Cargando…

Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells

This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lin, Hong-Ting Victor, Chen, Guan-Wen, Chang, Ke-Liang Bruce, Bo, Yi-Jun, Sung, Wen-Chieh
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379373/ https://www.ncbi.nlm.nih.gov/pubmed/37509788 http://dx.doi.org/10.3390/foods12142696

Ejemplares similares

Oyster shell calcium induced parotid swelling
por: Palaniappan, Muthiah, et al.
Publicado: (2014)

Effect of Palm Oil–Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles
por: Noonim, Paramee, et al.
Publicado: (2022)

Effects of ATP on the Physicochemical Properties and Cytocompatibility of Calcium Sulfate/Calcium Citrate Composite Cement
por: Liu, Xiangyue, et al.
Publicado: (2023)

Diethylcarbamazine citrate-fortified salt for lymphatic filariasis elimination in India
por: Sabesan, S., et al.
Publicado: (2022)

Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham
por: Choi, Jung-Seok, et al.
Publicado: (2014)

Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles
por: Wang, Jin, et al.
Publicado: (2022)

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers
por: Shiau, Sy-Yu, et al.
Publicado: (2023)

Porous Biphasic Calcium Phosphate Granules from Oyster Shell Promote the Differentiation of Induced Pluripotent Stem Cells
por: Ho, Wen-Fu, et al.
Publicado: (2021)

The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles
por: Cai, Mengdi, et al.
Publicado: (2022)

Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles
por: Hu, Weiwei, et al.
Publicado: (2022)

Stability of citrate and calcium dosing in citrate renal replacement therapy
por: Sadaat, F, et al.
Publicado: (2015)

Use of extruded eggshell as a calcium source substituting limestone or oyster shell in the diet of laying hens
por: Islam, Mohammad Aminul, et al.
Publicado: (2021)

Literature Review and Meta-Analysis on Micronutrient Fortified Condiments and Noodles: Reduction of Anemia in Children and Adults
por: Osibogun, Olatokunbo, et al.
Publicado: (2016)

Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles
por: Lee, Ah-Hyun, et al.
Publicado: (2021)

Superiority of coarse eggshell as a calcium source over limestone, cockle shell, oyster shell, and fine eggshell in old laying hens
por: Lee, Woo-Do, et al.
Publicado: (2021)

Micronutrient Fortified Condiments and Noodles to Reduce Anemia in Children and Adults—A Literature Review and Meta-Analysis
por: Hess, Sascha, et al.
Publicado: (2016)

Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absorption from Milk
por: van der Hee, Regine M., et al.
Publicado: (2009)

Calcium ion regulation of sodium alginate in pure buckwheat noodles shown by in vitro simulated digestion
por: Wang, Hongyan, et al.
Publicado: (2023)

SECONDARY HYPERPARATHYROIDISM AFTER BARIATRIC SURGERY: TREATMENT IS WITH CALCIUM CARBONATE OR CALCIUM CITRATE?
por: BARETTA, Giorgio Alfredo Pedroso, et al.
Publicado: (2015)

Codissolution of calcium hydrogenphosphate and sodium hydrogencitrate in water. Spontaneous supersaturation of calcium citrate increasing calcium bioavailability
por: Vavrusova, Martina, et al.
Publicado: (2017)

Physicochemical and Textural Properties of Noodles Prepared from Different Potato Varieties
por: Kang, Jinsoo, et al.
Publicado: (2017)

Quality attributes and cooking properties of commercial Thai rice noodles
por: Kraithong, Supaluck, et al.
Publicado: (2021)

Calcium-fortified beverage supplementation on body composition in postmenopausal women
por: Haub, Mark D, et al.
Publicado: (2005)

Calcium‐fortified foods in public health programs: considerations for implementation
por: Palacios, Cristina, et al.
Publicado: (2020)

Citrate pharmacokinetics and calcium levels during high-flux dialysis with regional citrate anticoagulation
por: Kozik-Jaromin, Justyna, et al.
Publicado: (2009)

Effect of Calcium Salts on the Firmness and Physicochemical and Sensorial Properties of Iranian Black Olive Cultivars
por: Ataollahi Eshkour, Mahnaz, et al.
Publicado: (2023)

Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle
por: Utama-ang, Niramon, et al.
Publicado: (2020)

The Effects of Transglutaminase and Refrigerated Storage on the Physicochemical Properties of Whole Wheat Dough and Noodles
por: Kang, Min Jeong, et al.
Publicado: (2021)

Enhancing the Physicochemical Attributes of Dough and Noodles through the Incorporation of Bacillus vallismortis Laccase
por: Zhu, Xiaoyu, et al.
Publicado: (2023)

Anticaries effect of dentifrices with calcium citrate and sodium trimetaphosphate
por: DELBEM, Alberto Carlos Botazzo, et al.
Publicado: (2012)

Simplified Citrate Anticoagulation for CRRT Without Calcium Replacement
por: Broman, Marcus, et al.
Publicado: (2015)

Preparation of Calcium- and Magnesium-Fortified Potato Starches with Altered Pasting Properties
por: Noda, Takahiro, et al.
Publicado: (2014)

Calcium Repletion and Regional Citrate Anticoagulation in Hemodialysis and Hemodiafiltration: Using Dialysate Calcium to Modify Hypocalcemia
por: Dorie, Justin R., et al.
Publicado: (2021)

Calcium Citrate Versus Calcium Carbonate in the Management of Chronic Hypoparathyroidism: A Randomized, Double‐Blind, Crossover Clinical Trial
por: Naciu, Anda Mihaela, et al.
Publicado: (2022)

Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles
por: Li, Po-Hsien, et al.
Publicado: (2022)

Regional citrate anticoagulation with a substitute containing calcium for continuous hemofiltration in children
por: Bai, Ke, et al.
Publicado: (2019)

The Choice of Calcium Salts
Publicado: (1892)

Salt content of instant noodles in Malaysia: a cross-sectional study
por: Tan, Chun Han, et al.
Publicado: (2019)

Small intestine resection increases oxalate and citrate transporter expression and calcium oxalate crystal formation in rat hyperoxaluric kidneys
por: Tseng, Yi-Shiou, et al.
Publicado: (2020)

The noodle defense
por: Swanson, Joel A.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_305r382lc1p94r1cv1aes3j89c