Tag: black fruit

Letter of China Food Industry Association on Soliciting Opinions on the group standard (Draft for comments) of black fruit gland rib Sorbus fruit wine
By: Date: 2022-01-19 Categories: authoritativerelease Tags: ,

Recently, China Food Industry Association took the lead in formulating the group standard of black fruit gland rib Sorbus fruit wine. After the work was started, the drafting working group formulated working procedures according to the standards, organized and completed the draft for comments of the group standard of black fruit gland rib Sorbus fruit wine (see Annex 1) and the preparation instructions, and now solicits opinions from the industry.

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The research and development discipline group of eco economic plant resources in the Qinghai Tibet Plateau has made new progress in the study of anthocyanin stability of Lycium barbarum
By: Date: 2021-12-23 Categories: foodtechnology Tags: ,

In order to maintain the stable color presentation of Lycium barbarum anthocyanins in application, the discipline group of eco economic plant resources research and development of Qinghai Tibet Plateau, Northwest Institute of Plateau Biology, Chinese Academy of Sciences explored the effect of storage temperature on the stability of Lycium barbarum anthocyanin extract powder, and analyzed the possible color changes in simulation application by improved colorimetry.

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Progress has been made in the study of anthocyanin stability of Lycium barbarum in the Northwest Plateau
By: Date: 2021-12-22 Categories: foodtechnology Tags: ,

In order to better guide the application of anthocyanins and reduce visual color difference, researchers established a color difference prediction model based on application solution, and revealed the variation law of color difference with storage time and storage temperature. This study provides a new direction for the color analysis of anthocyanins and a new perspective for the stability of anthocyanins in Lycium barbarum.

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