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脂质体前体的制备及其在食品营养物中的应用 被引量:6
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作者 贾竞夫 忻娜 +1 位作者 王燕 赵亚平 《食品科学》 EI CAS CSCD 北大核心 2013年第11期375-380,共6页
脂质体具有良好的生物相容性和可降解性,在药物和食品领域中有着广泛应用,但存在稳定性差的缺点。脂质体前体的制备可有效克服这一问题,同时在保持给药过程中微粒的完整性、提高营养物溶解性和生物利用度、促进营养物胃肠吸收、促进营... 脂质体具有良好的生物相容性和可降解性,在药物和食品领域中有着广泛应用,但存在稳定性差的缺点。脂质体前体的制备可有效克服这一问题,同时在保持给药过程中微粒的完整性、提高营养物溶解性和生物利用度、促进营养物胃肠吸收、促进营养物膜渗透能力、药物动力学等方面也有巨大的潜力。本文介绍近年来脂质体前体的制备方法和特点以及其在食品营养物方面应用的进展,以期为脂质体前体的研究提供一定的参考。 展开更多
关键词 脂质体前体 制备 食品营养物
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Nutritional Analysis of Fast Food in Streets of Patna Town, Bihar
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作者 Abha Rani Anju Srivastava 《Journal of Food Science and Engineering》 2017年第6期323-327,共5页
Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient co... Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient components of fast food sold in streets of Patna town. A total of 30 fast food samples from streets were collected from different locations of Patna town in aseptic containers and immediately transferred to the laboratory for proximate analysis. Descriptive statistics was used to analyze the collected data. In terms of nutrient contribution, the highest energy content was found in Hot potato chips (536 ~ 85.2 kcal /I00 g) followed by Chicken chawmin (527 ~ 253.08 kcal/plat), Chilli chicken (464 ~ 91.8 kcal/plat) and Pav bhaji (425 -4- 164 kcal/plat). Highest level of protein was detected in Chilli chicken at 27.3 ~ 5.01 g per serving. Protein of Chilli chicken supplied approximately 29% of the total energy content per serving. Maximum amount of fat was also found in Chilli ckicken (35.5 ~ 31.89 g/plat). Total fat contribution of Chilli ckicken to the total energy per serving found to be approximately 67%. Highest level of carbohydrate was detected in Idli at 15.0 ~ 9.18 g per serving of sample which contributed approximately 91% of the total energy content per serving. From this study it was concluded that street fast foods provide an appreciable amount of recommended nutrient composition. It could be observed in this study that street fast foods supply appreciable amount of nutrients and calories to the people of Patna. 展开更多
关键词 Street fast food proximate analysis nutritional composition.
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The Consumption Preferences of Milk and Dairy Products of Undergraduate Students
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作者 Mustafa Mortas Fehmi YaZlCl 《Journal of Food Science and Engineering》 2012年第1期10-14,共5页
Human has different stages in their life as from babyhood to adult. The healthy and balanced diet preferences of people play an important role in each human life parts. Especially milk and dairy products are necessary... Human has different stages in their life as from babyhood to adult. The healthy and balanced diet preferences of people play an important role in each human life parts. Especially milk and dairy products are necessary for human health because of their nutrition value and body functions. One of the parts of people life is university life. Starting university is a turning point in terms of eating habits, since food choices responsibility of university students increases in this period. According to the researches, increasing availability of fast foods, changes in living arrangements, life experiences, expectations, preferences and beliefs related with food selections are most common reasons regarding dietary choices in this young adults group. University students had drinking milk habits in primary school but most of them lose their habits during university life. The students' first preferences were cheese and then yogurt and finally milk. A very little part of university students consume milk and dairy products regularly. The consumption habits and milk and dairy product catering of university students were examined. The consumption preferences of milk and dairy products of the students in different Universities are reviewed in this review. 展开更多
关键词 MILK dairy products consumption preferences undergraduate students.
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