Background:Today,mental illness is one of the most serious social issues in Japan.To proactively prevent psychological disorders and improve and maintain well-being,each individual must take action and engage in small...Background:Today,mental illness is one of the most serious social issues in Japan.To proactively prevent psychological disorders and improve and maintain well-being,each individual must take action and engage in small yet significant daily activities for their well-being on a daily basis.The purpose of this study was to investigate if our daily engagement in oyatsu activities,sharing and giving snacks,can enhance hedonic and eudaimonic well-being.Methods:We conducted a randomized controlled,open-label,parallel-group comparative design trial.Participants were recruited from a community website run by a snack company in Japan.Participants who were 20 years old or older without currently experiencing physical or mental illnesses were included.The participants in the intervention group(n=152)were instructed to do oyatsu activities,defined as sharing or giving snacks to others,for one month intentionally,while the participants in the control group(n=154)were not given any instructions.Hedonic or subjective well-being(SWB)was measured using the Scale of Positive and Negative Experience(SPANE)and Satisfaction with Life Scale(SWLS),and eudaimonic well-being was measured by the Flourishing Scale(FS).A one-way independent t-test was conducted to determine statistically significant differences in the degree of improvement of the scores between the intervention and the control groups.Results:The primary outcome was the difference in change in FS scores from baseline to one-month follow-up between the groups,and the secondary outcome was the difference in change in SWLS and SPANE scores.We found a significant between-group difference in the improvement in FS score from baseline to one-month follow-up(t(280)=2.235,p=0.03),as well as SPANE-P(t(280)=3.514,p<0.001),SPANE-N(t(282)=−2.651,p=0.01)and SWLS(t(281)=2.842,p=0.01).Conclusions:Engaging in oyatsu activities might improve hedonic and eudaimonic well-being partly due to the prosocial nature of oyatsu activities.展开更多
Relationship between nighttime snack and human health conditions remains unclear. In this paper, we analyzed the association of frequency of nighttime snacking with obesity, hyperlipidemia and hyperglycemia using a Ch...Relationship between nighttime snack and human health conditions remains unclear. In this paper, we analyzed the association of frequency of nighttime snacking with obesity, hyperlipidemia and hyperglycemia using a Chinese teacher cohort. The Chinese teacher study contains 22,176 of the general adult population operated on in 2015.Information of nighttime snacking frequency was acquired by questionnaire. Overweight and obesity outcome were assessed by body mass index（BMI）, and hypertension; hyperlipidemia and hyperglycemia were self-reported.Associations between nighttime snacking consumption and outcomes were performed with multivariat regression and further stratification analyses. We found a significant association（OR 2.11, 95% CI 1.24, 3.62; P for trend 〈0.001）between most frequent nighttime snacking and hyperglycemia. A remarkable association was also observed between most frequent consumption of nighttime snack and obesity（OR 3.10, 95% CI 1.63, 5.89; P for trend〈0.001）. The present results provide epidemiological evidence that consumption of nighttime snack was associated with obesity and hyperglycemia in Chinese adult teachers. However, the underlying mechanisms still need further investigation.展开更多
Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of ...Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p < 0.05) increased the protein content (32.46%), Ash content (3.6%), fat (11.96%), and moisture content (16.25%) of protein-rich snack sticks. The interactive effect between GA and TSP led to a decrease in fibre and carbohydrates. Results from this study show GA and TSP significantly enhanced the physico-chemical properties of protein-rich snack sticks. A sample with 4% GA and 36% TSP is recommended for the best physico-chemical attributes of the protein-rich snack stick.展开更多
Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef ...Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef and fish.And also there are snacks in the afternoon.I often have porridge or noodles.Water and fruit are necessary in my daily life.They are good for my health.展开更多
