Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging-Reference-Cited by-同舟云学术

Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging

Published:2017-12 Issue: Volume:237 Page:553-560
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bai Yi-Peng,Guo Xiao-Nao,Zhu Ke-Xue,Zhou Hui-Ming

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. AACC (2000). Approved methods of the American Association of Cereal Chemists (10th ed.). American Association of Cereal Chemists. St. Paul. MN: AACC International.

2. Effect of modified atmosphere packaging and water activity on growth of Eurotium amstelodami, E. chevalieri and E. herbariorum on a sponge cake analogue;Abellana;Journal of Applied Microbiology,2000

3. Phytochemicals and biofunctional properties of buckwheat: A review;Ahmed;Journal of Agricultural Science,2013

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

5. Modelling microbial load reduction in foods due to ozone impact;Alexandre;Procedia Food Science,2011

Cited by 53 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. Current approaches in water-assisted systems for foodborne microbial inactivation: A review;Trends in Food Science & Technology;2024-01

2. The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles;International Journal of Food Engineering;2023-08-15

3. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies;Journal of Food Science;2023-08-07

4. Influence of Gaseous Ozonation on Bio-Techno-Functionality, In Vitro Nutrient Digestibility, and Molecular Properties of Red Sorghum Flour;Ozone: Science & Engineering;2023-07-30

5. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles;Carbohydrate Polymers;2023-06