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Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries

机译：碳酸钠预处理及杂交干燥方法对干枸杞营养和抗氧化性能的综合作用

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Qinqin Chen; Huihui Song; Jinfeng Bi; Mo Zhou; Xinye Wu; Jianxin Song;
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机译：干燥方法和预处理对牡蛎蘑菇（Pleurotus ostreatus）营养和抗氧化性能的评价
2. Evaluation of drying method and pretreatment effects on the nutritional and antioxidant properties of oyster mushroom (Pleurotus ostreatus) [J] . Mutukwa Itai B., Hall Clifford A. III, Cihacek Larry, Journal of Food Processing and Preservation . 2019,第4期

机译：对牡蛎蘑菇营养和抗氧化特性的干燥方法和预处理性能评价（Pleurotus Ostreatus）
3. Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties [J] . Lopez Jessica, Ah-Hen Kong Shun, Vega-Galvez Antonio, Journal of food process engineering . 2017,第4期

机译：干燥方法对Murta（ugni molinae turcz）浆果品质属性的影响：生物活性，营养方面，质地，微观结构和功能特性
4. Insight into effects of different drying methods on morphological properties of sodium alginate-chitosan double coacervation hydrogel beads [C] . Nan Xing, Yu-kun Li, Meng-su Li, International conference on frontiers of mechanical engineering and materials engineering . 2012

机译：洞察不同干燥方法对藻酸钠-壳聚糖双重凝聚水凝胶珠的形态学特性的影响
5. Effects of different drying methods on the total phenolics, antioxidant properties, and functional properties of apple pomace. [D] . Aldosari, Mohammed Tuwayrish. 2014

机译：不同干燥方法对苹果渣总酚，抗氧化性能和功能特性的影响。
6. Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves [O] . Md Saifullah, Rebecca McCullum, Adam McCluskey, 2019

机译：不同干燥方法对桃金娘干燥叶中酚类化合物和抗氧化性能的影响
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。

Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries

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