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Antioxidants Content in Empetrum nigrum Fresh and Dried Fruits

机译：龙葵新鲜和干果中的抗氧化剂含量

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《Iranian journal of public health.》 |2016年第2期|共3页
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Oprica LACRAMIOARA; Manzu CIPRIAN;
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中图分类保健组织与事业（卫生事业管理）;
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1. Antioxidants Content in Empetrum nigrum Fresh and Dried Fruits [J] . Oprica LACRAMIOARA, Manzu CIPRIAN Iranian journal of public health. . 2016,第2期

机译：龙葵新鲜和干果中的抗氧化剂含量
2. Antioxidant Activity and Phytochemical Content of Fresh and Freeze-Dried Lepisanthes fruticosa Fruits at Different Maturity Stages [J] . Mirfat Ahmad Hasan Salahuddin, Zaulia Othman, Joanna Cho Lee Ying, Journal of Agricultural Science . 2017,第2期

机译：不同成熟期新鲜和冷冻干燥的金丝猴果实的抗氧化活性和植物化学成分
3. Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile [J] . Carolina Henríquez, Mariane Lutz, José Hernández CyTA Journal of Food . 2015,第4期

机译：智利新鲜和干燥的水果和蔬菜中的酚含量和抗氧化能力
4. Effect of extracting process on saponin content and antioxidant activity of Gleditschia fera (Lour.) Merr dried fruit extract [C] . Trieu Tuan Ann, Nguyen Thi Thanh Huyen, Tri Due Lam International Conference on Mechanical Engineering and Applied Composite Materials . 2019

机译：提取方法对皂苷含量及抗氧化活性的凝结素（Lour。）Merr干果提取物
5. Enhancement of the antioxidant content of elderberry ( Sambucus nigra) fruit by pulsed ultraviolet light followed by spray drying of the elderberry juice. [D] . Murugesan, Ramesh. 2010

机译：通过脉冲紫外光，然后喷雾干燥接骨木浆果汁，增强接骨木浆果（黑接骨木（Sambucus nigra））的抗氧化剂含量。
6. Antioxidants Content in Empetrum nigrum Fresh and Dried Fruits [O] . Oprica LACRAMIOARA, Manzu CIPRIAN 2016

机译：龙葵新鲜和干果中的抗氧化剂含量
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。

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