Sodium salt of lithol red as a dry toner

• 1. 一种基于改性钠盐干粉制备的多用途灭火剂的制备方法 [P] . 中国专利： CN107694000A . 2018-02-16
• 2. 一种基于改性钠盐干粉制备的多用途灭火剂 [P] . 中国专利： CN107899172A . 2018-04-13
• 3. SPRAY DRIED, LOW-SODIUM, SALT COMPOSITION FOR SALT REDUCTION [P] . WO2021142053A1 . 2021-07-15

  机译： 喷雾干燥，低钠，盐组合物用于还原

• 4. PRODUCTION OF SEAWEED SALT HAVING GOOD COLOR AND REDUCED SODIUM CONTENT AND LOW SALINITY BY ADDING FINELY CRUSHED SEAWEEDS TO SEAWATER AND DRYING [P] . 韩国专利： KR20050015506A . 2005-02-21

  机译： 通过将细碎的海藻添加到海水中并干燥，可以生产出具有良好颜色，钠含量降低且盐度较低的海藻盐

• 5. A method for improving the drying properties of moist, nitrate hold sodium salt mixtures with simultaneous reduction of the hygroscopicity [P] . 德国专利： DE927385C . 1955-05-09

  机译： 一种改善湿的硝酸盐钠盐混合物的干燥性能并同时降低吸湿性的方法

• 1. Salt and sodium content in dry fermented sausages and dried meat in Serbia [C] . Lilic S., Saicic S., Vranic D., ICoMST 2011;International conference of meat science and technology . 2012
• 2. The sodium and fat content of salted and unsalted, dry and oil roasted pecans and pecans used in ice cream. [D] . Norman, Crystal. 2008
• 3. The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties [O] . Andreea Voinea, Silviu-Gabriel Stroe, Georgiana Gabriela Codină 2020
• 4. 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

• 1. Developing a Questionnaire for Prediction of High Salt Intake Based on Salt Usage Behavior: Analysis from Dietary Habits and Urinary Sodium Excretion in Japan [J] . Chika Horikawa ,Nobuko Murayama ,Eri Tochikura . 食品与营养科学（英文） . 2017,第1期
• 2. Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content [J] . Bing Zhao ,Huimin Zhou ,Shunliang Zhang . 食品科学与人类健康（英文） . 2020,第4期
• 3. Influence of Nano-Spray Dried Sodium Chloride on the Physicochemical Characteristics of Surface-Salted Cheese Crackers [J] . Marvin L. Moncada ,Carlos E. Astete ,Cristina M. Sabliov . 食品与营养科学（英文） . 2017,第2期
• 4. Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge [J] . Hassan Safa ,Stéphane Portanguen ,Pierre-Sylvain Mirade . 食品与营养科学（英文） . 2017,第4期
• 5. Heparin Sodium Was Prepared from Pig Intestinal Mucosa by Dialysis and Spray Drying [J] . Shunshun Shu ,Qian Mi ,Caixia Yang . 生物科学与医学（英文） . 2018,第10期
• 6. 造纸制浆红液制备干粉的技术研究 [C] . 赵丽娟 ,李建国 ,潘永康 . 第十届全国干燥会议 . 2004
• 7. ‘井岗红糯’荔枝嫁接亲和性及其机理研究 [A] . 陈哲 . 2016