Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles-Reference-Cited by-同舟云学术

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Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles

Published:2020-04-22 Issue:7 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Shiau Sy‐Yu¹²^ORCID,Li Guan‐Hua³,Pan Wei‐Chen²,Xiong Cen¹

Affiliation:

1. College of Biological and Food EngineeringGuangdong University of Petrochemical Technology Maoming China

2. Department of Food Science and TechnologyTajen University Pingtung Taiwan, ROC

3. Department of Food Science and TechnologyJiangsu Agri‐animal Husbandry Vocational College Taizhou China

Funder

Ministry of Science and Technology, Taiwan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14491

Reference37 articles.

1. Health safety issues of synthetic food colorants

2. Nutritional and quality characteristics of instant noodles supplemented with oyster mushroom ( P. ostreatus )

3. Betalains: properties, sources, applications, and stability - a review

4. Effect of wheat dietary fibres on bread dough development and rheological properties

Cited by 19 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. Trends in dragon fruit peel compound extraction and technological applications;Trends in Food Science & Technology;2024-11

2. Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles;International Journal of Food Science & Technology;2024-09-09

3. Effect of Red Dragon Fruit ( Hylocereus polyrhizus ) Peel Powder on Physical, Antioxidative, and Sensory Properties of Biscuits;Journal of Culinary Science & Technology;2024-06-02

4. Pitahaya (Hylocereus ocamponis)-Peel and -Flesh Flour Obtained from Fruit Co-Products—Assessment of Chemical, Techno-Functional and In Vitro Antioxidant Properties;Molecules;2024-05-10

5. Valorization of dragon fruit waste to value-added bioproducts and formulations: A review;Critical Reviews in Biotechnology;2023-09-24

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