Hainanese Chicken Rice This is a must-try dish in Singapore.The name comes from the Hainanese immigrants who came to Singapore and adapted their dish,making it better to suit local tastes.If you only have one day,make...Hainanese Chicken Rice This is a must-try dish in Singapore.The name comes from the Hainanese immigrants who came to Singapore and adapted their dish,making it better to suit local tastes.If you only have one day,make sure eating Hainanese chicken rice is on your to-do list.At a good chicken rice restaurant,you can enjoy perfectly cooked chicken and tasty rice.Egg and tofu are highly recommended and they will add to the experience.展开更多
Cancer remains a significant challenge to public health worldwide and ranks among the leading contributors to mortality in diverse populations.This persistent impact underscores the need for proactive approaches to red...Cancer remains a significant challenge to public health worldwide and ranks among the leading contributors to mortality in diverse populations.This persistent impact underscores the need for proactive approaches to reduce its incidence.Chemoprevention focuses on interrupting tumor development through naturally occurring compounds,particularly plant-derived bioactive com-pounds.These phytochemicals exert protective effects by modulating key molecular pathways and enhancing detoxification.Of particular interest are those that regulate phase I and II enzymes,facilitating carcinogen elimination and mitigating cellular damage associated with cancer progression.This review examines phytochemicals from plant-derived functional foods that enhance detoxification pathways for cancer prevention,summarizing current evidence and future directions for their clinical application and dietary integration.Emphasis is placed on specific bioactive constituents,such as sulforaphane from cruciferous vegetables,organosulfur compounds in garlic,betanin from beetroot,a spectrum of citrus fruitflavonoids includingβ-cryptoxanthin,hesperidin,and nobiletin,epigallocatechin-3-gallate from green tea,and curcumin derived from turmeric.These naturally occurring compounds regulate enzymatic pathways involved in xenobiotic metabolism,underscoring their relevance in nutritional oncology.Findings from diverse experimental models show they inhibit phase I enzymes,induce phase II detox enzymes,activate the Nrf2 signaling pathway,and modulate gene expression epigenetically.Collectively,these multifaceted actions contribute to their protective role against carcinogenesis.Although natural approaches show promise for cancer prevention,they face challenges related to bioavailability,standardization,and clinical validation,necessitating further research for effective integration into evidence-based oncology.展开更多
Tuna comes from the prickly pear cactus,which is grown in infertile soils and severely drought-stricken conditions.Its nutritional properties are little known and its cost is very affordable.Tamarind grows in warm,sem...Tuna comes from the prickly pear cactus,which is grown in infertile soils and severely drought-stricken conditions.Its nutritional properties are little known and its cost is very affordable.Tamarind grows in warm,semi-dry climates;it can withstand drought and seasonal flooding.The seeds,leaves,flowers,fruits,and even the wood can be harvested.It has nutritional properties.展开更多
This study established a method using gas chromatography-electrostatic field Orbitrap high-resolution mass spectrometry(Orbitrap GC-MS)for the simultaneous determination of 70 organic pollutants across 4 categories:or...This study established a method using gas chromatography-electrostatic field Orbitrap high-resolution mass spectrometry(Orbitrap GC-MS)for the simultaneous determination of 70 organic pollutants across 4 categories:organochlorine pesticides(OCPs),polycyclic aromatic hydrocarbons(PAHs),polychlorinated biphenyls(PCBs),and phthalates(PAEs)in infant cereal-based supplementary foods.Techniques integrating cryogenic centrifugation and lipid and protein adsorbent(LPAS)purification were employed.The precise mass numbers of target compounds were determined by Orbitrap GC-MS in full-scan mode(Full MS),which effectively minimized matrix interferences in these foods.Method validation on rice flour samples demonstrated that the 70 compounds exhibited excellent linearity within their respective mass concentration ranges,with correlation coefficients all exceeding 0.995.The detection limits for this method ranged 0.10–1.00μg/kg,while the quantification limits varied 0.3–3.0μg/kg,meeting the established detection requirements.The average spike recovery of the 70 compounds at 3 spiked levels(5,20,and 100μg/kg)ranged 75.3%–119.3%,with relative standard deviations ranging 1.8%–10.8%.Both inter-day and intra-day precision demonstrated relative standard deviation values below 15%.This method was applied to analyze 100 samples of commercial infant cereal-based supplementary food,revealing the presence of PAEs and PAHs in 12.0%of the samples.Notably,no OCPs or PCBs were detected.The detected concentrations of benzo[a]pyrene(Ba P)and dibutyl phthalate(DBP)were(4.2±0.1)and(1.8±0.3)μg/kg,respectively.This method is straightforward,highly sensitive,and suitable for the rapid screening and confirmation of 70 organic pollutants in infant cereal-based supplementary foods.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Bejjing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on bchalf of KcAi Communications Co,Ltd.)is an intecrnational,pcer-reviewed open access journal bclongi...Journal of Future Foods(ISSN 2772-5669.Owner:Bejjing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on bchalf of KcAi Communications Co,Ltd.)is an intecrnational,pcer-reviewed open access journal bclonging to the disciplinc of food scicnce and technology.The aim of the journal is to report latcst rescarch results of high-tcch in food science.We welcome submissions that drive the ficld of food science towards whole food nutrition,intelligencc and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belongi...Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.展开更多
