Hans Journal of Food and Nutrition Science最新文献_第6页

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

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

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

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

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

引用次数: 0

Analysis of Pesticide Residue Detection Method in Scallion 大葱中农药残留检测方法分析

Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111011

淑静李

引用次数: 0

Effects of Balanced-Diet Dramatic Performance Application of Children’s Nutrition Education 均衡饮食戏剧表演在儿童营养教育中的应用效果

Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.113025

珊菁许

{"title":"Effects of Balanced-Diet Dramatic Performance Application of Children’s Nutrition Education","authors":"珊菁许","doi":"10.12677/hjfns.2022.113025","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113025","url":null,"abstract":"The purpose of this study was to investigate the effect of balanced diet drama intervention in nutrition education on the dietary behavior of elementary school children. Using a pre-test and post-test design, the second graders of elementary school were given self-made questionnaires before, one month and six months after the intervention to evaluate the nutritional knowledge and food cognition. The sample number of schoolchildren was 1755, and the average recovery rate of valid questionnaires was 68%. After the intervention of balanced-diet dramatic performance, there was significant differences on eating habit, life habit, nutritional knowledge and food cognition in tested students ( p < 0.05), and the significant differences persisted to six months after the intervention. Before the intervention, the correct rates of food cognition in tested student on whole grains, fruits, the group of oils, fats, nuts and seeds, the group of Legumes, fish, eggs and meat, vegetables were 3.2%, 75.4%, 38.7%, 13.8%, and 12.9%, respectively. After one month and six months of intervention, the cognitive correct rates in tested student on whole grains, fruits, the group of Legumes, fish, eggs and meat, and vegetables increased significantly to 18.3% and 7.5%, 82.2% and 84.1%, and 51.5% and 51.5%. 53.8%, 40.0% and 31.4% ( p < 0.05). After one month of intervention, the cognitive correct rate of the group of oils, nuts and seeds was significantly increased to 20.6% ( p < 0.05), and there was no significant difference after six months of intervention. Our data suggested that balanced-diet dramatic performance had long-term memory effect on nutrition education of children. Through generalized estimating equation analysis, it was found that nutritional knowledge significantly affects children’s cognitive ability of food.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84604002","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

Screening and Evaluation of Probiotics for Reducing Intestinal Inflammation 减轻肠道炎症的益生菌的筛选和评价

Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111006

雅君陈

{"title":"Screening and Evaluation of Probiotics for Reducing Intestinal Inflammation","authors":"雅君陈","doi":"10.12677/hjfns.2022.111006","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111006","url":null,"abstract":"In this study, we applied Dextran Sulfate Sodium (DSS)-induced enteritis in mice to evaluate the effects of probiotics on reducing intestinal inflammation and damage. The 8-week-old BALB/c mice were divided into six groups (n = 10): normal group (without DSS), negative control group (DSS-induced), probiotic Pediococcus acidilactici GKA4 group (DSS + GKA4), Pediococcus pentosa-ceus GKP4 group (DSS + GKP4), Lactobacillus reuteri GKR1 group (DSS + GKR1), and GK4 group (DSS + GK4). Mice were given tested bacteria at an equivalent to 1 gram of adult daily intake for 14 consecutive days. Then 3.5% DSS was added to drinking water from day 7 th to day 14 th to induce intestinal damage. The results showed that the Pediococcus GKA4 group and GKP4 group were significantly improved in weight loss, colon length, disease activity index, and other indicators when compared with the negative control group. In addition, both Pediococcus groups reduced the levels of pro-inflammatory cytokines IL-1 β , IL-6, and TNF-α in serum; thereby, alleviating the intestinal inflammation caused by DSS. Based on these results, P. acidilactici GKA4 and P. pentosaceus GKP4 have the potential characteristic to be used as probiotics for intestinal-related diseases.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76292473","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: 1

Comparison of Brewing Characteristics of Different Types of Rice and Prediction of Evaluation Indexes 不同品种稻米酿造特性比较及评价指标预测

Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112020

润竹罗

{"title":"Comparison of Brewing Characteristics of Different Types of Rice and Prediction of Evaluation Indexes","authors":"润竹罗","doi":"10.12677/hjfns.2022.112020","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112020","url":null,"abstract":"In order to explore the relationship between the appearance quality and processing quality of different types of rice and the starch characteristics of special rice for brewing, screen rapid identification indexes and establish a special variety evaluation system, 17 indica rice varieties, 10 japonica rice varieties, and 11 indica/japonica types were used as experimental materials. A total of 12 indexes of amylose, amylopectin and total starch content, processing quality and appearance quality of rice were detected and analyzed. Taking amylose content ≥ 24 % as the threshold, the correlation analysis and principal component analysis were used for comprehensive evaluation. The results showed that there was a significant positive correlation between amylose content and amy-lopectin, total starch content, chalky grain rate and chalkiness degree, and a significant negative correlation with head rice rate; through principal component analysis, six identification indexes of wine indica rice were further screened, including amylopectin, total starch content, chalky grain rate, chalkiness degree, head rice rate and transparency. The thresholds of each index were determined as follows: amylopectin content ≥ 24.00%, total starch content ≥ 81.46%, amylose content ≥ 58.39%, head rice rate ≤ 81.83%, chalky grain rate ≥ 72.8%, Chalkiness ≥ 18.91%, transparency ≥ 47.98%. The indexes restricting amylopectin content of japonica and indica/japonica rice were significantly different from that of indica rice, and the thresholds of the above identification indexes were also predicted. The results can provide a basis for rapid screening of different types of rice varieties for brewing and evaluation of suitable raw material procurement, and provide a theoretical basis for the breeding of special rice varieties.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"61 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78690331","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

An Introduction of the Dietotherapy Culture in the Dream of Red Chamber 《红楼梦》中的食疗文化介绍

Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.113029

玲刘

引用次数: 0