周村烧饼是淄博市传统手工艺品、国家级非物质文化遗产之一,其特点是“薄、酥、香、脆”。Zhoucun sesame seed cake is a wonderful food in Zibo,Shandong Province.It has a history of several thousand years.In 2008,its producti...周村烧饼是淄博市传统手工艺品、国家级非物质文化遗产之一,其特点是“薄、酥、香、脆”。Zhoucun sesame seed cake is a wonderful food in Zibo,Shandong Province.It has a history of several thousand years.In 2008,its production method was listed as a national intangible cultural heritage,making it even more renowned.展开更多
This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatmen...This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.展开更多
BACKGROUND Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis.Body composition is a...BACKGROUND Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis.Body composition is an important indicator for the assessment of nutritional conditions.We investigated the effects of nocturnal snacks(200 kcal/day)for 3 months on body composition in patients with liver cirrhosis.Seventy patients with liver cirrhosis and 30 healthy controls were enrolled,and differences in body composition were detected using InBody 720,a body composition analyzer.The patients were further randomized into a normal diet group(three meals a day)and nocturnal snacks group(three meals a day+nocturnal snacks).The effect of nocturnal snacks on the body composition of patients with cirrhosis was assessed after 3 months of intervention.RESULTS Body fat mass(BFM),skeletal muscle mass(SMM),fat free mass,visceral fat area(VFA),and body cell mass(BCM)were significantly lower in the liver cirrhosis patients than in the healthy controls.After 3 months’intervention,BFM,VFA and BCM were significantly higher in the nocturnal snacks group than in the normal diet group,with no significant differences in total caloric intake and daily activity.However,there was no significant difference in SMM between the nocturnal snacks and normal diet groups.CONCLUSION Long-term nocturnal snacks may improve body composition indices such as BFM,VFA and BCM in patients with cirrhosis.However,the improvement was minor for SMM.展开更多
Healthcare is an important issue,and obesity has become one of the main causes of health problems.Therefore,reasonable and healthy diet has entered the public agenda,and low calories have become an important choice fo...Healthcare is an important issue,and obesity has become one of the main causes of health problems.Therefore,reasonable and healthy diet has entered the public agenda,and low calories have become an important choice for consumers.Low-calorie snack brands are emerging in endlessly at the top of the market.This article analyzes the packaging effect of low-calorie snacks,and uses emotional design to analyze the psychological impact of low-calorie package design on points of purchase.Emphasis is placed on the design of colors,cultural codes,and layout to analyze and discuss the emotional and behavioral responses of consumers,considering the interplay between visual packaging and emotional responses.Finally,by analyzing the effect of low-calorie snack packaging,this study emphasizes the empathy contained in the design,and summarizes the necessity of its emotional design and how to promote the innovation and development of low-calorie brands.展开更多
Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air...Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.展开更多
Hepatocellular carcinoma(HCC) is one of the deadliest cancers in the world and is associated with a high risk of recurrence. The development of a wide range of new therapies is therefore essential. In this study, from...Hepatocellular carcinoma(HCC) is one of the deadliest cancers in the world and is associated with a high risk of recurrence. The development of a wide range of new therapies is therefore essential. In this study, from the perspective of supportive therapy for the prevention of HCC recurrence and preservation of liver function in HCC patients, we surveyed a variety of different therapeutic agents. We show that branched chain amino acids(BCAA) supplementation and late evening snack with BCAA, strategies that address issues of protein-energy malnutrition, are important for liver cirrhotic patients with HCC. For chemoprevention of HCC recurrence, we show that viral control after radical treatment is important. We also reviewed the therapeutic potential of antiviral drugs, sorafenib, peretinoin, iron chelators. Sorafenib is a kinase inhibitor and a standard therapy in the treatment of advanced HCC. Peretinoin is a vitamin A-like molecule that targets the retinoid nuclear receptor to induce apoptosis and inhibit tumor growth in HCC cells. Iron chelators, such as deferoxamine and deferasirox, act to prevent cancer cell growth. These chelators may have potential as combination therapies in conjunction with peretinoin. Finally, we review the potential inhibitory effect of bone marrow cells on hepatocarcinogenesis.展开更多
Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be co...Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.展开更多
Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron wa...Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 - 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromatography analysis utilizing a tri-enzyme treatment (pro-tease, α-amylase and conjugase). Folate derivatives of tetrahydrofolate, 5-formyl-tetrahydrofolate and 5-methyl- -tetrahydrofolate were identified and quantified. Iron content for Tajik legumes ranged from 5.52 to 13.27 mg/100 g for raw;2.81 to 4.12 mg/100 g for cooked and 4.37 and 4.76 mg/100 g for RTE chickpeas. The total folate content of cooked legumes ranged from 53 to 81 μg/100 g for beans;133 to 203 μg/100 g for peas, and from 39 to 22 μg/100 g for small and large lentils, respectively. The predominant form of folate in legumes was tetrahydrofolate, followed by 5-formyl-tetrahydrofolate and 5-methyl-tetrahydrofolate.展开更多
Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum ...Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.展开更多
The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat co...The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.展开更多
In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave p...In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.展开更多
The aim of this community-based, randomized-controlled prospective nutrition intervention study was to assess the impact of serving high-fiber snacks twice a day to a sample of school-age children on their dietary fib...The aim of this community-based, randomized-controlled prospective nutrition intervention study was to assess the impact of serving high-fiber snacks twice a day to a sample of school-age children on their dietary fiber intake and health-related quality of life (HRQOL) scores. Participants (n = 81) were children aged 7-11 years. Children were randomized to receive two high-fiber snacks per day for eight weeks (intervention) or to continue eating their regular snacks (control). At baseline and post-intervention, usual dietary intake data were collected via repeated 24-hour dietary recalls and HRQOL was assessed using the PedsQL? Pediatric Quality of Life Inventory. Statistical analysis to assess significant changes in dietary intake as well as self-reported quality of life was conducted using two-sided student’s t-tests;significance level was set at p < 0.05. Dietary fiber intake increased significantly by 2.41 grams/day in the intervention group. The mean increase in the physical scale score of the PedsQL from baseline to post-intervention was significantly greater for the intervention as compared to control group. This study indicates that providing high-fiber snacks to elementary-school children can effectively increase dietary fiber consumption and may lead to an improved physical quality of life. Further research is needed regarding the impact of nutrition on health-related quality of life.展开更多
The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Damma...The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi Arabia. The age of study participants (298) was ranged between less than 4 – over 30 years. The snacks and drinks consumption data were gathered and calculated using the frequency methods. Forty nine samples of snacks and beverages were analyzed by High Performance Liquid Chromatography (HPLC) for glutamate and caffeine contents. The results indicated that total intake of snacks, chocolates and drinks were significantly correlated (spearman r = 0.856, 0.591, 0.943, p = 0.0) with total intake of glutamate and caffeine. The mean of caffeine intake was 40.4± 44.5 mg, while the mean of glutamate intake was 0.134± 0.146 mg. The highest concentration of glutamate was in Pringles with Ketchup (0.420), Bugles Smoking BBQ (0.660) and Indomie with Vegetables (0.860). The high caffeine concentrations of Kit Kat, Ulker and Galaxy samples were 166, 165.5, and 134.5 mg/kg respectively, while the beverages, the high caffeine concentrations were presented in energy drinks like Red bull (345.5), Power Horse (339.0) and Bugzy(333.0) mg/L. The children aged between 4– 8 were the most consumers of snacks which containing glutamate, while the adolescents consumed more chocolates and beverages which containing caffeine. These finding suggests that consumption of salty snacks, and sugar-sweetened beverages is mounting between important categories in the community, so interventions focusing on increasing physical activity and fruit and vegetable consumption will have an impact on obesity control and promoting health.展开更多
基金supported by the Morinaga&Co.,Ltd.,R&D Institute.
