51
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Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
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, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
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Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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52
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Effects of frozen storage on the quality characteristics of frozen cooked noodles. Food Chem 2019; 283:522-529. [DOI: 10.1016/j.foodchem.2019.01.068] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 01/11/2019] [Accepted: 01/11/2019] [Indexed: 11/22/2022]
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53
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Chen Y, Chen G, Wei R, Zhang Y, Li S, Chen Y. Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization. Food Chem 2019; 297:124900. [PMID: 31253312 DOI: 10.1016/j.foodchem.2019.05.174] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2018] [Revised: 05/20/2019] [Accepted: 05/23/2019] [Indexed: 11/28/2022]
Abstract
Nonthermal plasma treatment has been a widely acknowledged effective method for food sterilization. This study presents the potential of nonthermal dielectric barrier discharge (DBD) plasma treatment for sterilization of the surface of the fresh wet noodles (FWNs). The plasma treatment achieved a more than one logarithmic reduction of the total bacterial count and total mold count as measured by counting the total microorganisms and filamentous fungi, respectively. In addition, the qualities of FWNs exposed to nonthermal DBD plasma treatment had no undesirable changes to color, texture, acidity and water distribution as measured by a texture analyzer, color meter and low-field nuclear magnetic resonance (LF-NMR), respectively. Thus, nonthermal DBD plasma treatment is a promising alternative to the traditional sterilization method applied in FWN industry and provides a new idea for the preservation and processing of fresh food.
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Affiliation(s)
- Yue Chen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Guiyun Chen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wei
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yifu Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuhong Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ye Chen
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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54
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Shao LF, Guo XN, Li M, Zhu KX. Effect of different mixing and kneading process on the quality characteristics of frozen cooked noodle. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.078] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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55
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Liu X, Zhao S, Wei Q, Zhao X, Zhang H. Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14108] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xingli Liu
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Shuangli Zhao
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Qingqing Wei
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Xuewei Zhao
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
| | - Hua Zhang
- School of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou 450002 China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou 450002 China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou 450002 China
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56
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Tsiraki MI, El-Obeid T, Yehia HM, Karam L, Savvaidis IN. Effects of Chitosan and Natamycin on Vacuum-Packaged Phyllo: A Pastry Product. J Food Prot 2018; 81:1982-1987. [PMID: 30457390 DOI: 10.4315/0362-028x.jfp-18-236] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of vacuum packaging, chitosan (1.5%, w/v), and natamycin (10 mg/L, w/v) on phyllo pastry quality were studied by monitoring microbiological, chemical, and sensory changes. Five lots were prepared with or without vacuum packaging, chitosan, and natamycin: A, air packaged (control); V, vacuum packaged; VC, vacuum packaged with chitosan; VN, vacuum packaged with natamycin; and VCN, vacuum packaged with both chitosan and natamycin. Based on the sensory acceptability data, a shelf life of 6 (A), 12 (V), 14 (VN), 16 (VC), and 17 (VCN) days was obtained at 4°C. VCN treatment resulted in a shelf life extension of 11 days compared with the shelf life of the control. Microbiological data revealed that the combination of chitosan and natamycin resulted in significant reductions of microbial species (mesophilic total viable counts, yeasts and molds, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and enterococci) of 1 to 3 log CFU/g on the final day (day 18) of storage. Results suggest that the combination of chitosan and natamycin, which is an effective antifungal agent, can delay the spoilage of phyllo pastry while maintaining acceptable sensorial characteristics and the original freshness and appearance of the product.
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Affiliation(s)
- Maria I Tsiraki
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Tahra El-Obeid
- 2 Department of Human Nutrition, College of Health Sciences, Qatar University, P.O. Box 2713, Doha, Qatar (ORCID: http://orcid.org/0000-0002-0208-6819 [I.N.S.])
