Haba and Huitlacoche,Nutritious Foods of Little Consumption

Haba and Huitlacoche are foods of little consumption worldwide.Both provide nutrients to the human body due to the fiber,antioxidants,vitamins and essential amino acids they contain.The broad bean can be grown alone or intercropped with corn and pumpkin.Huitlacoche is a fungus that affects corn,however in Mexico it has been used as food since the times of the Aztec culture.

Wild fruit resources and exploitation in Xiaoxing'an Mountains

The ornamental characters, nutritious composition, edible value and medical value of thirteen kinds of major wild fruit resources in Xiaoxing’an Mountains Region were synthetically analyzed such as Rosa spp,, Actinidia spp. and so on. The results showed that the wild fruit resources in this region had important garden ornamental value, edible value and medical value. A lot of good germplasm resources and honey plant resources hadnt been effectvely protected and enough utilized. The right way of appropriate arrangement and reasonable exploitation of wild fruit resources in this region should be benefit to got rid of economic crisis early in this region.

Three initial diets for management of mild acute pancreatitis:A meta-analysis

AIM:To compare non-liquid and clear-liquid diets,and to assess whether the latter is the optimal treatment for mild acute pancreatitis.METHODS:The Cochrane Library,PUBMED,EMBASE,EBM review databases,Science Citation Index Expanded,and several Chinese databases were searched up to March 2011.Randomized controlled trials(RCTs) that compared non-liquid with clear-liquid diets in patients with mild acute pancreatitis were included.A meta-analysis was performed using available evidence from RCTs.RESULTS:Three RCTs of adequate quality involving a total of 362 participants were included in the final analysis.Compared to liquid diet,non-liquid diet significantly decreased the length of hospitalization [mean difference(MD):1.18,95% CI:0.82-1.55;P﹤0.00001] and total length of hospitalization(MD:1.31,95% CI:0.45-2.17;P = 0.003).The subgroup analysis showed solid diet was more favorable than clear liquid diet in the length of hospitalization,with a pooled MD being-1.05(95% CI:-1.43 to-0.66;P﹤0.00001).However,compared with clear liquid diet,both soft and solid diets did not show any significant differences for recurrence of pain after re-feeding,either alone [relative risk(RR):0.95;95% CI:0.51-1.87;P = 0.88] and(RR:1.22;95% CI:0.69-2.16;P = 0.49),respectively,or analyzed together as non-liquid diet(RR:0.80;95% CI:0.47-1.36;P = 0.41).CONCLUSION:The non-liquid soft or solid diet did not increase pain recurrence after re-feeding,compared with the clear-liquid diet.The non-liquid diet reduced hospitalization.

Analysis on Nutritious Balance in Recipes Based on Diversity Indices and Cluster Analysis of Food Ingredients

This thesis research on nutritious balance of specific examples in Chinese recipes applying diversity indices and cluster analysis. Initially, based on data of the nutritional ingredients of food, such as proteins, fat and vitamins, we categorize 1200 kinds of specific food using cluster analysis;then, according to a recipe given by a local restaurant, we calculate and compare the diversity indices based on the components of 25 single dishes in the recipe and analyze the nutritious balance of each dish.

Denitrification in Natural Nutritious Medium

The intensive use of nitrogen fertilizers in Algeria caused a pollution of the waters by nitrates. This concentration reached in the region of Collo （Wilaya of Skikda, Algeria） 570 mg/L, which is beyond the WHO standard （50 mg/L）. This has negative consequences on human health （Methemoglobinemia） and on the environment （eutrophication）. In our works, we studied the elimination of this pollution with the use of a mixed culture of microorganisms. We replaced the standard synthetic carbon source and the nutritious medium by date powder. This contains minerals and sugars that can enhance bacterial growth. Our study showed that the effectiveness of denitrification is proportional to bacterial growth. It rises exponentially after a latency period of 8 hours. During the reaction of degradation we noticed a rise in pH in our engine, it moved from 7.00 to 8.38. In studying the influence of initial pH on the denitrification of the microorganisms, we observed that the ion hydrogen concentration modified the growth rate of bacteria and degradation of nitrates. An acid pH, the reduction of nitrates is incomplete; this is accounted for the accumulation of nitrous and nitric oxide that interferes in the reaction of denitrification. The velocity of the nitrate reduction is less important in an acid pH （0.0096 g.L^-l.h^-1） than in a basic pH （0.013 g.L^-1.h^-1）. The denitrification is optimal at temperature 35 ℃ for a ratio C/N = 2.5. In these conditions 95% of the nitrate initial quantity is eliminated after approximately 100 hour treatment.