文摘Background:Today,mental illness is one of the most serious social issues in Japan.To proactively prevent psychological disorders and improve and maintain well-being,each individual must take action and engage in small yet significant daily activities for their well-being on a daily basis.The purpose of this study was to investigate if our daily engagement in oyatsu activities,sharing and giving snacks,can enhance hedonic and eudaimonic well-being.Methods:We conducted a randomized controlled,open-label,parallel-group comparative design trial.Participants were recruited from a community website run by a snack company in Japan.Participants who were 20 years old or older without currently experiencing physical or mental illnesses were included.The participants in the intervention group(n=152)were instructed to do oyatsu activities,defined as sharing or giving snacks to others,for one month intentionally,while the participants in the control group(n=154)were not given any instructions.Hedonic or subjective well-being(SWB)was measured using the Scale of Positive and Negative Experience(SPANE)and Satisfaction with Life Scale(SWLS),and eudaimonic well-being was measured by the Flourishing Scale(FS).A one-way independent t-test was conducted to determine statistically significant differences in the degree of improvement of the scores between the intervention and the control groups.Results:The primary outcome was the difference in change in FS scores from baseline to one-month follow-up between the groups,and the secondary outcome was the difference in change in SWLS and SPANE scores.We found a significant between-group difference in the improvement in FS score from baseline to one-month follow-up(t(280)=2.235,p=0.03),as well as SPANE-P(t(280)=3.514,p<0.001),SPANE-N(t(282)=−2.651,p=0.01)and SWLS(t(281)=2.842,p=0.01).Conclusions:Engaging in oyatsu activities might improve hedonic and eudaimonic well-being partly due to the prosocial nature of oyatsu activities.
基金supported by the National Natural Science Foundation of China(Grant No.81473013,No.81673210 and No.81172694)the Outstanding Youth Fund of Jiangsu Province(SBK2014010296)+3 种基金the Research Project of the Chinese Ministry of Education(213015A)Jiangsu Province Blue Project of University(JX2161015124,and JX2161015094)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutionsthe Grant for the 135 Key Medical Project of Jiangsu Province(No.XK201117)
文摘Relationship between nighttime snack and human health conditions remains unclear. In this paper, we analyzed the association of frequency of nighttime snacking with obesity, hyperlipidemia and hyperglycemia using a Chinese teacher cohort. The Chinese teacher study contains 22,176 of the general adult population operated on in 2015.Information of nighttime snacking frequency was acquired by questionnaire. Overweight and obesity outcome were assessed by body mass index（BMI）, and hypertension; hyperlipidemia and hyperglycemia were self-reported.Associations between nighttime snacking consumption and outcomes were performed with multivariat regression and further stratification analyses. We found a significant association（OR 2.11, 95% CI 1.24, 3.62; P for trend 〈0.001）between most frequent nighttime snacking and hyperglycemia. A remarkable association was also observed between most frequent consumption of nighttime snack and obesity（OR 3.10, 95% CI 1.63, 5.89; P for trend〈0.001）. The present results provide epidemiological evidence that consumption of nighttime snack was associated with obesity and hyperglycemia in Chinese adult teachers. However, the underlying mechanisms still need further investigation.
文摘Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p < 0.05) increased the protein content (32.46%), Ash content (3.6%), fat (11.96%), and moisture content (16.25%) of protein-rich snack sticks. The interactive effect between GA and TSP led to a decrease in fibre and carbohydrates. Results from this study show GA and TSP significantly enhanced the physico-chemical properties of protein-rich snack sticks. A sample with 4% GA and 36% TSP is recommended for the best physico-chemical attributes of the protein-rich snack stick.
文摘Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef and fish.And also there are snacks in the afternoon.I often have porridge or noodles.Water and fruit are necessary in my daily life.They are good for my health.
文摘周村烧饼是淄博市传统手工艺品、国家级非物质文化遗产之一,其特点是“薄、酥、香、脆”。Zhoucun sesame seed cake is a wonderful food in Zibo,Shandong Province.It has a history of several thousand years.In 2008,its production method was listed as a national intangible cultural heritage,making it even more renowned.
基金funded by the National Natural Science Foundation of China(NSFC,U21A20270)the Key R&D Program of Shandong Province,China(2023TZXD074)+2 种基金the Bingtuan Science and Technology Program,China(2023AB002)the National Peanut Industry Technology System of China(CARS-13-08B)the National Key R&D Program of China(2021YFD2100402)。
文摘This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat cuisine.The effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively explored.The structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting ratio.At the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting treatments.LMPS made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.
