Q1 Research Application · Frontier Focus

Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment

This Food Hydrocolloids paper (2021) is indexed as a Xianghu equipment application case for XH-300 series.

View DOI Back to Library Chinese Solution
Paper ID 435
Application Focus storage stability
Key Result See key results below
Core Condition Microwave power 300 W
Paper ID
435
Journal
Food Hydrocolloids
Impact Factor
9.147
CAS Zone
Zone 1
Year
2021
DOI
10.1016/j.foodhyd.2021.106994
Equipment Model
XH-300 series
Affiliations
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, PR China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Research Directions
storage stability

Fact Snapshot

  • Paper: Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment
  • Equipment: XH-300 series
  • Source: Food Hydrocolloids, 2021
  • Research direction: storage stability
  • Core conditions: Microwave power 300 W and Time 8 min

Research Abstract

Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment was published in Food Hydrocolloids (2021) and is indexed as a Xianghu Q1 application case for XH-300 series. The structured source links this paper to storage stability. Core operating conditions include Microwave power 300 W and Time 8 min. The DOI recorded for this paper is 10.1016/j.foodhyd.2021.106994.

Research Background and Problem

The paper is positioned around storage stability. The equipment record identifies XH-300 series as the Xianghu instrument context for this application case. The source affiliation record includes Fujian University of Agriculture and Forestry and -.

Equipment Use and Experimental Conditions

ItemParameter
Microwave power300 W
Time8 min

Evidence Details

Source evidence

The DR of LS-CA samples decreased by 2.8-fold at 1 d, 2.2-fold at 3 d, 1.5-fold at 5d, 1.3-fold at 7d and 1.15-fold at 14d

Equipment evidence

treated in a microwave oven (XH-300B, Beijing Xianghu Science and Technology Development Co. Ltd., Beijing, China) with a cooling water circulating system at 300 W and 2450 MHz for 8 min to achieve complete gelatinization

Additional source evidence

Additional source evidence: source values include 13.75%, 23.94%, 38.67%, 51.73%. Entities: LS-CA.

Source evidence

Overall, the LS-CA binary system had a stronger ability to convert absorbed microwave energy into heat energy (an average of 20–30%)

Mechanism / Method Highlights

  • Method context: Microwave power 300 W and Time 8 min.
  • Source evidence: The DR of LS-CA samples decreased by 2.8-fold at 1 d, 2.2-fold at 3 d, 1.5-fold at 5d, 1.3-fold at 7d and 1.15-fold at 14d
  • Equipment evidence: treated in a microwave oven (XH-300B, Beijing Xianghu Science and Technology Development Co. Ltd., Beijing, China) with a cooling water circulating system at 300 W and 2450 MHz for 8 min to achieve complete gelatinization
  • Additional source evidence: source values include 13.75%, 23.94%, 38.67%, 51.73%. Entities: LS-CA

Application Value

  • Positions XH-300 series in a peer-reviewed Q1 research application.
  • Records source affiliations: Fujian University of Agriculture and Forestry and -.

Related Equipment

XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System
XH-300A+ Computer-Controlled Microwave-Ultrasonic Synthesis/Extraction System

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-300 series for this paper.
What is the main application direction?
The source tags this paper under storage stability.
Which publication does this case come from?
It comes from Food Hydrocolloids (2021), DOI 10.1016/j.foodhyd.2021.106994.
Citation
Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment
Food Hydrocolloids, 2021
DOI: 10.1016/j.foodhyd.2021.106994