This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fa...This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fat and vitamins, we categorize 1200 kinds of specific food using cluster analysis;then, according to a recipe given by a local restaurant, we calculate and compare the diversity indices based on the components of 25 single dishes in the recipe and analyze the nutritious balance of each dish.展开更多
The intensive use of nitrogen fertilizers in Algeria caused a pollution of the waters by nitrates. This concentration reached in the region of Collo （Wilaya of Skikda, Algeria） 570 mg/L, which is beyond the WHO stan...The intensive use of nitrogen fertilizers in Algeria caused a pollution of the waters by nitrates. This concentration reached in the region of Collo （Wilaya of Skikda, Algeria） 570 mg/L, which is beyond the WHO standard （50 mg/L）. This has negative consequences on human health （Methemoglobinemia） and on the environment （eutrophication）. In our works, we studied the elimination of this pollution with the use of a mixed culture of microorganisms. We replaced the standard synthetic carbon source and the nutritious medium by date powder. This contains minerals and sugars that can enhance bacterial growth. Our study showed that the effectiveness of denitrification is proportional to bacterial growth. It rises exponentially after a latency period of 8 hours. During the reaction of degradation we noticed a rise in pH in our engine, it moved from 7.00 to 8.38. In studying the influence of initial pH on the denitrification of the microorganisms, we observed that the ion hydrogen concentration modified the growth rate of bacteria and degradation of nitrates. An acid pH, the reduction of nitrates is incomplete; this is accounted for the accumulation of nitrous and nitric oxide that interferes in the reaction of denitrification. The velocity of the nitrate reduction is less important in an acid pH （0.0096 g.L^-l.h^-1） than in a basic pH （0.013 g.L^-1.h^-1）. The denitrification is optimal at temperature 35 ℃ for a ratio C/N = 2.5. In these conditions 95% of the nitrate initial quantity is eliminated after approximately 100 hour treatment.展开更多
The objective of this study is preparation of new <b>nutritious</b> products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from super...The objective of this study is preparation of new <b>nutritious</b> products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was </span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product</span></span></span><span><span><span style="font-family:"">, </span></span></span><span><span><span style="font-family:"">increasing water capacity (WHC)</span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat </span></span></span><span><span><span style="font-family:"">which </span></span></span><span><span><span style="font-family:"">showed high acceptance in sensory evaluation by panelists.展开更多
Rabbits are easy to raise and have a high reproductive capacity. Rabbit meat is a digestive food and has high protein, low fat and low cholestorol. According to tests, the content of protein in rabbit meat is 28.4%, h...Rabbits are easy to raise and have a high reproductive capacity. Rabbit meat is a digestive food and has high protein, low fat and low cholestorol. According to tests, the content of protein in rabbit meat is 28.4%, higher than beef, pork, mutton and fowls, that of fat is 8%, roughly the same as beef, and that of cholestorol is only 0.05%. Thus, the展开更多
Haba and Huitlacoche are foods of little consumption worldwide.Both provide nutrients to the human body due to the fiber,antioxidants,vitamins and essential amino acids they contain.The broad bean can be grown alone o...Haba and Huitlacoche are foods of little consumption worldwide.Both provide nutrients to the human body due to the fiber,antioxidants,vitamins and essential amino acids they contain.The broad bean can be grown alone or intercropped with corn and pumpkin.Huitlacoche is a fungus that affects corn,however in Mexico it has been used as food since the times of the Aztec culture.展开更多
Dear Editor,Traditionally,the consumption of milled rice(starchy endosperm) as a staple food mainly provides calories for human society,and the lack of many important nutrients in such processed grains has led to maln...Dear Editor,Traditionally,the consumption of milled rice(starchy endosperm) as a staple food mainly provides calories for human society,and the lack of many important nutrients in such processed grains has led to malnutrition in rice-consuming regions worldwide(United Nations System Standing Committee on Nutrition,2004).展开更多
