Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities

Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities

This study aimed to optimize the production process of matcha hickory kernel and investigate its antioxidant activity and lipid-lowering potential. Sensory scores were utilized as the evaluation criterion to identify the optimal processing technique for matcha hickory kernel via single-factor and re...

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Bibliographic Details
Main Authors: Fanping QIN, Ben NIU, Xiangjun FANG, Huizhi CHEN, Ruiling LIU, Hangjun CHEN, Weijie WU, Haiyan GAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
hickory kernel
processing technology
sensory score
antioxidant capacity
lipid-lowering activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030153
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