基金Supported by the Fundamental Research Program of Shanxi Province,No.202103021224341 and No.202203021222342Science and Technology Cooperation and Exchange Special Project of Shanxi Province,No.202304041101048Science Foundation of Shanxi Bethune Hospital,No.2023YJ07.
文摘BACKGROUND Patients with liver cirrhosis are universally malnourished and the nocturnal snacks intervention is the currently recommended nutritional intervention for patients with liver cirrhosis.Body composition is an important indicator for the assessment of nutritional conditions.We investigated the effects of nocturnal snacks(200 kcal/day)for 3 months on body composition in patients with liver cirrhosis.Seventy patients with liver cirrhosis and 30 healthy controls were enrolled,and differences in body composition were detected using InBody 720,a body composition analyzer.The patients were further randomized into a normal diet group(three meals a day)and nocturnal snacks group(three meals a day+nocturnal snacks).The effect of nocturnal snacks on the body composition of patients with cirrhosis was assessed after 3 months of intervention.RESULTS Body fat mass(BFM),skeletal muscle mass(SMM),fat free mass,visceral fat area(VFA),and body cell mass(BCM)were significantly lower in the liver cirrhosis patients than in the healthy controls.After 3 months’intervention,BFM,VFA and BCM were significantly higher in the nocturnal snacks group than in the normal diet group,with no significant differences in total caloric intake and daily activity.However,there was no significant difference in SMM between the nocturnal snacks and normal diet groups.CONCLUSION Long-term nocturnal snacks may improve body composition indices such as BFM,VFA and BCM in patients with cirrhosis.However,the improvement was minor for SMM.
文摘Healthcare is an important issue,and obesity has become one of the main causes of health problems.Therefore,reasonable and healthy diet has entered the public agenda,and low calories have become an important choice for consumers.Low-calorie snack brands are emerging in endlessly at the top of the market.This article analyzes the packaging effect of low-calorie snacks,and uses emotional design to analyze the psychological impact of low-calorie package design on points of purchase.Emphasis is placed on the design of colors,cultural codes,and layout to analyze and discuss the emotional and behavioral responses of consumers,considering the interplay between visual packaging and emotional responses.Finally,by analyzing the effect of low-calorie snack packaging,this study emphasizes the empathy contained in the design,and summarizes the necessity of its emotional design and how to promote the innovation and development of low-calorie brands.
基金financially supported by the Key Projects in the Jiangsu Province Key Research & Development Program,China (BE 2016363)
文摘Effects of four different drying methods on the colour, texture, sensory quality, microstructure, bacterial viability and storage stability of probiotic-enriched apple snacks were assessed. The drying methods were air drying （AD）, freeze drying （FD）, freeze drying followed by microwave vacuum drying （FD＋MVD） and air drying followed by explosion puffing drying （AD＋EPD）. Overall, FD＋MVD can be used as a suitable drying method for the development of probiotic enriched apple snacks in consideration of colour, texture, sensory quality, bacterial viability and storage stability. Probiotic bacteria in FD＋MVD-dried samples remained above 1×106 CFU g 1 for 120 days at 25℃C. Interestingly, bacterial viability in FD＋MVD-dried samples turned out to be significantly higher than FD-dried samples during storage for 120 days.
基金Supported by Japan Society for the Promotion of Science,KIBAN-C,No.26461009
文摘Hepatocellular carcinoma(HCC) is one of the deadliest cancers in the world and is associated with a high risk of recurrence. The development of a wide range of new therapies is therefore essential. In this study, from the perspective of supportive therapy for the prevention of HCC recurrence and preservation of liver function in HCC patients, we surveyed a variety of different therapeutic agents. We show that branched chain amino acids(BCAA) supplementation and late evening snack with BCAA, strategies that address issues of protein-energy malnutrition, are important for liver cirrhotic patients with HCC. For chemoprevention of HCC recurrence, we show that viral control after radical treatment is important. We also reviewed the therapeutic potential of antiviral drugs, sorafenib, peretinoin, iron chelators. Sorafenib is a kinase inhibitor and a standard therapy in the treatment of advanced HCC. Peretinoin is a vitamin A-like molecule that targets the retinoid nuclear receptor to induce apoptosis and inhibit tumor growth in HCC cells. Iron chelators, such as deferoxamine and deferasirox, act to prevent cancer cell growth. These chelators may have potential as combination therapies in conjunction with peretinoin. Finally, we review the potential inhibitory effect of bone marrow cells on hepatocarcinogenesis.
