Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives

In this work, the effect of microwave (MW), ε‐poly‐L‐lysine (ε‐PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, H...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Tuersuntuoheti, Tuohetisayipu, Wang, Zhenhua, Zheng, Yanyan, Wang, Shuai, Wang, Ziyuan, Wu, Yan, Liang, Shan, Li, Xinping, Zhang, Min
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2019
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6766552/
https://ncbi.nlm.nih.gov/pubmed/31572589
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1151
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