Works matching DE "NOODLES"

Results: 671

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour.

Published in:

Food Science & Technology International, 2025, v. 31, n. 4, p. 357, doi. 10.1177/10820132231211928

By:

Halim, Yuniwaty;
Kusuma, Diandra Tirta;
Hardoko, Hardoko;
Handayani, Ratna

Publication type:

Article

Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles.

Published in:

Foods, 2025, v. 14, n. 10, p. 1688, doi. 10.3390/foods14101688

By:

Ma, Hongxue;
Yang, Liai;
Zhang, Dunhe;
Chen, Huijing;
Kan, Jianquan

Publication type:

Article

Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 228, doi. 10.18805/ajdfr.DR-2124

By:

Joshi, Anuprita A.;
Kshirsagar, R. B.;
Bhokre, C. K.;
Deshpande, H. W.;
Sawate, A. R.

Publication type:

Article

Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats.

Published in:

Trends in Sciences, 2024, v. 21, n. 5, p. 1, doi. 10.48048/tis.2024.7428

By:

Lesa, Kaisun Nesa;
Ahmad, Nazir;
Mayangsari, Yunika;
Cahyanto, Muhammad Nur;
Saputra, Wahyu Dwi

Publication type:

Article

NUTRITIONAL VALUE OF MACKEREL FISH FLOUR (RASTRELLIGER SP.) WET NOODLES FORTIFIED WITH VEGETABLE FLOUR.

Published in:

National Nutrition Journal / Media Gizi Indonesia, 2023, v. 18, p. 19, doi. 10.20473/mgi.v18i2SP.19-26

By:

Febry, Ayu Bulan;
Ntau, Liean A.;
Bami, Mahyudin

Publication type:

Article

石花菜多糖对无麸质食品品质特性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 14, doi. 10.12161/j.issn.1005-6521.2025.08.002

By:

孙朋朋;
张巧智;
傅玲琳

Publication type:

Article

欧防风面条配方优化及其质构分析.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 124, doi. 10.12161/j.issn.1005-6521.2025.01.016

By:

索劲铁;
李昀;
闫馨兰;
史佳玄;
赵凤清

Publication type:

Article

非油炸营养型方便面营养平衡分析.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 151, doi. 10.12161/j.issn.1005‐6521.2024.24.019

By:

王静;
王津;
李彩丽;
华宏英;
何强;
张岩;
雷丽荣;
郝宇航;
刘敬民;
王硕

Publication type:

Article

蒸汽爆破米糠膳食纤维对糙米米线品质的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 16, p. 13, doi. 10.12161/j.issn.1005‐6521.2024.16.002

By:

李素芬;
田心怡

Publication type:

Article

挤压型无麸质马铃薯全粉面条工艺优化及品质评价.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 100, doi. 10.12161/j.issn.1005‐6521.2024.15.014

By:

朝鲁;
郝素颖;
王旭坤;
吕宝东;
郑莹;
杨晓清

Publication type:

Article

非热杀菌技术在生鲜面生产中的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 200, doi. 10.12161/j.issn.1005-6521.2023.21.028

By:

贾花婷;
安艳霞;
赵阳;
温娅晴;
任秀娟;
张剑

Publication type:

Article

鹰嘴豆淀粉与红薯淀粉复配粉条的研制及工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 21, p. 68, doi. 10.12161/j.issn.1005-6521.2023.21.010

By:

张倩;
孙诚园;
张毓玲;
李涛;
李伟;
魏玉西;
高翔

Publication type:

Article

马铃薯全粉对冷冻熟面冻藏品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 30, doi. 10.12161/j.issn.1005-6521.2023.20.005

By:

邢志轩;
李雪琴;
董璐钦;
陈洁

Publication type:

Article

油脂含量对挤压型油莎豆面条品质特性的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 63, doi. 10.12161/j.issn.1005-6521.2023.20.009

By:

寇晓涵;
孟悦;
孙洪蕊;
刘香英;
杨志强;
康立宁;
王志兵

Publication type:

Article

酵母种类和发酵方式对冻融前后冷冻熟制空心面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 17, p. 76, doi. 10.12161/j.issn.1005-6521.2023.17.012

By:

徐蓓怡;
王婧萱;
李新宸;
苏柯瑞;
渠冰洁;
张霞;
梁赢;
王金水

Publication type:

Article

冻结模式对冷冻熟制鹰嘴豆杂粮面条品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 16, p. 53, doi. 10.12161/j.issn.1005-6521.2023.16.008

By:

宋佳阳;
王婧萱;
李新宸;
朱秀灵;
陈子璐;
刘豪;
张霞;
梁赢;
王金水

Publication type:

Article

蛋黄粉对小麦粉挂面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 37, doi. 10.12161/j.issn.1005-6521.2023.15.006

By:

何韵然;
李金玲;
王展;
金伟平;
黄文晶;
沈汪洋

Publication type:

Article

不同剥皮率对两个品种青稞粉营养品质及其产品的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 15, p. 30, doi. 10.12161/j.issn.1005-6521.2023.15.005