Fish Sauce Fermentation with Silver Carp or Offal of Surimi Processing

Fish sauce is a kind of condiments processed from fish. The L9（34） orthogonal tests have been carried out to inspect the effects of technological conditions for fermentation on the comprehensive quality of fish sauce. The conditions of the orthogonal tests are following: the fermentation temperature takes values of 35℃, 40℃ and 45℃, the percentage of Koji values of 40%, 20% and 10% and the percentage of salt values of 10%, 14% and 18%. The obtained experimental results indicate that fermentation temperature plays an important role in the improvement of sauce quality. The optimal technological conditions for sauce fermentation are of 10% salt, 45℃ and 40% koji mixed. The composition of fish sauce processed from offal of silver carp-surimi processing under the above-mentioned conditions and two commercial products have been analyzed. The results show that fish sauce processed from fish offal is nutritious and delicious. It is suggested that the fermentation of fish sauce is a potential and promising pathway to make full use of freshwater fish resources and offal in fish processing. In this study, fuzzy theory and analytic hierarchy process have been applied and the quality evaluation has been established by the combination of physico-chemical indices and sensory evaluation. The comprehensive evaluation has been taken to reflect the optimal factors for the process of sauce fermentation. The quality indexes for fish sauce contain sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity, represented by y1, y2, y3, y4, y5, y6, y7, y8, and y9, respectively. They form a group U= {y1, y2, y3, y4, y5, y6, y7, y8, y9,}. Using the fuzzy functions, the values of all these factors are transformed into fuzzy degrees of single factor, i.e. numerical values between 0 and 1. The fuzzy degrees of single factor in several samples are made up a matrix R. Following that, a weight of each index can be determined in the comprehensive evaluation. In the analytic hierarchy process, the weight can be obtained by the cross comparison between two different factors. The results show that the weights （W） of sensory evaluation, amino nitrogen, total nitrogen, specific gravity, volatile basic nitrogen, salt concentration, brown index and acidity are 0.356, 0.189, 0.107, 0.054, 0.097, 0.063, 0.061 and 0.073 respectively. Finally the aggregated fuzzy degree （B） of different samples is computed by B=W·R, which can be taken as the final result of comprehensive evaluation. The larger this value is, the higher the quality of sauce product would be.

A New Method for Calculating the Nutrition Balance of the Food Package

Based on the previously published research on the nutritional balance of single recipes based on the fragrance index, this paper proposes a simple diet nutrition balance calculation method based on overlap rate. We calculated and compared the combination of any two of the 25 dishes based on the overlap rate method, which is the nutritional balance of the simple package. We also compared the overlap rate based method and the fragrance index based method for 6 simple packages. The results show that the results of the two methods have certain consistency. We also give a formula for calculating the nutritional balance of a simple package consisting of 3 dishes, which can be extended to a package consisting of more dishes.

Study on Physiological Characteristics and Supporting Techniques of Huayu 22 Peanut

Huayu 22 Peanut( Arachis hypogaea L.) belongs to ordinary large variety of peanut with high quality,high yield potential and high stress resistance. Study on nutrition characteristics,stress physiology and supporting techniques of Huayu 22 Peanut is conducive to further developing its application value in breeding and exploiting its high yield potential. Compared with Baisha 1016 Peanut,Huayu 22 Peanut has greater shade tolerance. In weak light,both the leaf area and rate of photosynthesis of Huayu 22 Peanut decline slightly,and damage of chloroplast ultramicrostructure is less,light compensation point and chloroplast a / b are lower,and capturing and utilization efficiency of weak light are higher; after removal of shade,Huayu 22 Peanut plant gets recovered quickly with higher growth compensation effect but slight dropping of yield. Characteristics of N supply for Huayu 22 Peanut at different growth stages are as follows: N supply intensity of root nodule takes on unimodal curve with peak at pod bearing stage. The N supply intensity of soil takes on N shape with higher value at pegging stage and pod filling stage; N supply intensity takes on unimodal curve with peak at pegging stage. At seedling stage and pod filling stage,N is mainly supplied by soil; at pegging stage and pod bearing stage,N is supplied by root nodule. At whole growth stage,root nodule has the largest contribution to N supply,accounting for 50. 0%,followed by soil and fertilizer,and the proportion is about 5: 3: 2. The study established standardized supporting technique for simple cultivation of Huayu 22 Peanut with " single-seed planting,high effective fertilizer application,and three sprays and multi-prevention".

