Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters-Reference-Cited by-同舟云学术

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Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

Published:2017-09 Issue:5 Volume:94 Page:892-896
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Daugelaite Daiva¹,Strybulevych Anatoliy²,Norisuye Tomohisa³,Hatcher David W.¹⁴,Scanlon Martin G.⁴,Page John H.²

Affiliation:

1. Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, Canada.

2. Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, Canada.

3. Graduate School of Science and Technology, Kyoto Institute of Technology Matsugasaki, Kyoto, Japan.

4. Department of Food Science, University of Manitoba, Winnipeg, MB, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference33 articles.

1. Ultrasonic characterization of fresh yellow alkaline noodles

2. Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

3. Folates in Asian Noodles: III. Fortification, Impact of Processing, and Enhancement of Folate Intakes

4. Physico-chemical properties of ready to eat, shelf-stable pasta during storage

5. Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles

Cited by 10 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. Effects of wheat flour with different farinograph and pasting characteristics on the surface tackiness of frozen cooked noodles;Cereal Chemistry;2022-07-24

2. Effect of wheat gluten addition on the texture, surface tackiness, protein structure, and sensory properties of frozen cooked noodles;LWT;2022-05

3. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing;Food Chemistry;2021-07

4. Factors affecting frozen cooked noodle quality: A review;Trends in Food Science & Technology;2021-03

5. Mind the gap in the knowledge of the potential food applications of ultrasound based on its mechanism of action;Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound;2021

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