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Sodium content in foods: Brazilian consumers’ opinions,subjective knowledge and purchase intent 下载免费PDF全文
Jéssica F. Rodrigues Rafaela C. Pereira Andressa A. Silva Andrey O. Mendes João de Deus S. Carneiro 《International Journal of Consumer Studies》2017,41(6):735-744
This study attempted to gain insights on Brazilian consumers’ subjective knowledge of sodium content in processed and homemade foods and their purchase intent for products with reduced‐sodium content. A questionnaire was distributed to 409 consumers selected by convenience quota sampling. We found that Brazilian consumers were concerned about the amount of salt (sodium chloride) in the products they consumed, regardless of educational levels, income, age, lifestyles, or health conditions. However, they still considered their consumption to be above WHO‐recommended limits and had little subjective knowledge about the term ‘sodium’. While processed products were considered the main contributors of high‐sodium intake, participants were not concerned about addition of salt at the table and salt in homemade food. The majority of respondents rarely read the sodium content on food labels; however, men and older individuals were more likely to read label information on sodium content. Products with reduced sodium were found to have market appeal, which justifies investments in research to develop these products. Therefore, in addition to the efforts to reduce sodium in the processed‐food industry, it is necessary to promote awareness about the importance of food labelling, especially sodium content, and the need to reduce salt in homemade food and additions during meals. 相似文献
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本文分析了我国二氯异氰尿酸的产品的8项技术指标,介绍了国外客户的要求,建议生产企业改进质量以提高在国外市场的竞争力 相似文献
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由磷肥企业副产氟硅酸制备氟化钠的研究 总被引:1,自引:0,他引:1
郭伟杰 《中国资源综合利用》2007,25(11):4-6
重点介绍了以磷肥企业副产氟硅酸为原料制备氟化钠的新工艺。首先用氨水氨化脱硅得到氟化铵溶液,再向氟化铵溶液加氯化钠合成氟化钠。对影响反应的温度、时间、物料配比等因素进行了探讨,得出具体工艺为:(1)氨化反应:H2SiF6浓度在12%~14%之间,氨水过量25%,反应温度为60~70℃,反应时间120min。(2)氟化钠合成:氯化钠过量15%~20%,反应温度85~90℃。产物氟化钠纯度大于98%,收率大于80%。 相似文献
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本文研究了龙眼的保鲜技术,经高锰酸钾浸泡处理后的龙眼,再用脱色剂(焦亚硫酸钠+护色剂)溶液漂白,漂白时间明显缩短,漂白效果好,保鲜时间长。 相似文献
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医师在治疗胃肠科疾病,通常使用注射美洛西林钠进行围术中的抗感染工作,也采用莫非氏管滴入胃复安,但是混合后出现明显的混浊现象,且有絮状沉淀物生成。 相似文献
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目的探讨阿仑磷酸钠片联合唑来膦酸注射液治疗骨质疏松症的成本-效果。方法选取2016年12月至2018年2月于阜新市中医医院骨伤科治疗的138例骨质疏松症患者作为研究对象,按照随机数字表法分为对照组和观察组,每组69例。对照组给予阿仑磷酸钠片治疗,观察组在对照组治疗基础上采用唑来膦酸注射液治疗,比较两组患者治疗效果,并进行成本-效果分析。结果观察组治疗有效率为97.10%,显著高于对照组的75.36%,差异有统计学意义(P<0.05)。治疗后,与对照组比较,观察组患者腰椎骨、股骨颈和Ward’s三角区骨密度水平显著提高(P<0.05),血清Ca2+、骨特异性碱性磷酸酶(ALP)、降钙素(HCT)水平显著提高(P<0.05),成本-效果比提高(P<0.05),不良反应发生率降低(P<0.05)。结论阿仑磷酸钠片联合唑来膦酸注射液治疗可明显提高骨质疏松症患者疗效,调节骨密度,有助于骨代谢指标恢复,但其成本也较高。 相似文献
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羧甲基壳聚糖/海藻酸钠水凝胶pH值对溶胀行为的影响 总被引:1,自引:0,他引:1
以CaCl2为交联剂制备了一系列羧甲基壳聚糖/海藻酸钠水凝胶。研究了羧甲基壳聚糖与海藻酸钠溶液的配比、交联剂的用量以及pH值对水凝胶溶胀率的影响,并分析了不同pH值时水凝胶的红外谱图。结果表明,pH=1.0、3.0时,水凝胶收缩,而pH=5.0、7.4、9.0、13.0时,水凝胶溶胀随pH值增高,其溶胀率增大。当两者配比为1:3,pH 9.0时溶涨率最大。同时,红外谱图证明,水凝胶的pH敏感行为是氨基和羧基基团结构的变化所引起的。 相似文献
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