书名：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）  
定价：68.0  
ISBN：9787518451104  
作者：乐国伟 施用晖  
版次：1  
出版时间：2025-01  

内容提要：  
食品营养研究不仅旨在探索食物与人体代谢复杂相互作用的基本规律，还致力于深入研究营养表型及其变异的决定因素，以便在个体或群体水平上进行有效的营养干预，从而改善健康并预防疾病。因此，本书通过系统性结构设计，将食品营养研究中前沿方法与传统实验技术有机融合，其内容涵盖食品营养研究方法学（包括营养流行病学研究、营养动物实验研究、营养研究的组学方法），食品营养分析的实验技术、食品营养成分与品质分析、营养生化分析与营养状况评价、营养与功能评价试验、营养调查与膳食设计6个核心部分。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。  



作者简介：  
乐国伟 博士、教授、博士生导师，江南大学食品学院食品营养与功能因子研究中心主任。主要研究食品营养与代谢调控、食品功能因子作用机理与开发工作。主编/参编专著及教材3部。 施用晖 江南大学食品学院食品营养与功能因子研究中心教授、研究生导师。主要从事食品中肽、低聚糖和植物化合物等功能因子的作用机制与应用领域的研究以及营养分析实验教学工作。主编/参编专著及教材2部。  

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 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