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Gas chromatography-electrostatic field Orbitrap high resolution mass spectrometry for screening 70 organic pollutants in infant cereal-based supplementary foods 认领 引用 被引量：1
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作者 Da Mao Qiang Li +6 位作者 Sufang Fan Tongtong Ding Yunxia Huang Yali Zhang Zhijuan Meng Jianhui Huang Yan Zhang 《Food Science and Human Wellness》 SCIE CAS CSCD 2025年第10期4173-4187,共15页
This study established a method using gas chromatography-electrostatic field Orbitrap high-resolution mass spectrometry(Orbitrap GC-MS)for the simultaneous determination of 70 organic pollutants across 4 categories:or... This study established a method using gas chromatography-electrostatic field Orbitrap high-resolution mass spectrometry(Orbitrap GC-MS)for the simultaneous determination of 70 organic pollutants across 4 categories:organochlorine pesticides(OCPs),polycyclic aromatic hydrocarbons(PAHs),polychlorinated biphenyls(PCBs),and phthalates(PAEs)in infant cereal-based supplementary foods.Techniques integrating cryogenic centrifugation and lipid and protein adsorbent(LPAS)purification were employed.The precise mass numbers of target compounds were determined by Orbitrap GC-MS in full-scan mode(Full MS),which effectively minimized matrix interferences in these foods.Method validation on rice flour samples demonstrated that the 70 compounds exhibited excellent linearity within their respective mass concentration ranges,with correlation coefficients all exceeding 0.995.The detection limits for this method ranged 0.10–1.00μg/kg,while the quantification limits varied 0.3–3.0μg/kg,meeting the established detection requirements.The average spike recovery of the 70 compounds at 3 spiked levels(5,20,and 100μg/kg)ranged 75.3%–119.3%,with relative standard deviations ranging 1.8%–10.8%.Both inter-day and intra-day precision demonstrated relative standard deviation values below 15%.This method was applied to analyze 100 samples of commercial infant cereal-based supplementary food,revealing the presence of PAEs and PAHs in 12.0%of the samples.Notably,no OCPs or PCBs were detected.The detected concentrations of benzo[a]pyrene(Ba P)and dibutyl phthalate(DBP)were(4.2±0.1)and(1.8±0.3)μg/kg,respectively.This method is straightforward,highly sensitive,and suitable for the rapid screening and confirmation of 70 organic pollutants in infant cereal-based supplementary foods. 展开更多
关键词 Gas chromatography-electrostatic field Orbitrap high-resolution mass spectrometry Cryogenic centrifugation and lipid and protein adsorbent purification Organic pollutants Infant cereal-based supplementary foods
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Contribution of Plant Breeding Efforts to the Safety of the Cereal-based Food Chain 认领 引用
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作者 Zoltán Bedo Mariann Rakszegi +1 位作者 László Láng Peter Shewry 《食品科学》 CAS 北大核心 2006年第11期618-620,共3页
A comprehensive food safety strategy requires the establishment of a farm-to-fork traceability system, which allows each step in the food chain to be followed and identified. This policy requires a multidisciplinary s... A comprehensive food safety strategy requires the establishment of a farm-to-fork traceability system, which allows each step in the food chain to be followed and identified. This policy requires a multidisciplinary scientific approach including the wide range of technological knowledge necessary to maintain the safety of the whole food chain. With the introduction of the sustainability concept considerable changes have taken place in food production. New priorities have been raised nowadays due to increasing concern for environmental protection and healthy food production. These new priorities, which have led to the agricultural sector developing a more multifunctional character, are based on new social demands in relation to food production, where the essential criteria are to provide nutritious foodstuffs free of dangerous substances and to use environment-friendly technologies which ensure sustainability. 展开更多
