کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10539417 | 963383 | 2012 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment](/preview/png/10539417.png)
چکیده انگلیسی
⺠Ozone treatment obviously affected the quality characteristics of wheat flour and fresh noodles. ⺠Microorganisms were significantly reduced in wheat flour exposed to ozone gas. ⺠Ozone treatment increased the whiteness, stability and peak viscosity of wheat flour. ⺠Remarkable protein aggregates were observed in wheat flour after ozone treatment. ⺠Shelf-life of fresh noodles was significantly extended by ozone treatment.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 135, Issue 4, 15 December 2012, Pages 2163-2169
Journal: Food Chemistry - Volume 135, Issue 4, 15 December 2012, Pages 2163-2169
نویسندگان
Man Li, Ke-Xue Zhu, Bi-Wen Wang, Xiao-Na Guo, Wei Peng, Hui-Ming Zhou,