Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
Add to Favorite Get Latest Update

Analysis and Assesment of Chemical Constituent of Castanea mollissima Blume

Zhang Xiuli et al(Anhui Agricultural University,Hefei 230036)  
This paper analysed the chemical constituents of "Dahongpao"and"Liandiban",which were the mainly cultivated chestnut breeds of Anhui Province,and assessed their nutritional value.The results showed that it is amylum that is the most abundant element.It contents soluble suger,protein,fat and vitamin C,successively.It is also rich in mineral elements,such as phosphorus,potassium,calcinm,magnesium,zinc,iron and boron.The protein of chestnut consists of 18 sorts of amino acids.Among these,aspartic acid,glutamic acid,leucine and lysine have high contents.Among 8 sorts of essential amino acids,the contents of lysine,isoleucine,methionine,thsesnine,valine and phenylalanine suspass the standard of FAO/WHO.Quality analysis indicates that:Chestnut not only has a large amount of nutritional constituents,but can improve the food composition,can raise the utilization ratio of staple food nutrition.The breed of "Dahongpao"is suitable for cooking,and the breed of "Liandiban"is fit for roasting.
【CateGory Index】: S664.201
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 10 Hits
1 WEI Xiao-xia;Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives;;Storage and Preservation Technologies of Chestnut[J];中国果菜;2016-12
2 FENG Yan-xia;JIA Yi-fan;GU Hai-hua;WANG Feng-jun;Key Laboratory of Forestry Food Processing and Security in Beijing,College of Biological Science and Technology of Beijing Forestry University;;Optimization of extraction conditions of Chinese chestnut peptides by response surface methodology and its DPPH· scavenging abilities[J];食品工业科技;2016-22
3 DONG Cui;College of Biological and Pharmaceutical Engineering,Xinyang College of Agriculture and Forestry;;Research Progress on Development of Chinese Chestnut Beverage[J];畜牧与饲料科学;2016-09
4 FEI Fei;XUE Feng-zhao;Naval Medical Research Institute;;Effects of 1-MCP on Postharvest Physiological Responses of Chestnut[J];食品研究与开发;2016-10
5 WEI Zong-feng;SHAO Ying;WEI Ming-kui;Food Science Department,Xinyang Agriculture and Forest College;;OPTIMIZATION OF THE FORMULA OF CHESTNUT PUFFED FOOD BY RESPONSE SURFACE METHOD[J];河南工业大学学报(自然科学版);2015-03
6 LIU Lu;YANG Yi;CAO Qingqin;QIN Ling;WANG Jianli;Beijing Key Laboratory of New Technology in Agricultural Application/College of Plant Science and Technology,Beijing University of Agriculture;Beijing Key Laboratory of New Technology in Agricultural Application/College of Biology Science and Technology,Beijing University of Agriculture;;Analysis and evaluation of mineral elements of chestnut(Castanea mollissima)mainly cultivated in north region[J];北京农学院学报;2015-01
7 Wei Zongfeng;Shao Ying;Xinyang College of Agriculture and Forestry;;Optimization of complex quality improver in chestnut bread by response surface methodology[J];粮食与饲料工业;2014-09
8 WEI Zong-feng;SHAO Ying;WEI Ming-kui;Department of Food Science,Xinyang College of Agriculture and Forestry;;Present Situation and Prospect of Chestnut Deep Processing Products[J];农产品加工(学刊);2014-15
9 LI Yao-yao;LI Xi-hong;LI Qi;MA Hong-yuan;ZHANG Lu;ZHAO Peng-yu;CHEN Huan-huan;CHEN Lan;College of Food Science and Bioengineering, Tianjin University of Science and Technology;;The blending beverage with Chinese chestnuts and red dates[J];食品科技;2014-07
10 WEI Zong-feng;SHAO Ying;WEI Ming-kui;Xinyang Agriculture and Forestry University;;Application of gluten powder in chestnut bread[J];食品科技;2014-05
China Proceedings of conference Full-text Database 1 Hits
1 Ye Xingqian Jin Yizhi Zhou Jiankai Zhejiang University Hangzhou 310029;Study on Aroma Components of Roasted Chestnut and Its Imitation Flavor[A];[C];2000
Chinese Journal Full-text Database 10 Hits
1 ZHANG Le;WANG Zhaogai;YANG Hui;WANG Xiaomin;SHI Guanying;Agricultural Products Processing Center, Henan Academy of Agricultural Sciences;;Nutritional Components and Flavor Substances of Different Varieties of Chinese Chestnut[J];食品科学;2016-10
2 WANG Siwen;QU Di;WEN Liankui;Food Science and Engineering, Jilin Agricultural University;;Chestnut Milk Beverage Processing and Formulation Research[J];农产品加工;2015-12
3 Lü Jiao;Zhao Yuan;Jin Shichao;Wang Jianzhong;Wang Fengjun;College of Biological Science and Technology,Beijing Forestry University;;Optimization on Ultrasonic- Assisted Extraction of Protein from Chestnut by Response Surface Analysis[J];中国粮油学报;2015-03
