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The preparation technology of water lettuce dietary fibe was studied by combination of enzymolysis and alkaline hydrolysis.

以水浮莲为原料,探讨了酶法与碱法相结合制备水浮莲膳食纤维的工艺,同时对膳食纤维的性能特性进行了实验。

Objective To assess the current status in dietary treatment of hypercholesterolemia and its effects on control of this disease in China.

目的 了解接受调脂药物治疗的高胆固醇血症患者膳食状况及膳食对高胆固醇血症控制状况的影响。

It will review the present underst1anding of macro nutrients affect CVD risk, and discuss role of diets with different macronutrient profiles on prevention of CVD.

本文将重点讨论膳食脂肪、碳水化合物、蛋白质对心血管疾病危险因素的影响,以及不同宏量营养素组成的膳食在心血管疾病防治中的价值和作用。

The processing technology and production conditions for persimmon dietary fiber drink are studied.

研究了柿果膳食纤维饮料的加工工艺技术和生产条件,并对柿果的脱涩方法和膳食纤维的测定方法进行了探讨。

Using the meal planner, you can quickly plan meals for one or more days at a time.

使用膳食规划,你可以很快的膳食计划的一个或多个在1天时间。

However, the results of fish intake show that the fish consumption by students in pacific saury and mackerel with higher EPA and DHA were obviously less than in ribbon fish and tilapia which give lower EPA and DHA.

与文献报告比较,在餐厅供应之膳食鱼肉中,学生每日 EPA 和 DHA 摄取量偏低,故应增加膳食鱼肉的供应量和供餐次数,才能获得人体生理所需足够的 EPA 和 DHA 。

ResultsThe purity of prepared SDF was up to 80.4%.

结果可溶性膳食纤维两个组分的分子量分别为:1.81×105和2.0×106,超滤制备的可溶性膳食纤维含量为80.4%。

The optimal conditions for extracting IDF with lactobacillus and facultative thermophile were: inoculants size 6%, the ratios between the two reagents 1:2, fermentation temperature 37℃, fermentation time 15h; fermentation temperature and fermentation time were significant effecters to the IDF content(P.05); inoculums size and the ratio between the two reagents were of little significance.

5用微生物发酵法提取水不溶性膳食纤维的最佳工艺条件是:接种量为6%,两菌比为1:2,发酵温度为37℃,发酵时间为15h。发酵温度和发酵时间对产品膳食纤维含量的影响显著(P.05),接种量和两菌比的影响不显著。

These byproducts may exhibit a potential applications and physiological activity after micronization treatment.

若能将这些膳食纤维经过加工处理,作为膳食纤维的来源,具有相当高的开发潜力。

In recent years, there is more and more attention on the importance of dietary fiber. Except saccharides, proteins, lipids, vitamins and minerals, soluble dietary fiber have become the sixth nutrient in many countries.

近年来膳食纤维的重要性得到了越来越多的关注,在许多国家除了糖、蛋白质、脂肪、维生素和矿物质外,膳食纤维被称为第六营养素。

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