课程文献中心 更多>>

关键词： 理论知识学习   营养与食品卫生学   专业素养   营养膳食   院校学员   大学生群体   体育   中坚力量  

摘要： 众所周知,大学生与中华民族的伟大复兴息息相关,在某种程度上,大学生可以称之为我国社会主义现代化建设的中坚力量,也将决定未来我国的发展与前进的方向。因此,现阶段培养一批身体素质过硬,同时又具有一定专业素养的大学生尤为重要。在大学生群体之中,体育院校学员也扮演着特殊的角色,这些学员除去日常的理论知识学习之后。

关键词： 食品添加剂   蛋白饮料   鱼香肉丝   乳化剂   核桃奶   分类目录   核桃仁   食品生产许可  

摘要： 大多数食品是根据它们的成分命名的,但有一些食品却“名不副实”,就像鱼香肉丝这道菜中并没有鱼肉。消费者在选购食品时常常被它们的名称“迷惑”。疑问1:核桃奶是加了核桃的牛奶吗?核桃奶是以核桃仁为原料,加入水打成浆,添加食品辅料及乳化剂、稳定剂等食品添加剂,经加工、调配制成的乳状液体,虽然质地与牛奶相同,但并不含牛奶,在食品生产许可分类目录中属于“蛋白饮料”。

关键词： encapsulation   natural polymers   particle formation   scanning electron microscopy   wall materials   SOLUBLE ACTIVE INGREDIENTS   CARBON-DIOXIDE   DISSOLUTION RATE   RAPID EXPANSION   ESSENTIAL OIL   WAXY MAIZE   FLUIDS   ENCAPSULATION   SOLUBILITY   PARTICLES  

摘要： The behavioral analysis of carrier materials in supercritical carbon dioxide (CO2) is important for particle formation applications. In this work, the behavior of modified starches (Hi-Cap 100, Purity Gum Ultra, and Fluidex) in supercritical CO(2)at 15 MPa and 60 degrees C is studied. Morphology and size profile of starch particles before and after contact with supercritical CO(2)and their solubility and volumetric expansion in supercritical CO(2)are analyzed. Morphology and size profiles of starch particles show physical changes; Purity Gum Ultra and Fluidex particularly show incremental changes in particle size. Solubility values for Hi-Cap 100 and Purity Gum Ultra are 0.06 g/kg of CO2; for Fluidex it is 0.14 g/kg of CO2. No volumetric expansion of pure starches mixed with ethanol is visibly detected; alterations are observed only in starches mixed with hydrated ethanol. Although the starches are chemically modified, which gives them hydrophobicity, their interaction with supercritical CO(2)is minimal.

关键词： a食品营养  

ISBN: (纸本)9787518431861

关键词： Food-grade microparticles   Food-grade nanoparticles   TiO2   SiO2   Gut microbiota   Intestinal toxicity   RISK-ASSESSMENT   GRADE   HEALTH   MICE   NANOPARTICLES   NANOMATERIALS   EXPRESSION   CYTOKINE   EXPOSURE   BACTERIA  

摘要： This study aimed to compare the effects of three food-grade particles (micro-TiO2, nano-TiO2, and nano-SiO2) on the murine intestinal tract and to investigate their potential mechanisms of action. A 28-day oral exposure murine model was established. Samples of blood, intestinal tissues and colon contents were collected for detection. The results showed that all three particles could cause inflammatory damage to the intestine, with nano-TiO2 showing the strongest effects. Exposure also led to changes in gut microbiota, especially mucus-associated bacteria. Our results suggest that the toxic effects on the intestine were due to reduced intestinal mucus barrier function and an increase in metabolite lipopolysaccharides which activated the expression of inflammatory factors downstream. In mice exposed to nano-TiO2, the intestinal PKC/TLR4/NF-kappa B signalling pathway was activated. These findings will raise awareness of toxicities associated with the use of food-grade TiO2 and SiO2.

关键词： Additives   Intervention   Knowledge   Education   Practice   Attitude   SAFETY   ACCEPTANCE  

摘要： Purpose Understanding consumers' food safety practices are helpful in reducing foodborne illnesses. The purpose of this study is to evaluate the influence of education on knowledge, attitude and practices toward food additives. Design/methodology/approach This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees toward food additives were assessed by a self-administered and structured questionnaire. Two-month education was conducted visually by using pamphlets, posters and leaflets. Descriptive statistics and paired t-test were done by SPSS24 at significant levels of p < 0.05. Findings The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. Before the education, the percentages collected for the knowledge, attitude and practice were 79.0, 48.9 and 46.7, respectively. Overall, knowledge scores were improved from 79.0 to 88.9 per cent when the education was offered. Safety attitude scores significantly increased, with a 50 per cent difference between the pre and post values. A significant difference was observed in the percentage of knowledge, attitude and practice of the employers before and after education (p < 0.05). Almost half of the respondents chose leaflets and pamphlets as a preferable tool for learning. Originality/value Education may be needed for improving knowledge and attitude about food additives. It also helped the respondents to select healthier food. This study suggests more communication programs regarding food safety issues.