Application of lotus seedpod extract in preparation of low-AGEs high-temperature baked food
The invention provides an application of a lotus seedpod extract in preparation of low-AGEs high-temperature baked food. The lotus seedpod extract has good anti-saccharification activity, can significantly reduce the content of AGEs in high-temperature baked food on the premise of not damaging food...
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| creator | WEN YUXIN LI SHENGHUA LI BING PAN ZHENHUI WANG HEDE GUO WEIXIONG ZHANG XIA ZHAI YONGZHEN YANG WENAN |
| description | The invention provides an application of a lotus seedpod extract in preparation of low-AGEs high-temperature baked food. The lotus seedpod extract has good anti-saccharification activity, can significantly reduce the content of AGEs in high-temperature baked food on the premise of not damaging food quality, can be applied to the high-temperature baked food as a natural food additive raw material, and provides a way with a wide prospect for comprehensive application and development of lotus seedpods.
本发明提供了一种莲蓬提取物在制备低AGEs高温烘焙食品中的应用。本发明的莲蓬提取物具有较好的抗糖化活性，在不损害食品品质的前提下，能够显著降低高温烘焙食品中的AGEs含量，可以作为天然食品添加原料应用至高温烘焙食品中，为莲蓬的综合应用开发提供了一种具有广阔前景的途径。 |
| format | Patent |
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本发明提供了一种莲蓬提取物在制备低AGEs高温烘焙食品中的应用。本发明的莲蓬提取物具有较好的抗糖化活性，在不损害食品品质的前提下，能够显著降低高温烘焙食品中的AGEs含量，可以作为天然食品添加原料应用至高温烘焙食品中，为莲蓬的综合应用开发提供了一种具有广阔前景的途径。</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220322&DB=EPODOC&CC=CN&NR=114208866A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220322&DB=EPODOC&CC=CN&NR=114208866A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WEN YUXIN</creatorcontrib><creatorcontrib>LI SHENGHUA</creatorcontrib><creatorcontrib>LI BING</creatorcontrib><creatorcontrib>PAN ZHENHUI</creatorcontrib><creatorcontrib>WANG HEDE</creatorcontrib><creatorcontrib>GUO WEIXIONG</creatorcontrib><creatorcontrib>ZHANG XIA</creatorcontrib><creatorcontrib>ZHAI YONGZHEN</creatorcontrib><creatorcontrib>YANG WENAN</creatorcontrib><title>Application of lotus seedpod extract in preparation of low-AGEs high-temperature baked food</title><description>The invention provides an application of a lotus seedpod extract in preparation of low-AGEs high-temperature baked food. The lotus seedpod extract has good anti-saccharification activity, can significantly reduce the content of AGEs in high-temperature baked food on the premise of not damaging food quality, can be applied to the high-temperature baked food as a natural food additive raw material, and provides a way with a wide prospect for comprehensive application and development of lotus seedpods.
本发明提供了一种莲蓬提取物在制备低AGEs高温烘焙食品中的应用。本发明的莲蓬提取物具有较好的抗糖化活性，在不损害食品品质的前提下，能够显著降低高温烘焙食品中的AGEs含量，可以作为天然食品添加原料应用至高温烘焙食品中，为莲蓬的综合应用开发提供了一种具有广阔前景的途径。</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNyrEOgjAURmEWB6O-w_UBmogawkoI6uTk5kAq_QuN2HvTlujj6-Dg6HSG882zayUyuk4nx57Y0shpihQBI2wIrxR0l8h5kgDR4cc9VXVsIg2uH1TCQ_CZUwDd9B2GLLNZZjOrx4jVt4tsfWgu9UlBuEUU3cEjtfU5z_fbTVkWRbX7x7wBVvM7Mw</recordid><startdate>20220322</startdate><enddate>20220322</enddate><creator>WEN YUXIN</creator><creator>LI SHENGHUA</creator><creator>LI BING</creator><creator>PAN ZHENHUI</creator><creator>WANG HEDE</creator><creator>GUO WEIXIONG</creator><creator>ZHANG XIA</creator><creator>ZHAI YONGZHEN</creator><creator>YANG WENAN</creator><scope>EVB</scope></search><sort><creationdate>20220322</creationdate><title>Application of lotus seedpod extract in preparation of low-AGEs high-temperature baked food</title><author>WEN YUXIN ; LI SHENGHUA ; LI BING ; PAN ZHENHUI ; WANG HEDE ; GUO WEIXIONG ; ZHANG XIA ; ZHAI YONGZHEN ; YANG WENAN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN114208866A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>WEN YUXIN</creatorcontrib><creatorcontrib>LI SHENGHUA</creatorcontrib><creatorcontrib>LI BING</creatorcontrib><creatorcontrib>PAN ZHENHUI</creatorcontrib><creatorcontrib>WANG HEDE</creatorcontrib><creatorcontrib>GUO WEIXIONG</creatorcontrib><creatorcontrib>ZHANG XIA</creatorcontrib><creatorcontrib>ZHAI YONGZHEN</creatorcontrib><creatorcontrib>YANG WENAN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WEN YUXIN</au><au>LI SHENGHUA</au><au>LI BING</au><au>PAN ZHENHUI</au><au>WANG HEDE</au><au>GUO WEIXIONG</au><au>ZHANG XIA</au><au>ZHAI YONGZHEN</au><au>YANG WENAN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Application of lotus seedpod extract in preparation of low-AGEs high-temperature baked food</title><date>2022-03-22</date><risdate>2022</risdate><abstract>The invention provides an application of a lotus seedpod extract in preparation of low-AGEs high-temperature baked food. The lotus seedpod extract has good anti-saccharification activity, can significantly reduce the content of AGEs in high-temperature baked food on the premise of not damaging food quality, can be applied to the high-temperature baked food as a natural food additive raw material, and provides a way with a wide prospect for comprehensive application and development of lotus seedpods.
本发明提供了一种莲蓬提取物在制备低AGEs高温烘焙食品中的应用。本发明的莲蓬提取物具有较好的抗糖化活性，在不损害食品品质的前提下，能够显著降低高温烘焙食品中的AGEs含量，可以作为天然食品添加原料应用至高温烘焙食品中，为莲蓬的综合应用开发提供了一种具有广阔前景的途径。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Application of lotus seedpod extract in preparation of low-AGEs high-temperature baked food |
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