<i>Serratia marcescens</i> Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming-Reference-Cited by-同舟云学术

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Published:2024-02-12 Issue:9 Volume:72 Page:4991-5002
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ruan Huan¹²,Wu Yejun¹²,Zhang Nana¹²,Tao Yuan¹²,Wang Kai³,Yan Bowen¹²^ORCID,Zhao Jianxin¹²,Zhang Hao¹²,Gänzle Michael G.⁴^ORCID,Chen Wei¹²^ORCID,Fan Daming¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China

2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

3. Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China

4. Department of Agricultural, Food and Nutritional Science, University of Alberta, 4-10 Ag/For Centre, Edmonton, AB T6G 2P5, Canada

Funder

Ministry of Science and Technology of the People's Republic of China

Canada Research Chairs

Fundamental Research Funds for the Central Universities

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08467

Reference47 articles.

1. Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

2. Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation

3. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing

4. Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

5. Effects of different storage temperatures and time on frozen storage stability of steamed bread

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