| | - Hany M Yehia
- 3 Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Helwan, Egypt.,4 Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Layal Karam
- 5 Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, P.O. Box 72, Zouk Mikael, Lebanon
| | - Ioannis N Savvaidis
- 1 Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
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57
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58
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Ma Y, Xiong S, You J, Hu Y, Huang Q, Yin T. Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix). Food Chem 2018; 245:557-563. [DOI: 10.1016/j.foodchem.2017.10.139] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 10/24/2017] [Accepted: 10/29/2017] [Indexed: 10/18/2022]
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59
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Siah S, Quail KJ. Factors affecting Asian wheat noodle color and time-dependent discoloration-A review. Cereal Chem 2018. [DOI: 10.1002/cche.10035] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Siem Siah
- Australian Export Grains Innovation Centre (AEGIC); North Ryde NSW Australia
| | - Kenneth J. Quail
- Australian Export Grains Innovation Centre (AEGIC); North Ryde NSW Australia
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60
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Liu R, Yang G, Guo J, Wu T, Sui W, Zhang M. Effects of incorporation of black garlic on rheological, textural and sensory properties of rye ( Secale cereale L.) flour noodles. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1515792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China
- Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Guang Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jiamin Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China
- Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
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61
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Effects of dough mixing time before adding konjac glucomannan on the quality of noodles. Journal of Food Science and Technology 2017; 54:3837-3846. [PMID: 29085126 DOI: 10.1007/s13197-017-2831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2017] [Accepted: 08/23/2017] [Indexed: 10/18/2022]
Abstract
In this study, effects of 5% konjac glucomannan (KGM) blended with low-protein flour at different dough mixing duration on the properties of dough and noodles were investigated. To prepare the KGM noodle samples, 5% KGM was added after low-protein flour mixed with water for 0, 2 and 4 min, respectively. The three samples above were defined as T0 KGM, T2 KGM and T4 KGM noodle samples, respectively. The results revealed that the elastic modulus (G') and viscous modulus (G″) of dough both increased with extending dough mixing time before adding KGM. T4 KGM samples showed the least cooking loss. Textural properties including hardness, cohesiveness and tensile strength of KGM noodles had a tendency to increase with a longer dough mixing time before adding KGM. Microstructure of dough and noodles confirmed that a longer dough mixing time before adding KGM made microstructure more compact with a thickened gluten matrix. The sensory quality of the T2 KGM and T4 KGM samples was better than that of the T0 KGM samples.
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62
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Impact of vacuum mixing on protein composition and secondary structure of noodle dough. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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63
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Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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64
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Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9613-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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65
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Zhang K, Lu QY. Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2016-0437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThis work fractionated native wheat starches into A- and B-type granules fractions to accurately assess granules physicochemical properties and effects on water distribution, storage modulus (E′) and loss modulus (E″) of two type noodles with A- and B-type granules. Pasting viscosity and starch crystallization of A- and B-type granules were determined by Rapid Visco Analyzer (RVA) and X-ray diffraction (XRD) respectively. The noodles were prepared from wheat flour, which 20 % was replaced with the A or B starch fractions, respectively. The water distribution and dynamic mechanical properties of noodles were characterized through Low-field Nuclear Magnetic Resonance (LF-NMR) and Dynamic Mechanical Analysis (DMA). The results demonstrated that A- and B-type granules almost had a round shape with smooth surface. The crystal models of A- and B-type granules were the same but the relative crystallinity were different. A-type granules contained higher starch content, higher ratio between amylose and amylopectin and less damaged starch than B-type granules. B-type granules easily aggregated into clump in deionized water. A- and B-type granules were different in swelling properties and pasting viscosity under the same conditions. A-type granules possessed lower swelling power and water-binding capacity, higher solubility and pasting viscosity than B-type granules. A-noodles (relative to B-noodles) had higher ratio of immobilized water, E′ and E″.
