Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour

Published:2020-08 Issue: Volume:130 Page:109614
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yu Kun,Zhou Hui-Ming,Zhu Ke-Xue,Guo Xiao-Na,Peng Wei

Funder

National Key Research and Development Program of China

National First-Class Discipline Program of Food Science and Technology

Distinguished Talents of Six Domains in Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Relationship and correlation between antioxidant content and capacity, processing method and fruit colour of cactus pear fruit;Alba;Food and Bioprocess Technology,2018

2. Targeted inhibition of enzymatic browning in wheat pastry dough;Brütsch;Journal of Agricultural and Food Chemistry,2018

3. Color as a factor in food choice;Clydesdale;Critical Reviews in Food Science and Nutrition,1993

4. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana;Degirmencioglu;Food Chemistry,2016

5. The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions;Donlao;LWT - Food Science and Technology,2019

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tunnel-type continuous multi-physical field drying equipment: Design, numerical simulation and application;Drying Technology;2024-07-10

2. Effect of sourdough on the quality of whole wheat fresh noodles fermented with exopolysaccharide lactic acid bacteria;Food Research International;2023-10

3. Sweeping-frequency ultrasonic preprocessing improves removal rate and stability of pigment removed from okra powders by different drying and sieving methods;Drying Technology;2023-09-22

4. Influence of superheated steam treatment on physicochemical, edible, and storage characteristics of highland barley grains;Cereal Chemistry;2023-05-28

5. Effects of milling condition on nutritional, physicochemical, and textural properties of highland barley grains;Cereal Chemistry;2023-05-16

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3