关键词 In Contribution of Plant Breeding Efforts to the Safety of the Cereal-based Food Chain
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Effects of Nutrient Fortified Complementary Food Supplements on Anemia of Infants and Young Children in Poor Rural of Gansu 认领 引用 被引量：6
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作者 YU-YING WANG CHUN-MING CHEN +2 位作者 FU-ZHEN WANG MEI JIA KE-AN WANG 《Biomedical and Environmental Sciences》 SCIE CAS 2009年第3期194-200,共7页
Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children a... Objective To assess the effectiveness of complementary food supplements with protein and multi-micronutrients on hemoglobin and anemia in infants and young children. Methods In 5 poor counties of Gansu, 984 children aged 6-12 months were enrolled and divided into two groups. In addition to the usual home-made complementary food, all the children were fed one sachet of either Formula Ⅰ or Formula Ⅱ supplements each day. Protein and micronutrients were provided in Formula Ⅰ, while the same energy intake was secured in Formula Ⅱ as in Formula Ⅰ. A massive dose of vitamin A was supplemented to all the children every 6 months. Hemoglobin test was done at the same time. Results Prevalence of anemia was about 35% in both Formula Ⅰ and Formula Ⅱ group at baseline, and there were no differences in hemoglobin concentration between the two groups, During the 6-month and 12-month supplementation, hemoglobin of children in Formula Ⅰ group was higher than that in Formula Ⅱ group （P〈0.05）, and hemoglobin increase in Formula Ⅰ group was significantly higher than that in Formula Ⅱ group （P〈0.001）. After 6- and 12-mouth supplementation, the prevalence of anemia in Formula Ⅰ group dropped to 19.1% and 8.2% respectively, and it was 28.0% and 12.4% in Formula 2 group. The prevalence of anemia in Formula Ⅰ group was significantly lower than that in Formula Ⅱ group （P〈0.05）. After adjusting age and hemoglobin level at baseline, the hemoglobin increase at age of 24 months in formula 1 group was higher （10.7 g/L vs 7.9 g/L, P〈0.0001）. Conclusion Micronutrient fortified complementary food supplements, with large-dose vitamin A, is effective for children aged 6-12 months in terms of iron deficiency prevention. 展开更多
关键词 Food fortification Complementary food supplements Infants and young children Hemoglobin Iron deficiency anemia
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Nutritional Evaluation of Complementary Food Formulations from Maize, Soybean and Peanut Fortified with Moringa oleiferaLeaf Powder 认领 引用 被引量：5
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作者 Dooshima Shiriki Michael A. Igyor Dick I. Gernah 《Food and Nutrition Sciences》 CAS 2015年第5期494-500,共7页
Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to pr... Nutritional evaluation of complementary food formulations from maize, soybean and peanut fortified with Moringa oleifera leaf powder was carried out. Maize, soybean and peanut were blended in a ratio of 60:30:10 to produce a complementary food, which was then fortified. While the unfortified food product (sample A) served as control, the other three formulations were fortified with 5%, 10% and 15% Moringa leaf powder to give three samples (B, C and D respectively) of fortified food. Nutritional composition determination and feeding trials were then carried out, using two weeks old male albino rats to determine the performance of the food formulations. While the crude protein, crude fibre, and ash contents of the diets increased significantly (p with fortification, with values ranging from 16.04% to 17.59%, 2.25% to 4.42% and 1.40% to 2.50% respectively, crude fat and carbohydrate decreased significantly (p < 0.05), with concomitant decrease in energy, with values ranging from 23.48% to 20.80%, 49.32% to 47.63% and 