ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00308.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00309.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00310.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00311.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00312.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00313.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00314.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

SummaryIn the Third World, weaning foods made from cereals tend to be gruels of low energy density which cannot be consumed by weanlings in quantities adequate to provide energy needs. Raising the energy density by increasing the solid content produces unacceptably viscous results. Addition of fats and oils raises the energy density but may jeopardize protein intake. The use of germinating seeds and fermentation are traditional techniques which can play a useful role in reducing viscosity. The addition of enzyme to hydrolyse starch is a technical solution which can readily be incorporated into traditional techniques at village level. Extrusion processing, while successful in producing a less viscous gruel, is too sophisticated for small scale processing.

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00315.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

SummaryThe controversy over the role of diet in the development of coronary heart disease (CHD) continues. Most studies of dietary involvement have concentrated on the possible nutritional basis of the accepted risk factor ‐ raised serum cholesterol. In animals, although high fat diets, particularly high saturated fatty acid diets, cause raised serum cholesterol levels, myocardial infarction rarely occurs. In human studies initial insight into the importance of dietary fat level and fatty acid composition was gleaned from international studies. Within population studies supported the association of raised serum cholesterol concentration with CHD in males up to 60years of age, and recognised the significance of the type of serum cholesterol, currently thought to be under genetic control. Although intervention studies have shown that high serum cholesterol levels can be reduced by dietary means, there has been no convincing evidence of a reduction in total mortality. An imbalance in the formation of inhibitors and promoters of platelet aggregation from polyunsaturated fatty acids in the diet is postulated as a possible nutritional basis for the formation of a thrombus in the coronary arter

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00316.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY

摘要:

SummaryDuring the past few years the food industry has had to adapt to using natural pigments in many foods and beverages in place of artificial colouring materials. This change has been coupled with overall reduced colour intensity of many products in favour of softer pastel shades. This article describes some of the natural extracts which are used and shows how their limitations can be overcome in many instances. The use of natural colours in the European food industry is extensive and all classes of foods are currently being produced containing such colours.

ISSN:1471-9827    

DOI:10.1111/j.1467-3010.1989.tb00317.x

出版商:Blackwell Publishing Ltd    

年代:1989

数据来源: WILEY