选择单纯血脂异常者104例,根据胆固醇水平随机分为试食组和对照组各52例,以双盲法进行试验。按照每日1次,每次1盒(250 m L/盒),连续服用45 d,观察功能性牛奶对人体辅助降血脂功能。结果显示,试食组和对照组各有两例为无效数据,其中试食...选择单纯血脂异常者104例,根据胆固醇水平随机分为试食组和对照组各52例,以双盲法进行试验。按照每日1次,每次1盒(250 m L/盒),连续服用45 d,观察功能性牛奶对人体辅助降血脂功能。结果显示,试食组和对照组各有两例为无效数据,其中试食组50例单纯血脂异常者试食45 d未见不良反应,试食组血清植物甾烷醇水平无显著性差异。试食组血清总胆固醇(p<0.01)、甘油三酯(p<0.01)水平显著降低,平均下降率分别为16.81%,28.24%。血清高密度脂蛋白胆固醇显著升高(p<0.01),平均升高0.15 mmol/L,并且试食组总有效率42%与对照组8%比较,差异有显著性(p<0.01)。展开更多
为研究功能性牛奶对人体的降血糖效果,选择Ⅱ型糖尿病患者102例,根据双盲对照法的要求随机分为功能性牛奶试食组和安慰剂试食组各51例,服用样品每日1次,每次250 m L。维持原治疗药物并控制饮食。结果表明,试食前后血象、血脂、肝肾功能...为研究功能性牛奶对人体的降血糖效果,选择Ⅱ型糖尿病患者102例,根据双盲对照法的要求随机分为功能性牛奶试食组和安慰剂试食组各51例,服用样品每日1次,每次250 m L。维持原治疗药物并控制饮食。结果表明,试食前后血象、血脂、肝肾功能、尿常规、大便常规等各项检测未见异常,试食期间也未见过敏及其他不良反应。功能性牛奶试食组糖尿病主要临床症状得到改善,空腹血糖(p<0.05)和餐后血糖(p<0.01)降低,且空腹血糖和餐后血糖平均下降百分率>10%,表明功能性牛奶具有辅助降血糖功能。展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
文摘为研究功能性牛奶对人体的降血糖效果,选择Ⅱ型糖尿病患者102例,根据双盲对照法的要求随机分为功能性牛奶试食组和安慰剂试食组各51例,服用样品每日1次,每次250 m L。维持原治疗药物并控制饮食。结果表明,试食前后血象、血脂、肝肾功能、尿常规、大便常规等各项检测未见异常,试食期间也未见过敏及其他不良反应。功能性牛奶试食组糖尿病主要临床症状得到改善,空腹血糖(p<0.05)和餐后血糖(p<0.01)降低,且空腹血糖和餐后血糖平均下降百分率>10%,表明功能性牛奶具有辅助降血糖功能。
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
