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Answer the doubts Lemonade
Time of Update: 2022-09-03
Answer: If you use a slice of lemon to soak a large bottle of water, the lemonade will taste very light, not as sour as sweet drinks such as cola, and will not cause stomach ulcers - not pure lemon juice (pure lemon juice).
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Study finds Astaxanthin improves storage stability of DHA in eggs
Time of Update: 2022-09-03
(Science and Technology Daily reporter Ma Aiping correspondent Fu Songchuan Tang Chaohua) Recently, the innovation team of high-quality functional animal products from Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences found that adding natural astaxanthin to the diet of laying hens can improve the storage stability of DHA eggs, and revealed the effect of astaxanthin on DHA oxidation.
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Jiawei Tiancheng: Helping the refinement and diversification of the "her economy"
Time of Update: 2022-09-03
According to the beverage R&D engineer of Chengdu Jiawei Tiancheng Beverage Technology Research Institute, in the field of food and beverage, more and more women hope to "eat beauty and drink health" and pursue health from the inside out .
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13 and 14 years old cinnamon bark essential oil has higher antioxidant activity
Time of Update: 2022-09-03
(Source: South China Agricultural University)"China Food News" (December 15, 2021 03 edition)(Editor in charge: Zhou Yan) Recently, the research group of Guangdong Forestry Science and Technology Innovation Project undertaken by Professor Wu Hong from the State Key Laboratory of Subtropical Agricultural Biological Resource Conservation and Utilization of South China Agricultural University and the School of Life Sciences published a title in the international academic journal Arabian Journal of Chemistry.
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Progress in research on antioxidant active components of Zanthoxylum bungeanum
Time of Update: 2022-09-03
A few days ago, a research team from the Key Laboratory of Northwest Characteristic Plant Resource Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences used modern separation
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Research results on improving ferulic acid content in wheat released
Time of Update: 2022-09-03
(Source: Fudan University) "China Food News" (06 edition on March 28, 2022) (Editor-in-charge: Yang Xiaojing) A few days ago, the research team of the School of Life Sciences of Fudan University announced that they have obtained important research results in improving the biologically active substance ferulic acid in wheat .
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Students of Shaanxi Normal University "Three Going to the Countryside" to carry out Eucommia popular science propaganda to help rural revitalization
Time of Update: 2022-09-03
Recently, the School of Life Science and Food Engineering of Shaanxi Pre-school Teachers College organized undergraduate students to carry out the summer social practice activity of "Giving a Gift to the 20th National Congress • Knowing Eucommia for All to Help Rural Revitalization" .
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Chocolate selection and scientific preservation
Time of Update: 2022-09-03
(its text)"China Food News" (06 edition on October 28, 2021)(Editor-in-charge: Qu Yuening) There are many kinds of chocolates on the market, how to choose high-quality chocolate?
(its text)"China Food News" (06 edition on October 28, 2021)(Editor-in-charge: Qu Yuening) There are many kinds of chocolates on the market, how to choose high-quality chocolate?
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Thai beverage brand QminC launches new product "Manuka Honey Collagen"
Time of Update: 2022-09-03
(PR Newswire) Responsible editor: Peng Zonglu Review: Ouyang Meihua Thailand beverage brand QminC won the "Best Technological Innovation Award" in the 5th Zenith Global Awards, marking the company's success in going global , which aims to recognize the world's leading brands with outstanding performance in industry innovation.
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The study further confirms that the quality of royal jelly in my country is good
Time of Update: 2022-09-03
(Yang Yuhui) "China Food News" (06 edition on April 11, 2022) (Editor-in-charge: Yang Xiaojing) Recently, the Resource Insect Biology and Breeding Team of the Institute of Bee Research, Chinese Academy of Agricultural Sciences revealed the differences in chemical composition and antioxidant activity of royal jelly produced at different flowering stages in the process of trans-site beekeeping by comparing the metabolome and proteome of royal jelly.
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In the competition of popular raw materials for milk powder, which ingredients are growing at a high speed?
Time of Update: 2022-09-02
In the active nutrition of mature breast milk, HMO accounts for more than 50%, and its functions include improving intestinal digestion and absorption, regulating the immune system, and promoting the cognitive development of infants and young children .
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Whole-grain quinoa ranks among the "fourth staple food", and it takes many efforts to accelerate the new track.
Time of Update: 2022-09-02
, a well-known enterprise dedicated to the construction of industrial chains such as quinoa breeding, planting, processing, and sales, introduced that how to increase production on low-yield arable land and ensure farmers' income is to keep arable land.
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The 5th Beijing Union University Health and Environment Academic Exchange Conference Held
Time of Update: 2022-09-02
(Gao Min) Responsible editor: Zhang Jiazhen Review: Ouyang Meihua News from this website On December 11, the 5th Health and Environment Academic Exchange Conference of Beijing Union University was held in the School of Biochemical Engineering .
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Recognize common precipitations in wine
Time of Update: 2022-09-02
(Source: Wine World) "China Food News" (May 10, 2021 07 edition)(Editor-in-charge: Gu Yufei) Many wine lovers may have the experience that the newly opened wine has solid deposits, which may accumulate on the bottom or side of the bottle, may also be attached to the bottom of the wine cork, or may appear in the glass .
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Defu Lamei insists on providing consumers with safe, healthy and high-quality food
Time of Update: 2022-09-02
(hereinafter referred to as: Defu Lamei) is a food enterprise with more than 30 years of experience in Cantonese-style preserved meat production, OEM and OEM .
(hereinafter referred to as: Defu Lamei) is a food enterprise with more than 30 years of experience in Cantonese-style preserved meat production, OEM and OEM .
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The New IFF Appears: Unlocking the Unlimited Innovation Potential of Food and Beverage with Science and Creativity
Time of Update: 2022-09-02
Recently, IFF, which has completed the merger with DuPont's nutrition and biotechnology business, appeared at the 24th China International Food Additives and Ingredients Exhibition (FIC 2021) with a
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Deciphering the nutritional code of cheese
Time of Update: 2022-09-02
"China Food News" (November 25, 2021 06 edition)(Editor-in-charge: Qu Yuening) Xu Weisheng, associate researcher at the Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention As the saying goes, "concentrated is the essence", and this sentence can't be more appropriate when it comes to cheese .
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Titanium dioxide "off the field" EU brightener green replacement era is coming
Time of Update: 2022-09-02
" (Comprehensive arrangement by Yang Xiaojing) "China Food News" (06 edition on August 15, 2022) (Editor-in-charge: Yang Xiaojing) On August 7, the EU's regulation to ban titanium dioxide as a food additive came into effect .
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Promote the healthy development of the tea industry and improve the modernization level of the industrial chain and supply chain
Time of Update: 2022-09-02
A few days ago, the Ministry of Agriculture and Rural Affairs, the State Administration for Market Regulation, and the All-China Federation of Supply and Marketing Cooperatives jointly issued the "Guiding Opinions on Promoting the Healthy Development of the Tea Industry" (hereinafter referred to as the "Guiding Opinions") .
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Industry-University-Research Collaborative Innovation Boosts the Transformation and Upgrading of Shandong Rizhao Food Enterprises
Time of Update: 2022-09-02
In Rizhao City, Shandong Province, an aquatic product processing enterprise applied the patented technology of the Arctic sweet shrimp processing by-products developed by Zhou Qingxin's team of the Marine Technology Department of Rizhao Vocational and Technical College (former Ocean Engineering College), from the shrimp heads and shells left after processing shrimp.