472.76% to 448.08 kcal/100g respectively in samples A to D. PER values significantly (p < 0.05) improved up to 10% substitution, from 1.77 in unfortified (sample A) to 1.90 in 10% fortified (sample C), but declined at 15% substitution (sample D) to 1.69. Similarly, NPR values increased from 0.71 to 0.76 and 0.68. However, all the PER values including that of Nestle Cerelac (2.04) were lower than, though within the same range, with the value of 2.10 recommended by the Protein Advisory Group (PAG) for complementary foods. Sample C (10% Moringa flour blend) gave the best performance after rat feeding trials. 展开更多
关键词 Fortification Complementary Food Nutritional Evaluation Substitution Moringa Leaf Powder Food Formulations
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Sensory Evaluation and Proximate Composition of Homemade Complementary Food (HCF), Made Using Milk Combinations of Plant and Animal Origin 认领 引用 被引量：1
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作者 Nkereuwem Sunday Etukudoh Essiet Akanimo Gordon +3 位作者 Ejinaka Reginald Obiora Oluwo Fredrick Obeta M. Uchejeso Ocheola Oki Ene Joyce 《Food and Nutrition Sciences》 CAS 2021年第4期343-351,共9页
Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, were applied to evaluate Homemade ... Sensory analysis tools are the classic means for guaranteeing sensory quality, assessing acceptability, and recognizing faults in food products. Powerful sensory analysis techniques, were applied to evaluate Homemade Complementary Food (HCF) using milk combination of plant and animal origin. An experimental but descriptive method of research was used with Mubi as the study area. Milk from animal, (cow and goat) as well as milk from plant origin (soya beans milk,) was used. Milk from animal source was pasteurized using Vat pasteurization process (FDA, 2015) while quality soya beans milk was used to prepare milk of plant origin. Blended banana was also used as part of the home made complementary food alongside milk on a 50:50 ratio. A 15 member trained panel made up of mothers with children under the age of 5 years and currently breast feeding were the respondents, a sensory evaluation sheet based on the 9-point hedonic scale was used for scoring. Proximate analysis of sample was done using standard methods, AOAC (2000). Data was analyzed statistically using means and standard deviation. Results showed that sample B4 (a combination of cow, goat, and soya beans milk + blended banana slurry) had the best sensory attributes of appearance (8.00 ±1.32), taste (7.44 ± 1.01) and overall acceptability (8.00 ± 1.22), while sample B5 (goat milk + blended banana slurry) had the best sensory attributes of colour (8.00 ± 0.71) and aroma (7.78 ± 0.83). The proximate composition showed that the home made complementary food contained protein above (10.97 ± 0.00) from complementary food, this is far above the recommended 6.2 g/day, required for children 23 months and below assuming the child has an average breast milk intake daily, and fat (2.76 ± 0.00) from complementary foods, was within the recommendation range, required for children age between 9 - 11 months, also assuming the child is on average breast milk intake daily. These results can be of significant benefits in research, and in food processing industries, globally. Further research in other regions is needed to compare the obtained results in terms of its variance. 展开更多
关键词 Sensory Complementary Food Milk Acceptability
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Assessment of Chemical, Rheological and Sensory Properties of Fermented Maize-Cardaba Banana Complementary Food 认领 引用 被引量：1
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作者 Helen Nwakego Ayo-Omogie Regina Ogunsakin 《Food and Nutrition Sciences》 CAS 2013年第8期844-850,共7页
Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties... Traditional processing of fermented maize (“ogi”), a popular weaning food in the West African sub-region, results in considerable nutrient losses. Several attempts at improving its nutritional and sensory properties have focused on fortification with plant and animal products. Banana flour, rich in micronutrients and vitamins, could increase the micronutrient and vitamin contents of ogi. This study aimed at evaluating the physicochemical properties and sensory attributes of ogi as influenced by banana flour supplementation. Fermented maize flour was substituted with ripe Cardaba banana flour at levels of 10% -?50% and the flour mixes subjected to chemical, rheological and sensory evaluation. Crude protein decreased from 1.59% to 1.43% as banana flour substitution increased, while ash, total sugar (3.64% to 4.97%), carbohydrate and acidity increased. However, diastatic activity, crude fibre and fat were not significantly (p ≤ 0.05) affected. Results of functional properties revealed the following: 86.49 -?83.63 g/ml, 0.41 -?0.44 g/cm3, 6.44 -?7.46 g/ml, 3.30 -?4.50 g/ml, and 10.40 - 10.80 g/ml for water absorption capacity, bulk density, gel consistency, syneresis and swelling capacity, respectively. Significant (p ≤ 0.05) variations were observed in the pasting viscosities of the flours. The 50:50 maize-banana flour mix was the most preferred in terms of aroma, taste, colour and general acceptability. The addition of Cardaba banana flour to ogi may enhance its micronutrient content as evidenced by increased ash content, sensory, functional and pasting properties, thereby making it a potential substitute for complementary feeding of infants. 展开更多
关键词 Cardaba Banana Complementary Food Fermented Maize Micronutrients Ogi Rheological Sensory Substitution
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Complementary Food Situation in Sierra Leone: Nutritional Problems and Possible Strategies—A Review 认领 引用
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作者 Philip John Kanu 《Food and Nutrition Sciences》 CAS 2024年第2期113-128,共16页
Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection ... Low nutrient density and bulkiness of complementary foods, early introduction of solid foods, and unhygienic practices during weaning stage of a child predispose infants to malnutrition, growth retardation, infection and high mortality. In most West African countries, especially in Sierra Leone, the use of a variety of home-made complementary foods prepared from locally grown foodstuffs during the weaning process is popular, with products traditionally known as pap (mesh rice water) fofo from cassava, ogi, gari, akamu and couscous. Sierra Leone is one of the countries in West Africa that has been reported to have a challenging situation with regards to complementary foods, and little effort has so far been done to improve the situation. Despite these challenges, very little work has been directed towards the development of complementary foods using local foodstuffs as practiced in some other African countries. This situation has serious impact on the lives of infants in Sierra Leone, thus increasing the rate of mortality in the country. Complementary food situation in Sierra Leone was reviewed in terms of the past and present practices as well as the types of complementary foods used in Sierra Leone. Thus, the objective of this review was to discuss the complementary food situation in Sierra Leone: Nutritional problems and possible strategies. Formulation of high nutritive value home-made complementary foods in the country was recommended using traditional food processing techniques such as fermentation and germination, since these methods are simple, and could easily be employed at household and community levels without the use of sophisticated machinery. Nonetheless, it was recently reported that a product from the orange-flesh sweet potato could address the issue of complementary food in the country as it is easy to prepare, and the products are easily available in the rural area and even urban settings. Other recommendations made include: community nutrition education, the development of weaning recipe book, reduction in the workload of the suckling mother, promotion of breastfeeding and increased maternity leave period, which were suggested to be the most immediate possible strategies for the problems highlighted. 展开更多
