USDA offers guide on bio-based materials

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USDA offers guide on bio-based materials

机译：美国农业部提供生物基材料指南

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Among the many educational sessions at this year's Sustainable Packaging Coalition Spring Meeting was a presentation on the latest developments of the USDA BioPreferred Program.rnCreated by the 2002 Farm Bill andrnexpanded in the 2008 Farm Bill, BioPreferred is a federally administered and run programrnthat encourages the use and purchase of renewable, environmentally-friendly blo-based products while providing green jobs and new markets for farmers, product manufacturers, packaging suppliers, and other vendors.

机译：在今年的“可持续包装联盟春季会议”的众多教育会议中，有关于美国农业部生物优先计划最新发展的演讲。rn由2002年《农场法案》创建并在2008年《农业法案》中扩展，BioPreferred是一项联邦管理和运行的计划，鼓励使用并购买可再生，环保的blo型产品，同时为农民，产品制造商，包装供应商和其他供应商提供绿色工作机会和新市场。

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《Packaging Digest》 |2010年第5期|p.22|共1页
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6. VOC Emissions from Spruce Strands and Hemp Shive: In Search for a Low Emission Raw Material for Bio-Based Construction Materials [O] . Tereza Adamová, Jaromír Hradecký, Marek Prajer 2019

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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。

USDA offers guide on bio-based materials

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