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Hans Journal of Food and Nutrition Science最新文献

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An Observational Study on the Intervention of Probiotics in Patients with Helicobac-ter-Pylori Infection 益生菌干预幽门螺杆菌感染的观察研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111010
馥婕 王
{"title":"An Observational Study on the Intervention of Probiotics in Patients with Helicobac-ter-Pylori Infection","authors":"馥婕 王","doi":"10.12677/hjfns.2022.111010","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111010","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85266128","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 Advance in the Associations between Hemoglobin and Preterm Delivery during Pregnancy 妊娠期血红蛋白与早产关系的研究进展
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114031
絮 张
{"title":"The Advance in the Associations between Hemoglobin and Preterm Delivery during Pregnancy","authors":"絮 张","doi":"10.12677/hjfns.2022.114031","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114031","url":null,"abstract":"Preterm birth has become a public health problem that poses a serious threat to maternal and fet-*","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73904752","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
Evaluation of the Hypoglycemic Activity of Leuconos-toc mesenteroides subsp. cremoris GKM5 白芨肠系膜亚群的降糖活性评价。cremoris GKM5
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114033
柏谊 周
{"title":"Evaluation of the Hypoglycemic Activity of Leuconos-toc mesenteroides subsp. cremoris GKM5","authors":"柏谊 周","doi":"10.12677/hjfns.2022.114033","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114033","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73387932","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 Enzymatic Hydrolysis of Lotus Root Juice and Orange-Flavored Lotus Root Beverage 莲藕汁及橙味莲藕饮料的酶解研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111008
子鹏 刘
{"title":"Study on Enzymatic Hydrolysis of Lotus Root Juice and Orange-Flavored Lotus Root Beverage","authors":"子鹏 刘","doi":"10.12677/hjfns.2022.111008","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111008","url":null,"abstract":"Lotus root was used as raw material and soluble solid content as an index, the enzymatic hydrolysis of starch by high temperature amylase was studied by single factor and orthogonal test, and the suitable enzymatic hydrolysis conditions were determined. The enzymolized lotus root juice was used as the main raw material to make orange flavor-lotus root beverage, the effects of orange 食品与营养科学 juice, sugar and water on the beverage were studied by single factor and orthogonal test. The results were as follows: the temperature of α -amylase was 95 ˚C for 60 min, and the amount of α -amylase was 0.75‰, under these conditions, the soluble solid content of lotus root juice was 11.6%; 10 ml lotus root juice, 5 ml orange juice, 1 g white sugar, 5 ml water, the sensory score of the beverage was 75 points.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77111571","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
Development of Lindera aggregata (Sims) Kosterm Tea Beverage 柯斯特姆茶饮料的研制
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114038
翠 石
{"title":"Development of Lindera aggregata (Sims) Kosterm Tea Beverage","authors":"翠 石","doi":"10.12677/hjfns.2022.114038","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114038","url":null,"abstract":"In this work, alkaloid extracts from Lindera aggregata (Sims) Kosterm were used with fucoxanthin extract from Sargassum fusiforme , as well as Osmanthus fragrans , honey, red dates and Yizhi kernel. Through single factor experiment, orthogonal experiment and sensory evaluation to optimize the conditions, the final determination of the best tea drink formula. The results showed that the","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83078297","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
Development of “Jinhuakui” Red Bean Pastemoon Cake “金花葵”红豆月饼的研制
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112022
秀敏 朱
{"title":"Development of “Jinhuakui” Red Bean Pastemoon Cake","authors":"秀敏 朱","doi":"10.12677/hjfns.2022.112022","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112022","url":null,"abstract":"In this research, the preparation process of “Jinhuakui” moon cakes was studied with Hibiseu ma-nihot L. root powder, Hibiseu manihot L. dried flowers, red bean paste, all-purpose flour, inverted syrup, etc., as raw materials. Through single factor experiment, orthogonal experiment and sensory inspection, the optimal dosage of Hibiseu manihot L. root powder, Hibiseu manihot L. dried flower, inverted syrup, liquid soap, vegetable oil, bean paste and other ingredients was obtained.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80922704","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 Fruits Oil Contents of Clones of Introduced Seabuckthorn in Three North Areas 北三地引种沙棘无性系果实含油量分析
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.112013
建忠 胡