关键词 Complementary Food Pap Malnutrition Growth Retardation
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Retention of β-Carotene in Cream-Fleshed Sweetpotato-Based Complementary Food Stored in Different Containers under Simulated Tropical Temperature and Humidity 认领 引用
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作者 Francis Kweku Amagloh Louise Brough +3 位作者 Janet L. Weber Anthony N. Mutukumira Allan Hardacre Jane Coad 《Food and Nutrition Sciences》 CAS 2013年第9期23-28,共6页
The stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental c... The stability of β-carotene in cream-fleshed sweetpotato-based complementary food stored in three different containers under simulated tropical temperature of 32°C and 85% relative humidity in an environmental chamber for 24 weeks was investigated. The formulation stored in a metallised polyester film in a refrigerator (approximately 3.0°C and 95% relative humidity) retained about 81% of β-carotene at 24 weeks, with no significant change in the moisture content. The formulation stored in either a metallised polyester film or a translucent polypropylene container placed in the environmental chamber retained approximately half of the β-carotene at 24 weeks, with a slight increase in moisture content. However, the formulation held in a transparent low-density polyethylene bag had the lowest β-carotene retention (37%) and the highest moisture content at week 24. Within the limits of this study, it has been demonstrated that β-carotene in cream-fleshed sweetpotato-based complementary food was well retained when moisture uptake was minimised. 展开更多
关键词 β-Carotene Complementary Food Storage Sweetpotato
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Nutrient Composition of Cereal (Maize), Legume (Soybean) and Fruit (Banana) as a Complementary Food for Older Infants and Their Sensory Assessment 认领 引用
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作者 Chike Timothy Ezeokeke Anita Blessing Onuoha 《Journal of Food Science and Engineering》 2016年第3期139-148,共10页
Four complementary foods were prepared from local foodstuffs which are maize （Zea mays）, soyabean （Glycine max） and banana （Musa acuminate colla）. Four complementary samples were produced from the proportion of ... Four complementary foods were prepared from local foodstuffs which are maize （Zea mays）, soyabean （Glycine max） and banana （Musa acuminate colla）. Four complementary samples were produced from the proportion of maize/soyabean/banana composite flours as 60%： 30%： 10% （B）, 60%： 25%： 15% （C）, 60%： 20%： 20% （D）, 50%： 30%： 20% （E） and Nestle Cerelac was the control sample （A）. The formulated diets were subjected to nutritional analysis-along with a commonly used proprietary infant cereal （Nestle Cerelac） as control. Standard chemical methods were used to determine the proximate nutrient composition, some micronutrients and anti-nutritional factors. The samples produced have increased nutrients of fibre that enhances digestibility （2.07%-3.11%）, protein and ash contents. The supplementation of up to 20% soybean flour and banana flour recorded the best results in terms of proximate and mineral compositions and compared favourably with the control sample, in terms of sensory evaluation using hedonic method, sample A was most accepted but did not differ significantly from sample D. Therefore, nutritious and acceptable complementary food can be produced from fermented maize, soybean and banana flours. Results of molar ratios of some minerals and anti-nutritional factors in the compounded diets suggest that the anti-nutrients will not pose any serious problem in the usage of the complementary diets. The cost of producing the formulated diets is about N50-N100 （50 cents） per gram cheaper than cerelac. The study has therefore, revealed that with proper selection of local foodstuff, it is possible to prepare nutritious complementary diets that would be acceptable, readily available, affordable and nutritionally adequate. 展开更多
