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简述了酸模、蚯蚓、蚕蛹的营养价值以及其滋补、药用和保健功能,分别介绍了以酸模、蚯蚓、蚕蛹为主要原料生产保健食品罐头的技术. 相似文献
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天麻是一种食药兼备的植物。在中医领域常用于治疗眩晕、头痛、半身不遂等。现代医学研究发现天麻在改善心脑血管健康、抗癫痫、改善高血压等方面具有良好的效果。天麻在保健食品中常用于改善睡眠类功能声称的产品。随着现代药理研究的不断深入,天麻发挥功能的主要活性成分和作用机理被不断揭示并进一步完善,扩大了天麻在保健食品领域的功能声称应用范围,以及发展前景与价值。本文阐述了天麻原料在我国作为保健食品原料的合规性使用依据,汇总并分析了已获批使用天麻及其提取物作为保健食品原料的产品应用现状,综述了天麻的安全性评价以及相关的保健功能。以期为天麻原料在我国保健食品中的合规性使用、研究开发和临床应用提供参考依据。 相似文献
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阐述了酸模、蚯蚓、蚕蛹的营养价值以及其滋补、药用和保健功能,分别介绍了以酸模、蚯蚓、蚕蛹为主要原料生产保健食品罐头的技术。 相似文献
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牛磺酸作为人体条件必需氨基酸,广泛存在于心脏、视网膜等组织中,其在体内发挥着非常关键的作用。近些年,随着对牛磺酸的研究逐渐深入,发现其主要存在于肉类和海产品中,并有多种生物功效,因此作为添加原料已经被广泛应用于保健食品中。本文介绍了牛磺酸的主要来源,并结合国内外文献总结了其增强免疫力、缓解疲劳、保护神经系统、改善记忆等多种生物学功能与作用机制,以及安全性评价。通过“特殊食品信息查询平台”和“药智网”数据库对保健食品数据进行检索和提取,汇总分析已获批牛磺酸类保健食品的保健功能、剂型、获批时间、地区分布等,总结了牛磺酸在我国保健食品市场中的应用现状,旨在为牛磺酸保健功能的深入探究及相关保健食品的开发利用提供参考。 相似文献
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本文介绍了近几年来溧阳市蚕蛹加工厂十分重视对蚕蛹营养资源的开发与利用,将蚕蛹优势资源转化为产业优势,实现了企业新飞跃,本文还介绍了蚕蛹的丰富营养价值及保健功能,将其开发为绿色昆虫食品及保健食品,具有广阔的市场前景。 相似文献
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目的:分析2006—2015年我国保健食品原料、功效成分(或标志性成分)的使用和分布,以及功能声称的分布、多样性和聚集性,为保健食品研发提供基础数据。方法:利用回顾性调查方法,系统调查分析国家食品药品监督管理总局网站中2006—2015年各年度已注册保健食品信息,建立数据库,进行统计分析。结果:2006—2015年期间注册审批的国产保健食品共计7 882 个。2011—2015年增强免疫力、辅助降血脂、增加骨密度、缓解视疲劳等功能声称所占比率均显著增高(P<0.05),缓解体力疲劳、辅助降血糖、祛黄褐斑等功能声称所占比率均显著降低(P<0.05)。2011—2015年枸杞子、黄芪、人参、茯苓、决明子等的使用频率显著降低(P<0.05),而胶原蛋白、氨基葡萄糖、硫酸软骨素、辅酶Q10等原料的使用频率均显著增高(P<0.05);2006—2015年总皂苷、总黄酮及总多糖作为功效成分的使用频率最高;VE、吡啶甲酸铬、氨基酸总量及10-羟基-2-癸烯酸作为功效成分的频率显著降低(P<0.05),而蛋白质、钙、氨基葡萄糖、花青素或原花青素、腺苷、辅酶Q10等成分的使用频率显著增高(P<0.05)。结论:2006—2015年国产保健食品发展态势良好,但产品原料和功能声称选择比较集中。有些保健食品的原料、功效成分与其功能声称的吻合度差,亟待增加相关的保健食品功能声称。 相似文献
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Patthama Hirunyophat Parisut Chalermchaiwat Nattira On-nom Witoon Prinyawiwatkul 《International Journal of Food Science & Technology》2021,56(7):3578-3587
This research was performed to examine selected nutritional quality and physicochemical properties of silkworm pupae. Frozen or powdered pupae from two species of silkworm (Bombyx mori and Samia ricinii) were studied. Eri had the largest size with the highest lightness and peak viscosity. The PCA (principal component analysis) total variance could be explained by 74.68%, and silkworm pupaes could be put into 2 clusters. Cluster 1: all varieties of frozen silkworm pupae having a high moisture content; Cluster 2: silkworm pupae powder. Thai and Hybrid silkworm pupae powder had the highest calcium, total fat and n-3, n-6 and n-9 fatty acids. Eri silkworm pupae powder had the highest protein, essential amino acid and crude fibre. Each variety of silkworm pupae had different properties that might be suitable for developing different food products. Therefore, the presented data would be advantageous for manufacturers for developing functional ingredients and novel foods. 相似文献
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家蚕蛹是蚕桑产业中的重要副产物资源,因营养丰富、蛋白质含量高、富含不饱和脂肪酸等优点,常用作人们的休闲食品,近年来,随着以蚕蛹为原料的多元化产品开发研究的不断发展,蚕蛹资源的利用越来越成为增加蚕桑产业效益的重要途径,但因食用或饲用家蚕蛹而引发的过敏症状较为严重,制约了其在食品和饲料中的应用。已有报道家蚕蛹中的糖水解酶18家族几丁质酶(Bm Chi)是一种重要变应原物质,但至今尚无其三维结构数据,本文通过生物信息学软件分析,对家蚕蛹糖水解酶18家族几丁质酶的同源性、二级结构、亲疏水性、可塑性、表面可及性和抗原性等进行了综合分析,确定其抗原表位位点,为深入开展该变应原的免疫学特性研究打下基础,并为家蚕蛹蛋白的脱敏研究提供理论基础。 相似文献
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具有高营养价值的昆虫一直以来都是我国优质的食物来源之一。蚕蛹是家蚕业的重要副产物之一,其在东亚各国作为食物和饲料已有十分悠久的历史。蚕蛹含有丰富的蛋白质、脂质、矿物质和维生素,具有十分重要的营养价值和经济价值。蚕蛹的应用范围十分广泛,我国有许多保健品、药物还有食物添加剂中都有蚕蛹的成分。蚕蛹蛋白及其水解物具有多种生物活性,具备一定的开发潜力。然而,蚕蛹也能导致轻度甚至严重的过敏反应,这些不良反应极大的限制了蚕蛹在全国范围内的普及程度。因此该研究综述了蚕蛹蛋白的生物活性和过敏特性,以期为蚕蛹的开发与利用提供一定的参考。 相似文献
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Genyi Zhang 《Critical reviews in food science and nutrition》2017,57(18):3807-3817
Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits. 相似文献
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Eri silkworm: a source of edible oil with a high content of α-linolenic acid and of significant nutritional value 总被引:1,自引:0,他引:1
BACKGROUND: The study was undertaken to provide value addition to spent eri silkworm as an alternative source of edible oil for the food and feed industry by carrying out a short‐term nutritional and toxicological evaluation of eri silkworm pupae oil using Wistar NIN rats. RESULTS: Growth performance of rats fed either sunflower oil (Control) or eri silkworm pupae oil (Experimental) was comparable. Histopathological examination of the various tissues showed no signs of toxicity even after feeding the eri silkworm oil for 18 weeks. Serum cholesterol and triglyceride was significantly reduced (P < 0.05) while high‐density lipoprotein cholesterol was significantly increased (P < 0.05) which is attributed to the high α‐linolenic acid content of eri silkworm oil. CONCLUSION: The study showed that eri silkworm pupae oil is safe and nutritionally equivalent to commonly used vegetable oils. Eri silkworm pupae can be harvested to provide a cost effective alternative edible oil that can be used to nutritional advantage in the food and feed industry. Therefore eri silkworm and its host plants offer an excellent example of multiple product crops and of sustainable agricultural practice with excellent opportunity for economic and nutritional benefits. Copyright © 2012 Society of Chemical Industry 相似文献
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Netsanet Shiferaw Terefe Mary Ann Augustin 《Critical reviews in food science and nutrition》2020,60(17):2887-2913
AbstractFermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security. 相似文献
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粒用高粱的特性及其在食品工业中开发利用前景 总被引:7,自引:1,他引:7
高粱是耐旱性最强的粮食作物;在收获前不会产生显著量的黄曲霉毒素;还适用于盐碱地与酸性地等土壤类型的种植:高粱是一种不含面筋的谷物,可以部分替代小麦粉应用于烘焙食品、面制品等食品中,以满足面筋过敏人群的需求;高粱富含多酚类化合物与单宁酸等抗氧化成分,这些化合物对癌症与心血管疾病有较好的预防和改善作用;对高粱的营养与加工特性、国内外高粱食品的研究开发现状进行了综述,并对高粱食品研究开发的趋势进行了展望,以期促进我国新型、高品质的高粱食品、食品配料与功能保健食品的研究与开发. 相似文献
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黄秋葵属于锦葵科秋葵属的一年生草本开花植物,其绿色豆荚是一种具有很高营养价值和潜在益生功效的新型保健蔬菜,有很高的应用价值和开发潜力。从营养学角度,秋葵果荚是一种优质的蛋白质来源,含有多种矿质元素,具有增稠、稳定等一系列独特的食品加工性能,秋葵籽油具有较高的营养和保健价值。在功能特性方面,黄秋葵具有降血脂、抗疲劳、提高机体免疫力等作用。目前,黄秋葵保鲜主要采用真空预冷以及低温配合保鲜方式。黄秋葵产品主要集中在罐头、干制品、以及复合饮品等方面。本文主要介绍了黄秋葵的营养和功能特性、贮藏与保鲜、加工等进展,在综述黄秋葵营养与保健功能特性的基础上,对其产品的开发研究进行探讨,综述了黄秋葵研究现状,并展望了其发展前景,以期为黄秋葵产品的深度开发提供指导。 相似文献