Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles-Reference-Cited by-同舟云学术

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Effect of pulsed light treatment on the physicochemical properties of wheat flour and quality of fresh wet noodles

Published:2022-04-05 Issue:4 Volume:99 Page:920-930
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Li Xuejie¹^ORCID,Zhang Jian¹,Liu Xingli²,Zhang Jie³,Qu Niannian¹,Wen Yaqing¹

Affiliation:

1. College of Food Science and Technology Henan Agricultural University Zhengzhou Henan Province PR China

2. College of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou Henan Province PR China

3. School of Food Science and Technology Henan University of Technology Zhengzhou Henan Province PR China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10551

Reference37 articles.

1. Toward an Understanding of Mechanisms Involved in Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles (YAN)

2. Impact of Protein on Darkening in Yellow Alkaline Noodles

3. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

4. Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization

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1. Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment;Grain & Oil Science and Technology;2024-09

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

3. Recent developments in the application of physical processing techniques for controlling browning in fresh wet noodles: A review;Journal of Cereal Science;2024-07

4. An efficient protoplast-based genome editing protocol for Vitis species;Horticulture Research;2023-12-13

5. Relationship between wheat flour’s quality characteristics and color of fresh wet noodles;International Journal of Food Properties;2022-12-26

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