Acrylamide(AA)is a neurotoxin and carcinogen that formed during the thermal food processing.Conventional quantification techniques are difficult to realize on-site detection of AA.Herein,a flower-like bimetallic FeCu ...Acrylamide(AA)is a neurotoxin and carcinogen that formed during the thermal food processing.Conventional quantification techniques are difficult to realize on-site detection of AA.Herein,a flower-like bimetallic FeCu nanozyme(FeCuzyme)sensor and portable platform were developed for naked-eye and on-site detection of AA.The FeCuzyme was successfully prepared and exhibited flower-like structure with 3D catalytic centers.Fe/Cu atoms were considered as active center and ligand frameworks were used as cofactor,resulting in collaborative substrate-binding features and remarkably peroxidase-like activity.During the catalytic process,the 3,3′,5,5′-tetrame-thylbenzidine(TMB)oxidation can be quenched by glutathione(GSH),and then restored after thiolene Michael addition reaction between GSH and AA.Given the“on–off–on”effect for TMB oxidation and high PODlike activity,FeCuzyme sensor exhibited a wide linear relationship from 0.50 to 18.00μM(R^(2)=0.9987)and high sensitivity(LOD=0.2360μM)with high stability.The practical application of FeCuzyme sensor was successfully validated by HPLC method.Furthermore,a FeCuzyme portable platform was designed with smartphone/laptop,and which can be used for naked-eye and on-site quantitative determination of AA in real food samples.This research provides a way for rational design of a novel nanozyme-based sensing platform for AA detection.展开更多
This study took the teaching practice of food-related majors in Chengdu University,a representative applied institution in China,as an example.Aligning with the course characteristics and educational objectives of Fun...This study took the teaching practice of food-related majors in Chengdu University,a representative applied institution in China,as an example.Aligning with the course characteristics and educational objectives of Functional Foods,it introduced the features of the BOPPPS teaching model and its implementation in course design.By incorporating research cases and presenting teaching examples,the steps and methods of BOPPPS-based teaching reform were explored while incorporating ideological and political elements into specialized instruction.This study provides insights and references for reforming other food-related courses and contributes to cultivating more food professionals with practical awareness and critical thinking.展开更多
The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)d...The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)diet.The rationale of the diet is to eliminate certain foods from the diet in order to exclude potential allergens contained either naturally in food or in artificial ingredients with allergenic properties.The oligoantigenic diet attempts to identify individual foods to which a person might be sensitive.First,ADHD symptoms are monitored while multiple foods are excluded from the diet.Subsequently,if symptoms remit,foods are re-introduced,while observing the individual for the return of symptoms.An advantage of the oligoantigenic diet is that it can be tailored to the individual.A growing body of evidence suggests that behavioral symptoms of subgroups of children with ADHD may benefit from the elimination of certain foods.The effect sizes of an oligoantigenic diet regarding improvement of ADHD symptoms have been found to be medium to large.Available evidence suggests that the investigation of the role of food hypersensitivities in ADHD is a promising avenue worthy of further exploration.Further large-scale,randomized controlled studies including assessment of long-term outcome are therefore warranted.展开更多
Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods...Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.展开更多
The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These ad...The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These advancements pose regulatory challenges and opportunities,with China emerging as a critical player in adopting and regulating new food technologies.This review explores the international landscape of new food sources and production systems(NFPS),focusing on China’s role and regulatory approaches compared to global practices.Through this comparative analysis,we aim to contribute to the ongoing dialogue on food safety regulation,offering insights and recommendations for policymakers,industry stakeholders,and researchers engaged in the global food system’s evolution.This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS,highlighting the international efforts to ensure food safety,consumer protection,and the sustainable evolution of the food industry.展开更多
文摘Hainanese Chicken Rice This is a must-try dish in Singapore.The name comes from the Hainanese immigrants who came to Singapore and adapted their dish,making it better to suit local tastes.If you only have one day,make sure eating Hainanese chicken rice is on your to-do list.At a good chicken rice restaurant,you can enjoy perfectly cooked chicken and tasty rice.Egg and tofu are highly recommended and they will add to the experience.
