CHI Wen-wen, GUO Wen-hui, ZHENG Ming-jing, HUANG Zhi-wei, ZENG Shao-xiao. Research advance of anti-heatstroke beverage[J]. Science and Technology of Food Industry, 2018, 39(4): 347-352.
Citation: CHI Wen-wen, GUO Wen-hui, ZHENG Ming-jing, HUANG Zhi-wei, ZENG Shao-xiao. Research advance of anti-heatstroke beverage[J]. Science and Technology of Food Industry, 2018, 39(4): 347-352.

Research advance of anti-heatstroke beverage

More Information
  • Received Date: July 27, 2017
  • Available Online: December 25, 2020
  • Heatstroke is a general designation of diseases that can result in the disorder of body temperature regulation in the situation of high temperature,and the anti-heatstroke beverage is a general designation of drinks that can prevent the happening of heatstroke after drinking. In this paper,the mechanism of heatstroke,strategies for heatstroke prevention,food materials used to develop drink on heatstroke prevention were discussed,and evaluation methods for the function of heatstroke,the development prospect and research interest of drink on heatstroke prevention were summarized as well in the purposes of providing reference for the beverage industry on heatstroke prevention and promoting industries development.
  • Related Articles

    [1]GAO Xiangxin, CHEN Yongfu, Wusigale. Research Progress of Preparation and Application of Probiotic Microencapsulation in Food[J]. Science and Technology of Food Industry, 2023, 44(3): 19-28. DOI: 10.13386/j.issn1002-0306.2022090256
    [2]JIANG Zhe-hui, BAO Yi-hong, JIANG Shi-long. Active Factors and Its Food Status Against Sarcopenia[J]. Science and Technology of Food Industry, 2020, 41(2): 317-323. DOI: 10.13386/j.issn1002-0306.2020.02.051
    [3]ZHAO Jing, SHI Dong-jie, QU Yan-feng, WANG Hong-mei, LI Jing-hai. Research Progress of Potato Whole Meal Food[J]. Science and Technology of Food Industry, 2019, 40(20): 363-367. DOI: 10.13386/j.issn1002-0306.2019.20.058
    [4]LI Jun, DONG Lei, JIANG Fa-tang, XIAO Man. Development of Devices for Measuring the Moisture Contents in Foods[J]. Science and Technology of Food Industry, 2019, 40(8): 297-303. DOI: 10.13386/j.issn1002-0306.2019.08.050
    [5]WANG Ya-nan, WANG Xiao-fei, NIU Lin-lin, LEI Zhuang, ZHANG Hai-tang, WANG Zi-liang. Advance in immunoassay of total aflatoxins in food[J]. Science and Technology of Food Industry, 2017, (13): 344-351. DOI: 10.13386/j.issn1002-0306.2017.13.065
    [6]LIU Yi-jun, LIU Na, ZHANG Yu-meng. Research progress of food authentication technology[J]. Science and Technology of Food Industry, 2016, (22): 374-383. DOI: 10.13386/j.issn1002-0306.2016.22.065
    [7]YIN Yan, ZHANG Wan-gang, ZHOU Guang-hong, XU Xing-lian. Physiological functions of rosemary and its application in food[J]. Science and Technology of Food Industry, 2014, (22): 364-370. DOI: 10.13386/j.issn1002-0306.2014.22.072
    [8]LIU Xiao-yi. Risk control standards analysis on food production and processing[J]. Science and Technology of Food Industry, 2014, (06): 49-51. DOI: 10.13386/j.issn1002-0306.2014.06.015
    [9]NIU Gai-gai, DENG Jian-chao, LI Lai-hao, YANG Xian-qing, QI Bo, CEN Jian-wei. Accelerated Solvent Extraction and its applications in food analysis[J]. Science and Technology of Food Industry, 2014, (01): 375-380. DOI: 10.13386/j.issn1002-0306.2014.01.048
    [10]JIN Hong-guo, LIU Hua-lin, ZHANG Rui, ZHENG Zhi-ming, PENG Zeng-qi, ZHANG Xin-ling, LI Le. Review of analytical methods for the determination of formaldehyde in food[J]. Science and Technology of Food Industry, 2013, (19): 373-377. DOI: 10.13386/j.issn1002-0306.2013.19.058

Catalog

    Article Metrics

    Article views (171) PDF downloads (7) Cited by()

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return