共查询到19条相似文献，搜索用时 250 毫秒
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当前保健食品快速发展,呈现出席卷全球之势,我国保健食品行业正处于高速发展的黄金时期.文章分析保健食品的内涵,总结了国际社会关于保健食品管理的主要模式,重点对我国与世界主要发达国家的保健食品管理做了比较研究,借鉴国际先进管理经验,从完善法律法规体系、探索新型注册管理机制、强化生产管理监管、规范行业广告宣传几方面促进我国保... 相似文献
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田学军 《蒙自师范高等专科学校学报》2000,2(4):30-34,40
阐述了保健食品的概念、功能成份、发展重点 ,结合实例介绍保健食品的各种研究方法和加工技术 .今后一个时期 ,我国将重点发展抗肿瘤、抗衰老、预防糖尿病、心血管疾病、老年性痴呆及活性多糖、生物活性酶、不饱和脂肪酸、黄酮类等保健食品 ,各种先进的技术和方法将被应用于保健食品的研究和加工生产 . 相似文献
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本文提出保健食品概念、定义及分类，谈论了保健食品功能物质，论述了保健食品与长寿关系、中国保健食品现状及我国保健食品发展前景． 相似文献
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中药保健食品是具有中国特色的保健食品,是中医食疗与新科技结合的产品。为进一步推动我国中药保健食品行业的发展,现将国家规定“可用于保健食品中药”的性味归经进行了归纳总结,为更准确地将中药应用于保健食品提供一定的理论依据。 相似文献
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保健食品是一类特殊的食品,具有一般食品的共性,能调节人体功能,适于特定的人群服用,但不以治疗疾病为目的.本文详细介绍了保健食品的概念、功能、分类及保健食品市场的发展状况,通过对太原市保健食品市场的调查研究,了解了保健食品市场的现状,提出了保健食品市场存在的问题,并通过对调查结果的分析,指出了保健食品市场的发展趋势. 相似文献
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随着我国人民生活水平的日益提高,人们的自我保健意识越来越强,随之而来的保健食品、药品、器具等也层出不穷,其中不乏许多脸炙人口的精品,也有相当一部分鱼目混珠的垃圾.保健食品领域尤为如此.以致许多人认为保健食品等于伪劣产品.有鉴于此,国家有关部门于96年3月15日,出台了保健食品的管理办法.又于今年初对各类食品广告的应用范围作了明确的规定.因而有人认为保健食品没有前途.但我认为保健食品,大可作为,尤其在作为农业大省的黑龙江更是如此. 相似文献
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丁芳珍 《晋城职业技术学院学报》2009,2(3):63-65
南瓜是一种极具开发潜力和开发价值的天然保健食品,它具有降血糖、降血脂、解毒、保护视力等作用．本文对南瓜的营养价值、保健功能等方面进行了阐述,并介绍了几种南瓜综合开发的方法,使人们更好地了解和利用南瓜. 相似文献
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在“健康中国2030”大背景下，保健食品学在高职食品专业受到重视。高职院校食品专业一线教师应结合专业课程特点，在食品专业教学中进行课程思政建设，提高学生的思想政治素质和专业技能，为学生就业奠定坚实基础。文章根据课程思政建设要求，结合专业课程性质和“保健食品”课程思政建设现状，探讨“保健食品”课程思政建设路径，以培养高素质保健食品行业人才，促进我国健康事业蓬勃发展。 相似文献
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过量饮酒可引起肝脏和心血管疾病,并导致一系列社会问题,研究醒酒保肝制剂具有很重要的意义。植物性食品中的茶、大豆和玉米与动物性食品牡蛎、马氏珠母贝等具有醒酒功能,并对其醒酒机理进行了概述。 相似文献
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黄卫东 《昆明师范高等专科学校学报》2011,(6):121-122,126
为了解保健食品现状,以国家食品药品监督管理局网站数据库为数据源,查询了自从1996年实施保健食品审批管理制度以来所有获批的保健食品数据,对国家已批准的保健食品的年度审批数量、保健功能分布和地区分布等情况进行系统分析．结果显示,截至2011年批准的国食健字G20110384号为止,共批准了10751个国产保健食品,各年度批准的保健食品以实施起始年1996年为最少,2004年最多;已获批保健功能主要为增强免疫力、缓解体力疲劳、补充维生素和辅助降血脂;获批地区分布以北京市、广东省为最多,地区分布存在较大差异．分析表明获批保健食品数量较多,但整体重复、科技含量不高,产品功能有局限性． 相似文献
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Lu Yang Bao Tao Mo Jianling Ni Jingdan Chen Wei 《Journal of Zhejiang University. Science. B》2021,22(6):431-449
Jujube(Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to have various health benefits and has been extensively planted worldwide, especially in China. Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects. In this paper, the latest progress in research on major bioactive compounds obtained from jujube is reviewed, and the potential biological functions of jujube fruit resources are discussed. As a dietary supplement, jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances, such as polysaccharides, polyphenols, amino acids, nucleotides, fatty acids, dietary fiber, alkaloids, and other nutrients. These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer, antioxidant, anti-inflammatory, anti-hyperlipidemic, anti-hyperglycemic, immunoregulatory, neuroprotective, sedative,and antiviral functions. Of note is that new constituents, including alkaloids, dietary fiber, and other bioactive substances, as well as the antiviral, hypoglycemic, lipid-lowering, and neuroprotective effects of jujube fruit, are systematically reviewed here for the first time. Meanwhile, problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed. Therefore, this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods. 相似文献
