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- Antioxidant activity (81)
- Quality (52)
- Food safety (37)
- Antioxidant (35)
- Machine vision (32)
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- Polysaccharide (27)
- Packaging design (25)
- Principal component analysis (24)
- Texture (24)
- Flavor (20)
- Numerical simulation (20)
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- Physicochemical properties (19)
- Polyphenols (19)
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- Process optimization (17)
- Protein (17)
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- Food (16)
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- Stability (16)
- Apple (15)
- Rapid detection (15)
- Deep learning (14)
- Microstructure (14)
- Sensory evaluation (14)
- Volatile components (14)
- Extraction (13)
- Flavonoids (13)
Articles 1591 - 1620 of 4816
Full-Text Articles in Food Biotechnology
Research On The Network Public Sentiment Transmission And Cross-Border Governance Of Food Safety In The Era Of Converged Media, Guo Zhuo-Ya
Food and Machinery
The review summarized the dissemination stage, including the fluctuation stage, sequence change stage, and conflict stage and decay stage, and the existing characteristics of network public opinion about food safety. A "1+N" comprehensive governance model, based on the main body, knowledge, organization and time, for governing the public sentiment involved in food safety was proposed.
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Safety Issues Of Tourism Food And The Establishment Of The Relative Security System In China, Shi Gao-Yan
Food and Machinery
Aiming at thesafety issue in tourism food industry chain, the causes of these problems in China were analyzed. Suggestions on the establishment of Chinese tourism food safety system were put forward, including controlling of the source, the applying the HACCP control system, and establishing tourism food information symmetry system, food safety law and efficient emergency treatment system. The development trend of safety guarantee system of Chinese tourism food was also expected.
Classification And Recognition Of Broken Hickory Shell Materials Based On Deep Learning, Li Wen-Bao, Cao Cheng-Mao, Zhang Jin-Yan, Peng Mei-Le
Classification And Recognition Of Broken Hickory Shell Materials Based On Deep Learning, Li Wen-Bao, Cao Cheng-Mao, Zhang Jin-Yan, Peng Mei-Le
Food and Machinery
Objective: In order to classify the pecan materials after the shell is broken, and to improve the deep processing level of pecans. Methods: 5 types of pecan samples were obtained through the image acquisition system, including relatively intact shell kernels, undivided kernels, unbroken intact pecans, incomplete shell kernels undivided, and shells. Using the data augmentation way, a sample containing 15 000 images created data sets were obtained. Build a model based on the VGG16 network, which was trained and verified on a data set containing 5 types of pecan material images according to the ratio of 9∶1. Results: The results …
Optimization On Microwave-Assisted Extraction Of Rosa Roxburghii Tratt Polysaccharide And Its Antitumor Activity, Tang Jian-Bo, Lu Du, Pan Mu, Peng Mei, Yang Juan
Optimization On Microwave-Assisted Extraction Of Rosa Roxburghii Tratt Polysaccharide And Its Antitumor Activity, Tang Jian-Bo, Lu Du, Pan Mu, Peng Mei, Yang Juan
Food and Machinery
Objective: To optimize the microwave-assisted extraction process of Rosa roxbunghii Tratt polysaccharide (RRTP) from the Rosa roxbunghii Tratt (RRT) dried fruit and evaluate the antitumor activities of RRTP extracted by the optimum processing conditions. Methods: Taking the yield of polysaccharides as the index, and based on the single factor test, the extraction process parameters were optimized by the response surface experiment to establish the model of S180 solid tumor to study the antitumor activities of RRTP. Results: The optimum extraction conditions for RRTP were as follows: microwave power 240 W, liquid to solid 37∶1 （mL/g）, microwave time 24 min, …
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro, Du Shu-Xia, Shan Wang, Xu Li, Teng Xiao-Huan, Tan Qi-Kun
