Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities,
2022
Middle School Affiliated to the National University of Defense Technology of the Chinese People's LiberationArmy, Changsha, Hunan 410003 , China ；Changsha Changjun High School, Changsha, Hunan 410002 , China
Survey Results And Analysis Of Food Education Of Urban Middle School Students In Cities, Wang Qiu-Yun
Food and Machinery
In order to understand the awareness of urban adolescents on healthy diet, nutrition knowledge, traditional food culture, and food safety, a food education survey was carried out in the Middle School Affiliated to the National University of Defense Technology of the Chinese People's Liberation Army. Based on 1 088 middle and high school students, the questionnaire was designed from four dimensions: food nutrition cognition, correct eating habit cultivation and safety knowledge, traditional diet and etiquette inheritance, food education knowledge cognition and attitude. The results show that urban Middle school students have a high degree of awareness of food nutrition knowledge, …
Investigation And Research On The Demand And Attitude Of Different Peple To Gastrointestinal Healthy Food,
2022
Research Institute, Ausnutria Dairy 〔China〕 Co., Ltd.,Changsha, Hunan 410203 , China
Investigation And Research On The Demand And Attitude Of Different Peple To Gastrointestinal Healthy Food, Cui Wei, Liu Shuo, Zhu Di-Fan, Zhi Hai-Mei, Zhao A-Dan, Dai Zhi-Yong
Food and Machinery
Objective: This study amied to investigated the perspective of gastrointestinal (GI) health among consumers of all ages, and their demands on related dietary supplements. Methods: Questionnaires were randomly distributed through the Internet, and 148 consumers completed the questionnaire, including infants, children and teenagers (1~18 years old), adults (19~55 years old), and older adults (over 55 years old). The corresponding results were obtained from the data analyzed by SPSS. Results: Common GI issues affecting consumers include constipation, abdominal bloating and pain as well as diarrhea. Nearly half of consumers are very concerned about GI health. Unhealthy lifestyle habits …
Conception, Experience And Enlightenment Of Japan’S Basic Law Of Food Education,
2022
College of Education, Guizhou Normal University, Guiyang, Guizhou 550025 , China
Conception, Experience And Enlightenment Of Japan’S Basic Law Of Food Education, Yang Jin-Yu, Li Xu, Zhao Ming-Yang
Food and Machinery
The research focuses on the conception and experience of the Basic Law of Food Education in Japan, analyzes its conception, and draws the experience of the implementation of "food education" in Japan: Focusing on giving justice and responsibility by means of law; Building a multi-subject cooperation system under the leadership of the government; Implementing an all-round "food education" promotion path and emphasizing the dynamic nature of the "food education promotion basic plan" are the practical experience of "food education" of the law. In order to give play to the educational value of "food breeding" in improving the diet of Chinese …
The Development Process, Implementation Characteristics And Experience Enlightenment Of Infant Food Education In Japan,
2022
The College of Education Science, Xinjiang Normal University, Urumqi, Xinjiang 830054 , China ；The College of Education Science, Yancheng Teacher University, Yancheng, Jiangsu 224007 , China
The Development Process, Implementation Characteristics And Experience Enlightenment Of Infant Food Education In Japan, Shi Gui-Hong, Feng Jiang-Ying
Food and Machinery
This paper systematically combs the development process and implementation characteristics of Japanese infants food education, and puts forward that China can establish a scientific and perfect Chinese infants food education system on the basis of learning from the mature experience of Japanese infants food education, starting from the creation of infants characteristic food education courses, strengthening the training of food education teachers, building a food education coordination mechanism, inheriting excellent food culture and improving food education laws and regulations.
Optimization Of High Density Culture Of Lactobacillus Fermentum Blhn3,
2022
Long Ping Branch, Graduate School of Hunan University, Changsha, Hunan 410000 , China
Optimization Of High Density Culture Of Lactobacillus Fermentum Blhn3, Zuo Meng-Nan, Liu Wei, Zhang Ju-Hua, Quan Qi
Food and Machinery
Objective: This study aimed to develop a low cost and high density lactobacillus starter. Methods: The Lactobacillus fermentum BLHN3 isolated from chopped pepper was used as material, on the basis of MRS medium, the high density fermentation medium and culture conditions were optimized. Results: The optimal carbon source, nitrogen source, buffer salt, growth-promoting factor of L. fermentum BLHN3 were as follows: 30.0 g/L Trehalose, 34.0 g/L Soybean peptone, 2.0 g/L Ammonium citrate, 5.0 g/L Sodium acetate, 2.0 g/L Dipotassium hydrogen phosphate, 10% Carrot juice. The viable count of L. fermentum BLHN3 using the optimized medium was 6.05×109 …
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels,
2022
Market Inspection and Testing Center of Zarut Banner, Tongliao, Inner Mongolia 029100 , China
Effects Of Air-Frying And Microwave Treatment On The Quality Of Pumpkin Seed Kernels, Zhang Gui-Hui, Ouyang Hui, Huang Yu, Yu Xiong-Wei, Li Shu-Gang
Food and Machinery
Objective: This study aimed to explore the effect of processing methods on the quality of pumpkin seed kernels. Methods: In this study, pumpkin seed kernels were chosen as the research object and the effects of air-frying (160 ℃, 0~7 min) and microwave treatment (700 W, 0~7 min) on the physical and chemical properties of proteins were investigated. Results: The experimental results showed that: after air-frying and microwave treatment, polyphenol, flavone, polysaccharide contents, as well as sensory scores all increased at the beginning, then decreased gradually, and reached the peak values when being treated by air-frying for 4 …
Research Progress On Application Of Eggshell Membrane,
2022
Food Microbiology Henan Province Engineering Research Center, Luoyang, Henan 471000 , China ；Key Laboratory of Microbial Resources Development and Utilization at Henan University ofScience and Technology, Luoyang, Henan 471000 , China ；Food Ingredients Henan ProvinceEngineering Technology Research Center, Luoyang, Henan 471000 , China
Research Progress On Application Of Eggshell Membrane, Zhang Gai-Ping, Niu Ming-Fu, He Jiao
Food and Machinery
This review summarized the source, structural properties and applications of eggshell membrane(ESM)in various industries. The application limitation and future prospect of ESM were analyzed and prospected.