Rice is a mainstay of food security for more than half of the global population.For thousands of years,rice as a staple food has provided mainly calories for the human population,and it has been produced with heavy re...Rice is a mainstay of food security for more than half of the global population.For thousands of years,rice as a staple food has provided mainly calories for the human population,and it has been produced with heavy resources and environmental costs,especially in recent decades.Based on the development of Green Super Rice(GSR),which aims to greatly reduce pesticides,fertiliz-ers,irrigation and other resources in rice production while provid-ing high yield and quality[1],we propose to modify the deeply rooted conventions by developing Green Nutritious Super Rice(GNSR)to enhance human nutrition and health.Here we outline the concept,goals,and potential significance,and suggest a techni-cal strategy for developing GNSR assuming the prototype of whole grain black rice(WGBR).展开更多
"SIMMERED mushrooms" is easy to cook and rich in nutrients, Both fresh or dried mushrooms will do. If using dried mushrooms, first soak them in boiling water until they become thick and soft. When making the..."SIMMERED mushrooms" is easy to cook and rich in nutrients, Both fresh or dried mushrooms will do. If using dried mushrooms, first soak them in boiling water until they become thick and soft. When making the dish it is good to keep their original shape rather than cutting them into pieces. To made the dish:Heat enough vegetable oi(?) to scald the mushrooms on both sides, then remove the mushrooms from the wok, Keep some展开更多
The ornamental characters, nutritious composition, edible value and medical value of thirteen kinds of major wild fruit resources in Xiaoxing’an Mountains Region were synthetically analyzed such as Rosa spp,, Actinid...The ornamental characters, nutritious composition, edible value and medical value of thirteen kinds of major wild fruit resources in Xiaoxing’an Mountains Region were synthetically analyzed such as Rosa spp,, Actinidia spp. and so on. The results showed that the wild fruit resources in this region had important garden ornamental value, edible value and medical value. A lot of good germplasm resources and honey plant resources hadnt been effectvely protected and enough utilized. The right way of appropriate arrangement and reasonable exploitation of wild fruit resources in this region should be benefit to got rid of economic crisis early in this region.展开更多
AIM:To compare non-liquid and clear-liquid diets,and to assess whether the latter is the optimal treatment for mild acute pancreatitis.METHODS:The Cochrane Library,PUBMED,EMBASE,EBM review databases,Science Citation I...AIM:To compare non-liquid and clear-liquid diets,and to assess whether the latter is the optimal treatment for mild acute pancreatitis.METHODS:The Cochrane Library,PUBMED,EMBASE,EBM review databases,Science Citation Index Expanded,and several Chinese databases were searched up to March 2011.Randomized controlled trials(RCTs) that compared non-liquid with clear-liquid diets in patients with mild acute pancreatitis were included.A meta-analysis was performed using available evidence from RCTs.RESULTS:Three RCTs of adequate quality involving a total of 362 participants were included in the final analysis.Compared to liquid diet,non-liquid diet significantly decreased the length of hospitalization [mean difference(MD):1.18,95% CI:0.82-1.55;P﹤0.00001] and total length of hospitalization(MD:1.31,95% CI:0.45-2.17;P = 0.003).The subgroup analysis showed solid diet was more favorable than clear liquid diet in the length of hospitalization,with a pooled MD being-1.05(95% CI:-1.43 to-0.66;P﹤0.00001).However,compared with clear liquid diet,both soft and solid diets did not show any significant differences for recurrence of pain after re-feeding,either alone [relative risk(RR):0.95;95% CI:0.51-1.87;P = 0.88] and(RR:1.22;95% CI:0.69-2.16;P = 0.49),respectively,or analyzed together as non-liquid diet(RR:0.80;95% CI:0.47-1.36;P = 0.41).CONCLUSION:The non-liquid soft or solid diet did not increase pain recurrence after re-feeding,compared with the clear-liquid diet.The non-liquid diet reduced hospitalization.展开更多
Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauc...Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.展开更多
Based on the previously published research on the nutritional balance of single recipes based on the fragrance index, this paper proposes a simple diet nutrition balance calculation method based on overlap rate. We ca...Based on the previously published research on the nutritional balance of single recipes based on the fragrance index, this paper proposes a simple diet nutrition balance calculation method based on overlap rate. We calculated and compared the combination of any two of the 25 dishes based on the overlap rate method, which is the nutritional balance of the simple package. We also compared the overlap rate based method and the fragrance index based method for 6 simple packages. The results show that the results of the two methods have certain consistency. We also give a formula for calculating the nutritional balance of a simple package consisting of 3 dishes, which can be extended to a package consisting of more dishes.展开更多
