| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539417 | Food Chemistry | 2012 | 7 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Man Li, Ke-Xue Zhu, Bi-Wen Wang, Xiao-Na Guo, Wei Peng, Hui-Ming Zhou,