Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

In this work, the effect of microwave (MW), ε‐poly‐L‐lysine (ε‐PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, H...

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Detalles Bibliográficos
Autores principales: Tuersuntuoheti, Tuohetisayipu, Wang, Zhenhua, Zheng, Yanyan, Wang, Shuai, Wang, Ziyuan, Wu, Yan, Liang, Shan, Li, Xinping, Zhang, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766552/
https://www.ncbi.nlm.nih.gov/pubmed/31572589
http://dx.doi.org/10.1002/fsn3.1151

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766552/
https://www.ncbi.nlm.nih.gov/pubmed/31572589
http://dx.doi.org/10.1002/fsn3.1151

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