title":"Diet Profile in Asymptomatic University Students of FACSA Cohort Colonized by Blastocystis: Brief Report","authors":"J. O. Guangorena-Gómez, C. Muñoz-Yáñez","doi":"10.53043/2832-9457.jfns.2.003","DOIUrl":"https://doi.org/10.53043/2832-9457.jfns.2.003","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82759085","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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