This study aims to evaluate the mineral pollution of a gold mining environment in the sub-Prefecture of Zouan-Hounien (C?;te d’Ivoire). Samples were taken from surface water and flesh and skin samples of the Cavally ...This study aims to evaluate the mineral pollution of a gold mining environment in the sub-Prefecture of Zouan-Hounien (C?;te d’Ivoire). Samples were taken from surface water and flesh and skin samples of the Cavally River fish species over a period of two successive years. Concentrations in major elements, trace elements (As, Cd, Cr, Cu, Hg, Ni, Pb and Zn), nutrients () and physico-chemical parameters in situ were measured. The results obtained show that the surface waters have very low pH with an average of 5.70. For nutrient salts, the deterioration of water quality in the study area is mainly related to alterations by nitrates, phosphates and sulphates. The concentrations of Fe, Cu, Hg and Pb are above the existing standards (international, FAO/WHO) for the majority of the stations, thus causing the deterioration of the surface water quality. Therefore, their use for agricultural irrigation could have negative impact on the health of the population and on biodiversity. Regarding the bioindicating species, the results obtained after analysis of samples showed that the fish (carp and machoiron) have Fe, Cu, Hg and Pb concentrations higher than the existing standards (international, FAO/WHO) exposing consumers to high health risks. This study showed good correlation between the high values of surface water turbidity and the proximity of gold washing sites. The use of the principal component analysis (PCA) of the physicochemical dataset revealed comparable behaviors for certain minerals within the groups (Fe, K, Mg, Mn and Na) and (As, Cd, Cu, Ni, Pb, Zn and Ca) in water. The Ascending Hierarchical Classification (AHC) analysis has defined three different classes of surface water in the study area. The presence of mineral trace elements in these receiving environments is of natural origin but would be strongly accentuated by human activities.展开更多
Huayu 22 Peanut( Arachis hypogaea L.) belongs to ordinary large variety of peanut with high quality,high yield potential and high stress resistance. Study on nutrition characteristics,stress physiology and supporting ...Huayu 22 Peanut( Arachis hypogaea L.) belongs to ordinary large variety of peanut with high quality,high yield potential and high stress resistance. Study on nutrition characteristics,stress physiology and supporting techniques of Huayu 22 Peanut is conducive to further developing its application value in breeding and exploiting its high yield potential. Compared with Baisha 1016 Peanut,Huayu 22 Peanut has greater shade tolerance. In weak light,both the leaf area and rate of photosynthesis of Huayu 22 Peanut decline slightly,and damage of chloroplast ultramicrostructure is less,light compensation point and chloroplast a / b are lower,and capturing and utilization efficiency of weak light are higher; after removal of shade,Huayu 22 Peanut plant gets recovered quickly with higher growth compensation effect but slight dropping of yield. Characteristics of N supply for Huayu 22 Peanut at different growth stages are as follows: N supply intensity of root nodule takes on unimodal curve with peak at pod bearing stage. The N supply intensity of soil takes on N shape with higher value at pegging stage and pod filling stage; N supply intensity takes on unimodal curve with peak at pegging stage. At seedling stage and pod filling stage,N is mainly supplied by soil; at pegging stage and pod bearing stage,N is supplied by root nodule. At whole growth stage,root nodule has the largest contribution to N supply,accounting for 50. 0%,followed by soil and fertilizer,and the proportion is about 5: 3: 2. The study established standardized supporting technique for simple cultivation of Huayu 22 Peanut with " single-seed planting,high effective fertilizer application,and three sprays and multi-prevention".展开更多