关键词 Complementary food blends maize and soybean.
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中国3岁以下婴幼儿谷类辅助食品和罐装辅助食品消费状况及影响因素分析 认领 引用
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作者 潘峰 张彤薇 +4 位作者 赵方蕾 栾德春 崔玉丰 李建文 毛伟峰 《中国食品卫生杂志》 CAS CSCD 北大核心 2026年第4期410-418,共9页
目的了解中国15省(自治区、直辖市)3岁以下婴幼儿谷类辅助食品和罐装辅助食品消费状况及影响因素,为婴幼儿的科学喂养和健康成长提供科学依据。方法采用多阶段分层与人口成比例的整群随机抽样方法,2015年在中国15个省(自治区、直辖市)... 目的了解中国15省(自治区、直辖市)3岁以下婴幼儿谷类辅助食品和罐装辅助食品消费状况及影响因素,为婴幼儿的科学喂养和健康成长提供科学依据。方法采用多阶段分层与人口成比例的整群随机抽样方法,2015年在中国15个省(自治区、直辖市)的43个调查点选取20431名3岁以下婴幼儿作为研究对象。利用非连续3 d 24 h回顾调查,分析研究对象婴幼儿谷类辅食和罐装辅食消费率和消费量,采用χ2检验与秩和检验比较消费率和消费量的差异,采用多因素logistic回归分析研究对象谷类辅食和罐装辅食消费的影响因素。结果3岁以下婴幼儿谷类辅食和罐装辅食消费率分别为15.0%和1.7%,6~11月龄婴幼儿谷类辅食和罐装辅食消费率较高,分别为37.9%和4.6%,大城市婴幼儿谷类辅食和罐装辅食消费率较高,农村消费率较低。6~11月龄婴幼儿的平均消费量较高,分别为10.5 g/d和1.0 g/d;大城市婴幼儿谷类辅食和罐装辅食消费量高于农村地区。婴幼儿父亲的职业、母亲的受教育程度、家庭收入水平、城乡和地域差异会在一定程度上影响婴幼儿辅食消费。结论中国15省(自治区、直辖市)6~11月龄婴幼儿是谷类辅食和罐装辅食主要消费的人群。应针对婴幼儿的父母或看护人传播科学的辅食添加知识,提高对婴幼儿辅食的认知度,促进婴幼儿科学喂养。 展开更多
关键词 婴幼儿 谷类辅助食品 罐装辅助食品 消费状况 影响因素
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婴幼儿口腔发育特点及辅食质构分阶策略分析 认领 引用
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作者 陈勇 朱敬业 +4 位作者 韩军花 戴志勇 陈建设 李梦怡 任国谱 《食品科学》 EI CAS CSCD 北大核心 2026年第1期317-326,共10页
辅食作为婴幼儿早期感官体验的重要媒介,其质构特性与婴幼儿咀嚼吞咽能力发育、食物接受度及长期饮食习惯密切相关。尽管当前市场提供了种类繁多的婴幼儿辅食产品,但针对辅食的质构特性,目前尚缺乏统一的分阶标准体系,这限制了对不同辅... 辅食作为婴幼儿早期感官体验的重要媒介,其质构特性与婴幼儿咀嚼吞咽能力发育、食物接受度及长期饮食习惯密切相关。尽管当前市场提供了种类繁多的婴幼儿辅食产品,但针对辅食的质构特性,目前尚缺乏统一的分阶标准体系,这限制了对不同辅食产品在质构适应性及吞咽安全性方面的科学评估,难以充分满足婴幼儿在不同生长发育阶段对食物质构的特定需求。国际吞咽障碍食物标准行动委员会(International Dysphagia Diet Standardization Initiative,IDDSI)通过统一的8级质构分级框架,结合硬度、黏度、颗粒度等指标,对不同的食品质构进行标准化分类,为婴幼儿辅食的科学分阶提供可能。鉴于此,本文通过综述不同月龄婴幼儿口腔发育与生理特征,总结婴幼儿辅食研究现状,并结合IDDSI质构框架,以期为婴幼儿辅食产品质构设计与口腔发育适配性提升提供科学依据,也为未来辅食产品的质构标准化分阶提供参考。 展开更多
关键词 食品口腔加工 婴幼儿辅食 口腔生理特征 饮食行为 分阶喂养 吞咽安全
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Innovative strategies for producing diabetes-friendly cereal-based products:Mechanism,application,and challenges 认领 引用
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作者 Elahe Amani Amir Pouya Ghandehari Yazdi +5 位作者 Nooshin Bazsefidpar Mohammad Rahmati Amin Karimi Elham Assadpour Mohsen Barzegar Seid Mahdi Jafari 《Food Bioscience》 SCIE 2026年第4期1-18,共18页
The rising global prevalence of Type 2 Diabetes Mellitus(T2DM)necessitates the urgent need for innovative dietary interventions that extend beyond traditional pharmaceutical approaches,which are often accompanied by a... The rising global prevalence of Type 2 Diabetes Mellitus(T2DM)necessitates the urgent need for innovative dietary interventions that extend beyond traditional pharmaceutical approaches,which are often accompanied by adverse effects and limitations.Cereal-based products(CBPs),which constitute dietary staples worldwide,are typically formulated with refined flour and high-glycemic sugars,contributing to postprandial hyperglycemia and metabolic dysregulation.This review posits the strategic reformulation of these staple products into func-tional foods as a complementary strategy for T2DM management.We systematically evaluate the scientific ev-idence supporting the incorporation of four key classes of functional ingredients:phenolic compounds,bioactive peptides,dietary fibers,and sugar replacers.These ingredients exert antidiabetic effects through multiple mechanistic pathways:(i)the inhibition of digestive enzymes such asα-amylase,α-glucosidase,and dipeptidyl peptidase-IV(DPP-IV),(ii)modulation of gut microbiota and short-chain fatty acid production,(iii)enhancement of insulin sensitivity via key signaling pathways(e.g.,PI3K/Akt,AMPK),and(iv)reduction of oxidative stress and inflammation.The application of these ingredients in staple products like bread,pasta,biscuits,and muffins is critically examined,demonstrating significant improvements in the glycemic index,nutrient density,and bioactive profile of the final products.The review consolidates a robust scientific framework for developing nextgeneration functional CBPs,concluding that their integration into daily diets holds immense promise for improving glycemic control,mitigating diabetic complications,and serving as an effective component of holistic T2DM prevention and management strategies. 展开更多