文摘Cancer remains a significant challenge to public health worldwide and ranks among the leading contributors to mortality in diverse populations.This persistent impact underscores the need for proactive approaches to reduce its incidence.Chemoprevention focuses on interrupting tumor development through naturally occurring compounds,particularly plant-derived bioactive com-pounds.These phytochemicals exert protective effects by modulating key molecular pathways and enhancing detoxification.Of particular interest are those that regulate phase I and II enzymes,facilitating carcinogen elimination and mitigating cellular damage associated with cancer progression.This review examines phytochemicals from plant-derived functional foods that enhance detoxification pathways for cancer prevention,summarizing current evidence and future directions for their clinical application and dietary integration.Emphasis is placed on specific bioactive constituents,such as sulforaphane from cruciferous vegetables,organosulfur compounds in garlic,betanin from beetroot,a spectrum of citrus fruitflavonoids includingβ-cryptoxanthin,hesperidin,and nobiletin,epigallocatechin-3-gallate from green tea,and curcumin derived from turmeric.These naturally occurring compounds regulate enzymatic pathways involved in xenobiotic metabolism,underscoring their relevance in nutritional oncology.Findings from diverse experimental models show they inhibit phase I enzymes,induce phase II detox enzymes,activate the Nrf2 signaling pathway,and modulate gene expression epigenetically.Collectively,these multifaceted actions contribute to their protective role against carcinogenesis.Although natural approaches show promise for cancer prevention,they face challenges related to bioavailability,standardization,and clinical validation,necessitating further research for effective integration into evidence-based oncology.
文摘Tuna comes from the prickly pear cactus,which is grown in infertile soils and severely drought-stricken conditions.Its nutritional properties are little known and its cost is very affordable.Tamarind grows in warm,semi-dry climates;it can withstand drought and seasonal flooding.The seeds,leaves,flowers,fruits,and even the wood can be harvested.It has nutritional properties.
基金funded by National Key Research and Development Program for Young Scientists of China(2022YFF1102900)Hebei Province High-level Talent Funding Project(C20221009)。
文摘This study established a method using gas chromatography-electrostatic field Orbitrap high-resolution mass spectrometry(Orbitrap GC-MS)for the simultaneous determination of 70 organic pollutants across 4 categories:organochlorine pesticides(OCPs),polycyclic aromatic hydrocarbons(PAHs),polychlorinated biphenyls(PCBs),and phthalates(PAEs)in infant cereal-based supplementary foods.Techniques integrating cryogenic centrifugation and lipid and protein adsorbent(LPAS)purification were employed.The precise mass numbers of target compounds were determined by Orbitrap GC-MS in full-scan mode(Full MS),which effectively minimized matrix interferences in these foods.Method validation on rice flour samples demonstrated that the 70 compounds exhibited excellent linearity within their respective mass concentration ranges,with correlation coefficients all exceeding 0.995.The detection limits for this method ranged 0.10–1.00μg/kg,while the quantification limits varied 0.3–3.0μg/kg,meeting the established detection requirements.The average spike recovery of the 70 compounds at 3 spiked levels(5,20,and 100μg/kg)ranged 75.3%–119.3%,with relative standard deviations ranging 1.8%–10.8%.Both inter-day and intra-day precision demonstrated relative standard deviation values below 15%.This method was applied to analyze 100 samples of commercial infant cereal-based supplementary food,revealing the presence of PAEs and PAHs in 12.0%of the samples.Notably,no OCPs or PCBs were detected.The detected concentrations of benzo[a]pyrene(Ba P)and dibutyl phthalate(DBP)were(4.2±0.1)and(1.8±0.3)μg/kg,respectively.This method is straightforward,highly sensitive,and suitable for the rapid screening and confirmation of 70 organic pollutants in infant cereal-based supplementary foods.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Bejjing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on bchalf of KcAi Communications Co,Ltd.)is an intecrnational,pcer-reviewed open access journal bclonging to the disciplinc of food scicnce and technology.The aim of the journal is to report latcst rescarch results of high-tcch in food science.We welcome submissions that drive the ficld of food science towards whole food nutrition,intelligencc and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
文摘Journal of Future Foods(ISSN 2772-5669.Owner:Beijing Academy of Food Sciences.Production and Hosting:Elsevier B.V.on behalf of KeAi Communications Co.,Ltd.)is an international,peer-reviewed open access journal belonging to the discipline of food science and technology.The aim of the journal is to report latest research results of high-tech in food science.We welcome submissions that drive the field of food science towards whole food nutrition,intelligence and high technology.
