An automated system for the continuous measurement of time-dependent changes in noodle color

Cereal Chemistry

Volumn 74, Issue 3, 1997, Pages 356-358

  Corke, Harold ^a   Au Yeung, Lun ^b   Chen, Xiaofang ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

AUTOMATION; COLORIMETRY;

AUTOMATED SYSTEMS; COLOR CHANGES; CONTINUOUS MEASUREMENTS; FIXED TIME INTERVAL; MEASUREMENTS OF; POLYPHENOL OXIDASE; PROCESSING CONDITION; TIME-DEPENDENT CHANGES; WHEAT FLOURS; WHEAT GENOTYPES;

COLOR;

TRITICUM AESTIVUM;

EID: 0030968594     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.3.356     Document Type: Article

References (5)

1. Hatcher, D. W., and Kruger, J. E. 1993. Distribution of polyphenol oxidase in flour millstreams of Canadian common wheat classes milled to three extraction rates. Cereal Chem. 70:51-55.
2. Kruger, J. E., Anderson, M. H., and Dexter, J. E. 1994. Effect of flour refinement on raw Cantonese noodle color and texture. Cereal Chem. 71:177-182.
3. Kruger, J. E., Matsuo, R. R., and Preston, K. 1992. A comparison of methods for prediction of Cantonese noodle color. Can. J. Plant Sci. 72:1021-1029.
4. Miskelly, D. M. 1984. Flour components affecting paste and noodle color. J. Sci. Food Agric. 35:463-471.
5. Pomeranz, Y., and Meloan, C. E. 1987. Food Analysis: Theory and Practice. 2nd ed. Van Nostrand Reinhold: New York.