Owing to the dysfunction of chewing and swallowing,the elderly often face inadequate food intake,which can lead to severe malnutrition.It is particularly important to ensure that they have access to sufficient and nut...Owing to the dysfunction of chewing and swallowing,the elderly often face inadequate food intake,which can lead to severe malnutrition.It is particularly important to ensure that they have access to sufficient and nutritionally balanced diets.This study aimed to design a nutrient-rich dietary compound for the elderly,utilizing rice,black rice,oatmeal rice and silver carp surimi,focusing on a balance of carbohydrates and proteins.The effects of different water-to-grain ratios(2.0,2.5,3.0,3.5 times,w/w)on the rheological properties,textural properties,microstructure and sensory evaluation of nutritional compound diets were investigated.Additionally,swallowing grades were classified according to the International Dysphagia Diet Standardisation Initiative(IDDSI).Rheological tests showed that the apparent viscosity,storage modulus(G′)and loss modulus(G″)of the nutrient compound diets decreased as the water-to-grain ratio increased,which was further explained by textural and micro-structural analyses.Three-stage recovery experiments showed that the recovery rate of the compound with a 2.0:1 water-to-grain ratio(Ink-A)was the lowest,at 61.31±1.79%.The recovery rate significantly increased(p<0.05)with higher water addition.According to the IDDSI framework,compounds with water-tograin ratios of 3.0:1(Ink-C)and 3.5:1(Ink-D)were classified as"potential transitional"foods with their texture and taste aligning more closely with consumer expectations,and 3D printing shows that 3.0:1(Ink-C)has adequate supporting capacity.展开更多
Objective:This work aims to develop Prussian blue(PB)nanoparticles that mitigate bone marrow mesenchymal stem cell(BMSC)senescence and alleviate bone loss in type 2 diabetes(T2D).Impact Statement:PB nanozymes are esta...Objective:This work aims to develop Prussian blue(PB)nanoparticles that mitigate bone marrow mesenchymal stem cell(BMSC)senescence and alleviate bone loss in type 2 diabetes(T2D).Impact Statement:PB nanozymes are established as a targeted therapeutic strategy for maintaining bone quality in T2D—addressing an unmet clinical need through innovative nanomaterial design.Introduction:Diabetes is associated with a higher risk of fractures through distinct mechanisms.Elevated blood sugar levels and excessive nutrition in T2D trigger reactive oxygen species(ROS)overproduction that impairs mitochondrial function,induces BMSC senescence,and compromises osteogenic potential.Engineered as artificial enzyme counterparts,nanozymes effectively eliminate ROS while circumventing the inherent constraints of natural antioxidant enzymes.Methods:PB nanoparticles were synthesized and fully characterized.BMSCs treated with high glucose plus palmitate–bovine serum albumin served as the diabetic cell model.The nanoparticles were evaluated for their capacity to scavenge ROS,modulate mitochondrial function,counteract cellular senescence,and restore osteogenic potential.Finally,their ability to attenuate bone loss was verified in a T2D mouse model.Results:We demonstrated that PB nanoparticles efficiently scavenge ROS,rebalance mitochondrial dynamics by up-regulating fusion proteins and down-regulating fission proteins,and restore membrane potential.These actions suppress BMSC senescence and revive osteogenic capacity,culminating in substantial attenuation of T2D-associated bone loss in vivo.Conclusion:These findings introduce a promising and innovative approach for managing bone quality in patients with T2D.展开更多
Producing sufficient food with finite resources to feed the growing global population while having a smaller impact on the environment has always been a great challenge.Here,we review the concept and practices of Gree...Producing sufficient food with finite resources to feed the growing global population while having a smaller impact on the environment has always been a great challenge.Here,we review the concept and practices of Green Super Rice(GSR)that have led to a paradigm shift in goals for crop genetic improvement and models of food production for promoting sustainable agriculture.The momentous achievements and global deliveries of GSR have been fueled by the integration of abundant genetic resources,functional gene discoveries,and innovative breeding techniques with precise gene and whole-genome selection and efficient agronomic management to promote resource-saving,environmentally friendly crop production systems.We also provide perspectives on new horizons in genomic breeding technologies geared toward delivering green and nutritious crop varieties to further enhance the development of green agricul-ture and better nourish the world population.展开更多
Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to so...Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts;and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO4/g). Consumer acceptance was evaluated with and without seasoning;both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack;not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes.展开更多
文摘This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fat and vitamins, we categorize 1200 kinds of specific food using cluster analysis;then, according to a recipe given by a local restaurant, we calculate and compare the diversity indices based on the components of 25 single dishes in the recipe and analyze the nutritious balance of each dish.
