- 食品营养学实验与技术(英文版高等学校食品科学与工程类专业教材)
- - 作者：编者:乐国伟//施用晖|责编:应捷//巩孟悦
  - 出版社：轻工
  - ISBN：9787518451104
  - 出版日期：2025/01/01
  - 页数：291
- 售价：27.2

内容大纲
    本书内容涵盖食品营养研究方法学、食品营养分析实验技术、食品营养成分与品质分析、营养生化分析与营养状况评价、营养与功能评价实验、营养调查与膳食设计。结合食品科学、分子生物学、营养学、公共卫生学、动物学、组学等多领域的知识，帮助读者理解食物、营养与宿主健康之间的复杂关系，营养在预防和治疗疾病中的作用以及针对特定疾病的营养膳食干预方案等。
    每个章节详实地提供了背景知识和技术要点，并结合延伸阅读文献与思考题，培养学生的实验能力与科研思维。在注重系统训练基础营养实验技术之外，还引入行为学测试、肠道菌群分析与基因表达等技术，展示现代营养研究的多样性与前沿性。
    本书采用全英文编写，符合双语教学平台构建要求，能提高读者的英文水平和实践能力，可供高等学校食品科学与工程、食品质量与安全、食品营养与健康等专业食品营养学实验课以及学生开放性实验训练活动使用，也可供相关专业研究生及研究者参考。
作者介绍
目录
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 Polypheno
  Chapter 12 Determination of Polysaccharide Content in Shitake 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

内容大纲

作者介绍

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