Phenolics in food and fruit tree leaves exist free, soluble-conjugate, insoluble-bound forms. In this study, order to enhance the bioavailability of phenolics from guava (GL), ability enzyme-assisted extraction improving release was investigated. Compared untreated GL, single xylanase-assisted did not change composition yield soluble phenolics, whereas cellulase or β-glucosidase-assisted significantly enhanced content PGL. However, complex (CEAE) greatly improved content, flavonoids ABTS,...

Biscuits are common snacks, which have a wide variety of flavors. With the enhancement modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet demand customers. Customers need more healthy in market. In this study, pumpkin seed meal, konjac along low-gluten wheat powder were used as main material maltitol was added sweetener to make kind protein, dietary fiber sugar. Pumpkin meal is by-product oil production from seed, has content. composed albumin,...

This study aimed to investigate the impact of microwave drying (MD), vacuum (MVD), freeze (FD), (VD), hot air (HAD), and sun (SD) on quality attributes freeze-thaw pretreated beetroots. The characteristics including physical properties, bioactive compounds, antioxidant activities dried beetroots were evaluated. results showed that obtained using FD displayed lowest shrinkage rate, hardness, total color difference (ΔE), highest rehydration ratio 6.49. FD, MD, MVD resulted in porous structures...

Bamboo scrimber is a versatile material made by rolling and defibering bamboo into loose reticulate bundles (unbroken horizontally, longitudinally, interlaced) that are subjected to drying, gluing, assembling, hot pressing. In this study, better understand the application value of in construction engineering, axial compression properties columns with solid, hollow, I-shaped cross-sections were investigated. For each column type, three lengths 1 m, 1.5 2 m (three specimens length) selected...

Abstract Cu(II) complex bamboo pulp fabric (CBPF) was prepared by treating with the copper liquor. Washing fastness and releases of were measured washing test. Antibacterial performance CBPF against Escherichia coli Staphylococcus aureus evaluated. The morphology on fiber surface characterized scanning electron microscope. FTIR spectroscopy X‐ray photoelectron spectrometry used to detect chemical bonding between cellulose. diffraction, thermogravimetry mechanical test investigate effect...

Abstract The objective of this study was to investigate the influence hot air drying temperatures ranging from 50 100 °C on characteristics and physicochemical properties beetroot slices. results showed that by increasing °C, time could be 12.5 4.5 h, which significantly increased rate. slices dried at 60 smallest total color difference compared with fresh betalain content (betacyanin betaxanthin) decreased increase temperatures, betacyanin more temperature sensitive than betaxanthin. phenol...

Beetroot is recognized as a health-promoting vegetable due to its abundant source of bioactive compounds. Drying methods significantly influence the quality products. Therefore, it important choose suitable drying method obtain high dried beetroots. The aim this research was investigate different on attributes Fresh beetroots were dehydrated by freeze (FD), heat pump (HPD), vacuum (VD), microwave (MD) and (MVD), respectively. time, final moisture content, rehydration ratio, color,...

In this work, a simple and sensitive electrochemical method sensor was developed to determine salbutamol based on magnetic NiFe 2 O 4 nanoparticles modified glassy carbon electrode. It found the anodic peak current of linear with concentration from 2.0 μM 60 detection limit 1.0 (S/N=3). The successfully applied content in pork samples satisfactory results.

A novel drying method based on vacuum-microwave dehydration was developed to investigate the effects of different microwave gap ratios (MGR), times, power densities and degrees vacuum after osmotic pre-treatment tilapia fillets. The results showed that moisture value fillets decreased with increased time, density degree. shrinkage ratio, rehydration ratio total colour change elevated time density. high degree beneficial qualities In conclusion, retained their original quality properties...

Exopolysaccharides (EPS) of lactic acid bacteria (LAB) has gained special interests in the dairy industry due to their health-promoting properties and contribution rheology fermentation milk products. In present study, an EPS designated as EPS-NS1905E was partially purified characterized secreted from L. plantarum NS1905E. The had average molecular weight 2.658 × 105 Da composed glucose, arabinose, rhamnose, mannose, galactose approximate molar ratio 58.83 : 17.4 6.31 5.86 2.74. FTIR...

