Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles

Autor:	Jingwei Hu, Guihua Song, Yuchun Jing, Zhen Ma, Xinzhong Hu, Daiyan Zhang, Xiaoping Li, Rui Liu
Rok vydání:	2020
Předmět:	0106 biological sciences Ozone Composite number 04 agricultural and veterinary sciences Shelf life 040401 food science 01 natural sciences Biochemistry Gaseous ozone chemistry.chemical_compound 0404 agricultural biotechnology chemistry Food science 010606 plant biology & botany Food Science
Zdroj:	Journal of Cereal Science. 95:103055
ISSN:	0733-5210
Popis:	In recent years, the application of gaseous or aqueous ozone in the processing of flour and noodles has been reported. However, little information is available about buckwheat-based (buckwheat-wheat-gluten) composite flour treated with gaseous ozone and fresh noodles made from the flour. This study investigated the microbial count, and physicochemical properties of buckwheat-based composite flour treated with gaseous ozone at 2.4 g h−1 for 0, 2.5, 7.5 and 15 min and the shelf-life of fresh buckwheat noodles made from ozone-treated buckwheat-based composite flour (OTBF). Gaseous ozone significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d3f3b4e66f209ce452aec1a4020e7229 https://doi.org/10.1016/j.jcs.2020.103055 Zobrazit plný text záznamu Full Text from ScienceDirect