The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles-Reference-Cited by-同舟云学术

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The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles

Published:2023-06 Issue: Volume:309 Page:120704
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Chen Hao,Guo Xiao-Na,Zhu Ke-Xue

Funder

Jiangnan University

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference50 articles.

1. Approved methods of the American association of cereal chemists;AACC,2000

2. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging;Bai;Food Chemistry,2017

3. Factors influencing the characterization of gluten proteins by size-exclusion chromatography and multiangle laser light scattering (SEC-MALLS);Bean;Cereal Chemistry,2001

4. Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste;Benhabiles;Food Hydrocolloids,2012

5. Determination of SH- and SS-groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

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