Research Progress On The Application Of Composite Hydrogel In Food,
2022
School of Food and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114 ,China
Research Progress On The Application Of Composite Hydrogel In Food, Wang Shao-Qing, Mu Ming-Wei, Zhang Bo, Deng Na, Wang Jian-Hui
Food and Machinery
At present, most hydrogels used in the food industry are natural polymers, with poor mechanical properties and high moisture content, which is easy to be contaminated by microorganisms, making it difficult to meet the use needs. In recent years, new composite hydrogels loaded with active substances prepared from natural and synthetic polymers or modified natural polymers have been increasingly used in the food field..Starting from the preparation method of composite hydrogels, this paper introduces its application status in food packaging materials, fat and starch substitution, bioactive molecule delivery, rapid detection of microorganisms, and prospects the development trend of composite hydrogels …
Research Progress On Utilization Status And Deep Processing Of Functional Components Of Ougan Citrus,
2022
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety ofAgro-products, Hangzhou, Zhejiang 310021 , China ；Provincial Key Laboratory of Fruit andVegetable Preservation and Processing Technology, Hangzhou, Zhejiang 310021 , China ；Instituteof Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310021 , China ；School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316022 , China
Research Progress On Utilization Status And Deep Processing Of Functional Components Of Ougan Citrus, Liu Xun, Wang Yang-Guang, Xia Qi-Le, Jin Yi-Feng, Lu Sheng-Min
Food and Machinery
Ougan(Citrus Suavissima Hort.ex Tanaka) as a long history of edible and medicinal fruit, has a unique taste, and can clear heat, detoxify, eliminate phlegm and relieve cough. However, because of its slight bitterness, it has a strong regional consumption and is not widely accepted. This review focuses on the preparation technology and content analysis of nutritional and functional components in Ou orange, summarizes the research and development status of the processing products of ou orange, such as traditional "Gan er wen" and tangerine peel, as well as new Ougan enzyme, fruit vinegar and fruit wine, and points out the future …
Research On The Innovation Mechanism Of Online Food Safety Supervision From The Perspective Of Holistic Governance,
2022
Nanchong Vocational and Technical College, Nanchong, Sichuan 637000 , China
Research On The Innovation Mechanism Of Online Food Safety Supervision From The Perspective Of Holistic Governance, Li Xi
Food and Machinery
Holistic governance theory is a new type of public management strategy, which helps to provide citizens with a seamless and non-separated holistic service governance scheme, and provides new ideas for food safety supervision. Based on the theory of holistic governance, this article proposes three levels of online food safety supervision, from the perspective of the integrity of supervision implementation to reconstruct the execution network, the integrity of the supervision body to reconfigure of the participating network, the integrity of the supervision accountability to reshape of the power and responsibility system.
Research Progress On Active Ingredients And Pharmacological Functions Of Lotus Leaf,
2022
National Research Center of Engineering Technology for Utilization of Functional Ingredientsfrom Botanicals, Hunan Agricultural University, Changsha, Hunan 410128 , China
Research Progress On Active Ingredients And Pharmacological Functions Of Lotus Leaf, Li Yi-Long, Shang Bo-Hao, Wang Jian-Hui, Liu Zhong-Hua, Zhu Ming-Zhi
Food and Machinery
The main active ingredients in lotus leaves were introduced in this review, including flavonoids, alkaloids, volatile oils, terpenoids, polysaccharides, and organic acids. The pharmacological functions of lotus leaves, such as lipid-lowering and anti-obesity activities, anti-oxidant, anti-bacterial, and blood-lowering activities, protective effects of the cardiovascular system, nervous system, and liver, and anti-tumor activity were also summarized. The relative research and application were prospected in order to provide references for the comprehensive utilization of lotus leaf resources.
