Natural additives in wheat-based pasta and noodle products: Opportunities for enhanced nutritional and functional properties

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 4, 2014, Pages 347-357

  Li, Man ^a   Zhu, Ke Xue ^a   Guo, Xiao Na ^a   Brijs, Kristof ^b   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Natural additives; Noodle; Pasta; Preservation; Quality improvement

Indexed keywords

FOOD PRESERVATION; WOOD PRESERVATION;

CONSUMER DEMANDS; NATURAL ADDITIVES; NOODLE; NUTRITIONAL AND FUNCTIONAL PROPERTIES; NUTRITIONAL PROPERTIES; PASTA; PASTA PRODUCTION; QUALITY IMPROVEMENT;

FOOD ADDITIVES;

EID: 84902957425     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12066     Document Type: Review

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