Characterization Of Synthetic Tetrahydrocurcumin And Its Antioxidant Activity In Vitro, Du Shu-Xia, Shan Wang, Xu Li, Teng Xiao-Huan, Tan Qi-Kun
Food and Machinery
Objective: This study focuses on exploring a more effective method of tetrahydrocurcumin synthesis. Methods: With vanillin and acethylacetone as starting materials, curcumin was prepared by Claisen condensation reaction under the condition of alkali, and then a hydrogenation reaction was conducted with palladium catalysis to obtain tetrahydrocurcumin. Its structural identification was confirmed by Ultraviolet and Visible Spectrophotometry (UV-VIS), Infrared Spectroscopy (IR) and Nuclear Magnetic Resonance Spectroscopy (1H-NMR, 13C-NMR). The antioxidant activity was evaluated by DPPH radical scavenging capacity, ABTS radical scavenging capacity and total antioxidant capacity. Results: The results showed that the total yield of this synthesis was …
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity, Li Xin-Ran, Wang Xu-Ying, Xu Zi-Yi, Pan Yong-Qi, Weng Gui-Ying
Optimization Of Extraction Process Of Polyphenols From Different Parts Of Trifolium Pretense Linn And Its Antioxidant Activity, Li Xin-Ran, Wang Xu-Ying, Xu Zi-Yi, Pan Yong-Qi, Weng Gui-Ying
Food and Machinery
Objective: The present study aimed to optimize the extraction process of polyphenols from Trifolium pratense Linn and evaluate the antioxidant activity in vitro. Methods: Ultrasonic-assisted extraction of total polyphenols from stems, leaves, and flowers was firstly performed, and the parts with higher polyphenol content were selected for further investigation. Then the response surface methodology was used to optimize the extraction process, and its antioxidant activity was evaluated by scavenging rate of hydroxyl radical and superoxide anion radical. Results: The results showed that the content of polyphenols in the leaves is relatively high. The optimal extraction process is as follows: the …
Study On Western Style Of Rabbit Meat Ham Rich In Corn Germ Oil And It's Quality Analysis, Zhang Xue-Quan, Li Xiang-Hui, Wu Guang-Hui
Study On Western Style Of Rabbit Meat Ham Rich In Corn Germ Oil And It's Quality Analysis, Zhang Xue-Quan, Li Xiang-Hui, Wu Guang-Hui
Food and Machinery
Objective: A western-style rabbit meat ham rich in corn germ oil was developed, and the corn germ oil was used to replace animal fat in traditional ham. Methods: Using corn germ oil, rabbit and starch as the main raw materials, through single factor test and L9 （34） orthogonal test, the types of starch and the best addition amount of corn germ oil, rabbit and starch were determine, and the quality indexes of western-style rabbit meat ham were tested according to relevant national standards. Results: The western-style rabbit meat ham, which was rich in corn germ oil, made …
Research On Development Model Of Gastronomy Tourism, Liu Cang
Research On Development Model Of Gastronomy Tourism, Liu Cang
Food and Machinery
The value and significance of food tourism were analyzed from two aspects including consumer satisfaction and economic development. The development model of food tourism was classified into three categories, i. e., regional food tourism, festival food tourism and theme food tourism, and the development status of the three kinds of modes in and outside China was also enumerated. Finally, suggestions are given for the development of food tourism in the future.
Research Progress On Application Of Compound Edible Gum In Meat Products, Zhang Gen-Sheng, Zhao Jin-Na, Yu Shi-You, Wang Jun-Ru
Research Progress On Application Of Compound Edible Gum In Meat Products, Zhang Gen-Sheng, Zhao Jin-Na, Yu Shi-You, Wang Jun-Ru
Food and Machinery
The application of compound edible gum in meat processing and its effect on the quality of meat products were reviewed. The compound edible glue plays an important role in protein protection, gel water, emulsion stability, quality improvement and preservation. However, the proportion of species and distribution of edible gum and its action mechanism of improving the meat quality remains to be further studied.
