Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread-Reference-Cited by-同舟云学术

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Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread

Published:2024-07 Issue: Volume:187 Page:114459
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Huang Guifang,McClements David Julian,He Kuang,Zhang Zipei,Lin Ziqiang,Xu Zhenlin^ORCID,Zou Yidong,Jin Zhengyu,Chen Long

Funder

Jiangnan University

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference117 articles.

1. Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking;Ahrne;LWT-Food Science and Technology,2007

2. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes;Akkurt;LWT-Food Science and Technology,2021

3. Swallowing and liking of vegetable-enriched bread compared with commercial breads as evaluated by older adults;Amoah;Frontiers in Nutrition,2021

4. Improving quality: Modified celluloses applied to bread dough with high level of resistant starch;Arp;Food Hydrocolloids,2021

5. Deep fat frying of foods: A critical review on process and product parameters;Asokapandian;Critical Reviews in Food Science and Nutrition,2020

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