The efficacy,application and compatibility of five kinds of Chinese Herbal Medicines medicine(including yam,licorice,Platyc-odonisi Radix,Polygonati Rhizoma,and Pueraria Lobata)for medicine and food homology in the pa...The efficacy,application and compatibility of five kinds of Chinese Herbal Medicines medicine(including yam,licorice,Platyc-odonisi Radix,Polygonati Rhizoma,and Pueraria Lobata)for medicine and food homology in the past five years were systematically searched and summarized,and the current situation of their food development was reviewed to provide theoretical basis for the research and development of this kind of CHMs for health care.展开更多
Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used ...Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).展开更多
Rice is the staple food for more than half of the world＇s population and for more than 60% of China population. Increasing rice yield is therefore crucial for solving food shortage problem, ensuring food secruity, an...Rice is the staple food for more than half of the world＇s population and for more than 60% of China population. Increasing rice yield is therefore crucial for solving food shortage problem, ensuring food secruity, and reducing poverty. Given the vast population and limited per capita cultivated land in China, meeting food demands by increasing the yield per unit area with the aid of advanced sciences and technologies would be the only option. Several alternative measures for increasing crop yield, such as building water conservancy facilities, increasing fertilizer application, improving soil texture, forming interrelated cultivation techniques, more effective controlling of pests and diseases, and using of elite varieties, have been undertaken. Among these alternative measures, adopting elite varieties, particularly popularizing super hybrid rice, proves to be the most economical and effective option.展开更多
Consumption pattern of beta carotene rich foods from 500 households of Coimbatore district was elicited. Through market surveys in four seasons namely: summer, south-west monsoon, north-east monsoon and winter, a year...Consumption pattern of beta carotene rich foods from 500 households of Coimbatore district was elicited. Through market surveys in four seasons namely: summer, south-west monsoon, north-east monsoon and winter, a year calendar of beta carotene rich foods was developed. The total and beta carotene contents of five commonly consumed beta carotene rich foods both in raw and cooked states were determined. Results indicated that greens were mainly purchased from market and consumed 2-3 times per week. Cooking loss was maximum in boiling and minimum in shallow fat frying. Curry leaves (Murraya koenigii),amaranth tender (Amaranthus gangeticus), agathi (Sesbania grandopra), and ponnanganni (Alternanthera sessilis) were the carotene rich foods available round the year. Cost of most greens was highest in summer and lowest in north-east monsoon. Within a cost of 13-14 ps in summer, 4-10 ps in south-west monsoon and north-west monsoon and 4-12 ps in winter season, the entire day's requirement of beta carotene (2400μg) could be obtained in the form of agathi/amaranth throughout the year: in the form of drumstick leaves and mint in south-west monsoon; as curry leaves and coriander leaves in winter and as agathi,paruppukeerai and amaranth in summer. From this year calendar, according to seasonal availability and cost, low-cost high carotene foods can be selected and used for increasing the beta carotene intake in the intervention programmes and in the community展开更多
Green foods, also known as biologic foods or environmental protective foods, are healthy, quality and nutritional foods without pollutants or public hazard. There are four standards for producing green foods in China:...Green foods, also known as biologic foods or environmental protective foods, are healthy, quality and nutritional foods without pollutants or public hazard. There are four standards for producing green foods in China: 1. The origin of the products or the raw materials of products must conform with the ecological environment standards for the production of green foods. 2. Planting of farming crops, the raising of animals and poultry and the farming of aquatic products and展开更多
According to SIAL CHINA, the 13th China International Food and Beverages Exhibition (SIAL China 2012) will be held in Shanghai New International Expo Center On May 9, 2012. It is hosted together by COMEXPOSIUM and Chi...According to SIAL CHINA, the 13th China International Food and Beverages Exhibition (SIAL China 2012) will be held in Shanghai New International Expo Center On May 9, 2012. It is hosted together by COMEXPOSIUM and China Business展开更多
1.Products of the basic rawmaterials industry Products of the basic raw materialsindustry should improve product quality,make great efforts to realize diversification,serialization and specialization in productvariety...1.Products of the basic rawmaterials industry Products of the basic raw materialsindustry should improve product quality,make great efforts to realize diversification,serialization and specialization in productvariety,develop new varieties,and expandproduction so as to adapt to the demands forthe development of the food industry. Cereals:Develop high quality riceand wheat flour on a grade and class basis;develop special rice and wheat flour suitablefor the needs of processing various kinds offood;actively utilize coarse cereals such ascorn to open up various kinds of展开更多
