共查询到20条相似文献,搜索用时 78 毫秒
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21世纪的新资源食品 总被引:10,自引:0,他引:10
理想的新粮食植物 科学家正在研究一种新食物-粮食植物。美国的食品商店曾出售过一种叫青草丸的植物,这种丸是用雀梅的芽叶炼制而成的。现在科学家已经通过各种化验,得知青草所含的维生素,远远多于我们日常所吃的食物,而且热量又少,是最理想的减肥食物。欧美一些国家经过研究证实,烟草是蛋白质的来源之一,它可制造出一种像豆腐一样的食物,其营养价值超过牛奶。苜蓿、三叶草、苋菜和一般青草,已被发现可供人食用,有些多叶植物产生更高的蛋白质,将是新食品的重要来源。 种类庞大的昆虫食品 地球上现存的昆虫已有一百多万种,其重… 相似文献
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如今人们都在向往和追求高品质的健康生活,特别是对骨骼的健康越来越关注,也意识到了预防骨质疏松的重要性。因为在诸多健康课题中,骨质健康是所有健康问题的根本,比如婴幼儿的发育、儿童的成长、以及中老年人的骨质 相似文献
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目的分析含中药成分的保健食品进行微生物检验时所采用的菌落计数和控制菌检查方法的合理性。方法根据GB16740-2014《保健食品》中的微生物限量要求,结合《中国药典》附录中微生物限度检查法和GB4789《食品微生物学检验》,对固态茶类和液态口服液类10批次含中药成分的保健食品进行了抑菌性筛查及消除的方法学验证。结果对菌落计数采用常规法进行方法学验证时,筛查出3批供试品存在抑菌性:供试品对菌落计数的抑菌性通过培养基稀释法不能完全消除,但可通过中和法消除;对控制菌检查采用常规法进行方法学验证时,筛查出4批供试品存在抑菌性,供试品对控制菌金黄色葡萄球菌的抑菌性通过培养基稀释法和中和法等均未能消除。结论建议采用含中和剂的琼脂培养基进行计数,并在试验中增加阳性对照菌株进行监控,含中药成分保健食品的检验方法应参照《中国药典》进行方法学验证。 相似文献
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Nike L Ruibal Mendieta Anne-Marie Nagy Frdric A Lints 《Journal of the science of food and agriculture》1997,75(4):405-411
Recombinant DNA technology provides a powerful tool to create new products in many different fields. Agriculture and the agro-food industry are two of them. Genetic engineering aims at improving the yield, the nutritional quality or the technological value of food crops. The composition of foods may also be modified in order to decrease the content of toxic substances sometimes present in certain food crops. The expression of recombinant proteins in foods must be carefully assessed as proteins may induce allergic reactions in humans. Currently, the potential allergenicity of a protein can be reasonably assessed only when the protein is known to trigger an immune response in sensitive subjects. By contrast, the potential allergenicity of a protein of unknown allergenicity cannot be easily predicted as no immunoserum of allergic subjects is available. That is why an allergenicity assessment model for any genetically engineered food should be designed. Even though the gene product is completely characterised in the transgenic product, this does not necessarily provide information on its potential allergenicity. Animal models, in vitro tests and protein structure should be taken into account. Besides, allergenicity is a biosafety issue, for it deals with human health. The issue of food allergies in food safety should not be neglected, as an allergic reaction can be life threatening. ©1997 SCI 相似文献
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Arvanitoyannis IS Van Houwelingen-Koukaliaroglou M 《Critical reviews in food science and nutrition》2005,45(5):385-404
Functional foods stand for a new category of remarkably promising foods bearing properties (i.e., low cholesterol, antioxidant, anti-aging, anticancer, etc.) that have already rendered them quite appealing. There are many classes offunctionalfoods (pro- and pre-biotics, dietary fiber, low fat, etc.), and their definition is occasionally confused with that of nutraceuticals and novel foods. Consumers' main skepticism regarding functional foods resides in the veracity of health claims and in the low and often inadequate control of their claimed properties. Legislation concerning this matter is progressing at an extremely low pace and currently only Japan, the U.K., U.S.A., and Scandinavian countries have managed to make notable progress. Moreover, the labeling of functional foods is far from informative, providing scanty information about nutritional value, storage, and cooking recipes. It is anticipated that technological advances in the food industry, in conjunction with extensive clinical trials and governmental control, will eventually guarantee the credibility of health claims and ensure consumers' confidence in functional foods. 相似文献
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Promises and problems of functional foods 总被引:1,自引:0,他引:1
"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a food promotes health without providing proper scientific evidence. At the same time, regulations may ban claims that a food prevents disease, even when it does. We offer a plea for regulations that will permit all health claims that are supported by the totality of scientific evidence, and ban all claims that suggest an unproven benefit. 相似文献
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该文概述了松花粉作为保健食品原料的优势和特点,详尽阐述了松花粉的安全性、营养性和功能性,并且对松花粉资源的分布特点和产业化开发的现实意义进行了说明。 相似文献
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介绍了饮料酒的分类及几种常见饮料酒的组成和保健作用。适度饮酒能增进人体健康,过度饮酒则损害健康。此外强调了饮酒时要注意的事项。 相似文献