Effect of Radio Frequency Treatment on the Quality and Storage Stability of Fresh Brown Rice Noodles

被引：0
|
作者：
Zhang, Congnan [1 ,2 ]
Wang, Kang [1 ,2 ]
Chen, Zhengxing [1 ,2 ]
Wang, Li [1 ,2 ]
机构：
[1] National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi,214122, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 11期
关键词：
694.4 Storage - 711 Electromagnetic Waves - 804.1 Organic Compounds - 822.1 Food Products Plants and Equipment - 822.2 Food Processing Operations - 951 Materials Science;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fatty acids
引用
收藏
页码：193 / 200
相关论文
共 50 条
  • [21] Effect of vacuum mixing on the quality characteristics of fresh noodles
    Li, Man
    Luo, Li-Jun
    Zhu, Ke-Xue
    Guo, Xiao-Na
    Peng, Wei
    Zhou, Hui-Ming
    JOURNAL OF FOOD ENGINEERING, 2012, 110 (04) : 525 - 531
  • [22] Effects of radio frequency heating on mortality of lesser grain borer, quality and storage stability of packaged milled rice
    Liu, Qianqian
    Qu, Yingtao
    Liu, Jiaxing
    Wang, Shaojin
    LWT, 2021, 140
  • [23] Effects of radio frequency heating on mortality of lesser grain borer, quality and storage stability of packaged milled rice
    Liu, Qianqian
    Qu, Yingtao
    Liu, Jiaxing
    Wang, Shaojin
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 140
  • [24] Effect of microwave energy on lipase inactivation and storage stability of brown rice
    Chang, YK
    El-Dash, AA
    ACTA ALIMENTARIA, 1998, 27 (02) : 193 - 202
  • [25] EFFECT OF STEAMING FRESH PADDY RICE ON THE DEVELOPMENT OF FREE FATTY ACIDS DURING STORAGE OF BROWN RICE
    HOUSTON, DF
    HUNTER, IR
    KESTER, EB
    CEREAL CHEMISTRY, 1951, 28 (05) : 394 - 399
  • [26] Effect of water-in-oil-in-water (W/O/W) double emulsions to encapsulate nisin on the quality and storage stability of fresh noodles
    Luo, Songming
    Chen, Jundong
    Zeng, Yuanbo
    Dai, Jianwu
    Li, Suqing
    Yan, Jing
    Liu, Yaowen
    FOOD CHEMISTRY-X, 2022, 15
  • [27] Effect of Storage Temperature and Initial Moisture Content on Eating Quality of Rice and Brown Rice
    Chen, Kunjie
    Liang, Jing
    Jiang, Weiyin
    Zhang, Jiwei
    Yu, Haiming
    Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery, 2022, 53 (09): : 390 - 398
  • [28] Effect of selenium enrichment on the quality of germinated brown rice during storage
    Li, Yang
    Liu, Kunlun
    Chen, Fusheng
    FOOD CHEMISTRY, 2016, 207 : 20 - 26
  • [29] Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement
    Xing, Jun-jie
    Cheng, Ling -ling
    Feng, Shuai
    Guo, Xiao-na
    Zhu, Ke-xue
    FOOD CHEMISTRY-X, 2023, 20
  • [30] Yield and quality of brown rice noodles processed from early-season rice grains
    Min Huang
    Zhengwu Xiao
    Jiana Chen
    Fangbo Cao
    Scientific Reports, 11
12345