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66
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Rathod RP, Annapure US. Physicochemical properties, protein and starch digestibility of lentil based noodle prepared by using extrusion processing. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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67
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Tsiraki MI, Karam L, Abiad MG, Yehia HM, Savvaidis IN. Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” – A dough-based wheat product – Shelf life assessment. Food Microbiol 2017; 62:153-159. [DOI: 10.1016/j.fm.2016.10.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 09/24/2016] [Accepted: 10/02/2016] [Indexed: 11/30/2022]
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68
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Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9467-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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69
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Gao J, Koh AHS, Tay SL, Zhou W. Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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70
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Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles. Food Chem 2017; 216:374-81. [DOI: 10.1016/j.foodchem.2016.08.059] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 07/20/2016] [Accepted: 08/22/2016] [Indexed: 11/23/2022]
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71
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Li M, Ma M, Zhu KX, Guo XN, Zhou HM. Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13173] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Man Li
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province 266109 People's Republic of China
| | - Meng Ma
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province 214122 People's Republic of China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province 214122 People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province 214122 People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu Province 214122 People's Republic of China
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72
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Liu R, Zhang Y, Zhang B, Ban J, Wei Y. Influence of Vacuum Mixing on Structural Characteristics and Physical Properties of Noodle Dough. Cereal Chem 2016. [DOI: 10.1094/cchem-06-15-0114-r] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rui Liu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yingquan Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jinfu Ban
- Shijiazhuang Academy of Agricultural and Forestry Sciences, Shijiazhuang 050041, Hebei Province, China
| | - Yimin Wei
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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73
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Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration. Food Chem 2016; 194:797-804. [DOI: 10.1016/j.foodchem.2015.08.079] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2015] [Revised: 07/24/2015] [Accepted: 08/20/2015] [Indexed: 01/21/2023]
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74
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Liu R, Xing Y, Zhang Y, Zhang B, Jiang X, Wei Y. Effect of mixing time on the structural characteristics of noodle dough under vacuum. Food Chem 2015; 188:328-36. [DOI: 10.1016/j.foodchem.2015.04.045] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2014] [Revised: 04/02/2015] [Accepted: 04/15/2015] [Indexed: 11/30/2022]
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75
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Liu R, Wei Y, Ren X, Xing Y, Zhang Y, Zhang B. Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process. Cereal Chem 2015. [DOI: 10.1094/cchem-10-14-0204-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rui Liu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yimin Wei
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiaolong Ren
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yanan Xing
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yingquan Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Bo Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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76
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Mojtaba Zabihinpour S, Ariffin MKA, Tang SH, Azfanizam AS. Construction of fuzzy ¯ X - S control charts with an unbiased estimation of standard deviation for a triangular fuzzy random variable. JOURNAL OF INTELLIGENT & FUZZY SYSTEMS 2015. [DOI: 10.3233/ifs-151551] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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77
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Ahmed I, Qazi IM, Jamal S. Quality evaluation of noodles prepared from blending of broken rice and wheat flour. STARCH-STARKE 2015. [DOI: 10.1002/star.201500037] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ishfaq Ahmed
- Department of Food Science and Technology; The University of Agriculture; Peshawar Pakistan
| | - Ihsan Mabood Qazi
- Department of Food Science and Technology; The University of Agriculture; Peshawar Pakistan
| | - Suraiya Jamal
- Department of Food Science and Technology; The University of Agriculture; Peshawar Pakistan
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78
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Li M, Zhu KX, Guo XN, Brijs K, Zhou HM. Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties. Compr Rev Food Sci Food Saf 2014; 13:347-357. [DOI: 10.1111/1541-4337.12066] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Accepted: 10/14/2013] [Indexed: 12/16/2022]
Affiliation(s)
- Man Li
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan Univ.; 1800 Lihu Ave., Wuxi-214122 Jiangsu Province P. R. China
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79
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Li M, Zhu KX, Peng J, Guo XN, Amza T, Peng W, Zhou HM. Delineating the protein changes in Asian noodles induced by vacuum mixing. Food Chem 2014; 143:9-16. [DOI: 10.1016/j.foodchem.2013.07.086] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2013] [Revised: 06/29/2013] [Accepted: 07/18/2013] [Indexed: 11/16/2022]
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80
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Wang X, Xu Y, Jiang Q, Yu P, Xia W. Effect of Incorporated Surimi on the Wheat Dough Rheological Properties and Noodle Quality. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.1191] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xuejuan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University
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81
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Liu C, Li L, Hong J, Zheng X, Bian K, Sun Y, Zhang J. Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12306] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chong Liu
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Limin Li
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Jing Hong
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Xueling Zheng
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Ke Bian
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Yu Sun
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
| | - Jie Zhang
- College of Grain and Food; Henan University of Technology; Zhengzhou 450001 China
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82
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83
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Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle. Carbohydr Polym 2013; 92:1972-7. [DOI: 10.1016/j.carbpol.2012.11.078] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2012] [Revised: 11/25/2012] [Accepted: 11/26/2012] [Indexed: 11/18/2022]
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84
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Li M, Zhu KX, Wang BW, Guo XN, Peng W, Zhou HM. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chem 2012; 135:2163-9. [DOI: 10.1016/j.foodchem.2012.06.103] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2012] [Revised: 06/14/2012] [Accepted: 06/26/2012] [Indexed: 10/28/2022]
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