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Three-Dimensional Geometric Modeling Of Tomato Morphology Based On Representation Of Few Parameters, Liu Ying, Wang Man-Sheng, Qu Wen-Juan, Ma Hai-Le, Pan Zhong-Li, Jiang Qun-Hui
Food and Machinery
Objective: This study aimed to realizing the three-dimensional visual simulation of the morphological structure of tomatoes. Methods: A new tomato shape equation was derived, which took the radius as a function and included size parameters and shape description coefficients. By calculating the geometric model description coefficients (a, b, c1, c2) based on the measured values of the main size parameters of the tomatoes, a three-dimensional geometric model of tomatoes was developed and established their correlation with the weight and height of the tomatoes. Moreover, the accuracy of the model was verified by comparing the measured and …
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Evolution Of Powder, Master Batch And Film Structure Of Starch In The Process Of Extrusion Blowing, Zhu Jie, Cui Bo, Gao Wei, Wang Kun, Jia Si-Qiang
Food and Machinery
Objective: In order to study the structure evolution of three states of powder, masterbatch and film of starch during extrusion blowing. Methods: Using hydroxypropyl distarch phosphate as raw material, starch film was prepared by extrusion blow molding. Using Fourier Infrared Spectroscopy-Attenuated Total Reflectance （FTIR-ATR）, X-ray Diffraction （XRD）, Thermal Stability Analyzer （TGA）, Gel Permeation Chromatography （GPC） and other technical means, crystal structure, thermal stability and molecular structure changes of the starch were analyzed in powder state, masterbatch state and film state. Results: After extrusion, the starch crystal form changed from powder state A to masterbatch state and film state V, and …
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Study On The Variation Of Volatile Components Of Ready-To-Eat Pacific Saury （Cololabis Saira） During Processing, Wu Li-Xiang, Zhang Wen, Tong Qiu-Xia, Ni Li
Food and Machinery
Objective: Headspace solid-phasemicroextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to separate and identify the volatile components of Pacific saury. Methods: The odor threshold was used to calculate the relative odor activity value (ROAV) to determine the critical aroma component of the samples under different processing stages. Principal components analysis and variable importance for the projection (VIP) values were used to determine characteristic flavor compounds at different stages. Results: The results showed that 63 volatile components were detected in Pacific saury samples, and aldehydes were the main flavor substances. (E, Z)-2,6-nonadienal, Octanal, Methional, (Z)-4-heptenal, (E, E)-2,6 nonadienal and 1-octene-3 …
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Identification Of Characteristic Flavor Markers In Breakable Capsules For Flavoring By Gc/Ms Combined With Multivariate Statistical Analysis, Zhang Hua, Liu Qi, Ye Yuan-Qing, Zhu Huai-Yuan, Liao Hui-Yun
Food and Machinery
Objective: Identify the characteristic markers for the quality control of breakable capsule flavor. Methods: Volatile and semi-volatile compounds were detected by GC/MS, and the fingerprinting of the target samples was established. The obtained data were analyzed by multivariate statistical analysis. Results: 27 kinds of volatile and semi-volatile substances were identified, including 20 dominant aroma compounds and 7 shell materials, which were limonene, eugenol, anethole, menthol and so on, and caprylic/capric triglyceride respectively. Under the optimized conditions, the instrument precision, intra-day precision and inter-day precision were between 0.56%～9.94%, 3.07%～9.81% and 2.81%～11.95% respectively. Combined with the nearest neighbor algorithm of ChemPattern software, …
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Comparison Of Emulsification Cross-Linking Method And Solvent Evaporating Technique For Preparation Of Microsphere Encapsulating Lemon Essential Oil, Chang Xiang-Yu, Li Hui-Qing, Cao Ye-Xia, Zhang Xin-Rui
Food and Machinery
Objective: In order to overcome the disadvantageous volatility and degradability of essential oil, microsphere was prepared with polymer as wall material to encapsulate essential oil for sustaining release. Methods: The Lemon essential oil was extracted from the steam distillation, the essential oil microspheres were prepared by emulsion cross-linking method taking sodium alginate/gelatin used as the wall material, and solvent evaporating technique Polylactic acid-Glycolic Acid copolymer (PLGA) as the wall material. The properties of the microspheres were compared by yield rate, entrapment efficiency and slow release behavior, and their thermal stability was tested by thermogravimetric analysis. Results: The diameter of the …
Detection Of Blending Proportion Of Cut Tobacco Stem Based On Rgb Image Features, Kou Xiao-Teng, Zhang Yong, Zhang Hui, Zhang Chao, Ding Nai-Hong
Detection Of Blending Proportion Of Cut Tobacco Stem Based On Rgb Image Features, Kou Xiao-Teng, Zhang Yong, Zhang Hui, Zhang Chao, Ding Nai-Hong
Food and Machinery