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Guo-qing He Tong-jie Liu Faizan A. Sadiq Jing-si Gu Guo-hua Zhang 《Journal of Zhejiang University. Science. B》2017,18(4):289-302
Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culturedependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches. 相似文献
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河南绿色食品产业发展中存在的问题及对策 总被引：1，自引：0，他引：1
李国强 《安阳师范学院学报》2011,(1):100-103
在低碳经济发展趋势下,我国绿色食品产业得到快速发展。河南作为一个农业大省,绿色食品产业的发展至关重要。本文在分析河南绿色食品产业发展现状的基础上,指出其存在绿色食品品种数量少、经济效益不高、品牌竞争力不强等主要问题,并从生产基地建设、增加产品附加值、专业技术创新、产业链生产协调等方面提出加快绿色食品产业发展的措施。 相似文献
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Chen-jian Liu Fu-ming Gong Xiao-ran Li Hai-yan Li Zhong-hua Zhang Yue Feng Hiroko Nagano 《Journal of Zhejiang University. Science. B》2012,13(4):298-306
This research was aimed at isolating and identifying the predominant lactic acid bacteria (LAB) in the traditional Chinese
salt-fermented soybean food, douchi, from Yunnan, China. The predominant LAB present were isolated and identified by conventional
culture-dependent methods combined with molecular biological methods. Two hundred and sixty isolates were obtained from thirty
kinds of traditional fermented douchi from six cities and counties in Yunnan, and those strains were divided into twelve groups
by their morphological and biochemical characteristics. Based on 16S ribosomal DNA (rDNA) sequencing and analysis, 56 representative
strains were identified as belonging to 6 genera and 14 species: Lactobacillus (4 spp.), Weissella (3 spp.), Pediococcus (2 spp.), Staphylococcus (2 spp.), Enterococcus (1 sp.), and Bacillus (2 spp.). The results show that douchi contains a large natural population of LAB of diverse composition from which some
strains could be selected as starters for functional fermented foods. This is the first study on the original douchi from
Yunnan, and the results suggest that it may be a useful source for the isolation of LAB. This study has also laid a foundation
for further research on developing functional douchi products. 相似文献
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通过对常规饵料藻类、干饲料和活饲料进行正交组合饲喂孔雀鱼,经过实验比较,孔雀鱼生长和产生适于观赏的鲜艳体色的饵料组合为:鲜活饲料为主要饲料,并适当添喂一些干饲料;保持水中有大量的藻类,作为鱼苗的辅助饲料. 相似文献
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Yan Zeng 《Teachers and Teaching》2013,19(3):379-397
ABSTRACTThis mixed method research explores the contexts, purposes, forms, practices, and effects of school provided collaborative professional development (PD) as experienced by teachers working in primary and secondary schools in England and Shanghai. The research is part of a larger partnership pilot study by the University of Nottingham and Shanghai Normal University, which focused on opportunities for and experiences of participation in formally organized professional development, using as a point of departure the findings of the Teaching and Learning International Survey (TALIS) 2013 report of teachers’ perceptions of their professional development. Given the differences between the two jurisdictions in their PISA (Program for International Student Assessment) rankings, and between national cultures, teacher expectations and conditions of work, professional development purposes, forms and practices in schools might be expected to differ. The research found that there was a similar emphasis in both jurisdictions upon ‘functional’ rather than ‘attitudinal’ oriented professional development, but that teachers in Shanghai schools experienced more of the latter than those in the English schools studied. Such differences in the relative emphasis between the two jurisdictions upon the ‘attitudinal’, challenge the benefits of focusing collaborative professional development primarily upon the ‘functional’ in English schools. 相似文献