The no-observed-effect level (NOEL) in a study of carcinogenicity for compounds that are both genotoxic and carcinogenic represents the limit of detection in that bioassay, rather than an estimate of a possible thresh...The no-observed-effect level (NOEL) in a study of carcinogenicity for compounds that are both genotoxic and carcinogenic represents the limit of detection in that bioassay, rather than an estimate of a possible threshold. Therefore, for those genotoxic and carcinogenic contaminants (e.g. acrylamides, PAHs, etc.) in foods it is not possible to develop health-based guidance values (e.g. ADI or PTWI) using the traditional NOEL and safety/uncertainty factors.展开更多
Whey protein products provided ideal ingredients for nutritional food applications.Whey proteins are known to have high nutritional quality due to their high content of essential amino acids,high digestibility and bio...Whey protein products provided ideal ingredients for nutritional food applications.Whey proteins are known to have high nutritional quality due to their high content of essential amino acids,high digestibility and biological value.Research in the past decades has shown that many of the whey protein fractions and peptides derived from them possess various biological activities.The technology developments in the last decade,such as those in the areas of protein fractionation technologies have made industrial scale production of fractionated whey protein products commercially feasible.The development in hydrolysis technology and the peptide analytical capability allowed production of whey protein hydrolysates with designed bioactivity and functionalities.People are continuously finding new biological activities of the various whey protein fractions or their hydrolysis products.Significant amount of research has also been carried out to study the clinical benefits of some of the whey protein fractions and whey protein derived peptides.Examples of these studies will be reviewed and discussed.展开更多
The Chinese imported food market sees a growth trend as consumers opt for overseas brands by Yu Nan PUSHING her shopping cart, Sheng Xuehong’s eyes focused on the imported food shelves at her local Wal-Mart store on ...The Chinese imported food market sees a growth trend as consumers opt for overseas brands by Yu Nan PUSHING her shopping cart, Sheng Xuehong’s eyes focused on the imported food shelves at her local Wal-Mart store on January 29 in Nanjing,east China’s Jiangsu Province. With just days to go before Chinese New Year,also known as the Spring Festival展开更多
Oyster mushroom(Pleurotus ostreatus)is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor,aroma and taste.They exhibit excellent sources of biological p...Oyster mushroom(Pleurotus ostreatus)is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor,aroma and taste.They exhibit excellent sources of biological proteins,fber,vitamins,and minerals.Moreover,their demands are increasing due to the presence of bioactive components such as phenol,flavonoid,terpenes,polysaccharides and reported to possess anti-microbial,anti-cancer,anti-hyperlipidemia,anti-diabetic,anti-inflammatory and immunostimulant activity.Owing to their beneficial health effects,they act as a potential source for formulation of functionalσr value added food products.The objective of the review is to emphasize the remarkable nutitional properties and their signifcant relationship concening hea1th-promoting properties which view oyster mushrooms as a superfood and plant-based-mutraceuticals food.展开更多
基金Supported by the National Sustainable Development Agenda Innovation Demon-stration Zone in Chengde(202202F009).
文摘The efficacy,application and compatibility of five kinds of Chinese Herbal Medicines medicine(including yam,licorice,Platyc-odonisi Radix,Polygonati Rhizoma,and Pueraria Lobata)for medicine and food homology in the past five years were systematically searched and summarized,and the current situation of their food development was reviewed to provide theoretical basis for the research and development of this kind of CHMs for health care.
文摘Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).
文摘Rice is the staple food for more than half of the world＇s population and for more than 60% of China population. Increasing rice yield is therefore crucial for solving food shortage problem, ensuring food secruity, and reducing poverty. Given the vast population and limited per capita cultivated land in China, meeting food demands by increasing the yield per unit area with the aid of advanced sciences and technologies would be the only option. Several alternative measures for increasing crop yield, such as building water conservancy facilities, increasing fertilizer application, improving soil texture, forming interrelated cultivation techniques, more effective controlling of pests and diseases, and using of elite varieties, have been undertaken. Among these alternative measures, adopting elite varieties, particularly popularizing super hybrid rice, proves to be the most economical and effective option.