文摘The intensive use of nitrogen fertilizers in Algeria caused a pollution of the waters by nitrates. This concentration reached in the region of Collo （Wilaya of Skikda, Algeria） 570 mg/L, which is beyond the WHO standard （50 mg/L）. This has negative consequences on human health （Methemoglobinemia） and on the environment （eutrophication）. In our works, we studied the elimination of this pollution with the use of a mixed culture of microorganisms. We replaced the standard synthetic carbon source and the nutritious medium by date powder. This contains minerals and sugars that can enhance bacterial growth. Our study showed that the effectiveness of denitrification is proportional to bacterial growth. It rises exponentially after a latency period of 8 hours. During the reaction of degradation we noticed a rise in pH in our engine, it moved from 7.00 to 8.38. In studying the influence of initial pH on the denitrification of the microorganisms, we observed that the ion hydrogen concentration modified the growth rate of bacteria and degradation of nitrates. An acid pH, the reduction of nitrates is incomplete; this is accounted for the accumulation of nitrous and nitric oxide that interferes in the reaction of denitrification. The velocity of the nitrate reduction is less important in an acid pH （0.0096 g.L^-l.h^-1） than in a basic pH （0.013 g.L^-1.h^-1）. The denitrification is optimal at temperature 35 ℃ for a ratio C/N = 2.5. In these conditions 95% of the nitrate initial quantity is eliminated after approximately 100 hour treatment.
文摘The objective of this study is preparation of new <b>nutritious</b> products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was </span></span><span><span><span style="font-family:"">the </span></span></span><span><span><span style="font-family:"">highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product</span></span></span><span><span><span style="font-family:"">, </span></span></span><span><span><span style="font-family:"">increasing water capacity (WHC)</span></span></span><span><span><span style="font-family:""> </span></span></span><span><span><span style="font-family:"">of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat </span></span></span><span><span><span style="font-family:"">which </span></span></span><span><span><span style="font-family:"">showed high acceptance in sensory evaluation by panelists.
文摘Rabbits are easy to raise and have a high reproductive capacity. Rabbit meat is a digestive food and has high protein, low fat and low cholestorol. According to tests, the content of protein in rabbit meat is 28.4%, higher than beef, pork, mutton and fowls, that of fat is 8%, roughly the same as beef, and that of cholestorol is only 0.05%. Thus, the
文摘Haba and Huitlacoche are foods of little consumption worldwide.Both provide nutrients to the human body due to the fiber,antioxidants,vitamins and essential amino acids they contain.The broad bean can be grown alone or intercropped with corn and pumpkin.Huitlacoche is a fungus that affects corn,however in Mexico it has been used as food since the times of the Aztec culture.
基金supported by the National Key R&D Program of China (2024YFF1000600)the National Natural Science Foundation of China (31821005,32261143466)+3 种基金the Hubei Fund to Support High Quality Development of Seed Industry (HBZY2023B001-08)the Science and Technology Major Program of Hubei Province (2021ABA011)the Hubei Provincial Natural Science Foundation of China (2023AFA043)the Earmarked Fund for China Agriculture Research System (CARS-01)。
文摘Dear Editor,Traditionally,the consumption of milled rice(starchy endosperm) as a staple food mainly provides calories for human society,and the lack of many important nutrients in such processed grains has led to malnutrition in rice-consuming regions worldwide(United Nations System Standing Committee on Nutrition,2004).
