Effect of Tea Polyphenols on the Storage Stability of Non-Fermented Frozen Dough: Protein Structures and State of Water

The usage of tea polyphenols (TPs) as a natural food additive into non-fermented frozen dough (NFFD) has rarely been investigated, and results have been controversial. Hence, this study investigated the effect of TPs at various levels (0, 0.5, 1, and 2%) on the quality of NFFD stored from 0 to 4 wee...

Descripción completa

Detalles Bibliográficos
Autores principales: Zheng, Kai, Chen, Zhehan, Fu, Yang, Chen, Lei, Zhu, Xiangwei, Chen, Xi, Ding, Wenping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818151/
https://www.ncbi.nlm.nih.gov/pubmed/36613295
http://dx.doi.org/10.3390/foods12010080

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818151/
https://www.ncbi.nlm.nih.gov/pubmed/36613295
http://dx.doi.org/10.3390/foods12010080

Ejemplares similares