Optimization of the Formula Process of the Peony Pollen Candy in Tablet and Evaluation of in Vitro Antioxidant Activity of Various Digestive Products

Optimization of the Formula Process of the Peony Pollen Candy in Tablet and Evaluation of in Vitro Antioxidant Activity of Various Digestive Products

Objective: To optimize the formula process of peony pollen candy in tablets and evaluate its antioxidant activity in vitro. Methods: On the basis of the single-factor experiment, taking the dosage of peony pollen, filler, and sweetener as factors, applying the comprehensive scores of the sensory, ha...

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Bibliographic Details
Main Authors: Bin FAN, Tengteng PENG, Xin WANG, Wei SHEN, Quhuan MA, Xindi WANG, Dongyan LIU, Panpan YIN, Haiyan LI, Xiaofeng SHI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-08-01
Series:Shipin gongye ke-ji
Subjects:
peony pollen
tablet candy
formulation optimization
surface analysis
antioxidant
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030019

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030019

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