International Journal of Nutrition and Food Sciences

Volume 8, Issue 2, March 2019

  • Nutritional Composition and Development of Chinese Dwarf Cherry (Cerasus Humilis (Bge.) Sok.)

    Suyi Fan, Peng Wu, Gang Xing

    Issue: Volume 8, Issue 2, March 2019
    Pages: 30-35
    Received: 15 May 2019
    Accepted: 2 July 2019
    Published: 13 July 2019
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    Abstract: Chinese dwarf cherry (Cerasus humilis (Bge.) Sok.), a typical representative medicine dual-purpose fruit type, is a health-care fruit proper to China. The fruit of Chinese dwarf cherry has unique flavor, rich nutrition and significant health care value. Its flowers, fruits, leaves and kernels also have certain value. The kernels can be used as raw ... Show More
  • Effects of Fluoride of Antarctic Krill (Euphausia superba) Meal on Accumulation and Weight of Mice

    Yue Yuan, Haifeng Yu, Youqiong Cai, Hai Chi

    Issue: Volume 8, Issue 2, March 2019
    Pages: 36-39
    Received: 8 April 2019
    Published: 19 July 2019
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    Abstract: Antarctic krill (Euphausia superba) possesses rich nutritional value, large fishing capacity and potentials for processing and utilization. However, the development and utilization of Antarctic krill is impeded by its high fluorine contents. In this study, Antarctic krill meal and sodium fluoride solution (300 mg/L) were selected as the study objec... Show More
  • Application of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats

    Gao Xiang, Hao Yu, Wu Zhumeng, Wang Fang, Pang Meixia, Qi Jinghua

    Issue: Volume 8, Issue 2, March 2019
    Pages: 40-45
    Received: 3 July 2019
    Published: 27 August 2019
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    Abstract: In order to prolong the shelf life of spiced meats, ε-poly-L-lysine٠HCl (ε-p-L٠HCl) was used as preservative, and four kinds of corruption bacterium (Staphylococcus, Proteus, Bacillus and Serratia) were used as indicator bacterium. The minimum inhibitory concentration of preservatives against them was 500 ug/mL. The suitable concentration, temperat... Show More