Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.

Ge, Zhenzhen; Wang, Weijing; Gao, Shanshan; Xu, Mingyue; Liu, Mengpei; Wang, Xiaoyuan; Zhang, Lihua; Zong, Wei

Ge, Zhenzhen; Wang, Weijing; Gao, Shanshan; Xu, Mingyue; Liu, Mengpei; Wang, Xiaoyuan; Zhang, Lihua; Zong, Wei.

Affiliation

Ge Z; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
Wang W; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China.
Gao S; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
Xu M; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
Liu M; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
Wang X; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.
Zhang L; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China.
Zong W; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.

J Sci Food Agric ; 102(2): 644-652, 2022 Jan 30.

Article in En | MEDLINE | ID: mdl-34151431

Subject(s)
Key words

accelerated storage test; boiled wheat noodles; konjac glucomannan; shelf life prediction; starch retrogradation; water migration

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Starch / Triticum / Plant Extracts / Amorphophallus / Food Additives / Mannans Type of study: Prognostic_studies Language: En Journal: J Sci Food Agric Year: 2022 Document type: Article Affiliation country: China Country of publication: Reino Unido

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