Objective: A method based on RGB image processing to detect the blending proportion of cigarette stems and shreds was proposed to provide technical support for the optimization of cigarette blending uniformity. Methods: Tobacco powder was prepared by mixing leaf and stem into powder according to different proportion, and the RGB mean value of each test sample was determined by image analysis technology. The function model of stem blending proportion and RGB mean value was obtained by regression analysis of stem blending proportion and RGB mean value, and the accuracy, accuracy and repeatability of the model were verified. Results: The polynomial …
Pulsed Vacuum Drying Characteristics And Multi-Objective Optimization Of Poria Cubes, Zhang Wei-Peng, Chen Hao-Ran, Fan Xiao-Zhi, Xiao Hong-Wei, Zheng Zhi-An, Ju Hao-Yu
Pulsed Vacuum Drying Characteristics And Multi-Objective Optimization Of Poria Cubes, Zhang Wei-Peng, Chen Hao-Ran, Fan Xiao-Zhi, Xiao Hong-Wei, Zheng Zhi-An, Ju Hao-Yu
Food and Machinery
Objective: In order to explore the effects of drying temperature, vacuum duration, atmospheric duration and their interactions on drying time, specific energy consumption, polysaccharide content and broken ratio of Poria cubes in pulsed vacuum drying process, so as to obtain better drying parameters and improve the drying efficiency and quality of Poria cocos cubes. Methods: the drying temperature （55~95 ℃）, vacuum duration （0~20 min） and atmospheric duration （0~8 min） were selected as independent variables, and central composite design of response surface method was used to analyze the drying process; The quadratic regression model of drying time, specific energy consumption, polysaccharide …
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Research On Performance Of Nh3/Co2 Cascade Refrigeration System With Variable Rotation Speed, Ye Meng-Ying, Gu Zhong, Xie Jing
Food and Machinery
Objective: This study aimed to research the influence of different rotation speed of high-temperature compressor on the performance of NH3/CO2 cascade refrigeration system under various seasons and evaporation temperature of 25 ℃. Methods: The NH3/CO2 cascade refrigeration system model was established and its reliability was verified in this paper. The relationship between the rotation speed of high-temperature compressor and the evaporation temperature, the discharge temperature, the intermediate temperature, high-temperature compressor power, cooling capacity, Coefficient of Performance （COP） of cascade refrigeration system was calculated and analyzed. Results: The relative error of the simulation model for …
Cultural Value And Innovative Strategy Of Local Food Packaging Under The Rural Revitalization Process, Wang Qiao-Xing
Cultural Value And Innovative Strategy Of Local Food Packaging Under The Rural Revitalization Process, Wang Qiao-Xing
Food and Machinery
Taking the opportunity of the proposal and implementation of the current "Rural Revitalization Strategy", the cultural value of local food from the three dimensions of philosophical basis, cultural connotation and expression of the times was analyzed. On this basis, it is proposed that the current local food packaging process should fully excavate its cultural connotation, adhere to the green and healthy ecological design concept, and start with respecting personalized design ethics, and actively explore the innovative development path of local food packaging.
Interactive System Design Of English Ordering Robot Based On Deep Coding Network, Mu Bin-Bin, Wang Ping
Interactive System Design Of English Ordering Robot Based On Deep Coding Network, Mu Bin-Bin, Wang Ping
Food and Machinery
Objective: This paper studies the design ideas and concepts of the emotional interaction of the ordering robot, so as to design the human-based intelligent emotional interaction method of the ordering robot. Methods: Firstly, BLSTM network was used to construct the English semantic parameter coding network, then put forward thrust type attention model, this model can extract data by means of weighting, after that, the constrained SeqGAN network architecture is designed to complete the decoding, so as to adjust the parameters of the generating device and narrow the gap between the generated ordering language and human English emotional interaction response. Results: …
Prediction Of Sugar Content In Apple Based On Near-Infrared Spectroscopy Of Ssa-Elm, Qiao Zheng-Ming, Zhan Cheng
Prediction Of Sugar Content In Apple Based On Near-Infrared Spectroscopy Of Ssa-Elm, Qiao Zheng-Ming, Zhan Cheng
Food and Machinery
Objective: In order to eliminate a large amount of redundant information in near infrared spectrum, and improve the accuracy of sugar degree in apple of the prediction model, a method for fast and non-destructive testing of the sugar content of apples was established. Methods: A prediction model of apple sugar content based on wavelet packet transform and bottle ascidian algorithm was proposed. Firstly, according to the characteristics of apple spectral data with high and complex dimensions, the spectral data was reduced, and the characteristic wavelength screening method was determined by comparing the results of full band and partial least squares …
Nondestructive Detection Of Moisture Content In Fresh Fruit Corn Based On Hyperspectral Technology, Lian Meng-Ru, Zhang Shu-Juan, Ren Rui, Chi Jiang-Tao, Mu Bing-Yu, Sun Shuang-Shuang
Nondestructive Detection Of Moisture Content In Fresh Fruit Corn Based On Hyperspectral Technology, Lian Meng-Ru, Zhang Shu-Juan, Ren Rui, Chi Jiang-Tao, Mu Bing-Yu, Sun Shuang-Shuang
