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海桐皮提取物强化饼干：对酚酸含量、抗氧化活性和物理性质的影响。

Cookies Fortified with Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties.

机构信息

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.

出版信息

Molecules. 2022 Aug 8;27(15):5033. doi: 10.3390/molecules27155033.

DOI:10.3390/molecules27155033
PMID:35956983
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9370129/
Abstract

Thunb [...].

摘要

桑白皮 [...]。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/db9602bbe638/molecules-27-05033-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/0198fd2e4327/molecules-27-05033-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/06d66a3928ee/molecules-27-05033-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/49c2c3425ffc/molecules-27-05033-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/139b3b606474/molecules-27-05033-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/2e631f21b39d/molecules-27-05033-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/db9602bbe638/molecules-27-05033-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/0198fd2e4327/molecules-27-05033-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/06d66a3928ee/molecules-27-05033-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/49c2c3425ffc/molecules-27-05033-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/139b3b606474/molecules-27-05033-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/2e631f21b39d/molecules-27-05033-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8285/9370129/db9602bbe638/molecules-27-05033-g006.jpg

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2
Chemical Composition and Antioxidant Properties of Pecan Shell Water Extracts.山核桃壳水提取物的化学成分与抗氧化特性
Antioxidants (Basel). 2022 Jun 8;11(6):1127. doi: 10.3390/antiox11061127.
3
Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry.
饼干中添加水果及其副产物：化学组成、抗氧化特性和感官变化。
Molecules. 2023 May 10;28(10):4005. doi: 10.3390/molecules28104005.
4
Effect of optimized germination technology on polyphenol content and hypoglycemic activity of mung bean.优化发芽技术对绿豆多酚含量及降血糖活性的影响
Front Nutr. 2023 Apr 3;10:1138739. doi: 10.3389/fnut.2023.1138739. eCollection 2023.
鳄梨皮中的功能性成分：微波辅助提取、特性分析及在食品工业中的潜在应用。
Food Chem. 2021 Aug 1;352:129300. doi: 10.1016/j.foodchem.2021.129300. Epub 2021 Feb 15.
4
Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties.桃泥添加对饼干品质及多酚和抗氧化性能模拟消化的影响。
Food Chem. 2020 Dec 15;333:127464. doi: 10.1016/j.foodchem.2020.127464. Epub 2020 Jul 3.
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J Food Sci Technol. 2020 Aug;57(8):2934-2940. doi: 10.1007/s13197-020-04325-5. Epub 2020 Mar 13.
6
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits.用藜麦粉替代米粉对无麸质手指饼干的化学物理、营养、挥发性和感官参数的影响。
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