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关键词： 营养标签   食品营养学   综合实验  

摘要： 在“食品营养学”课程实践教学环节中,以食品营养强化章节内容为基础,结合我国《预包装食品营养标签通则》设计综合实验项目“营养强化及营养标签制作”。实验内容包含:①营养强化食品的设计与制作;②营养成分分析;③营养标签制作3个部分。每个实验小组人数5人,实验时间12学时,在2~3个教学日完成。通过在15名学生中进行的尝试性实验对其实施效果、注意要点进行深入探讨。

关键词： 土茯苓茶   模糊综合评价法   明胶   海藻酸钠   甜菊糖苷  

摘要： 本文研究了明胶、海藻酸钠和甜菊糖苷优化土茯苓茶品质和风味的配方。在明胶、海藻酸钠和甜菊糖苷添加量单因素实验的基础上,对三者的添加量进行正交实验,用模糊综合评价法对土茯苓茶品质和风味的感官评价结果进行定量分析。结果表明添加明胶、海藻酸钠分别对土茯苓茶的亮度、表观粘度有显著影响,增强了茶汤稳定性,茶汤久置仍均一无沉淀。添加甜菊糖苷可改善风味,三者对土茯苓茶的紫外吸光度值无显著影响。食品添加剂的最优配方为0.40g/100mL明胶,0.12g/100mL海藻酸钠,0.25g/100mL甜菊糖苷。运用此配方制得的土茯苓茶有淡淡茶香,汤色亮黄,均一无杂质。酸甜度适宜可口,带有土茯苓特色味道,后味较久。本研究结果可为食品添加剂优化土茯苓保健饮品的品质和风味提供数据支持,充分挖掘土茯苓的食用价值。

关键词： 食品专业英语   科技论文写作   营养与食品卫生学   英语教学实践   知识应用能力   词汇分析   预防医学   食品化学  

摘要： 营养与食品卫生学专业的发展有利于预防医学的发展和创新,因此,优化营养与食品卫生学专业英语教学实践,对于培养学生的综合能力以及在未来的专业知识应用能力和科研实力具有重要意义。由科学出版社有限责任公司出版的《食品专业英语》,从营养与健康、食品化学、食品技术、食品安全管理与食品专业科技论文写作等角度对食品专业英语予以深入介绍,并针对受众主体是学生这一特性,《食品专业英语》以独具特色的记忆窍门教学生学习专业词汇分析;课文还配以翻译,阅读链接、难句分析,并穿插作业、阅读文选等。

关键词： Subchronic toxicity studies   Chronic toxicity studies   Extrapolation factor   NOAEL   Point of departure   Food constituents   DIETARY RISK-ASSESSMENT   REPEATED DOSE TOXICITY   TARGET ORGAN PROFILES   ORAL TOXICITY   RETROSPECTIVE ANALYSIS   INDUSTRIAL-CHEMICALS   TIME EXTRAPOLATION   TERM TOXICITY   PESTICIDES   NOAEL  

摘要： It was generally accepted as a default assumption that No-Observed-Adverse-Effect Levels (NOAELs) or Lowest-Observed-Adverse-Effect Levels (LOAELs) in long-term toxicity studies are lower than in short-term ones, i.e. the toxic potency increases with prolonged exposure duration. Recent studies on pesticides and industrial chemicals reported that subacute, subchronic or chronic NOAELs/LOAELs are similar when study design factors are appropriately considered. We investigated whether these findings also apply to certain food constituents. After reviewing subchronic and chronic toxicity studies on more than 100 compounds, a total of 32 compounds could be included in the analysis. Geometric mean (GM) values of subchronic vs. chronic NOAEL or LOAEL ratios ranged from 1.0 to 2.0, with a geometric standard deviation from 2.2 to 4.2, which is consistent with data reported in the literature. While for many of the investigated compounds the ratio is around 1 - suggesting that health-based guidance values could appropriately be derived from subchronic toxicity studies - our study also identified some substances with higher ratios leading to a GM of around 2. The EFSA Scientific Committee suggested to apply an uncertainty factor of 2 to extrapolate from subchronic to chronic studies and, as a precautionary approach, we concur with this suggestion.

关键词： Food additive synthetic amorphous silica   Nanoparticle   Fate   Commercial foods   Quantitative analysis   Cytotoxicity   SYNTHETIC AMORPHOUS SILICA   IN-VITRO   NANOPARTICLES   TOXICITY   MICROPARTICLES  

摘要： Synthetic amorphous silica (SAS) is widely added to commercial foods as an anticaking agent. Concern about the potential application of nanosized silica in foods has increased as nanomaterials are not intended for use as food additives. This study evaluated the particle size distributions and biological responses of food additive SAS. An accurate, sensitive, and cost-effective analytical method for probing SAS was established, and quantitative analysis of its presence in commercial foods was performed. The results demonstrate that food additive SAS is an aggregated material composed of nanosized particles with nanosized aggregates of silica particles identified in commercial foods. Food additive SAS did not exhibit acute cytotoxicity compared to both general-grade nano (G nano) and bulk (G-bulk) silica. Moreover, intestinal transport amounts of food additive SAS were significantly lower than for G-nano. Taken together, we find that food additive SAS does not exhibit acute toxicity resulting from nanosized materials.