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Hans Journal of Food and Nutrition Science最新文献

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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
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
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
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