基金supported by the National Natural Science Foun-dation of China(32261143466 and 31821005)the National Key R&D Program of China(2024YFF1000600)+3 种基金the Earmarked Fund for China Agriculture Research System(CARS-01)the 111 Project of China,the Hubei Fund for Seed Industry High-Quality Develop-ment Project(HBZY2023B001-08)the Key R&D Program of Hubei(2023BBB027)Wuhan Science and Technology Major Project(2022021302024850).
文摘Rice is a mainstay of food security for more than half of the global population.For thousands of years,rice as a staple food has provided mainly calories for the human population,and it has been produced with heavy resources and environmental costs,especially in recent decades.Based on the development of Green Super Rice(GSR),which aims to greatly reduce pesticides,fertiliz-ers,irrigation and other resources in rice production while provid-ing high yield and quality[1],we propose to modify the deeply rooted conventions by developing Green Nutritious Super Rice(GNSR)to enhance human nutrition and health.Here we outline the concept,goals,and potential significance,and suggest a techni-cal strategy for developing GNSR assuming the prototype of whole grain black rice(WGBR).
文摘"SIMMERED mushrooms" is easy to cook and rich in nutrients, Both fresh or dried mushrooms will do. If using dried mushrooms, first soak them in boiling water until they become thick and soft. When making the dish it is good to keep their original shape rather than cutting them into pieces. To made the dish:Heat enough vegetable oi(?) to scald the mushrooms on both sides, then remove the mushrooms from the wok, Keep some
文摘The ornamental characters, nutritious composition, edible value and medical value of thirteen kinds of major wild fruit resources in Xiaoxing’an Mountains Region were synthetically analyzed such as Rosa spp,, Actinidia spp. and so on. The results showed that the wild fruit resources in this region had important garden ornamental value, edible value and medical value. A lot of good germplasm resources and honey plant resources hadnt been effectvely protected and enough utilized. The right way of appropriate arrangement and reasonable exploitation of wild fruit resources in this region should be benefit to got rid of economic crisis early in this region.
文摘AIM:To compare non-liquid and clear-liquid diets,and to assess whether the latter is the optimal treatment for mild acute pancreatitis.METHODS:The Cochrane Library,PUBMED,EMBASE,EBM review databases,Science Citation Index Expanded,and several Chinese databases were searched up to March 2011.Randomized controlled trials(RCTs) that compared non-liquid with clear-liquid diets in patients with mild acute pancreatitis were included.A meta-analysis was performed using available evidence from RCTs.RESULTS:Three RCTs of adequate quality involving a total of 362 participants were included in the final analysis.Compared to liquid diet,non-liquid diet significantly decreased the length of hospitalization [mean difference(MD):1.18,95% CI:0.82-1.55;P﹤0.00001] and total length of hospitalization(MD:1.31,95% CI:0.45-2.17;P = 0.003).The subgroup analysis showed solid diet was more favorable than clear liquid diet in the length of hospitalization,with a pooled MD being-1.05(95% CI:-1.43 to-0.66;P﹤0.00001).However,compared with clear liquid diet,both soft and solid diets did not show any significant differences for recurrence of pain after re-feeding,either alone [relative risk(RR):0.95;95% CI:0.51-1.87;P = 0.88] and(RR:1.22;95% CI:0.69-2.16;P = 0.49),respectively,or analyzed together as non-liquid diet(RR:0.80;95% CI:0.47-1.36;P = 0.41).CONCLUSION:The non-liquid soft or solid diet did not increase pain recurrence after re-feeding,compared with the clear-liquid diet.The non-liquid diet reduced hospitalization.
文摘Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.
文摘Based on the previously published research on the nutritional balance of single recipes based on the fragrance index, this paper proposes a simple diet nutrition balance calculation method based on overlap rate. We calculated and compared the combination of any two of the 25 dishes based on the overlap rate method, which is the nutritional balance of the simple package. We also compared the overlap rate based method and the fragrance index based method for 6 simple packages. The results show that the results of the two methods have certain consistency. We also give a formula for calculating the nutritional balance of a simple package consisting of 3 dishes, which can be extended to a package consisting of more dishes.
