Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.114038
翠 石
In this work, alkaloid extracts from Lindera aggregata (Sims) Kosterm were used with fucoxanthin extract from Sargassum fusiforme , as well as Osmanthus fragrans , honey, red dates and Yizhi kernel. Through single factor experiment, orthogonal experiment and sensory evaluation to optimize the conditions, the final determination of the best tea drink formula. The results showed that the
{"title":"Development of Lindera aggregata (Sims) Kosterm Tea Beverage","authors":"翠 石","doi":"10.12677/hjfns.2022.114038","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114038","url":null,"abstract":"In this work, alkaloid extracts from Lindera aggregata (Sims) Kosterm were used with fucoxanthin extract from Sargassum fusiforme , as well as Osmanthus fragrans , honey, red dates and Yizhi kernel. Through single factor experiment, orthogonal experiment and sensory evaluation to optimize the conditions, the final determination of the best tea drink formula. The results showed that the","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83078297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.112022
秀敏 朱
In this research, the preparation process of “Jinhuakui” moon cakes was studied with Hibiseu ma-nihot L. root powder, Hibiseu manihot L. dried flowers, red bean paste, all-purpose flour, inverted syrup, etc., as raw materials. Through single factor experiment, orthogonal experiment and sensory inspection, the optimal dosage of Hibiseu manihot L. root powder, Hibiseu manihot L. dried flower, inverted syrup, liquid soap, vegetable oil, bean paste and other ingredients was obtained.
{"title":"Development of “Jinhuakui” Red Bean Pastemoon Cake","authors":"秀敏 朱","doi":"10.12677/hjfns.2022.112022","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112022","url":null,"abstract":"In this research, the preparation process of “Jinhuakui” moon cakes was studied with Hibiseu ma-nihot L. root powder, Hibiseu manihot L. dried flowers, red bean paste, all-purpose flour, inverted syrup, etc., as raw materials. Through single factor experiment, orthogonal experiment and sensory inspection, the optimal dosage of Hibiseu manihot L. root powder, Hibiseu manihot L. dried flower, inverted syrup, liquid soap, vegetable oil, bean paste and other ingredients was obtained.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80922704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.114035
佳 周
Objective: To optimize the prescription technology of Cyclocarya paliurus polysaccharide tablets. Methods: Cyclocarya paliurus polysaccharide powder was used as raw material and granulated by wet method. On the basis of single factor test, the ratio of main drug to filler, binder concentration and disintegrating agent dosage were taken as the influencing factors, and the comprehensive score of tablet appearance, friability and disintegrating time was taken as the evaluation index. Entropy weight method combined with Box-Behnken response surface method was used to screen the optimal process. Results: The optimal formulation of Cyclocarya paliurus polysaccharide tablet was the ratio of main drug to filler 1:1.179, adhesive concentration 8.879% and disintegrating agent addition 6.719%. Under these conditions, the comprehensive score of Cyclocarya paliurus polysaccharide tablets was 17.163. Conclusion: The theoretical values obtained by process optimization are consistent with the predicted values of the model. The prescription technology is stable and feasible, and the shape appearance, fragility, disintegration time and other indicators met the corresponding quality requirements of the tablets.
{"title":"Optimization of Cyclocarya paliurus Polysaccharide Tablets by Response Surface Method Study on Prescription Process","authors":"佳 周","doi":"10.12677/hjfns.2022.114035","DOIUrl":"https://doi.org/10.12677/hjfns.2022.114035","url":null,"abstract":"Objective: To optimize the prescription technology of Cyclocarya paliurus polysaccharide tablets. Methods: Cyclocarya paliurus polysaccharide powder was used as raw material and granulated by wet method. On the basis of single factor test, the ratio of main drug to filler, binder concentration and disintegrating agent dosage were taken as the influencing factors, and the comprehensive score of tablet appearance, friability and disintegrating time was taken as the evaluation index. Entropy weight method combined with Box-Behnken response surface method was used to screen the optimal process. Results: The optimal formulation of Cyclocarya paliurus polysaccharide tablet was the ratio of main drug to filler 1:1.179, adhesive concentration 8.879% and disintegrating agent addition 6.719%. Under these conditions, the comprehensive score of Cyclocarya paliurus polysaccharide tablets was 17.163. Conclusion: The theoretical values obtained by process optimization are consistent with the predicted values of the model. The prescription technology is stable and feasible, and the shape appearance, fragility, disintegration time and other indicators met the corresponding quality requirements of the tablets.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73128301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.111009
淑 梁
{"title":"Research Progress of Slimming Products and Their Pharmacological Mechanisms","authors":"淑 梁","doi":"10.12677/hjfns.2022.111009","DOIUrl":"https://doi.org/10.12677/hjfns.2022.111009","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85017123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.113026
成燕 马
White sesame as the main raw material, ginger, garlic, beef, pepper and Chinese prickly ash as auxiliary materials, a low-fat sesame compound sauce with excellent flavor and rich nutrition was
{"title":"Study on the Technology of Low-Fat Sesame Paste","authors":"成燕 马","doi":"10.12677/hjfns.2022.113026","DOIUrl":"https://doi.org/10.12677/hjfns.2022.113026","url":null,"abstract":"White sesame as the main raw material, ginger, garlic, beef, pepper and Chinese prickly ash as auxiliary materials, a low-fat sesame compound sauce with excellent flavor and rich nutrition was","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87636287","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.12677/hjfns.2022.112015
航棋 李
Corn and its products are indispensable raw materials for China’s food industry and the main feed source for edible animals. Aflatoxin B1 is a common mycotoxin in moldy corn. It has severe acute toxicity, and long-term consumption of food contaminated with aflatoxin B1 can induce carcinogenesis
{"title":"Recent Research Progress in Detection Methods of Aflatoxin B1 in Corn","authors":"航棋 李","doi":"10.12677/hjfns.2022.112015","DOIUrl":"https://doi.org/10.12677/hjfns.2022.112015","url":null,"abstract":"Corn and its products are indispensable raw materials for China’s food industry and the main feed source for edible animals. Aflatoxin B1 is a common mycotoxin in moldy corn. It has severe acute toxicity, and long-term consumption of food contaminated with aflatoxin B1 can induce carcinogenesis","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"17 3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82865687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.12677/hjfns.2021.103027
胡 建忠
{"title":"Analysis of Main Flavoring Substances’ Contents in Fruits of Main Wild Seabuckthorn Resources in China","authors":"胡 建忠","doi":"10.12677/hjfns.2021.103027","DOIUrl":"https://doi.org/10.12677/hjfns.2021.103027","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78607979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.12677/HJFNS.2021.101007
贝贝 邹
{"title":"Research Status of Functional Food Based on Rosa roxburghii","authors":"贝贝 邹","doi":"10.12677/HJFNS.2021.101007","DOIUrl":"https://doi.org/10.12677/HJFNS.2021.101007","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"54 8 1","pages":"51-55"},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78321183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-01-01DOI: 10.12677/hjfns.2021.103030
艳春 刘
{"title":"Study on the Application of Sodium Alginate in Neutral High Calcium Milk","authors":"艳春 刘","doi":"10.12677/hjfns.2021.103030","DOIUrl":"https://doi.org/10.12677/hjfns.2021.103030","url":null,"abstract":"","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83745030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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