The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean and peanut are widely applied in meat products. Plant have a lower price less fat than animal meat, which benefit for human health. Pumpkin one new proteins, contained balanced amino acids beings, was attracted an increasing interest food industry. In this study, type developed by single-factor experiments orthogonal test. According to single factor results, amount isolate...

The objective of this study was to investigate the effects different microwave-assisted drying methods on physical properties, bioactive compounds and antioxidant activity beetroots. Beetroots were subjected high-power microwave followed by low-power (HMD+LMD), (HMD), (LMD), hot air (HMD+HAD), (HAD+LMD), vacuum (HMD+VD), (VD+LMD). time, moisture content, hardness, color, microstructure, betalains, ascorbic acid, total flavonoids, 2,2′-azino-bis-(3-ethylbenzоthiazoline-6-sulfonic acid) (ABTS)...

The object of research is the beetroots, dried by vacuum microwave drying at different conditions. Physicochemical properties and antioxidant activity beetroots were studied using power (500, 1000, 1500 W), degree (–0.05, –0.07, –0.09 MPa) sample thickness (2, 4, 6 mm). A colorimeter was used to evaluate color quality beetroots. Colorimetric methods determinate contents betalain, ascorbic acid total flavonoid, (ferric reducing assay) Results showed that time decreased with increasing degree,...

The object of this research was the beetroots prepared by intermittent microwave drying at different conditions. paper aimed to investigate influence conditions (power density, gap ratio and slice thickness) on bioactive compounds antioxidant capacity beetroots. A system SAM-255 (CEM Corporation, USA) used fresh effect power densities (1.0, 1.5, 2.0, 2.5 W/g), ratios (1, 2, 3, 4) thicknesses (2, 4, 6, 8 mm) were investigated. Colorimetric methods determine contents betalains, total phenolic...

Ковбаса - одна з найпопулярніших страв у світі. Осколочные люди предоставляют все більше уважения здорового'ю, исследования комбинирования сировини м'яса, як основної для ковбас, послеродовой (гриби, областные фрукти, овочі, харчовіві). досліджень м'ясної продукції. У этого м'ясо птиц, свинина, пшеница, кукуруза, використов, оцененная як, основа сировина приготавливания ковбаса, и порошка пшеницы (червонный дренажный рис буряковий порошок) Шляхом аналізу кольору ковбаси, втрат при варінні,...

Introduction.The purpose of this study is to explore the effects intermittent microwave drying conditions (microwave pulse ratio, power density and slice thickness) on characteristics physical properties beetroots.Materials methods.Drying beetroots were investigated using at different ratios (1, 2, 3, 4), densities (1.0, 1.5, 2.0, 2.5 W/g) thicknesses (2, 4, 6, 8 mm).Moisture analyzer portable water activity meter used determine moisture content beetroots, respectively.The weighing method...

Objective To study the stability of Compound Piyanping Cream. Methods Strengthen test, acceleratted test and long-term were employed to cream.Results The cream was unstable strong light high tempurature, but it is stable at room temperature.Conclusion shelf life one year if air-tight sealed stored in a cool place away from light. Key words: Compound; Piyanping Cream; Stability

Food sustainability is a new concept of sustainability, which complemented by the criteria culture, eating traditions and food availability. However, technology sausage products was not created for sustainability. Technology developed using dietary, local, seasonal economically available semi-finished with long shelf life, component public health zero hunger. Dried from beets snails are used as coloring, source nitrites, complete protein, unsaturated fatty acids minerals. Research shows red...

In recent years, the consumption of red beetroots has increased significantly due to its good taste, high nutritional value and abundant active compounds. Red beetroot is prone spoilage moisture content, making it perishable. Vacuum microwave drying a gentle method by inducing fast water evaporation from food products at low temperature, which can improves product quality. The objective this study was investigate effects vacuum parameters, including power (500, 1000, 1500 W) degree (50, 70,...