Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment-Reference-Cited by-同舟云学术

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Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment

Published:2023-03 Issue: Volume:404 Page:134549
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Yue,Hong Ting-ting,Xu Dan,Wu Feng-feng,Xu Xue-ming

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Major Scientific and Technological Innovation Project of Shandong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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

2. Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties;Abhilasha;Food Chemistry,2022

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

4. Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth;Bata Gouda;Postharvest Biology and Technology,2021

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

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1. Study on the impact of chitin derivatives on the quality of pre-cooked wet alkaline noodles and antioxidant browning;LWT;2024-07

2. The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles;Journal of Cereal Science;2024-07

3. Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots;Journal of Cereal Science;2024-03

4. Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles;Foods;2023-09-26

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

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