Effect of heat-treated flour on the quality and storage stability of fresh noodles-Reference-Cited by-同舟云学术

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Effect of heat-treated flour on the quality and storage stability of fresh noodles

Published:2021-07 Issue: Volume:146 Page:111463
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Hong Tingting,Zhao Qiyan,Xu Dan,Yuan Yirong,Ma Yue,Wu Fengfeng,Xu Xueming^ORCID

Funder

Jiangnan University

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties;Barba;Trends in Food Science & Technology,2020

2. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours;Bucsella;Food Chemistry,2016

3. Geographical origin identification of propolis using gc–ms and electronic nose combined with principal component analysis;Cheng;Food Research International,2013

4. Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour;Chen;Food Chemistry,2020

5. Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread;Demir;Journal of Food Science & Technology,2014

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2. Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature;Food Control;2024-10

3. Effects of debranched starch on physicochemical properties and in vitro digestibility of flat rice noodles;International Journal of Biological Macromolecules;2024-09

4. Use of waste fermented black carrot powder dried by different methods as a substitute in noodle production;Journal of Food Measurement and Characterization;2024-06-24

5. Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate;Foods;2024-05-16

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