强化营养盐及相关食品添加剂

文章概述了使用强化食品的原因,食品添加剂(营养素)的种类、性质、生理功能.重点介绍了强化营养盐状况、强化营养盐食品添加剂的类别、性质和强化营养盐标准及管理要求.     

基于康养文化下的张家口适老化空间设计研究

随着老龄化社会的加速到来,中国社会面临着前所未有的压力,面临着经济潜在增长率下降、劳动力成本上升、社会抚养比和养老负担加重等一系列问题,针对这些问题,国家如何进行宏观调控,地处三四线城市的张家口如何策应京津冀协同发展的步调是迫在眉睫需要解决的问题。     

The multi-step process optimisation of candied kidney beans with high nutrients and γ-aminobutyric acid retention

The candied kidney bean contains a vital bioactive compound called γ-aminobutyric acid (GABA), which could be easily lost in the traditional producing processes like soaking, cooking and candying. The traditional procedure distinctly decreased the GABA content to the GABA retention rate of 34.01% in the candied kidney bean. In this study, the optimum technological methods of soaking, cooking and candying were determined by single factor experiment according to the GABA content. The optimised producing condition was that the kidney bean was soaked at 55°C for 5 h, followed by atmospheric steaming for 35 min and then subjected to microwaving candying at 150 W for 25 min. By the optimal procedure, the GABA content retention reached 75.33%. Meanwhile, the texture, nutrient contents and antioxidant capacity were obviously improved in the candied kidney beans produced by the optimal methods.     

近10年早期肠内外营养对急性胰腺炎预后的Meta分析

目的:分析2004—2014年早期肠内外营养对急性胰腺炎预后的影响及并发症。方法:应用计算机检索2004年1月—2014年1月国内外文献数据库,对急性胰腺炎进行肠内外营养支持治疗的预后对比。结果:对于急性胰腺炎,早期肠内营养较肠外营养可降低其病死率、减少感染率、缩短住院时间、减少并发症的发生。结论:对于急性胰腺炎患者,可尽早进行早期肠内营养进行营养支持治疗。     

Microfluidic devices towards personalized health and wellbeing

To make personalised medicine a reality, there is a significant need for cost-effective methods that enable the rapid selection of optimal nutrient intake and/or disease treatment with a minimum of side effects. In this perspective, we briefly discuss the potential of merging the advances of microfluidic devices, organoid structures and advanced analytical methods to progress towards a personalised in vitro platform for health and wellbeing. © 2019 Society of Chemical Industry     

营养豆奶的配方及工艺研究

本文根据营养学原理和豆奶加工工艺对纯豆奶、果汁豆奶、钙强化豆奶、锌强化豆奶,风味豆奶的配方及加工技术进行了研究。试验结果表明:采用适当的配方及加工工艺研制的营养风味豆奶营养价值高、口感良好,无沉淀、无凝固,是优质植物蛋白饮料。     

Carotenoids and retinoids in human nutrition.

Since the discovery of vitamin A as a fat-soluble growth factor in the early part of the century, research into carotenoids and retinoids has attracted the attention of many scientists. These two groups of compounds are still being actively studied all over the world since many gaps in knowledge exist and new frontiers are being pursued. Recent developments in studies into the possible roles of carotenoids and retinoids beyond their classical functions in vision have created a great deal of excitement in the biomedical community. This review covers a wide range of topics pertaining to these two closely related compounds. Particular emphasis is given to the functions of these compounds and their roles in human nutrition. Various aspects of vitamin A deficiency and studies on carotenoids and retinoids in cancer development and prevention are reviewed in some detail.     

泛酸研究及其应用

本文对泛酸的理化性质、生理功能、吸收机制、营养与药用价值、发酵制备及市场前景等问题作了较系统的综述。