共查询到19条相似文献,搜索用时 218 毫秒
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食用菌多糖功能性研究进展 总被引:3,自引:0,他引:3
食用菌多糖具有多种生物活性和保健功能,其安全无毒,能作为基料用在新型功能性食品和营养制品中。本文综述食用菌多糖在抗肿瘤、抗氧化、降血脂、增强免疫力和降血糖等方面的研究,旨在为食用菌多糖的利用和开发提供参考。 相似文献
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依托于灌南现代农业示范区食用菌示范园的快速发展,连云港灌南现代农业示范区食用菌研究所于2009年5月21日揭牌成立。目前,进入园区的食用菌企业已达20余家,食用菌品种有纯白金针菇、秀珍菇、双孢菇、茶树菇、香菇、黑木耳等多个品种。食用菌研究所的成立,将致力于食用菌新品种的研究、开发、应用和栽培技术培训等工作,为该县食用菌示范园食用菌产业的发展提供强有力的技术支撑。食用菌研究所的成立, 相似文献
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将新鲜食用菌加工成食用菌食品,能够提高食用菌的储存时间,延长食用菌的食用时间,提高食用菌的产品附加值。同时,对食用菌进行加工,丰富了人们食用食用菌的方式,因此食用菌食品加工有着非常广阔的发展前景。本文主要对食用菌食品加工技术进行了阐述和探究。 相似文献
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药食真菌中微量元素分析测定及其研究热点 总被引:1,自引:0,他引:1
简要介绍了微量元素的生理作用及其对维持人体健康的重要性,综述了几种用于测定药食真菌中微量元素的现代分析测试方法等,例如:电感耦合等离子体一原子发射光谱法(ICP—AES)、分光光度法、原子吸收光谱法等。同时也概述了这几种测定方法的研究进展和在药食真菌开发中的应用,探讨了药食真菌生产中提高微量元素含量以增加其保健功效技术的发展方向 相似文献
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目的通过基质辅助激光解吸电离飞行时间质谱(MALDI-TOF-MS)技术,对松茸、姬松茸、金耳、银耳、竹荪、榛蘑等常见食用菌进行蛋白图谱分析,探索MALDI-TOF-MS在大型食用菌鉴定领域的应用方法。方法通过甲酸提取法、液氮甲酸法、甲酸超声破碎法、液氮甲酸超声破碎法4种前处理方法分别获得菌菇样本的蛋白提取液;经MALDI-TOF-MS采集样本指纹图谱,对不同方法及不同样本的指纹图谱进行对比分析与聚类分析。结果通过方差分析发现不同方法对指纹图谱蛋白峰总量影响不显著,P=0.753> 0.05;但液氮甲酸方法获取的菌株指纹图谱平均特异峰数量最高为3.75个/株,图谱质量最好,更适用于大部分食用菌的前处理,同时发现云南省香格里拉县、四川省稻城县两地的松茸之间无法通过指纹图谱区分,表明此两地松茸含有相近的蛋白质组成。结论 MALDI-TOF-MS技术在大型食用菌甄别鉴定中具有开发运用前景。 相似文献
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进口需求、市场准入与我国农产品的贸易逆差 总被引:1,自引:0,他引:1
我国加入世贸组织以来,于2003-2004年间出现了农产品的贸易逆差,本文分析了农产品贸易逆差的构成及其产生原因。大豆、棉花、食用油等是我国农产品贸易逆差的主要构成产品,这些农产品进口价格和进口数量都出现了增长,而相关产业的发展导致这些农产品进口需求猛增,致使农产品贸易逆差不断扩大。另外,我国农产品关税的大幅削减以及配额管制农产品市场准入机会的扩大,也是农产品贸易逆差进一步拉大的一个重要原因。 相似文献
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Older consumers’ perceptions of functional foods and non‐edible health‐enhancing innovations 下载免费PDF全文
Riikka Puhakka Raisa Valve Aki Sinkkonen 《International Journal of Consumer Studies》2018,42(1):111-119
Increasing interest in health and well‐being is likely to drive a growth in demand for products that have positive effects on health. Consumers’ acceptance of and willingness to buy functional foods has been widely studied, but there has not been research on consumers’ attitudes towards innovative non‐edible products with health effects. This study examines how older consumers perceive functional foods and novel non‐edible health‐enhancing products, how willing they are to purchase such products, and how health orientation influences their views. As an example of a ‘radical’ innovation, consumers’ acceptance of rubbing their hands in a specific soil‐based mixture to modulate the immune system is explored. The research material, 13 thematic interviews, was collected in Lahti region, Finland, in 2015. The study indicates that the older consumers’ market is not homogeneous. Based on a qualitative, in‐depth approach, the study distinguishes four consumer segments with different lay understandings of health and attitudes towards health‐enhancing products, which influence people's willingness to purchase such products. The segments are health‐seeking consumers, cautious consumers, critical consumers and natural health consumers. Various motives and barriers for using products with health claims are also identified. The case of rubbing hands in organic soil‐based mixture indicates the difficulty of predicting which consumer segment will first adopt this kind of ‘radical’ innovation. The results highlight that the credence qualities of a novel product must be communicated and advertised before entering the market while also taking into account the sensory properties of the product. ‘Radical innovations’ must be in a form that consumers can easily accept. 相似文献
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How does edible packaging bias taste perceptions and acceptability? To examine this, we conducted an experiment where we manipulated what information participants received about a product with edible packaging and whether participants ate the product with its edible packaging and core food product intact or ate the edible packaging and core product layers separately. Participants who received information about edible packaging and tasted the edible packaging layer separately rated the product lower on dimensions of taste, healthiness, and intention to purchase than participants in other treatment groups. Findings suggest that framing a product as an edible package with environmental benefits can lead to negative judgments. Contrary to what environmentalists would expect, it may be best to simply not highlight its environmental benefits. Findings also suggest that consumers’ judgments of edible packaging may depend on how well the packaging material is integrated with its principal food product, and that highly separated products (such as edible cups) may face greater barriers to adoption. 相似文献