Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles: Understanding the deterioration mechanisms of fresh noodles.

Abstract

In this study, changes in fresh noodles during storage were evaluated at the physico-chemical, structural, and molecular levels. An increase in TPC and decrease in L(∗) value mostly occurred during the first 24h; the pH value significantly decreased (P<0.05) and proteins were partially depolymerized with the deterioration of fresh noodles, as evidenced by… (More)
DOI: 10.1016/j.foodchem.2016.08.059

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