文摘Consumption pattern of beta carotene rich foods from 500 households of Coimbatore district was elicited. Through market surveys in four seasons namely: summer, south-west monsoon, north-east monsoon and winter, a year calendar of beta carotene rich foods was developed. The total and beta carotene contents of five commonly consumed beta carotene rich foods both in raw and cooked states were determined. Results indicated that greens were mainly purchased from market and consumed 2-3 times per week. Cooking loss was maximum in boiling and minimum in shallow fat frying. Curry leaves (Murraya koenigii),amaranth tender (Amaranthus gangeticus), agathi (Sesbania grandopra), and ponnanganni (Alternanthera sessilis) were the carotene rich foods available round the year. Cost of most greens was highest in summer and lowest in north-east monsoon. Within a cost of 13-14 ps in summer, 4-10 ps in south-west monsoon and north-west monsoon and 4-12 ps in winter season, the entire day's requirement of beta carotene (2400μg) could be obtained in the form of agathi/amaranth throughout the year: in the form of drumstick leaves and mint in south-west monsoon; as curry leaves and coriander leaves in winter and as agathi,paruppukeerai and amaranth in summer. From this year calendar, according to seasonal availability and cost, low-cost high carotene foods can be selected and used for increasing the beta carotene intake in the intervention programmes and in the community
文摘Green foods, also known as biologic foods or environmental protective foods, are healthy, quality and nutritional foods without pollutants or public hazard. There are four standards for producing green foods in China: 1. The origin of the products or the raw materials of products must conform with the ecological environment standards for the production of green foods. 2. Planting of farming crops, the raising of animals and poultry and the farming of aquatic products and
文摘According to SIAL CHINA, the 13th China International Food and Beverages Exhibition (SIAL China 2012) will be held in Shanghai New International Expo Center On May 9, 2012. It is hosted together by COMEXPOSIUM and China Business
文摘1.Products of the basic rawmaterials industry Products of the basic raw materialsindustry should improve product quality,make great efforts to realize diversification,serialization and specialization in productvariety,develop new varieties,and expandproduction so as to adapt to the demands forthe development of the food industry. Cereals:Develop high quality riceand wheat flour on a grade and class basis;develop special rice and wheat flour suitablefor the needs of processing various kinds offood;actively utilize coarse cereals such ascorn to open up various kinds of
文摘The no-observed-effect level (NOEL) in a study of carcinogenicity for compounds that are both genotoxic and carcinogenic represents the limit of detection in that bioassay, rather than an estimate of a possible threshold. Therefore, for those genotoxic and carcinogenic contaminants (e.g. acrylamides, PAHs, etc.) in foods it is not possible to develop health-based guidance values (e.g. ADI or PTWI) using the traditional NOEL and safety/uncertainty factors.
文摘Whey protein products provided ideal ingredients for nutritional food applications.Whey proteins are known to have high nutritional quality due to their high content of essential amino acids,high digestibility and biological value.Research in the past decades has shown that many of the whey protein fractions and peptides derived from them possess various biological activities.The technology developments in the last decade,such as those in the areas of protein fractionation technologies have made industrial scale production of fractionated whey protein products commercially feasible.The development in hydrolysis technology and the peptide analytical capability allowed production of whey protein hydrolysates with designed bioactivity and functionalities.People are continuously finding new biological activities of the various whey protein fractions or their hydrolysis products.Significant amount of research has also been carried out to study the clinical benefits of some of the whey protein fractions and whey protein derived peptides.Examples of these studies will be reviewed and discussed.
文摘The Chinese imported food market sees a growth trend as consumers opt for overseas brands by Yu Nan PUSHING her shopping cart, Sheng Xuehong’s eyes focused on the imported food shelves at her local Wal-Mart store on January 29 in Nanjing,east China’s Jiangsu Province. With just days to go before Chinese New Year,also known as the Spring Festival
文摘Oyster mushroom(Pleurotus ostreatus)is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor,aroma and taste.They exhibit excellent sources of biological proteins,fber,vitamins,and minerals.Moreover,their demands are increasing due to the presence of bioactive components such as phenol,flavonoid,terpenes,polysaccharides and reported to possess anti-microbial,anti-cancer,anti-hyperlipidemia,anti-diabetic,anti-inflammatory and immunostimulant activity.Owing to their beneficial health effects,they act as a potential source for formulation of functionalσr value added food products.The objective of the review is to emphasize the remarkable nutitional properties and their signifcant relationship concening hea1th-promoting properties which view oyster mushrooms as a superfood and plant-based-mutraceuticals food.