{"title":"Analysis of Fruits Oil Contents of Clones of Introduced Seabuckthorn in Three North Areas","authors":"建忠 胡","doi":"10.12677/hjfns.2022.112013","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112013","url":null,"abstract":"In order to scientifically evaluate the oil content of 21 seabuckthorn clones introduced from Rus-sia, 3 oil contents of dry pulp, dry seed and dry whole fruit were analyzed by Soxhlet extraction me-thod after sampling the introduced seabuckthorn fruits from Liaoning, Heilongjiang, Gansu, Qing-hai and Xinjiang from 2016 to 2018. The overall average oil content of dried whole fruit of introduced seabuckthorn was 16.59% (114 samples), the lowest content was more than 10%, and the highest content “201322” reached 23.50%. The oil content of introduced seabuckthorn dry pulp was 20.23% ± 6.13%, which was 0.97% higher than 19.26% ± 7.44% of dry seed. There was little difference in oil content between pulp and seed. The oil content of dry whole fruit of introduced seabuckthorn was 16.59% ± 5.91%, which was 0.97% higher than 15.62% ± 5.05% (28 samples) of hybrid seabuckthorn. There was also little difference in oil content between introduced and hybrid seabuckthorn. The oil content of dry whole fruit in Xinjiang is the highest, up to 16.09% ± 5.70%, the second and third was 14.50% ± 8.88% in Liaoning and 11.75% ± 8.71% in Heilongjiang respectively. There was a large gap in the oil content of dry whole fruit among the three places. Seabuckthorn was introduced and sampled for three consecutive years to determine the oil content of dry whole fruit, which was 10.63% ± 4.04% in 2016, 21.90% ± 5.61% in 2017 and 15.83% ± 1.83% in 2018. The oil contents of the dry whole fruit in the three years showed obvious fluctua-tions of “small-large-small”. Though both the oil content of introduced seabuckthorn and hybrid seabuckthorn were very high, there were still large differences among specific varieties. The va-rieties with high oil contents, such as “201322” “201308” “201313”, etc., could be selected for es-tablishing seabuckthorn industrial raw material forest with oil as the main goal for comprehen-sive development and utilization in the suitable areas in China.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78526595","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
Optimization of Cyclocarya paliurus Polysaccharide Tablets by Response Surface Method Study on Prescription Process 响应面法优化白环多糖片处方工艺研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.114035
佳 周
{"title":"Optimization of Cyclocarya paliurus Polysaccharide Tablets by Response Surface Method Study on Prescription Process","authors":"佳 周","doi":"10.12677/hjfns.2022.114035","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114035","url":null,"abstract":"Objective: To optimize the prescription technology of Cyclocarya paliurus polysaccharide tablets. Methods: Cyclocarya paliurus polysaccharide powder was used as raw material and granulated by wet method. On the basis of single factor test, the ratio of main drug to filler, binder concentration and disintegrating agent dosage were taken as the influencing factors, and the comprehensive score of tablet appearance, friability and disintegrating time was taken as the evaluation index. Entropy weight method combined with Box-Behnken response surface method was used to screen the optimal process. Results: The optimal formulation of Cyclocarya paliurus polysaccharide tablet was the ratio of main drug to filler 1:1.179, adhesive concentration 8.879% and disintegrating agent addition 6.719%. Under these conditions, the comprehensive score of Cyclocarya paliurus polysaccharide tablets was 17.163. Conclusion: The theoretical values obtained by process optimization are consistent with the predicted values of the model. The prescription technology is stable and feasible, and the shape appearance, fragility, disintegration time and other indicators met the corresponding quality requirements of the tablets.","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":"73128301","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 of Slimming Products and Their Pharmacological Mechanisms 减肥产品及其药理机制的研究进展
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.111009
淑 梁
{"title":"Research Progress of Slimming Products and Their Pharmacological Mechanisms","authors":"淑 梁","doi":"10.12677/hjfns.2022.111009","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111009","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85017123","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 the Technology of Low-Fat Sesame Paste 低脂芝麻酱生产工艺研究
Hans Journal of Food and Nutrition Science Pub Date : 2022-01-01 DOI: 10.12677/hjfns.2022.113026
成燕 马
{"title":"Study on the Technology of Low-Fat Sesame Paste","authors":"成燕 马","doi":"10.12677/hjfns.2022.113026","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113026","url":null,"abstract":"White sesame as the main raw material, ginger, garlic, beef, pepper and Chinese prickly ash as auxiliary materials, a low-fat sesame compound sauce with excellent flavor and rich nutrition was","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87636287","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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