Quality characteristics of fresh noodles as affected by modified atmosphere packaging-Reference-Cited by-同舟云学术

Quality characteristics of fresh noodles as affected by modified atmosphere packaging

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LI Yana¹^ORCID,WU Kaixuan¹,LI Zenghui¹,WANG Xiao¹,CHEN Zhiwei¹

Affiliation:

1. Wuhan Polytechnic University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101267&tlng=en

Reference27 articles.

1. Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles;Bai Y. P.;Food Chemistry,2021

2. Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging;Bai Y. P.;Food Chemistry,2017

3. Cell wall degrading enzymes activity is altered by high carbon dioxide treatment in postharvest ‘Mihong’ peach fruit;Chang E. H.;Scientia Horticulturae,2017

4. Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization;Chen Y.;Food Chemistry,2019

5. Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage;Cheon S. H.;International Journal of Food Science & Technology,2016

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2. Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles;Journal of Food Safety;2024-04

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