Effect of Radio Frequency Treatment on the Quality and Storage Stability of Fresh Brown Rice Noodles

被引：0
|
作者：
Zhang, Congnan [1 ,2 ]
Wang, Kang [1 ,2 ]
Chen, Zhengxing [1 ,2 ]
Wang, Li [1 ,2 ]
机构：
[1] National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi,214122, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 11期
关键词：
694.4 Storage - 711 Electromagnetic Waves - 804.1 Organic Compounds - 822.1 Food Products Plants and Equipment - 822.2 Food Processing Operations - 951 Materials Science;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fatty acids
引用
收藏
页码：193 / 200
相关论文
共 50 条
  • [11] Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment
    Li, Man
    Sun, Qing-Jie
    Zhu, Ke-Xue
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 : 378 - 384
  • [12] Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water
    Wang, Yawei
    Liu, Yuchang
    Li, Man
    Ma, Meng
    Sun, Qingjie
    FOODS, 2022, 11 (01)
  • [13] Effects of Beans on Eating and Nutritional Quality of Brown Rice Noodles
    Liu, Lu
    Zhou, Sumei
    Wang, Aixia
    Geng, Donghui
    Wang, Lili
    Liu, Liya
    Zhou, Xianrong
    Tong, Litao
    Journal of Chinese Institute of Food Science and Technology, 2021, 21 (09) : 169 - 176
  • [14] Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives
    Xue, Wei
    Zhang, Congnan
    Wang, Kang
    Guang, Min
    Chen, Zhengxing
    Lu, Hui
    Feng, Xiaoyu
    Xu, Zhicun
    Wang, Li
    FOOD CHEMISTRY, 2021, 342
  • [15] Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration
    Feng, Hong
    Li, Ting
    Zhou, You
    Lyu, Qingyun
    Chen, Lei
    Wang, Xuedong
    Ding, Wenping
    Papageorgiou, Maria
    FOODS, 2023, 12 (24)
  • [16] Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles
    Zhang, Yanyan
    Liu, Chong
    Hong, Jing
    Li, Limin
    Zheng, Xueling
    Bian, Ke
    Guan, Erqi
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020, 55 (07): : 2783 - 2793
  • [17] Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran
    Wu, Na-Na
    Ma, Zhan-Qian
    Li, Huan-Huan
    Tian, Xiao-Hong
    Fang, Yong
    Tan, Bin
    CEREAL CHEMISTRY, 2021, 98 (02) : 346 - 354
  • [18] Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles
    Chen, Ruiyun
    Yan, Xudong
    Cai, Mingxi
    Cai, Jiamei
    Dai, Taotao
    Liu, Yunfei
    Wu, Jianyong
    FOODS, 2024, 13 (13)
  • [19] Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents
    Wu, Na-Na
    Tan, Bin
    Li, Sha-Sha
    Zhang, Min
    Tian, Xiao-Hong
    Zhai, Xiao-Tong
    Liu, Ming
    Liu, Yan-Xiang
    Wang, Li-Ping
    Gao, Kun
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2018, 24 (02) : 311 - 319
  • [20] Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storage
    Qi, Xuepan
    Hong, Tingting
    Nie, Anying
    Zhang, Junhui
    Jin, Yamei
    Xu, Dan
    Wu, Fengfeng
    Xu, Xueming
    FOOD CHEMISTRY, 2025, 467
12345