Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme a...
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| Glavni autori: | , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Elsevier
2023-12-01
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| Serija: | Food Chemistry: X |
| Teme: | |
| Online pristup: | http://www.sciencedirect.com/science/article/pii/S2590157523004856 |
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