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts,
2022
University of California, Davis
Leveraging The Covid-19 Fermentation Trend To Enhance Nutrition And Food Safety Extension Efforts, Thais M. Ramos, Hanna Louvau, Heesun Kim, Maria L. Marco, Erin Dicaprio
The Journal of Extension
Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry,
2022
Guangdong Zhaoqing Xinghu Biotechnology Company, Zhaoqing, Guangdong 526040 , China
Research Progress On Properties, Industrial Production Of Reduced Glutathione And Its Application In Big Health Industry, Cai You-Hua, Wu Zi-Hao, Huang Xiao-Chen, Lin Yu-Kuan, Zheng Ming-Ying
Food and Machinery
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
Study On Nutrition Labeling Optimization Based On Augmented Reality,
2022
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081 , China
Study On Nutrition Labeling Optimization Based On Augmented Reality, Huang Ze-Ying, Li Hai-Jun
Food and Machinery
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro,
2022
College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei 441053 , China
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Food and Machinery
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits,
2022
Cooking Food College, Zhengzhou Tourism College, Zhengzhou, Henan 450009 , China
Effects Of Lotus Leaf Powder On Physicochemical Properties Of Flour And Crisp Biscuits, Wang Feng-Lei
Food and Machinery
Objective: The effects of lotus leaf coarse powder and lotus leaf superfine powder on the physical and chemical indexes of flour and its application in crisp biscuits were studied in this paper, and explored the suitable amount of lotus leaf coarse powder and lotus leaf superfine powder added in crisp biscuits. Methods: Farinograph, extensograph, wet gluten tester, and falling number tester were used to determine the effects of lotus leaf powder on the physical and chemical indexes of flour. The hardness of the dough and the shear force of the crisp biscuit were measured by the texture analyzer, …
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology,
2022
College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, Guangdong 524048 ,China ；Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang, Guangdong 524001 , China
Flavor Analysis Of Passion Beer Based On Gc-Ims Technology, Gong Xiao, Chen Ting-Hui, Hu Xiao-Jun, Fan Wei-Wei, Li Ya-Jun, Zhao Xin-Qiang
Food and Machinery
Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that …
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing,
2022
Heilongjiang National Vocational College, Harbin, Heilongjiang 150066 , China
Determination Of Duck Meat Adulteration Ratio In Pork Stuffing, Fei Ying-Min, Pan Lei, Ni Xue, Zhang Gen-Sheng
Food and Machinery
Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the standard fingerprint profiles of pork and duck were established manually, and the chromatograms of duck adulteration samples with 10%, 30%, 50% and 70% adulteration in pork stuffing were analyzed. The characteristic fatty acids of duck-pork were finally selected as lauric acid, stearic acid, trans Behenic acid, and linoleic acid. The adulteration experiment was simulated to establish the prediction regression models …
Simultaneous Determination Of 45 Kinds Of Antibiotics In Aquatic Vegetables By High-Performance Liquid Chromatography-Triple Quadrupole Linear Ion Trap Mass Spectrometry,
2022
Taizhou Food Inspection Centre, Taizhou, Zhejiang 318000 , China
Simultaneous Determination Of 45 Kinds Of Antibiotics In Aquatic Vegetables By High-Performance Liquid Chromatography-Triple Quadrupole Linear Ion Trap Mass Spectrometry, Zhang Jin-Jun, Xia Hui-Li, Gao Hai-Bo, Zhang Fang-Fang
Food and Machinery
Objective: This study aimed to establish a rapid screening and confirmation method for the 45 kinds of antibiotics, including quinolones, sulfonamides, nitroimidazoles and macrolides in aquatic vegetable, by ultra-high performance liquid chromatography-triple quadrupole-linear ion trap mass spectrometry (UPLC-Q-Trap-MS). Methods: The sample was extracted with acetonitrile containing 0.1% formic acid, then cleaned up with primary secondary amine (PSA), anhydrous magnesium sulfate (Na2SO4) and C18. The analytes were detected by UPLC-Q-Trap-MS in the multiple-reaction monitoring with information-dependent acquisition of enhanced product ion (SMRM-IDA-EPI) mode, followed by matching retrieval of a multiple antibiotic database. The …
Construction Of Embedded Governance Model Of Food Safety Risk In China,
2022
Marxism School of Hebi Polytechnic, Hebi, Henan 458030 , China
Construction Of Embedded Governance Model Of Food Safety Risk In China, Cai Shi-Qin
Food and Machinery
As an innovative research method, embedded governance not only pays attention to the impact of institutional factors on organizational change, but also pays more attention to the importance of economic, political, social and other factors in organizational development. The review summarized the practical problems of "decoupling" between the governance subject, governance mechanism, governance means and governance objectives in Chinese food safety risk, such as the unidirectional governance subject, the decoupling of governance means, and the hysteresis of governance mechanism. It is pointed out that the embedded management of food safety risks in China can be realized and the new model …