关键词 Cereal-based products reformulation Bioactive peptides Dietary fibers Functional foods Glycemic index Phenolic compounds Sugar replacers Type 2 diabetes
婴儿辅食添加前综合评估专家共识 认领 引用
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作者 中国妇幼健康研究会儿童早期发展专委会 刘海峰 +9 位作者 张霆 何更生 王文娴 吴琼 谢雨晨 高晶晶 张延峰 穆立娟 董媛媛 赵艳君 《中国儿童保健杂志》 CAS CSCD 北大核心 2026年第4期349-356,共8页
婴儿发育进入到满6月龄,不仅是一个短暂的婴儿月龄顺延,也是标志婴儿全面发育进入到家庭衔接喂养的重要时段。为科学判断婴儿机体发育状态能否支持家庭顺利启动辅食添加,确保辅食添加安全、保障其后的婴幼儿健康发育。本共识从喂养状况... 婴儿发育进入到满6月龄,不仅是一个短暂的婴儿月龄顺延,也是标志婴儿全面发育进入到家庭衔接喂养的重要时段。为科学判断婴儿机体发育状态能否支持家庭顺利启动辅食添加,确保辅食添加安全、保障其后的婴幼儿健康发育。本共识从喂养状况、消化酶系统与胃肠道成熟度、动作能力发育、婴儿与母亲对辅食添加的心理和情感准备以及食物过敏的预防等几个方面评估着手,并引入规划性思维与预见性指导,针对早产儿、低出生体重、生长迟缓、消瘦、超重/肥胖等特殊婴幼儿提出分层、前置、全周期营养管理策略。通过妇幼保健机构引导临床儿童保健工作者、儿科医师及家庭照护者掌握正确的辅食添加时机,同时为逐步提升婴幼儿对新食物的感知和接受度,并为培养良好的饮食习惯,增进亲子关系,打下长期的健康基础。 展开更多
关键词 婴儿 辅食添加 综合评估 发育成熟度 喂养准备 专家共识
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渐进融合与特征激活协同的RGB-D食品营养评估 认领 引用
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作者 姚鹏全 刘倩 刘立波 《中国食品学报》 EI CAS CSCD 北大核心 2026年第2期355-366,共12页
目的:食品营养评估对于指导饮食健康和预防疾病至关重要。然而,现有RGB-D食品营养评估模型存在层级特征间交互低效且层级表征冗余、多模态特征关联性弱以及计算开销大的问题。方法:本文提出一种渐进式双向融合与互补性特征激活协同驱动... 目的:食品营养评估对于指导饮食健康和预防疾病至关重要。然而,现有RGB-D食品营养评估模型存在层级特征间交互低效且层级表征冗余、多模态特征关联性弱以及计算开销大的问题。方法:本文提出一种渐进式双向融合与互补性特征激活协同驱动的RGB-D食品营养评估模型。首先,设计渐进式双向融合模块,利用双向信息流(高层语义校准低层细节,低层特征增强高层表征)和两阶段渐进融合强化多尺度特征关联性并去除冗余的特征表示,通过层级拼接生成互补的RGB-D多模态特征;其次,构建互补性特征激活模块,联合反向特征金字塔(RevFP)的空间域局部加权与高效通道注意力(ECA)的通道域动态交互激活具有互补性的多模态特征,在增强多模态特征间关联性的同时降低计算开销。结果 :所提方法在Nutrition5k数据集上的百分比平均绝对误差(PMAE)的平均值为17.7%,其中热量、质量、脂肪、碳水化合物和蛋白质的PMAE分别为14.6%,10.3%,23.3%,20.3%和20.0%。在计算开销方面,参数量、计算量和推理速度分别为106.68×106,64.52×109和16.1 frame/s,验证了所提方法的有效性。结论:所提方法为食品营养评估任务提供了一种有效的解决方案。 展开更多
关键词 食品营养评估 RGB-D多模态学习 渐进式双向融合 互补性特征激活 轻量化网络
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高效液相色谱-串联质谱法检测婴幼儿辅食猪肉泥原料中38种兽药残留 认领 引用
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作者 杨曦 廖卢艳 +1 位作者 吴卫国 陈弘 《食品安全质量检测学报》 CAS 2026年第10期165-174,共10页
目的建立一种高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)同时检测婴幼儿辅食猪肉泥原料中38种兽药(涵盖四环素类、磺胺类、喹诺酮类、β-受体激动剂类及金刚烷胺、氯霉素... 目的建立一种高效液相色谱-串联质谱法(high performance liquid chromatography-tandem mass spectrometry,HPLC-MS/MS)同时检测婴幼儿辅食猪肉泥原料中38种兽药(涵盖四环素类、磺胺类、喹诺酮类、β-受体激动剂类及金刚烷胺、氯霉素、甲砜霉素等)残留的高通量分析方法。方法样品经乙腈与乙二胺四乙酸二钠(ethylenediaminetetraacetic acid disodium salt,Na2EDTA)-Mcllvaine缓冲溶液提取,Oasis PRiME HLB固相萃取柱净化,40℃氮吹浓缩后,以0.2%甲酸水溶液复溶。采用Phenomenex Kinetex®2.6µm EVO C18色谱柱进行分离,在安捷伦喷射流电喷雾离子源(Agilent Jet Stream electrospray ionization source,AJS ESI),正/负离子动态切换条件下执行多反应监测,并通过空白基质匹配标准溶液法实现目标物定量分析。结果10种目标物和28种目标物分别在10~400µg/L、10~500µg/L质量浓度区间内线性响应良好,所得相关系数(r)均不低于0.995;检出限为0.03~1.47µg/kg,定量限为0.10~4.90µg/kg。在5、10、20µg/kg 3个加标水平下进行回收率试验实验(n=6),平均回收率为64.32%~111.66%,相对标准偏差为2.17%~10.70%,所有结果均符合GB/T 27404—2008《实验室质量控制规范食品理化检测》的相关技术要求。结论该方法操作流程简便,兼具高灵敏度、良好的准确度与精密度,可用于婴幼儿辅食猪肉泥原料中38种兽药残留的高通量筛查与确证。 展开更多
关键词 兽药残留 高效液相色谱-串联质谱法 婴幼儿辅食 猪肉泥
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在线固相萃取—二维液相色谱法快速测定婴幼儿谷类辅食中维生素A、D3、E含量及其不确定度评定 认领 引用
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作者 龙强 赵涛 +3 位作者 肖媚 吴海智 周凡 戴志勇 《食品与机械》 CAS CSCD 北大核心 2026年第5期68-76,共9页
[目的]建立一种基于在线固相萃取—二维液相色谱技术,实现同时快速测定婴幼儿谷类辅食中维生素A、D3、E含量。[方法]样品皂化液经在线固相萃取净化后,维生素A、E通过一维色谱完成分离测定,维生素D3经一维初步分离转移至二维色谱... [目的]建立一种基于在线固相萃取—二维液相色谱技术,实现同时快速测定婴幼儿谷类辅食中维生素A、D3、E含量。[方法]样品皂化液经在线固相萃取净化后,维生素A、E通过一维色谱完成分离测定,维生素D3经一维初步分离转移至二维色谱完成分离测定,均采用外标法定量。[结果]维生素A、D3、E在相应的浓度范围内线性关系良好,相关系数R2均大于0.999;定量限分别为1.62,0.308,13.9μg/100 g;加标回收率为92.4%~109.2%,相对标准偏差为0.36%~3.08%。此外,维生素A、D3、E的扩展不确定度(k=2)分别为7.04%,17.0%,5.30%。[结论]该方法提升了前处理的自动化程度,简便高效、准确可靠,可满足婴幼儿谷类辅食中脂溶性维生素的批量检测需要。 展开更多