文摘This study aims to evaluate the mineral pollution of a gold mining environment in the sub-Prefecture of Zouan-Hounien (C?;te d’Ivoire). Samples were taken from surface water and flesh and skin samples of the Cavally River fish species over a period of two successive years. Concentrations in major elements, trace elements (As, Cd, Cr, Cu, Hg, Ni, Pb and Zn), nutrients () and physico-chemical parameters in situ were measured. The results obtained show that the surface waters have very low pH with an average of 5.70. For nutrient salts, the deterioration of water quality in the study area is mainly related to alterations by nitrates, phosphates and sulphates. The concentrations of Fe, Cu, Hg and Pb are above the existing standards (international, FAO/WHO) for the majority of the stations, thus causing the deterioration of the surface water quality. Therefore, their use for agricultural irrigation could have negative impact on the health of the population and on biodiversity. Regarding the bioindicating species, the results obtained after analysis of samples showed that the fish (carp and machoiron) have Fe, Cu, Hg and Pb concentrations higher than the existing standards (international, FAO/WHO) exposing consumers to high health risks. This study showed good correlation between the high values of surface water turbidity and the proximity of gold washing sites. The use of the principal component analysis (PCA) of the physicochemical dataset revealed comparable behaviors for certain minerals within the groups (Fe, K, Mg, Mn and Na) and (As, Cd, Cu, Ni, Pb, Zn and Ca) in water. The Ascending Hierarchical Classification (AHC) analysis has defined three different classes of surface water in the study area. The presence of mineral trace elements in these receiving environments is of natural origin but would be strongly accentuated by human activities.
基金Supported by Special Project for Construction of Modern Agricultural Industrial Technology System of Shandong Province(SDAIT-05-021-04)People's Livelihood Plan of Qingdao City(13-1-3-82-nsh)+4 种基金Special Project for Autonomous Innovation of Shandong Province(2014CXZ11-22014CXZ06-2)National Key Technology Research and Development Program of the Ministry of Science and Technology of China(2014BAD11B04)Key Application Technological Innovation Project of Agriculture in Shandong ProvinceSpecial Project for Construction of Modern Agricultural Industrial Technology System(CARS-14)
文摘Huayu 22 Peanut( Arachis hypogaea L.) belongs to ordinary large variety of peanut with high quality,high yield potential and high stress resistance. Study on nutrition characteristics,stress physiology and supporting techniques of Huayu 22 Peanut is conducive to further developing its application value in breeding and exploiting its high yield potential. Compared with Baisha 1016 Peanut,Huayu 22 Peanut has greater shade tolerance. In weak light,both the leaf area and rate of photosynthesis of Huayu 22 Peanut decline slightly,and damage of chloroplast ultramicrostructure is less,light compensation point and chloroplast a / b are lower,and capturing and utilization efficiency of weak light are higher; after removal of shade,Huayu 22 Peanut plant gets recovered quickly with higher growth compensation effect but slight dropping of yield. Characteristics of N supply for Huayu 22 Peanut at different growth stages are as follows: N supply intensity of root nodule takes on unimodal curve with peak at pod bearing stage. The N supply intensity of soil takes on N shape with higher value at pegging stage and pod filling stage; N supply intensity takes on unimodal curve with peak at pegging stage. At seedling stage and pod filling stage,N is mainly supplied by soil; at pegging stage and pod bearing stage,N is supplied by root nodule. At whole growth stage,root nodule has the largest contribution to N supply,accounting for 50. 0%,followed by soil and fertilizer,and the proportion is about 5: 3: 2. The study established standardized supporting technique for simple cultivation of Huayu 22 Peanut with " single-seed planting,high effective fertilizer application,and three sprays and multi-prevention".
基金supported by the Liaoning Revitalization Talents Program(XLYC2202047).