文摘Extrusion cooking is an ideal method for the manufacture ready-to-eat snacks. The benefits include increased protein and starch digestibility in protein-enriched cereal snack products. Extrusion cooking needs to be controlled if product quality is to be maintained. Extrusion cooking was carried out at barrel temperature of 110°C - 150°C, screw speed of 350 - 450 rpm, and feed moisture of 12% - 14% to investigate the effect of extrusion conditions on physical properties (expansion ratio and bulk density) of a rice, sorghum and soy flour blend. From response surface analysis, expansion ratio and bulk density were found to be significantly (P < 0.05) dependent on feed moisture and barrel temperature while the screw speed had a significant (P > 0.05) effect. Expansion ratio and bulk density ranged from 2.0 to 2.6 and 0.79 to 0.95 g/ml respectively. One hundred grams of the extruded product would supply 45% of the recommended daily allowance for protein in children aged up to 12 years. The mineral content in 100 g extrudates was found to be 52 mg calcium, 3.01 mg iron and 1.23 mg zinc. The retention of amino acids in the extruded products was 88% - 95% with lysine—a limiting amino acid in cereals having a loss of 9.1% after extrusion. Extrusion conditions can be optimized to produce ready-to-eat snack products with high expansion ratio, low bulk density and a good nutritional profile to meet the growing consumer needs for nutritious ready-to-eat snack products.
文摘Seven varieties of Tajik legumes and two Tajik snack type ready-to-eat (RTE) whole/split chickpeas were analyzed for iron in raw and cooked legumes and for naturally occurring folate content in cooked legumes. Iron was measured according to AACC method 40 - 41B. Folate contents were determined by microbiological (Lactobacillus casei subsp. Rhamnosus ATCC 7469) and high-performance liquid chromatography analysis utilizing a tri-enzyme treatment (pro-tease, α-amylase and conjugase). Folate derivatives of tetrahydrofolate, 5-formyl-tetrahydrofolate and 5-methyl- -tetrahydrofolate were identified and quantified. Iron content for Tajik legumes ranged from 5.52 to 13.27 mg/100 g for raw;2.81 to 4.12 mg/100 g for cooked and 4.37 and 4.76 mg/100 g for RTE chickpeas. The total folate content of cooked legumes ranged from 53 to 81 μg/100 g for beans;133 to 203 μg/100 g for peas, and from 39 to 22 μg/100 g for small and large lentils, respectively. The predominant form of folate in legumes was tetrahydrofolate, followed by 5-formyl-tetrahydrofolate and 5-methyl-tetrahydrofolate.
文摘Sorghum is a staple food grain in many semi-arid and tropic areas of the world, because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch and starch depolymerizing enzymes. Due to presence of high amount of starch （56%-73%）, sorghum could be the good candidate for manufacturing of expanded snacks. The effect of various extrusion process parameters on structural and functional properties of extruded snacks prepared using three selected varieties of sorghum including SPV 1411 （Parbhani moti） and SPV 1595 （Parbhani jyoti） （newly developed varieties） and M-35-1 （Maldandi） were investigated in this study. Sorghum flour of different particle size viz. 2, 0.84 and 0.49 mm, was subjected to different extrusion processing conditions： feed moisture content （16%-24%）, die temperature （110-150 ~C）, screw speed （150-270 rpm） and feed rate （50-120 g min^-1）. The feed moisture and die temperature （process variables） showed significant effect on the physical properties. This process parameter also increased dietary fibre with decrease in the content of tannins. Box-behnken design was successfully used to show a relationship between extrusion processing conditions and physical properties of extrudates. The extrudates obtained using SPV 141 l, a variety of sorghum, showed significant results in all attributes compared to SPV 1595 and M-35-1, at feed moisture 22%, die temperature 130℃ and screw speed 210 rpm with 90% overall acceptability.
