Quality characteristics of fresh noodles as affected by modified atmosphere packaging
Author:
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
Cited by 1 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. Recent advances in extending the shelf life of fresh wet noodles: Influencing factors and preservation technologies;Journal of Food Science;2023-08-07
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