Studies on the Nutritional and Healthy Noodle for Spinners

机译：纺纱器营养和健康面条的研究

获取原文

页面导航

摘要
著录项
相似文献
相关主题

摘要

The formula, the process technology and the evaluation of nutritional and healthy noodle for spinners are studied on the hasis of the result of diet investigation of spinners as well as nutritional principles. The process technology of product is feasible. Protein blood serum (albumin/globulin ratio). Vitamin A, B_1, B_2, C, E, Complement C_3, erythrocyte rosette forming cell were all increased obviously; spinners' nutrition was improved, and their resistance to diseases strengthened after taking the noodle for the three monthes.

机译：对纺纱术饮食调查结果的疗效以及营养原理研究了旋转纺织营养和健康面条的公式，过程技术和评价。产品的过程技术是可行的。蛋白质血清（白蛋白/球蛋白比）。维生素A，B_1，B_2，C，E，补体C_3，红细胞莲座形成细胞明显增加;旋转器的营养得到改善，患有三个月面条后加强疾病的抵抗力。

著录项

来源
《International symposium exhibition on new approaches in the production of food stuffs and intermediate products from cereal grains and oil seeds》|1994年||共8页
会议地点
作者
Wang Fang; Lu Qiyu;
展开▼
作者单位

展开▼
会议组织
原文格式 PDF
正文语种
中图分类一般性问题;
关键词
spinner; noodle; formula; process technology; nutritional evaluation.;

机译：旋转器;面条;公式;工艺技术;营养评估。;
入库时间 2022-08-20 20:26:10

相似文献

外文文献
中文文献
专利

1. Greater consumption of noodle is associated with higher serum phosphorus levels: a cross-sectional study on healthy participants [J] . Yosuke Saito, Masae Sakuma, Yuri Narishima, Journal of clinical biochemistry and nutrition. . 2021,第1期

机译：面条的更大消耗与血清磷水平更高：健康参与者的横截面研究
2. The Impact of the Bellagio Report on Healthy Agriculture, Healthy Nutrition, Healthy People: Scientific and Policy Aspects and the International Network of Centers for Genetics, Nutrition and Fitness for Health [J] . Simopoulos Artemis P. Journal of nutrigenetics and nutrigenomics. . 2014,第4a6期

机译：贝拉吉奥报告对健康农业，健康营养，健康人的影响：科学和政策方面以及遗传，营养和健康适应中心国际网络
3. The Healthy Communities Study Nutrition Assessments Child Diet and the School Nutrition Environment [J] . Ritchie Lorrene D., Wakimoto Patricia, Woodward-Lopez Gail, American Journal of Preventive Medicine . 2015,第4期

机译：健康社区研究营养评估儿童饮食和学校营养环境
4. Studies on the Nutritional and Healthy Noodle for Spinners [C] . Wang Fang, Lu Qiyu '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：锭子营养健康面条的研究
5. Studies in Cereal Science: Arabinoxylans, Glutenins, and their Interactions; Determining Optimum Water Addition in Noodle Doughs; and Quality and Nutritional Traits in a Hard x Soft Wheat Cross. [D] . Kongraksawech, Teepakorn. 2012

机译：谷物科学研究：阿拉伯木聚糖，谷蛋白及其相互作用；确定面条面团中的最佳水添加量；硬x软麦杂交的品质和营养特性。
6. Greater consumption of noodle is associated with higher serum phosphorus levels: a cross-sectional study on healthy participants [O] . Yosuke Saito, Masae Sakuma, Yuri Narishima, 2021

机译：面条的更多消耗与血清磷水平更高的血清：健康参与者的横截面研究
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Studies on the Nutritional and Healthy Noodle for Spinners

摘要

著录项

相似文献

相关主题

期刊订阅