Section 1 Functional Food and Health Food
Section 2 Health Care Knowledge
Chapter II protein
Section 1 protein Hydrolysates
Animal blood in the second quarter
Section III Hydrolysates of Pig Liver
Section 4 Egg White Hydrolysates
Section 5 Metallothionein
Section 6 Enzyme mother protein
Section 7 Gelatin
Chapter III Soybeans and Bean Products
The first section soybean protein
Section 2 Lecithin
Section 3 Natto
Chapter IV Peptides
Section 1 bioactive peptides
Peptides in milk protein in the second quarter
Section III Antihypertensive Peptides
The fourth quarter carnosine
Chapter V Dairy Products
Section 1 Functional Components of Milk
Section 2 milk IgG
Section III Health Food Tablets Containing Milk and Yogurt
Chapter VI Egg Products
Section 1 cholesterol-lowering egg yolk
Section 2 Healthy Eggs
Chapter VII Insect Products
Section 1 Honey and Propolis
Section 2 Silkworm Pupa Protein
Section III Preparation of Compound Amino Acids by Deodorization and Hydrolysis of Silkworm Pupa
The fourth quarter tussah pupa protein
Section 5 Health Functions of Mulberry Leaves, Silk and Silkworm Powder
Section 6 Sericin
Section 7 Development and Utilization of Engineering Fly Maggots
Chapter VIII Oligosaccharides
Section 1 Functional oligosaccharides
Polydextrose and inulin in the second quarter
Section 3 Xylo-oligosaccharides
Section 4 Fructooligosaccharides Health Cookies
Chapter 9 Sweetener
Section 1 Overview of Sweeteners
The second quarter xylose
The third quarter Stevia rebaudiana
Chapter 10 Dietary fiber
Section 1 Water-soluble dietary fiber
The second quarter fermented high fiber food-Natta
Chapter 11 Mushrooms and Polysaccharides
Section 1 Preparation of Mushroom Polysaccharide
Secondary metabolites of mushrooms in the second quarter
Third, medicinal mushroom health food for dieting
Fourth, the antioxidant SOD of medicinal mushrooms for dieting
Section 5 The Health Function of Mushrooms
Section 6 Polysaccharides
Chapter 12 Chitosan
Section 1: Health care function of chitosan and its preparation method.
Section 2 Application of Chitosan
Chapter XIII Amorphophallus konjac
The first section is the development value of konjac glucomannan and konjac food
Section II Extraction and Molecular Characteristics Analysis of Water-soluble Konjac Gum
The third quarter konjac bionic food
Section 4 Amorphophallus konjac handmade hollow noodles
Chapter 14 Flavonoids and Plant Polyphenols
Section 1 Bamboo
Section 2 Ginkgo biloba
Section 3 Soybean Isoflavones
The fourth quarter seabuckthorn
Section 5 Houttuynia cordata
Section 6 Pueraria lobata
Chapter 15 Plant Functional Food
Section 1 Functional Components of Plants
Section 2 Green food
Section 3 Phytosterols
The fourth quarter sesame
Section 5 Grape Seed
Section 6 Resveratrol
Section 7 Bitter Melon Extract and Plant Hormones
Section 8 Moringa oleifera and milk thistle
Chapter XVI Grain and Miscellaneous Grains
Section 1 Functional Components of Barley
Section II Functional Components of Oats
Section 3 Black Rice and Black Rice Element
The fourth quarter corn porridge green health food
Chapter 17 Seaweed
Section 1 Spirulina
Green algae in the second quarter
Section 3: Pebble algae
Chapter 18 Vegetables and Fruits
Section 1 Vegetables and fruits: the best health care products for human beings
Carotene in the second quarter
Section 3 Lycopene
The fourth quarter garlic
Section 5 Pumpkin
Section 6 Figure
Chapter 19 Tea
The first section discusses tea from the perspective of modern biomedicine
The second quarter catechins
Section 3 Theanine
Chapter 20 Functional Oil and Reducing Blood Lipids
Section 1 Functional Food for Regulating Blood Lipids
Section 2 Functions and Food Applications of Fat Substitutes
Section III Health Care Functions and Uses of Sucrose Polyester
Section 4 Other functional oils
Chapter 2 1 minerals
Section 1 Selenium
Section 2 Calcium and Bone
Section 3 Iron
Section 4 Others
Chapter 22 Vitamins
Section 1 Antioxidant Vitamins
Vitamin e in the second quarter
In the third quarter, folic acid was added to combat arterial aging.
The fourth quarter homocysteine-the new killer of the heart
Section 5 vitamin k
Section 6 Phytic acid
Chapter 23 Anti-cancer and Anti-aging
Section 1 Diet and Cancer Prevention
Section 2 Dietary principles for preventing breast cancer
Section III Glutathione
Section 4 SOD
Chapter 24 Brain-strengthening and intelligence-improving
Is brain tonic really effective?
Part II: The health care function of DHA on brain and vision.
Chapter 25 Healthy drinks
Section 1 Functional health drinks
Armillaria mellea beverage in the second quarter
Section 3 Black Tea and Mushroom (Haibao) Beverage
Chapter 26 Amino Acids
Section 1 Taurine
Section 2 L- phenylalanine and methionine