A cost-effective method for preserving wet konjac noodles based on hurdle technology

This paper aims to investigate the effects of several novel preserving methods on the quality of wet konjac noodles during storage. Wet konjac noodles were prepared by konjac flour, soy protein isolate and sweet potato starch. Fresh-keeping treatments by single acid (pH = 3) soaking (CA group), acid...

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Hlavní autoři:	Longji He, Bojian Chen, Zhigang Chen, Haoliang Cai
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Maximum Academic Press 2023-02-01
Edice:	Food Materials Research
Témata:	preserving technology wet konjac noodles microorganisms sensory quality
On-line přístup:	https://www.maxapress.com/article/doi/10.48130/FMR-2023-0017
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