文摘The results of the present study indicate that glandless cottonseed meal (CSM) can be incorporated in extruded corn flour snacks at a 10% content level, which increases snack protein content to 12.8% and reduce fat content to 6.2%. To improve snacks’ nutritional quality, CSM and corn flour were extruded using a simple screw extruder. An expansion index (EI) ranging of 1.2 - 4.7 was obtained. Penetration force (PF) was 7 - 9 times harder than other extruded products. High extrusion temperature and high CSM concentrations decreased (p p p< 0.05) extrudates’ water solubility index. Extrusion conditions used showed a 68.5% starch gelatinization, and a starch availability of more than 97%, which explains the high expansion index obtained.
基金Supported by National Natural Science Foundation of China(31571848)
文摘In order to reveal the mechanism of microwave puffing berry snack, a center combination experiment method was employed to explore the puffing process of blueberry snacks. Blueberry as the raw material, the microwave power, initial moisture content, puffing time and mass were employed as experimental factors. The pressure, temperature, amount of water vapor and puffing properties in terms of the volume, hardness and brittleness were employed as target parameters. The higher microwave intensity and initial moisture content resulted in the more amount of water vapor in the snacks and more holes in the appropriate puffing time. The shape and structure of the snacks tended to be stable with the removal of moisture.
文摘The aim of this community-based, randomized-controlled prospective nutrition intervention study was to assess the impact of serving high-fiber snacks twice a day to a sample of school-age children on their dietary fiber intake and health-related quality of life (HRQOL) scores. Participants (n = 81) were children aged 7-11 years. Children were randomized to receive two high-fiber snacks per day for eight weeks (intervention) or to continue eating their regular snacks (control). At baseline and post-intervention, usual dietary intake data were collected via repeated 24-hour dietary recalls and HRQOL was assessed using the PedsQL? Pediatric Quality of Life Inventory. Statistical analysis to assess significant changes in dietary intake as well as self-reported quality of life was conducted using two-sided student’s t-tests;significance level was set at p < 0.05. Dietary fiber intake increased significantly by 2.41 grams/day in the intervention group. The mean increase in the physical scale score of the PedsQL from baseline to post-intervention was significantly greater for the intervention as compared to control group. This study indicates that providing high-fiber snacks to elementary-school children can effectively increase dietary fiber consumption and may lead to an improved physical quality of life. Further research is needed regarding the impact of nutrition on health-related quality of life.
文摘The aim of this study was to estimate the intake level of glutamate and caffeine from some snacks and drinks. The survey was carried out during 2008 to 2009 in 3 selected governorates (Al-Hassa, Al- Katif and AD-Dammam) localized in the eastern area of Saudi Arabia. The age of study participants (298) was ranged between less than 4 – over 30 years. The snacks and drinks consumption data were gathered and calculated using the frequency methods. Forty nine samples of snacks and beverages were analyzed by High Performance Liquid Chromatography (HPLC) for glutamate and caffeine contents. The results indicated that total intake of snacks, chocolates and drinks were significantly correlated (spearman r = 0.856, 0.591, 0.943, p = 0.0) with total intake of glutamate and caffeine. The mean of caffeine intake was 40.4± 44.5 mg, while the mean of glutamate intake was 0.134± 0.146 mg. The highest concentration of glutamate was in Pringles with Ketchup (0.420), Bugles Smoking BBQ (0.660) and Indomie with Vegetables (0.860). The high caffeine concentrations of Kit Kat, Ulker and Galaxy samples were 166, 165.5, and 134.5 mg/kg respectively, while the beverages, the high caffeine concentrations were presented in energy drinks like Red bull (345.5), Power Horse (339.0) and Bugzy(333.0) mg/L. The children aged between 4– 8 were the most consumers of snacks which containing glutamate, while the adolescents consumed more chocolates and beverages which containing caffeine. These finding suggests that consumption of salty snacks, and sugar-sweetened beverages is mounting between important categories in the community, so interventions focusing on increasing physical activity and fruit and vegetable consumption will have an impact on obesity control and promoting health.
