Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage

Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the e...

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Detalles Bibliográficos
Autores principales: Jia, Wan-Ting, 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/PMC8230670/
https://www.ncbi.nlm.nih.gov/pubmed/34207984
http://dx.doi.org/10.3390/foods10061348

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230670/
https://www.ncbi.nlm.nih.gov/pubmed/34207984
http://dx.doi.org/10.3390/foods10061348

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