A method for delay of the cosmetic product drying out and staling of black - and, as well as white bread broetchen, etc.

• 1. 延缓皮肤衰老化妆品组合物及其制备方法 [P] . 中国专利： CN104027286A . 2014-09-10
• 2. 一种微波干燥罗汉果的方法及由该方法干燥得到的罗汉果 [P] . 中国专利： CN102125248B . 2012.09.05
• 3. method for verzoegerung of austrocknens and altbackenwerdens of black and white bread and broetchen etc. [P] . 德国专利： DE000001642572A . 1970-07-23

  机译： 面包和烤面包片等的烤面包和烤面包的方法

• 4. METHOD FOR PROCESSING STALE AND DEFORMED BREAD INTO DRIED BREAD-CRUMBS [P] . SU563951A1 . 1977-07-05

  机译： 将干和变形的面包加工成干面包屑的方法

• 5. method for producing dough for bread, broetchen etc. [P] . 德国专利： DE000001642575A . 1972-02-17

  机译： 制作面包，面包等面团的方法

• 1. Experimental Method Of Cosmetics Human Efficacy Evaluation-Delaying Skin Aging Efficacy [J] . Wang Peng, Zhang Hongyan, Sha Ou, 日用化学品科学(英文版) . 2021,第004期
• 2. Ochratoxigenic Black Aspergilli Isolated from Dried Agricultural Products in Yogyakarta, Indonesia [J] . Apriyanto Dwi Nugroho, Francis Maria Constance Sigit Setyabudi, Baharuddin Salleh, 食品科学与工程：英文版 . 2013,第009期
• 3. Pan bread quality and dry white Chinese noodle quality in Chinese winter wheats. [C] . Z.H. He, J. Yang, Y. Zhang International Wheat Genetics Symposium . 2003
• 4. Assessment of fermented products on the flavor profile of white bread and salt substitutes on viscoelastic properties of wheat gluten and on fermentation properties of wheat dough [D] . Javid, Rabia 2014
• 5. Resistant starch: effect on rheology quality and staling rate of white wheat bread [O] . Jefferson H. T. Barros, Vânia R. N. Telis, Sebastião Taboga, 2018
• 6. 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
• 7. DEVELOPMENT OF FLEXIBLE PACKAGED BREAD-TYPE PRODUCTS INCLUDING BREAD: PHASE Ⅰ AND Ⅱ – SINGLE AND MULTIPLE STAGE PROCESSING METHODS [R] . C. G. Norris, S. I. Greenberg 1966

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• 2. A Study of Quality Improvement of Natural Rubber Products by Drying Methods [J] . Felix Osarumhense Aguele ,Justice Agbonayinma Idiaghe ,Tochukwu Uzoma Apugo-Nwosu . 材料科学与化学工程（英文） . 2015,第11期
• 3. Determination of Optimal Temperature,Blend Ratio and Plasticity Properties of Composite Bread Product Using Response Surface Methodology [J] . S.C.Nwanya1 ,B.C.Okonkwo1 . 能源与动力工程 . 2018,第008期
• 4. 浅谈中医药在延缓皮肤衰老化妆品中的应用 [C] . . 世界中医药学会联合会美容专业委员会2017一带一路蚕丝创新与中医药美容国际论坛 . 2017
• 5. 一种新型底涂-冲洗牙齿粘接方法和牙本质粘接快速老化方法的研究 [A] . 李明星 . 2015