Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles-Reference-Cited by-同舟云学术

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Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles

Published:2017-02 Issue: Volume:216 Page:374-381
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Man,Ma Meng,Zhu Ke-Xue,Guo Xiao-Na,Zhou Hui-Ming

Funder

National Natural Science Foundation of China

Advanced Talents Foundation of QAU

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Food microbiology;Adams;Royal Society of Chemistry,2000

2. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science and Emerging Technologies,2010

3. Physical-chemical analysis of non-polyphenol oxidase (non-PPO) darkening in yellow alkaline noodles;Asenstorfer;Journal of Agricultural and Food Chemistry,2009

4. Impact of protein on darkening in yellow alkaline noodles;Asenstorfer;Journal of Agricultural and Food Chemistry,2010

5. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy;Bajd;Magnetic Resonance Imaging,2011

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