Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles

This study investigated the effect of dough mixing with slightly acidic electrolyzed water (SAEW) on the shelf-life and qualities of fresh wet noodles. The initial total plate count (TPC) of fresh wet noodles prepared with SAEW was decreased significantly (p

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food control 2021-06, Vol.124, p.107891, Article 107891
Hauptverfasser:	Xing, Jun-Jie, Jiang, Dong-Hui, Guo, Xiao-Na, Yang, Zhen, Zhu, Ke-Xue
Format:	Artikel
Sprache:	eng
Schlagworte:	Fresh wet noodles Protein polymerization Shelf-life Slightly acidic electrolyzed water Starch oxidation
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	This study investigated the effect of dough mixing with slightly acidic electrolyzed water (SAEW) on the shelf-life and qualities of fresh wet noodles. The initial total plate count (TPC) of fresh wet noodles prepared with SAEW was decreased significantly (p
ISSN:	0956-7135 1873-7129
DOI:	10.1016/j.foodcont.2021.107891