食品營養(yǎng)學(xué)實驗與技術(shù)（英文版）（高等學(xué)校食品科學(xué)與工程類專業(yè)教材）
定 價：68 元
- 作者：樂國偉 施用暉
- 出版時間：2025/1/1
- ISBN：9787518451104
- 出 版 社：中國輕工業(yè)出版社
- 中圖法分類：TS201.4-33
- 頁碼：244
- 紙張：
- 版次：1
- 開本：
食品營養(yǎng)研究不僅旨在探索食物與人體代謝復(fù)雜相互作用的基本規(guī)律，還致力于深入研究營養(yǎng)表型及其變異的決定因素，以便在個體或群體水平上進(jìn)行有效的營養(yǎng)干預(yù)，從而改善健康并預(yù)防疾病。因此，本書通過系統(tǒng)性結(jié)構(gòu)設(shè)計，將食品營養(yǎng)研究中前沿方法與傳統(tǒng)實驗
技術(shù)有機(jī)融合，其內(nèi)容涵蓋食品營養(yǎng)研究方法學(xué)（包括營養(yǎng)流行病學(xué)研究、營養(yǎng)動物實驗研究、營養(yǎng)研究的組學(xué)方法），食品營養(yǎng)分析的實驗技術(shù)、食品營養(yǎng)成分與品質(zhì)分析、營養(yǎng)生化分析與營養(yǎng)狀況評價、營養(yǎng)與功能評價試驗、營養(yǎng)調(diào)查與膳食設(shè)計6個核心部分。每個
章節(jié)詳實地提供了背景知識和技術(shù)要點，并結(jié)合延伸閱讀文獻(xiàn)與思考題，培養(yǎng)學(xué)生的實驗?zāi)芰εc科研思維。
樂國偉 博士、教授、博士生導(dǎo)師，江南大學(xué)食品學(xué)院食品營養(yǎng)與功能因子研究中心主任。主要研究食品營養(yǎng)與代謝調(diào)控、食品功能因子作用機(jī)理與開發(fā)工作。主編/參編專著及教材3部。
施用暉 江南大學(xué)食品學(xué)院食品營養(yǎng)與功能因子研究中心教授、研究生導(dǎo)師。主要從事食品中肽、低聚糖和植物化合物等功能因子的作用機(jī)制與應(yīng)用領(lǐng)域的研究以及營養(yǎng)分析實驗教學(xué)工作。主編/參編專著及教材2部。
Part 1 Progress in Research Methods of Food Nutrition
Chapter 1 Research Methodology for Food Nutrition
Part 2 Experimental Technology in Food Nutrition Analysis
Chapter 2 Sample Collection and Preparation for Food Analysis
Chapter 3 Animal Sample Collection and Processing for Nutrition Experiment
Chapter 4 Nutrition Experiment
Chapter 5 Experimental Data Analysis and Statistics
Part 3 Analysis of Food Nutrients and Food Quality
Chapter 6 Sample Collection and Preparation
Chapter 7 Determination of Energy (Oxygen Bomb Calorimeter)
Chapter 8 Determination of Protein Content in Food
Chapter 9 Determination of Antioxidant Capacity of Fruits and Vegetables (ORAC, Pyrogallol, ABTS, DPPH Method)
Chapter 10 Determination of Free Sulfhydryl Group in Food (DTNB Method)
Chapter 11 Determination of Tea Polyphenol
Chapter 12 Determination of Polysaccharide Content in Shiitake Mushrooms
Chapter 13 Determination of Sodium Chloride in Food
Part 4 Nutritional Biochemical Analysis and Nutritional Status Evaluation
Chapter 14 Determination of Total Serum Cholesterol (CHOD-PAP-Enzymatic Colourimetric Method)
Chapter 15 Determination of Serum Triglycerides (GPO-PAP-Enzymatic Colourimetric Method)
Chapter 16 Determination of Serum High-Density Lipoprotein Cholesterol (Direct Method) Chapter 17 Determination of Serum Low-Density Lipoprotein Cholesterol (Chemically Modified Enzyme Method)
Chapter 18 Blood/Tissue Reactive Oxygen Species (ROS) Determination (Luminol Method)
Chapter 19 Total Antioxidant Capacity (T-AOC) Determination (FRAP Method)
Chapter 20 Determination of MDA Content in Serum and Tissue (Colorimetric Method)
Chapter 21 Plasma GSH/GSSG Determination (o-phthalaldehyde Method)
Chapter 22 Total SOD (t-SOD) , MnSOD, and Cu/ZnSOD Activity Determination (Nitrite Method)
Chapter 23 Glutathione Peroxidase (GSH-Px) Activity Determination
Chapter 24 Extraction of DNA from Feces and Analysis of Microbiota Diversity
Chapter 25 Cell and Tissue Total RNA Extraction and Reverse Transcription
Part 5 Nutrition and Functional Evaluation Experiment
Chapter 26 Determination of Digestibility and Digestible Energy of Food Nutrients
Chapter 27 Whole Body Energy Metabolic Status Monitoring
Chapter 28 Oral Glucose Tolerance Test (OGTT)
Chapter 29 Experiment on The Function of A Phytochemical in Reducing Blood Glucose
Chapter 30 Effects of Pork Protein Oxidation on Metabolism in Mice
Chapter 31 Effect of Oligofructose on The Structure of Intestinal Microbiota
Chapter 32 Open Field Test (OFT)
Chapter 33 Morris Water Maze (MWM) Task
Part 6 Nutritional Survey and Dietary Design
Chapter 34 Dietary Nutrition Survey
Chapter 35 Dietary Design Experiment
Chapter 36 Experimental Design of Diet for Children and Adolescents
Chapter 37 Diet Design Experiment for The Elderly
Reference
書單推薦