关键词 婴幼儿谷类辅食 在线固相萃取—二维液相色谱法 维生素A 维生素D3 维生素E 测量不确定度
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基于高分辨质谱法测定小麦粉类婴幼儿辅食中24种真菌毒素 认领 引用
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作者 王敬 王娟 +2 位作者 马俊展 李赞 曹梅荣 《河北省科学院学报》 CAS 2026年第4期50-60,共11页
为监测小麦粉类婴幼儿辅食中真菌毒素的污染情况并开展全面评估,建立了一种超高效液相色谱-四极杆/静电场轨道阱高分辨质谱(UPLC-Q-Orbitrap HRMS)法对小麦粉类婴幼儿辅食中24种真菌毒素进行检测。采用QuEChERS法对样品进行提取和净化,... 为监测小麦粉类婴幼儿辅食中真菌毒素的污染情况并开展全面评估,建立了一种超高效液相色谱-四极杆/静电场轨道阱高分辨质谱(UPLC-Q-Orbitrap HRMS)法对小麦粉类婴幼儿辅食中24种真菌毒素进行检测。采用QuEChERS法对样品进行提取和净化,利用Waters ACQUITY UPLC BEH Shield C 18柱(100 mm×2.1 mm,1.7μm)分离,以2 mmol/L乙酸铵溶液和甲醇溶液为流动相进行梯度洗脱,采用基质匹配外标法定量。结果表明,24种真菌毒素在各自的质量浓度范围内有良好的线性关系且决定系数R 2均满足确证方法的要求,检出限为0.05~1μg/kg,定量限为0.2~4μg/kg,加标回收率在84.0%~109.4%之间,相对标准偏差为1.05%~9.82%。本方法前处理简单快速有效,方法的准确度、精密度等指标均满足预期要求。 展开更多
关键词 真菌毒素 超高效液相色谱 四极杆/静电场轨道阱高分辨质谱 小麦粉类婴幼儿辅食
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婴幼儿科学辅食喂养的国内外指南要点综述 认领 引用
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作者 丁叶 韩军花 《中国妇幼卫生杂志》 2026年第3期338-342,共5页
随着研究深入,科学辅食喂养对婴幼儿健康的重要性已成为全球共识。本文基于世界卫生组织、联合国儿童基金会及多国最新指南,系统论述了婴幼儿辅食喂养的核心要点,包括辅食定义及添加时间、辅食种类多样化、进食技能培养与饮食习惯形成... 随着研究深入,科学辅食喂养对婴幼儿健康的重要性已成为全球共识。本文基于世界卫生组织、联合国儿童基金会及多国最新指南,系统论述了婴幼儿辅食喂养的核心要点,包括辅食定义及添加时间、辅食种类多样化、进食技能培养与饮食习惯形成、回应式喂养、食物过敏预防、强化食品和营养素补充剂使用,旨在为我国婴幼儿科学辅食喂养提供循证可行的指导方案,促进婴幼儿的早期健康发展。 展开更多
关键词 辅食 科学喂养 婴幼儿 指南 进展
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电热蒸发-微火焰原子吸收光谱法测定婴幼儿谷类辅助食品中镉含量 认领 引用
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作者 杨兵 李雪 +1 位作者 陈丝 邓助林 《粮食与油脂》 北大核心 2026年第2期148-154,共7页
建立一种通过电热蒸发-微火焰原子吸收光谱法快速测定婴幼儿谷类辅助食品中镉(Cd)含量的方法。以镉的吸光度为指标,通过单因素试验优化检测条件,并进行方法学验证。结果表明:样品最佳热解条件为干燥温度400℃、干燥时间50 s、热解温度65... 建立一种通过电热蒸发-微火焰原子吸收光谱法快速测定婴幼儿谷类辅助食品中镉(Cd)含量的方法。以镉的吸光度为指标,通过单因素试验优化检测条件,并进行方法学验证。结果表明:样品最佳热解条件为干燥温度400℃、干燥时间50 s、热解温度650℃、热解时间40 s;样品最佳检测条件为催化炉温度750℃、检测氢气流量300 m L/min、检测空气流量200 m L/min、进样量100 mg。在优化条件下测定婴幼儿谷类辅助食品中镉含量的检出限为0.002 9 mg/kg,定量限为0.009 7 mg/kg,加标回收率为94.0%~102.7%,样品测定结果与石墨炉原子吸收光谱法测定结果之间无显著差异,分析时间小于4 min。建立的方法无需样品前处理、操作简便、分析时间短、绿色环保,适合婴幼儿谷类辅助食品中镉含量的快速检测。 展开更多
关键词 电热蒸发 微火焰原子吸收光谱法 婴幼儿谷类辅助食品 镉
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Comparison between E. coliO157:H7 and Bifidobacteriumspp. Activity in Almond Pudding Infant Supplemental Food 认领 引用
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作者 Rashin Sedighi Mehrdad Tajkarimi Salam A. Ibrahim 《Food and Nutrition Sciences》 CAS 2011年第9期909-915,共7页
Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease i... Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants. The large intestine of breast-fed infants is colonized predominantly by bifidobacteria, which have a protective effect against acute diarrhea. The study objective of this research was to screen the survival characteristics of E. coli O157:H7 as well as four strains of Bifidobacterium subspecies (spp.) in almond pudding. The bacterial strains were studied after three and six hours of incubation at 37℃ in-vitro. Luria-Bertani (LB) broth was used as a basic medium for both Bifidobacterium spp. and E. coli experiments in anaerobic and aerobic conditions, respectively. The viability of Bifidobacterium spp. increased from 2.46 ± 0.2 to 6.57 ±1.3 log10 CFU/ml in low inoculum and from 4.53 ± 0.7 to 7.2 ± 0.4 in high inoculum experiments in 6 hours. However, the growth of E. coli O157:H7 from 3.12 ± 0.2 to 4.99 ± 0.1 log10 CFU/ml was significantly (P < 0.05) lower compared to Bifidobacterium spp. The results illus- trate impaired growth of E. coli O157:H7 and enhanced growth of Bifidobacterium spp. in almond pudding. The finding demonstrated that almond pudding in infant’s diet may indirectly enhance the protection against survival and growth of E. coli O157:H7 by increasing the Bifidobacterium spp. populations in infant’s gastrointestinal system. 展开更多
关键词 Escherichia coli O157:H7 Bifidobacterium spp. Infant Complementary Food
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