Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity-Reference-Cited by-同舟云学术

Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity

Published:2016-10-19 Issue:4 Volume:41 Page:e13173
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Li Man¹,Ma Meng²,Zhu Ke-Xue²,Guo Xiao-Na²,Zhou Hui-Ming²

Affiliation:

1. School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province 266109 People's Republic of China

2. State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province 214122 People's Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13173/fullpdf

Reference31 articles.

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

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