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...

Descrizione completa

Dettagli Bibliografici

Autori principali:	Jun-Jie Xing, Dong-Hui Jiang, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2021-04-01
Serie:	Foods
Soggetti:	fresh wet noodles humidity-controlled dehydration microorganisms shelf-life noodle quality
Accesso online:	https://www.mdpi.com/2304-8158/10/4/844
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!