文摘Owing to the dysfunction of chewing and swallowing,the elderly often face inadequate food intake,which can lead to severe malnutrition.It is particularly important to ensure that they have access to sufficient and nutritionally balanced diets.This study aimed to design a nutrient-rich dietary compound for the elderly,utilizing rice,black rice,oatmeal rice and silver carp surimi,focusing on a balance of carbohydrates and proteins.The effects of different water-to-grain ratios(2.0,2.5,3.0,3.5 times,w/w)on the rheological properties,textural properties,microstructure and sensory evaluation of nutritional compound diets were investigated.Additionally,swallowing grades were classified according to the International Dysphagia Diet Standardisation Initiative(IDDSI).Rheological tests showed that the apparent viscosity,storage modulus(G′)and loss modulus(G″)of the nutrient compound diets decreased as the water-to-grain ratio increased,which was further explained by textural and micro-structural analyses.Three-stage recovery experiments showed that the recovery rate of the compound with a 2.0:1 water-to-grain ratio(Ink-A)was the lowest,at 61.31±1.79%.The recovery rate significantly increased(p<0.05)with higher water addition.According to the IDDSI framework,compounds with water-tograin ratios of 3.0:1(Ink-C)and 3.5:1(Ink-D)were classified as"potential transitional"foods with their texture and taste aligning more closely with consumer expectations,and 3D printing shows that 3.0:1(Ink-C)has adequate supporting capacity.
基金support by the Natural Science Foundation of China(Nos.82071081 and 81871490)the Science and Technology Commission of Shanghai Municipality(No.19441902900).
文摘Objective:This work aims to develop Prussian blue(PB)nanoparticles that mitigate bone marrow mesenchymal stem cell(BMSC)senescence and alleviate bone loss in type 2 diabetes(T2D).Impact Statement:PB nanozymes are established as a targeted therapeutic strategy for maintaining bone quality in T2D—addressing an unmet clinical need through innovative nanomaterial design.Introduction:Diabetes is associated with a higher risk of fractures through distinct mechanisms.Elevated blood sugar levels and excessive nutrition in T2D trigger reactive oxygen species(ROS)overproduction that impairs mitochondrial function,induces BMSC senescence,and compromises osteogenic potential.Engineered as artificial enzyme counterparts,nanozymes effectively eliminate ROS while circumventing the inherent constraints of natural antioxidant enzymes.Methods:PB nanoparticles were synthesized and fully characterized.BMSCs treated with high glucose plus palmitate–bovine serum albumin served as the diabetic cell model.The nanoparticles were evaluated for their capacity to scavenge ROS,modulate mitochondrial function,counteract cellular senescence,and restore osteogenic potential.Finally,their ability to attenuate bone loss was verified in a T2D mouse model.Results:We demonstrated that PB nanoparticles efficiently scavenge ROS,rebalance mitochondrial dynamics by up-regulating fusion proteins and down-regulating fission proteins,and restore membrane potential.These actions suppress BMSC senescence and revive osteogenic capacity,culminating in substantial attenuation of T2D-associated bone loss in vivo.Conclusion:These findings introduce a promising and innovative approach for managing bone quality in patients with T2D.
基金the National High Technology Research and Development Program of China(2014AA10A604)the Bill&Melinda Gates Foundation(OPP1130530)+1 种基金the Earmarked Fund for the China Agricultural Research System of China(CARS-01-06)Hubei Special Major Projects for Technological Innovation(2019ABA104,2020ABA016).
文摘Producing sufficient food with finite resources to feed the growing global population while having a smaller impact on the environment has always been a great challenge.Here,we review the concept and practices of Green Super Rice(GSR)that have led to a paradigm shift in goals for crop genetic improvement and models of food production for promoting sustainable agriculture.The momentous achievements and global deliveries of GSR have been fueled by the integration of abundant genetic resources,functional gene discoveries,and innovative breeding techniques with precise gene and whole-genome selection and efficient agronomic management to promote resource-saving,environmentally friendly crop production systems.We also provide perspectives on new horizons in genomic breeding technologies geared toward delivering green and nutritious crop varieties to further enhance the development of green agricul-ture and better nourish the world population.
文摘Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts;and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO4/g). Consumer acceptance was evaluated with and without seasoning;both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack;not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes.
