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Hans Journal of Food and Nutrition Science最新文献

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Protecting and Valuing Wild Native Plant Species Genetics During Domestication 野生原生植物在驯化过程中的遗传保护与价值评价
Hans Journal of Food and Nutrition Science Pub Date : 2022-10-15 DOI: 10.53043/2832-9457.jfns.2.002
S. Apfelbaum, John B. Elstrott
{"title":"Protecting and Valuing Wild Native Plant Species Genetics During Domestication","authors":"S. Apfelbaum, John B. Elstrott","doi":"10.53043/2832-9457.jfns.2.002","DOIUrl":"https://doi.org/10.53043/2832-9457.jfns.2.002","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"47 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91398931","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 Pueraria lobata Extract on Immune Function in Mice 葛根提取物对小鼠免疫功能的影响
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114036
单栋 蒋
{"title":"Effect of Pueraria lobata Extract on Immune Function in Mice","authors":"单栋 蒋","doi":"10.12677/hjfns.2022.114036","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114036","url":null,"abstract":"The aim of this study was to investigate the effects of different doses of Pueraria Spray Dry Instant Powder (PSIP) on immune function in normal mice, taking the spleen and thymus gland of mice","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84460712","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 Influencing Factors of Furosine Content Detection and Analysis 糠氨酸含量检测与分析的影响因素研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114034
西香 邓
{"title":"Study on Influencing Factors of Furosine Content Detection and Analysis","authors":"西香 邓","doi":"10.12677/hjfns.2022.114034","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114034","url":null,"abstract":"Taking UHT sterilized milk as sample, the determination method of furosine content in the NY/T 939-2016 was used to study the effect of different hydrolysis duration on furosine content, and the influence of quality difference before and after hydrolysis on protein content detection results. At the same time, the relationship between FT = F − 0.7 t and the storage days (t) of samples was veri-邓西香，王满生","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85496498","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 Preparation Process and Antioxidant Activity of Polypetide Prepared by Enzymes from Peony Seed Meal 牡丹籽粕酶法制备多肽的工艺及抗氧化活性研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114030
淑芸 刘
{"title":"Study on Preparation Process and Antioxidant Activity of Polypetide Prepared by Enzymes from Peony Seed Meal","authors":"淑芸 刘","doi":"10.12677/hjfns.2022.114030","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114030","url":null,"abstract":"In order to explore the possibility of peony seed meal peptides as antioxidant functional food components, this study optimized the preparation process of peony seed meal antioxidant peptides with peony seed meal protein as raw materials. Firstly, the hydrolysis degree (DH) and the free radical scavenging rate of 1,1-diphenyl-2-nitrophenylhydrazine (DPPH) were used as indexes, and the effects of hydrolysis temperature, time, enzyme concentration, pH and substrate concentration on the degree of proteolysis and antioxidant activity of peony seed meal were determined by single factor test. On this basis, L 9 (3 4 ) orthogonal test with four factors and three levels was used to optimize the optimal preparation process of antioxidant peptides. The results were as follows: enzymatic hydrolysis time 2 h, pH 9.5, enzymatic hydrolysis temperature 60˚C, substrate concentration 10%, enzyme concentration 1.3%. Then, the peony seed meal polypeptide was simulated for digestion in vitro to explore the effect of digestion on its antioxidant activity. It was found that the scavenging capacity of 2,2'-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium (ABTS + ) was not significantly different, the scavenging rate of superoxide anion ( 2 O − ) radical and reducing power were increased by 13.40 and 14.79%, respectively, indicating that the antioxidant functional peptide of peony seed meal could not be damaged by gastrointestinal digestion. This study provides theoretical support for the application of peony seed meal peptides in food system.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76114158","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 Anti-Inebriation of Probiotic Fermented Pollen on Acute Alcoholism Rats and Protection on Alcoholic Liver Injury 益生菌发酵花粉对急性酒精中毒大鼠的解酒作用及对酒精性肝损伤的保护作用
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112017
少波 杨
{"title":"The Anti-Inebriation of Probiotic Fermented Pollen on Acute Alcoholism Rats and Protection on Alcoholic Liver Injury","authors":"少波 杨","doi":"10.12677/hjfns.2022.112017","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112017","url":null,"abstract":"With acute alcoholism rats as the research object, the disappearance and recovery time of righting reflex, β -endomorpHin ( β -EP) in brain tissue, Alanine aminotransferase (ALT) and Aspartate aminotransferase (AST) levels, liver antioxidant indexes were measured to explore the anti-inebriation on acute alcoholism rats and protection on alcoholic liver injury by probiotic fermented pollen. The results showed that compared with the model group, probiotic fermented pollen could increase tolerance time and decrease sobering up time, reduce the level of β -EP in the brain tissue of rats, protect the integrity of cell membrane in the liver, improve the activity of Alcohol dehydrogenase (ADH) and Aldehyde dehydrogenase (ALDH), improve the activity of Superoxide dismutase (SOD) in the liver, improve the level of Glutathione (GSH), reduce the level of Malonyldialdehyde (MDA). Probiotic fermented pollen had anti-inebriation on acute alcoholism rats and protection on alcoholic liver injury.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81317274","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 Four Preservative Film Packaging on Storage Quality of Postharvest Lettuce 四种保鲜膜包装对采后生菜贮藏品质的影响
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112019
静 李
{"title":"Effects of Four Preservative Film Packaging on Storage Quality of Postharvest Lettuce","authors":"静 李","doi":"10.12677/hjfns.2022.112019","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112019","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88178678","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 Suggestions on the Development of Productive Protection of Fujian Traditional Diet in the New Era 新时期福建传统饮食生产保护发展的分析与建议
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112023
若宇 林
{"title":"Analysis and Suggestions on the Development of Productive Protection of Fujian Traditional Diet in the New Era","authors":"若宇 林","doi":"10.12677/hjfns.2022.112023","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112023","url":null,"abstract":"Taking Fujian Province as an example, this paper analyzes the current situation and existing prob-*","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"134 10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82974449","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
Identification of Bovine and Goat Milk Components in Donkey Milk by Real-Time Fluorescence Quantitative PCR 实时荧光定量PCR法测定驴奶中牛、羊奶成分
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112014
兴兰 杜
{"title":"Identification of Bovine and Goat Milk Components in Donkey Milk by Real-Time Fluorescence Quantitative PCR","authors":"兴兰 杜","doi":"10.12677/hjfns.2022.112014","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112014","url":null,"abstract":"A real-time fluorescence quantitative PCR method was established for the determination of bovine and sheep origin in donkey milk. The mixed milk samples of cow milk and donkey milk, goat milk","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"208 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91477025","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 Flavonoids in Fruits of Third Generation Seabuckthorn Clones Introduced from Russia 俄罗斯引种第三代沙棘无性系果实中黄酮类化合物的研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111002
建忠 胡
{"title":"Study on Flavonoids in Fruits of Third Generation Seabuckthorn Clones Introduced from Russia","authors":"建忠 胡","doi":"10.12677/hjfns.2022.111002","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111002","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73704025","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
Visual Analysis of the Domestic Research Status of Zanthoxylum bungeanum Volatile Oil Based on CiteSpace 基于CiteSpace的国内花椒挥发油研究现状可视化分析
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.113028
芸 杨
{"title":"Visual Analysis of the Domestic Research Status of Zanthoxylum bungeanum Volatile Oil Based on CiteSpace","authors":"芸 杨","doi":"10.12677/hjfns.2022.113028","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113028","url":null,"abstract":"Objective: To explore the current situation and hot spots of the volatile oil of Zanthoxylum bun-*","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"90 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84342284","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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