基金supported by the National Natural Science Foundation of China(32060577 and 32360619)Natural Science Foundation of Jiangxi Province(20224ACB203016 and 20212BAB203034)the Open Project of China Food Flavor and Nutrition Health Innovation Center(CFC2023B-013).
文摘Acrylamide(AA)is a neurotoxin and carcinogen that formed during the thermal food processing.Conventional quantification techniques are difficult to realize on-site detection of AA.Herein,a flower-like bimetallic FeCu nanozyme(FeCuzyme)sensor and portable platform were developed for naked-eye and on-site detection of AA.The FeCuzyme was successfully prepared and exhibited flower-like structure with 3D catalytic centers.Fe/Cu atoms were considered as active center and ligand frameworks were used as cofactor,resulting in collaborative substrate-binding features and remarkably peroxidase-like activity.During the catalytic process,the 3,3′,5,5′-tetrame-thylbenzidine(TMB)oxidation can be quenched by glutathione(GSH),and then restored after thiolene Michael addition reaction between GSH and AA.Given the“on–off–on”effect for TMB oxidation and high PODlike activity,FeCuzyme sensor exhibited a wide linear relationship from 0.50 to 18.00μM(R^(2)=0.9987)and high sensitivity(LOD=0.2360μM)with high stability.The practical application of FeCuzyme sensor was successfully validated by HPLC method.Furthermore,a FeCuzyme portable platform was designed with smartphone/laptop,and which can be used for naked-eye and on-site quantitative determination of AA in real food samples.This research provides a way for rational design of a novel nanozyme-based sensing platform for AA detection.
文摘This study took the teaching practice of food-related majors in Chengdu University,a representative applied institution in China,as an example.Aligning with the course characteristics and educational objectives of Functional Foods,it introduced the features of the BOPPPS teaching model and its implementation in course design.By incorporating research cases and presenting teaching examples,the steps and methods of BOPPPS-based teaching reform were explored while incorporating ideological and political elements into specialized instruction.This study provides insights and references for reforming other food-related courses and contributes to cultivating more food professionals with practical awareness and critical thinking.
文摘The hypothesis that some children with attention-deficit hyperactivity disorder(ADHD)may show sensitivity or allergic reactions to various food items has led to the development of the the few-foods(or oligoantigenic)diet.The rationale of the diet is to eliminate certain foods from the diet in order to exclude potential allergens contained either naturally in food or in artificial ingredients with allergenic properties.The oligoantigenic diet attempts to identify individual foods to which a person might be sensitive.First,ADHD symptoms are monitored while multiple foods are excluded from the diet.Subsequently,if symptoms remit,foods are re-introduced,while observing the individual for the return of symptoms.An advantage of the oligoantigenic diet is that it can be tailored to the individual.A growing body of evidence suggests that behavioral symptoms of subgroups of children with ADHD may benefit from the elimination of certain foods.The effect sizes of an oligoantigenic diet regarding improvement of ADHD symptoms have been found to be medium to large.Available evidence suggests that the investigation of the role of food hypersensitivities in ADHD is a promising avenue worthy of further exploration.Further large-scale,randomized controlled studies including assessment of long-term outcome are therefore warranted.
基金the financial support received from the Natural Science Foundation of China(32202202 and 31871735)。
文摘Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.
基金supported by the National Key Research and Development Program of China(2022YFF1102500)the Special Project of Central Guide to Local Science and Technology Development(Innovation platform construction for food green processing technology and intelligent equipment)(2022BGE247).
文摘The global shift towards sustainable food systems has sparked innovations in food sources and production systems,including cell-based meat,plant-based food products,precision fermentation,and 3D food printing.These advancements pose regulatory challenges and opportunities,with China emerging as a critical player in adopting and regulating new food technologies.This review explores the international landscape of new food sources and production systems(NFPS),focusing on China’s role and regulatory approaches compared to global practices.Through this comparative analysis,we aim to contribute to the ongoing dialogue on food safety regulation,offering insights and recommendations for policymakers,industry stakeholders,and researchers engaged in the global food system’s evolution.This comprehensive overview underscores the dynamic nature of regulatory frameworks governing NFPS,highlighting the international efforts to ensure food safety,consumer protection,and the sustainable evolution of the food industry.