4 WANG Jizhi;School of Science,Hebei University of Science and Technology;;Research of compound fesh-keeping agent technology for Qianxi chestnut[J];河北工业科技;2014-06
5 LI Yao-yao;LI Xi-hong;LI Qi;MA Hong-yuan;ZHANG Lu;ZHAO Peng-yu;CHEN Huan-huan;CHEN Lan;College of Food Science and Bioengineering, Tianjin University of Science and Technology;;The blending beverage with Chinese chestnuts and red dates[J];食品科技;2014-07
6 LI Xue-peng;WANG Qi;LI Jian-rong;GAO Yan-lei;CHEN Si;ZHAO Shi-ming;LIU Qing-lian;Research Institute of Food Science,Bohai University,Food Safety Key Lab of Liaoning Province;Zhangzidao Group Co.,Ltd.;Linghai Dalian Seafood Process Co.,Ltd.;;Study on the in vitro inoxidizability of enzymatic hydrolysates from sea cucumber(Stichopus japonicus)[J];食品工业科技;2014-24
7 Yang Juanxia et al.(Shandong Institute of Pomology,Tai’an 271000,China);Effects of Chitosan Treatments on the Storage and Preservation of“Red-chestunt No.2”Kernel[J];安徽农学通报;2013-12
8 GU Ren-yong;LI Zhi-ping;YIN Yong-zhong;College of Chemistry and Chemical Engineering,Jishou University;;Effect of Microwave Treatment Coupled with Natamycin Coating on Preservation of Chinese Chestnut[J];食品科学;2013-24
9 ZHENG Zhi1,2,WANG Li-juan1,2,YANG Xue-fei1,QI Bin3,LAI Hua-nan1,JIANG Shao-tong1,2,(1.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China;2.Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei 230009,China;3.Anhui Yanzhifang Food Company,Hefei 230001,China);Preparation of Nutritional Coarse Grain Powder by Twin-Screw Extrusion[J];食品科学;2012-18
10 LI Yan,ZHANG Tai-ping,ZHANG He-yun(State Key Laboratory of Pharmaceutical Biotechnology,School of Life Sciences,Nanjing University, Nanjing 210093,China);The purification characterization and activity of protein isolated the fruit of Castanea mollissima Blume[J];中国生化药物杂志;2012-04
【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 GE Ying;MIAO Ying-jie;WU Zu-fang;WENG Pei-fang;ZHANG Xin;Department of Food Science and Engineering,Key Laboratory of Applied Marine Biotechnology,Ningbo University;;Cloning and bioinformatics analysis of catalase gene(CAT1) from Castanea mollissima blume[J];食品工业科技;2017-13
2 LUO Liu-yin;LIU Hui;LIU Rui;LI Jia-yong;MING Cai-bing;WANG Qin;College of Light Industry and Food Technology, Zhongkai University of Agricultural and Engineering;;Processing technology of the Chlorella Pyrenoidosa bread[J];食品科技;2017-03
3 ZHANG Le;WANG Zhao-gai;YANG Hui;WANG Xiao-min;SHI Guan-ying;ZHAO Shou-huan;ZHAO Hong-yuan;Agricultural Products Processing Center,Henan Academy of Agricultural Sciences;;Browning control technology of Chinese chestnut during the processing[J];食品工业科技;2017-07
4 ZHANG Yixin;SHANG Yuchen;ZHANG Xiaoli;SUN Zhiqiang;College of Horticulture,Henan Agricultural University;;Research progress on application of 1-MCP in fruits and vegetables[J];中国瓜菜;2016-11
5 DONG Cui;College of Biological and Pharmaceutical Engineering,Xinyang College of Agriculture and Forestry;;Research Progress on Development of Chinese Chestnut Beverage[J];畜牧与饲料科学;2016-09
6 HUANG Ziwei;ZOU Binxiang;Food and drug administration of Beijing miyun district;Daxing district institute of product quality supervision and inspection;;Optimization ICP instrument conditions for the determination of borax by response surface methodology[J];食品工程;2016-02
7 GAO Haisheng;CHANG Xuedong;College of Food Science & Technology,Hebei Normal University of Science & Technology;;Progress on Processing Technology of Chestnut Products in China[J];河北科技师范学院学报;2016-02
8 WANG Yanan;WANG Xiaofei;NIU Linlin;LEI Zhuang;ZHANG Haitang;WANG Ziliang;College of Animal Science and Veterinary Medicine, Henan Institute of Science and Technology;Xinke College, Henan Institute of Science and Technology;;Establishment and Preliminary Application of Colloidal Gold Immunochromatography for Detecting Heavy Metal Cadmium Ion in Foods[J];食品科学;2016-18
9 CHEN Ke;ZHU Lixue;WEI Hongyu;LUO Shaoming;College of Mechanical and Electrical Engineering,Zhongkai University of Agriculture and Engineering;;Application of extrusion technology in puffed food processing with plant complex powder[J];仲恺农业工程学院学报;2016-02
10 ZHANG Saisai;WU Mengmeng;FENG Yu;ZHOU Qiucheng;MI Jie;Key Laboratory of Coal Science and Technology of Shanxi Province and Ministry of Education,Taiyuan University of Technology;;Optimization of the preparation technology of zinc oxide sorbent by response surface methodology for mid-high temperature coal gas desulfurization[J];能源化工;2016-02
Similar Journals
> Forest Science and Technology
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved