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by
Weidong Zhang |
Total Records (
2 ) for
Weidong Zhang |
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Weidong Zhang
,
Cailing Sun
,
Fengli He
and
Jichun Tian
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Effects of sweet potato flour (SPF) addition on dry Chinese noodles prepared from five wheat flours with variable quality (weak to very strong) were investigated. Color values expressed as L*, a* and b* were markedly affected by the levels of SPF. SPF addition reduced the springiness, cohesiveness, and resilience of the cooked noodles, but exerted varied effects on hardness and adhesiveness. Total scores of noodle samples prepared from composite flours decreased significantly with exception of very strong or strong flour. However, the reduction of total scores in wheat-SPF noodles was mainly due to decreasing of color and taste scores. |
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Juan Su
,
Zhijun Wu
,
Yunheng Shen
,
Runhui Liu
,
Chuan Zhang
,
Huiliang Li
and
Weidong Zhang
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A new flavonoid glycoside, 5-methoxy-7-β-D-glucopyranosyl-(-)-afzelechin (1), together with seven known flavonoids, 7-O-β-D-glucopyranosyl-(-)-epiafzelechin (2), sakuranin (3), genkwanin (4), 4`,5-dihydroxy-3`,7-dimethoxyflavone (5), luteolin-3`,7-dimethyl ether-5-β-D-glucoside (6), and luteolin-7-methyl ether-5-β-D-glucoside (7), were isolated from the stem barks of Daphne giraldii. Their structures were identified on the basis of spectroscopic analysis. Compounds 2, 3, and 5-8 were first reported from the titled plant. |
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