We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
天然食品防腐保鲜剂在生鲜湿面中的 研究进展.
- Authors
李莹莹; 李平; 韦胜; 屈廷啟; 王伟平
- Abstract
Fresh and wet noodles, characterized by fresh nutrition and chewiness, are convenient to cook, suiting the current needs of consumers for healthy and fast meals. However, as they are vulnerable to contamination due to their high water activity and nutrient contents, including proteins, starches, and lipids, their shelf lives are short. The deterioration of fresh wet noodles is mainly induced by microorganisms, enzymes, moisture, and other nutrition. Accordingly, this paper reviewed antibacterial mechanisms, including methods and effects of commonly used natural food preservatives in fresh and wet noodles such as chitosan, tea polyphenols, nisin, and natamycin to suggest methods for extending the shelf-life of fresh and wet noodles.
- Subjects
FOOD preservatives; CHITOSAN; NOODLES; NUTRITION; NISIN; PLANT polyphenols
- Publication
Food Research & Development, 2022, Vol 43, Issue 1, p194
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.01.028