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
購物車/收銀台(0) | 在線留言板
| 付款方式
| 聯絡我們
| 運費計算
| 幫助中心 |
加入書簽
HOME
新書上架
