Zobrazeno 1 - 10
of 365
pro vyhledávání: '"noodle quality"'
Publikováno v:
eFood, Vol 5, Iss 5, Pp n/a-n/a (2024)
Abstract In this paper, phosphorylation was employed to modify long‐chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteris
Externí odkaz:
https://doaj.org/article/ba35431d6c2e40f3a8687825c56f7b92
Autor:
Yue XU, Chunmin MA, Yao FU, Yang YANG, Xin BIAN, Bing WANG, Yan WANG, Xiaofei LIU, Guang ZHANG, Na ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 110-117 (2024)
In order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared. The
Externí odkaz:
https://doaj.org/article/1ea6b745764748739a49521c879e7203
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 88-94 (2023)
Frozen dough technology is widely used in the industrial production of flour products, however, frozen dough technology in the application process will still be flawed, resulting in frozen dough and final product quality deterioration. In this study,
Externí odkaz:
https://doaj.org/article/d0181e7a9c8a452d9a39380d53470e98
Publikováno v:
Shipin Kexue, Vol 44, Iss 9, Pp 39-46 (2023)
In order to improve the added value of foxtail millet and the processing quality of foxtail millet noodles, the effect of different periods (0.5, 1, 2, 4, 6, and 8 h) of ball milling on the nutritional components, hydration properties, gelatinization
Externí odkaz:
https://doaj.org/article/a100f4023f074a198455b569c96d2ea9
Publikováno v:
Foods, Vol 13, Iss 10, p 1562 (2024)
Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, uti
Externí odkaz:
https://doaj.org/article/39f6e7d3901f4f06a07d518cce786d3e
Publikováno v:
Shipin Kexue, Vol 44, Iss 4, Pp 152-161 (2023)
This study was conducted to analyze the moisture characteristics, microstructure and macroscopic quality of fresh wheat noodles processed at three sheeting gaps: 0.9, 1.5 and 2.2 mm. The results showed that water affected the macroscopic quality of f
Externí odkaz:
https://doaj.org/article/0849d6a99ce048c1905ba6994836c7d0
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 76-83 (2023)
In this study, the structure and physicochemical properties of the preprocessed noodles with different cooking times (0, 30, 60, 90, 120, 150 and 180 s), and their main components were studied to analyze the quality formation process of the preproces
Externí odkaz:
https://doaj.org/article/fa5a57f856234319b1022d193664f1fc
Akademický článek
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Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100672- (2023)
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied. As the particle size of the PSPF decreased (from 269 to 66 μm
Externí odkaz:
https://doaj.org/article/9e4440750759449f82e83fb82cd11578
Akademický článek
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