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Xue Y.,Peking University | Lee E.,University of California at Los Angeles | Ning K.,Peking University | Zheng Y.,Peking University | And 7 more authors.

Previous studies have demonstrated the importance of eating behaviour regarding dietary variety and nutrient intake of children. However, the association between picky eating and growth of children is still a topic of debate. This study sought to estimate the prevalence of picky eating and to identify possible associations with the growth of school-age children in China. In this survey, 793 healthy children aged 7-12 years were recruited from nine cities and rural areas in China using a multi-stage cluster sampling method. Data collected included socio-demographic information and parents' perceptions of picky eating using a structured questionnaire, nutrient intake using 24-hour dietary recall, weight and height using body measurements, and intelligence using the Wechsler Intelligence Scale for Children. Blood samples were collected and analysed for minerals. The prevalence of picky eating reported by parents was 59.3% in children. Compared with non-picky eaters, picky eaters had a lower dietary intake of energy, protein, carbohydrates, most vitamins and minerals, and lower levels of magnesium, iron, and copper in the blood (p < 0.05), and also had a 0.184 z-score lower in height for age (95% CI: -0.332, 0.036; p = 0.015), a 0.385 z-score lower in weight for age (95% CI: -0.533, -0.237; p < 0.001), a 0.383 z-score lower in BMI for age (95% CI: -0.563, -0.203; p < 0.001), and scored 2.726 points higher on the intelligence test (95% CI: 0.809, 4.643; p = 0.006) when adjusted for children's birth weight and food allergy, mothers' education, and family income. Picky eating behaviour towards meat, eggs and vegetables showed negative associations with growth. Picky eating behaviour is prevalent in school-age children in China and may have a negative effect on growth. © 2015 The Authors. Source

Zhang L.,Shenyang Ligong University | Liu L.,Inner Mongolia Mengniu Dairy Group Co.
Advance Journal of Food Science and Technology

Currently, research on toxic and hazardous substance in food immunological detection methods focused on conventional enzyme-linked immunosorbent assay, especially relatively few studies Array Detection of toxic foods for electrochemical immunoassay method of harmful substances. The work to build a variety of stable performance, high selectivity and sensitivity of electrochemical immunosensor and applied to the detection of Sudan, clenbuterol and chloramphenicol and other foods toxic and hazardous materials. And for the sample of the large number of food safety testing, testing and testing required to have many kinds of characteristics such as age, photo-electrochemical immune sensor array was prepared and applied to veterinary drug residues in food in a fast, high-throughput analysis. © Maxwell Scientific Organization, 2015. Source

Sarula,Inner Mongolia Agricultural University | Yan Q.,Inner Mongolia Mengniu Dairy Group Co. | Zhu Y.,Inner Mongolia Agricultural University | Wang J.,Inner Mongolia Agricultural University
Journal of Chinese Institute of Food Science and Technology

The objective of the present study was to determine the effects of Lactobacillus helveticus on the quality of Gouda cheese. Gouda cheese manufactured with and without the addition of adjunct cultures of Lactobacillus helveticus were compared by determining the changes of composition, maturing rate, protein degradation and texture during ripening. Sensory evaluation of Gouda cheese were carried out by determining level of free amino acid and taste test. The result showed that there were no significant difference of the level of protein, fat, moisture, salt and ash between two kinds Gouda cheese in ripening period of 120 days. But the rate of ripening, the number of strips of SDS-PAGE electrophoresis and the content of glutamic acid of the cheese made with Lb. helveticus were significant higher than the cheese without additional Lb. helveticus after ripening for 30 days. The results suggest that Lactobacillus helveticus showed a significant effect on accelerating ripening process and improving sensory quality of Gouda cheese. © 2016, Chinese Institute of Food Science and Technology. All right reserved. Source


Ice; sorbets; sherbets being sorbets; edible fruit ices; frozen yoghurt being confectionery ices; fruit ice bar; flavored ices; fruit ices; ice cream; iced tea; beverages made of tea; pizzas; ravioli; hamburger sandwiches; fried dough twist; meat pies; pasties; spring rolls; pyramid-shaped dumplings made of glutinous rice wrapped in bamboo or reed leaves; glutinous rice balls; thin pancakes; sweetened bean paste; baked wheat cakes; pancakes; cakes cooked in mutton soup; dumplings; steamed stuffed buns; steamed bread; steamed twisted rolls being bread; steamed buns stuffed with sweetened bean paste; breakfast cereals; processed cereals; cereal based snack food; toasted corn kernels; pasta; spaghetti; flour; flour-based chips; noodles; uncooked Chinese noodles; instant noodles; spring roll wrappers; cocoa; prepared cocoa and cocoa-based beverages; cocoa-based ingredient in confectionery products; coffee; cocoa beverages with milk; chocolate food beverages not being dairy-based or vegetable based; hot chocolate; tea; sugar; chocolate; candy; rusks; unleavened bread in thin sheets; cookies; waffles; buns; candies being sweets; cakes; bread; pies; sandwiches; pastries; butter biscuits; rolls being bread; crackers; custard; rice cakes; moon cake; tea-based beverages containing milk.

Inner Mongolia Mengniu Dairy Group Company | Date: 2015-02-12

(Based on Intent to Use) Medicinal drinks; depuratives; veterinary medicines for treatment of infection; pesticides; babies napkins in the nature of diapers; dietetic substances adapted for medical use in the nature of dietetic sugar for medical use; dietetic beverages adapted for medical purposes; lacteal flour for babies; malted milk beverages for medical purposes; milk sugar for pharmaceutical purposes; protein dietary supplements; food for babies; milk of almonds for pharmaceutical purposes; mineral food supplements; baby milk powder. (Based on Use in Commerce) Meat; edible birds nests; fish not live for food purposes; weed extracts for food; canned fruits; fruit salads; vegetable salads; dried vegetables; frozen vegetables; frozen meals consisting primarily of meat, fish, poultry or vegetables; eggs; butter; cream; cheese in general; milk; curd; koumiss produced with milk as the primary raw material with added sucrose and nutrients, by a mixed culture of yeast and lactobacillus; milk beverages with high milk content; whey; dairy products excluding ice cream, ice milk and frozen yogurt; milk-based beverages containing tea; milk-based beverages containing cocoa; yogurt; milk powder; milk shakes; milk paste; soybean milk; milk beverages with low milk content; soybean milk; soybean milk extracts; soybean powder. (Based on Use in Commerce) Candy; caramels; chocolate; ice cream; flavored ices; ice cubes; edible fruit ices; edible ices; powders for ice cream; frozen yogurt; starch based binding agents for ice cream and edible ices; powder for making edible ice; frozen sucker, namely, fruit juice in the shape of a lollipop; water ice; ice-cream in the shape of a brick; tea; tea-based beverages, namely, tea-based beverages with fruit flavoring; seasonings; coffee essences, except etheric essences and essential oils; starched-based thickeners for whipped cream; almond paste; sesame paste; rice paste; gluten additives for culinary purposes. (Based on Intent to Use) Milk of almonds for beverage; beer; non-alcoholic fruit juice beverage; whey beverages; drinking water; vegetable juice; soda water; sherbet beverages; non-alcoholic beverages, namely, carbonated beverages; non-alcoholic peanut milk beverages not being a milk substitute; smoothies; colas; mung bean beverage; lactic acid beverage not being milk substitutes; powders used in the preparation of fruit-based beverages; mineral water; soy-based beverages not being milk substitutes; vegetable drink; preparations for making beverages, namely, fruit drinks; essences for use in making soft drink; soybean powder; fermented bean drink.

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