Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total...

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Detalles Bibliográficos
Autores principales: Xing, Jun-Jie, Jiang, Dong-Hui, Yang, Zhen, Guo, Xiao-Na, Zhu, Ke-Xue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069757/
https://www.ncbi.nlm.nih.gov/pubmed/33924519
http://dx.doi.org/10.3390/foods10040844

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069757/
https://www.ncbi.nlm.nih.gov/pubmed/33924519
http://dx.doi.org/10.3390/foods10040844

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