Evaluation of Pollution Due to Gold Mining at Ity-Floleu Area in Sub-Prefecture of Zouan-Hounien, Western Côte d’Ivoire

This study aims to evaluate the mineral pollution of a gold mining environment in the sub-Prefecture of Zouan-Hounien (C?;te d’Ivoire). Samples were taken from surface water and flesh and skin samples of the Cavally River fish species over a period of two successive years. Concentrations in major elements, trace elements (As, Cd, Cr, Cu, Hg, Ni, Pb and Zn), nutrients () and physico-chemical parameters in situ were measured. The results obtained show that the surface waters have very low pH with an average of 5.70. For nutrient salts, the deterioration of water quality in the study area is mainly related to alterations by nitrates, phosphates and sulphates. The concentrations of Fe, Cu, Hg and Pb are above the existing standards (international, FAO/WHO) for the majority of the stations, thus causing the deterioration of the surface water quality. Therefore, their use for agricultural irrigation could have negative impact on the health of the population and on biodiversity. Regarding the bioindicating species, the results obtained after analysis of samples showed that the fish (carp and machoiron) have Fe, Cu, Hg and Pb concentrations higher than the existing standards (international, FAO/WHO) exposing consumers to high health risks. This study showed good correlation between the high values of surface water turbidity and the proximity of gold washing sites. The use of the principal component analysis (PCA) of the physicochemical dataset revealed comparable behaviors for certain minerals within the groups (Fe, K, Mg, Mn and Na) and (As, Cd, Cu, Ni, Pb, Zn and Ca) in water. The Ascending Hierarchical Classification (AHC) analysis has defined three different classes of surface water in the study area. The presence of mineral trace elements in these receiving environments is of natural origin but would be strongly accentuated by human activities.

Preparing and Evaluation of New Nutritious Products from Quail Meat

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.

Rabbit Meat——Highly Nutritious Food

Rabbits are easy to raise and have a high reproductive capacity. Rabbit meat is a digestive food and has high protein, low fat and low cholestorol. According to tests, the content of protein in rabbit meat is 28.4%, higher than beef, pork, mutton and fowls, that of fat is 8%, roughly the same as beef, and that of cholestorol is only 0.05%. Thus, the

CHENOPODIUM QUINOA:Super -Nutritious Food for the 21st Century

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Clinical practice guidelines for nutritional assessment and monitoring of adult ICU patients in China

The Chinese Society of Critical Care Medicine(CSCCM)has developed clinical practice guidelines for nutrition assessment and monitoring for patients in adult intensive care units(ICUs)in China.This guideline focuses on nutrition evaluation and metabolic monitoring to achieve optimal and personalized nutrition therapy for critically ill patients.This guideline was developed by experts in critical care medicine and evidence-based medicine methodology and was developed after a thorough review of the system and a summary of relevant trials or studies published from 2000 to July 2023.A total of 18 recommendations were formed and consensus was reached through discussions and reviews by expert groups in critical care medicine,parenteral and enteral nutrition,and surgery.The recommendations are based on currently available evidence and cover several key fields,including screening and assessment,evaluation and assessment of enteral feeding intolerance,metabolic and nutritional measurement and monitoring during nutrition therapy,and organ function evaluation related to nutrition supply.Each question was analyzed according to the Population,Intervention,Comparison,and Outcome(PICO)principle.In addition,interpretations were provided for four questions that did not reach a consensus but may have potential clinical and research value.The plan is to update this nutrition assessment and monitoring guideline using the international guideline update method within 3–5 years.

From Green Super Rice to green agriculture:Reaping the promise of functional genomics research

Producing sufficient food with finite resources to feed the growing global population while having a smaller impact on the environment has always been a great challenge.Here,we review the concept and practices of Green Super Rice(GSR)that have led to a paradigm shift in goals for crop genetic improvement and models of food production for promoting sustainable agriculture.The momentous achievements and global deliveries of GSR have been fueled by the integration of abundant genetic resources,functional gene discoveries,and innovative breeding techniques with precise gene and whole-genome selection and efficient agronomic management to promote resource-saving,environmentally friendly crop production systems.We also provide perspectives on new horizons in genomic breeding technologies geared toward delivering green and nutritious crop varieties to further enhance the development of green agricul-ture and better nourish the world population.

Roasted fox nuts (Euryale Ferox L.) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects

Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts;and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO4/g). Consumer acceptance was evaluated with and without seasoning;both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack;not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes.

Mushrooms—Delicious and Nutritious

"SIMMERED mushrooms" is easy to cook and rich in nutrients, Both fresh or dried mushrooms will do. If using dried mushrooms, first soak them in boiling water until they become thick and soft. When making the dish it is good to keep their original shape rather than cutting them into pieces. To made the dish:Heat enough vegetable oi(?) to scald the mushrooms on both sides, then remove the mushrooms from the wok, Keep some