Food and Machinery
Objective: In order to realize the fast and accurate prediction of moisture content of fresh fruit corn. Methods: Hyperspectral technology was used to collect and extract the spectral data of fresh fruit and corn. The effects to the accuracy of model were studied by comparing the data from Standard Normalized Variate (SNV), Multiplicative Scatter Correction (MSC), Savitzky-Golay smooth (SG) and Moving Average (MA), etc. MSC was selected for preprocessing. Based on the data preprocessed by MSC, successive projections algorithm (SPA), Competitive Adaptive Reweighted Sampling(CARS）and random frog (RF) were selected to optimize the characteristic wavelength for the prediction of moisture content …
Research On Separation System Of Potato Processing Raw Materials Based On Machine Vision, Li Ming, Wang Run-Tao, Jiang Wei
Research On Separation System Of Potato Processing Raw Materials Based On Machine Vision, Li Ming, Wang Run-Tao, Jiang Wei
Food and Machinery
Objective: Taking raw potatoes as the objects, an automatic sorting system was designed to realize the automatic identification of potato under the set standard, which provided technical support for the processing and production of potato products. Methods: The control flows of sorting system and sorting algorithms were constructed. Images of two sides of a potato were acquired automatically through automatic transmission, machine vision acquisition and suction pressure turning. The image restoration algorithms were used to eliminate motion blur and the detection algorithms of area ratio, length diameter and bulge were designed to detect potatoes deformity, germination and size of potatoes. …
Effects Of Ultra-Fine Green Tea Powder On Noodle Quality And Optimization Of Green Tea Noodle Formula, Cai Xi-Xi, Chen Xu, Chen Xuan, Chen Meng-Shi, Gao Xue-Ling, Wang Shao-Yun
Effects Of Ultra-Fine Green Tea Powder On Noodle Quality And Optimization Of Green Tea Noodle Formula, Cai Xi-Xi, Chen Xu, Chen Xuan, Chen Meng-Shi, Gao Xue-Ling, Wang Shao-Yun
Food and Machinery
Objective: The study aimed to explore the effect of ultra-fine green-tea powder on the quality of noodles, and develop a kind of noodles rich in superfine powder of green tea. Methods: The effects of ultra-fine green tea powder on the texture characteristics, water migration and sensory flavor of noodles were comprehensively analyzed, and the formula of ultra-fine green tea noodles was optimized by response surface design. Results: The addition of ultra-fine green-tea powder had adverse effect on the cooking characteristics of noodles. Adding 2%~4% superfine green tea powder could improve the sensory and texture properties of noodles, including hardness, chewability …
Analysis Of Edible Areca Products Based On Electronic Tongue Technology, Chao Yu-Zhou, Liu Yi, Zhao Zhi-You, Xia Yan-Bin
Analysis Of Edible Areca Products Based On Electronic Tongue Technology, Chao Yu-Zhou, Liu Yi, Zhao Zhi-You, Xia Yan-Bin
Food and Machinery
Objective: Electronic tongue technology was used to analyze the taste of edible areca and compared with sensory evaluation to provide a more objective and accurate evaluation method. Methods: The taste of 12 different areca products from 8 enterprises was analyzed using electronic tongue, sensory evaluation, and multivariate statistical methods. Results: There were significant differences in the areca taste index between different brands; the samples were divided into three groups by principal component analysis, factor analysis and cluster analysis, and each cluster had its unique taste characteristics. Combined with the electronic tongue and sensory evaluation, the results were consistent except for …
Effects Of The Addition Of Pumpkin Powder On The Quality Characteristics Of Fresh Noodles, Tan Yu-Heng, Li Liang-Yi, Ma Yan, Luo Ao-Jie, Hu Han, Zhou Wen-Hua
Effects Of The Addition Of Pumpkin Powder On The Quality Characteristics Of Fresh Noodles, Tan Yu-Heng, Li Liang-Yi, Ma Yan, Luo Ao-Jie, Hu Han, Zhou Wen-Hua
Food and Machinery
Objective: This study focuses on the effect of different additions of pumpkin powder on the quality characteristics of fresh pumpkin noodles. Methods: The color, cooking characteristics, texture characteristics and sensory evaluation scores of fresh noodles with different additions of pumpkin powder were determined, and the comprehensive evaluation was carried out by correlation analysis and principal component analysis. Results: With the increase in the amount of pumpkin powder added, the brightness of the fresh noodles decreased and the color changed from bright yellow to orange yellow. The 5% pumpkin powder fresh noodles had the lowest breakage rate and loss rate, and …
Research Progress On Management Of Athletes’ Dietary Nutrition, Jing Xi-Min
Research Progress On Management Of Athletes’ Dietary Nutrition, Jing Xi-Min
Food and Machinery
By systematically selecting, combing and analyzing the published papers on the literature retrieval websites, such as SCI、CNKI, etc., this review summarized the current research progress of foreign and domestic sports dietary nutrition of athletes, and explored the metabolic laws and nutrition management strategies of energy, carbohydrates, protein and fat, in order to provide some references for theoretical development of sports nutrition and the research and manufacturing of sports nutrition food in China.
