Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical components.

Yu, Kun; Zhou, Hui-Ming; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei

Yu, Kun; Zhou, Hui-Ming; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei.

Afiliação

Yu K; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Zhou HM; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: hmzhou@jiangnan.edu.cn.
Zhu KX; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Guo XN; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
Peng W; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.

Food Chem ; 278: 333-341, 2019 Apr 25.

Article em En | MEDLINE | ID: mdl-30583380

Assuntos

Conservação de Alimentos/métodos; Armazenamento de Alimentos/métodos; Alimentos; Chá; Catecol Oxidase/química; Clorofila/análise; Clorofila/química; Cor; Farinha; Temperatura Alta

Palavras-chave

Discoloration; Green tea noodle; Polyphenol; Processing method

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Chá / Armazenamento de Alimentos / Alimentos / Conservação de Alimentos Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de publicação: Reino Unido

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