Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2163-2169

  Li, Man ^a   Zhu, Ke Xue ^a   Wang, Bi Wen ^a   Guo, Xiao Na ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Fresh noodle; Microorganism mortality; Ozone treatment; Physicochemical property; Shelf life; Wheat flour

Indexed keywords

FRESH NOODLE; OZONE TREATMENT; PHYSICOCHEMICAL PROPERTY; SHELF LIFE; WHEAT FLOURS;

AMINO ACIDS;

OZONE;

CYSTEINE; OZONE; STARCH;

ADHESION; ARTICLE; BACTERIAL SURVIVAL; COLOR; CONTROLLED STUDY; DOUGH; FLOUR; FOOD; FOOD QUALITY; FOOD TEXTURE; MICROBIAL GROWTH; NONHUMAN; NOODLE; PHYSICAL CHEMISTRY; PLATE COUNT; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; SHELF LIFE; VISCOSITY; WHEAT FLOUR;

FLOUR; FOOD PRESERVATION; FOOD STORAGE; OZONE; TRITICUM;

TRITICUM AESTIVUM;

EID: 84865337442     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.103     Document Type: Article

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