Hunan Cold Chain: Cold Chain Traceability System Based On Blockchain, Pan Hui-Ping, Li Bao-An, Lu Xue-Qiang, Jiang Yang, Li Guo-Lin, Zhang Le
Hunan Cold Chain: Cold Chain Traceability System Based On Blockchain, Pan Hui-Ping, Li Bao-An, Lu Xue-Qiang, Jiang Yang, Li Guo-Lin, Zhang Le
Food and Machinery
Objective: In order to solve the problem that traditional traceability system cannot guarantee the reliability and integrity of data, and strengthen the protection and monitoring of cold chain food. Methods: Based on the trustworthiness and traceability of blockchain technology, the Hunan Provincial Market Supervision and Administration Bureau had built a traceability system for the Hunan Cold Chain. Hunan Cold Chain adopt a storage method that could read and write separation, and used a cache system to improve the efficiency of the blockchain system to read and write status data. Results: Thereby achieving data sharing in the traceability link of the …
Nutrition Misunderstanding Of Competitive Athletes And Its Improvement, Zeng Jia
Nutrition Misunderstanding Of Competitive Athletes And Its Improvement, Zeng Jia
Food and Machinery
At present, the main problems in athletes' diet include imbalance in the proportion of nutrients, unreasonable distribution of nutrients and calories, insufficient intake of trace elements, lack of awareness of nutrition matching, etc. Therefore, a few measures such as scientific nutrition matching, rational distribution of calories for three meals, paying attention to the intake and distribution of trace elements, and strengthening nutrition education for athletes were proposed, and this is the healthy basis for maintaining the best competitive state of competitive athletes.
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease, Lin Peng-Cheng, Cao Jun-Han, Xie Wan-Cui
Research Progress On The Mechanism Of Dietary Polyphenols In Improving Inflammatory Bowel Disease, Lin Peng-Cheng, Cao Jun-Han, Xie Wan-Cui
Food and Machinery
This article summarizes the mechanism by which dietary polyphenols improve inflammatory bowel disease by regulating oxidative stress, protecting the intestinal mucosal barrier, regulating intestinal flora and metabolites, highlights the regulatory effect of dietary polyphenols on inflammatory bowel disease inflammatory signaling pathways, and prospects to the research direction of dietary polyphenols in the nutritional intervention field of inflammatory bowel disease and other diseases.
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi, Yang Xi-Ming, Xu Hong-Yan, Liu Si-Qi, Zhang Ming-Yan, Chen Chun-Ping
Recent Progress On Regulation Of Inflammatory Bowel Disease By Polysaccharides From Edible Fungi, Yang Xi-Ming, Xu Hong-Yan, Liu Si-Qi, Zhang Ming-Yan, Chen Chun-Ping
Food and Machinery
In this review, the composition and physiological effects of polysaccharides from edible fungi, the direct intervention of edible fungi polysaccharides in inflammatory bowel disease, and the indirect intervention by regulating gutmicrobiota were summarized. In addition, some suggestions for further study of the polysaccharides from edible fungi were put forward.