By:

阎莹莹;
张文会

Publication type:

Article

不同品种小麦粉品质特性及应用.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 99, doi. 10.12161/j.issn.1005-6521.2023.14.015

By:

何小东;
苏丽;
袁倩倩;
岳晓禹;
邹建;
许文涛;
李长滨

Publication type:

Article

可得然胶对不同筋力面粉所制鲜湿面品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 34, doi. 10.12161/j.issn.1005-6521.2023.13.006

By:

陈子璐;
王婧萱;
李新宸;
苏柯瑞;
渠冰洁;
梁赢;
王金水

Publication type:

Article

鹰嘴豆、山药、魔芋精粉复配面条对血糖生成指数的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 12, p. 29, doi. 10.12161/j.issn.1005-6521.2023.12.005

By:

余梦玲;
张三杉;
雷激

Publication type:

Article

猴头菇半干面配方的优化及其品质分析.

Published in:

Food Research & Development, 2023, v. 44, n. 11, p. 166, doi. 10.12161/j.issn.1005-6521.2023.11.024

By:

曹蒙;
柳诚刚;
周舟;
张彩云;
张园园

Publication type:

Article

小麦粉的品质特性与生鲜面品质关系.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 39, doi. 10.12161/j.issn.1005-6521.2023.10.006

By:

温娅晴;
林顺顺;
张剑;
安艳霞;
赵阳;
李雪杰;
任秀娟;
张伟峰;
杜舒梦;
李梦瑶

Publication type:

Article

小麦籽粒蛋白质和淀粉特性与面条品质的关系.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 169, doi. 10.12161/j.issn.1005-6521.2023.07.024

By:

王天姣;
杨玉玲;
卢朝银;
李萌萌;
关二旗;
卞科;
周海军

Publication type:

Article

冷冻熟制高含量鹰嘴豆杂粮面条制备工艺的优化.

Published in:

Food Research & Development, 2023, v. 44, n. 5, p. 119, doi. 10.12161/j.issn.1005-6521.2023.05.018

By:

李洁;
刘玫;
李波轮;
孙乐;
党文谦;
马豪;
郑学玲;
李利民;
刘翀;
梁赢

Publication type:

Article

荞麦面条加工工艺及其品质提升的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 1, p. 174, doi. 10.12161/j.issn.1005-6521.2023.01.026

By:

曹汝鸽;
郭子聪;
王丽娟;
仇菊;
朱宏

Publication type:

Article

鲜湿米面条工艺优化及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 86, doi. 10.12161/j.issn.1005-6521.2022.17.012

By:

刘晓飞;
赵香香;
吴浚滢;
戚月娜;
刘畅;
张智;
张娜

Publication type:

Article

榆树皮粉对小麦面团和面条理化品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 57, doi. 10.12161/j.issn.1005-6521.2022.17.008

By:

黄一承;
陈小宇;
张建;
李晓磊;
李丹

Publication type:

Article

麸皮添加量对烩面面坯品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 5, p. 45, doi. 10.12161/j.issn.1005-6521.2022.05.007

By:

李一勃;
纪执立;
沈汪洋;
王展1，;
李芳;
金伟平;
黄文晶;
潘芹敏;
贾喜午

Publication type:

Article

天然食品防腐保鲜剂在生鲜湿面中的研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 194, doi. 10.12161/j.issn.1005-6521.2022.01.028

By:

李莹莹;
李平;
韦胜;
屈廷啟;
王伟平

Publication type:

Article

不同粒度麦麸对面条蒸煮特性和质构特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 1, p. 1, doi. 10.12161/j.issn.1005-6521.2022.01.001

By:

施建斌;
隋勇;
蔡沙;
何建军;
熊添;
范传会;
陈学玲;
家志文;
王少华;
蔡芳;
梅新

Publication type:

Article

中高温干燥对挂面储藏品质的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 24, p. 121, doi. 10.12161/j.issn.1005-6521.2021.24.01

By:

李桐;
解树珍;
杨园园;
张德鹏;
魏晓明

Publication type:

Article

非油炸方便面复水性改善的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 23, p. 190, doi. 10.12161/j.issn.1005-6521.2021.23.030

By:

商海军;
闫晓明

Publication type:

Article

半干马铃薯热干面制作工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 22, p. 90, doi. 10.12161/j.issn.1005-6521.2021.22.014

By:

熊添;
梅新;
王少华;
何建军;
施建斌;
隋勇;
蔡沙;
陈学玲;
范传会;
蔡芳

Publication type:

Article

面条产品生产工艺及品质创新的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 211, doi. 10.12161/j.issn.1005-6521.2021.21.031

By:

杜险峰;
周舟;
牟心泰;
陈武东

Publication type:

Article

黄豆豆丝制作配方优化及其淀粉消化特性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 125, doi. 10.12161/j.issn.1005-6521.2021.05.021

By:

蔡沙;
蔡芳;
施建斌;
隋勇;
何建军;
熊添;
陈学玲;
范传会;
梅新

Publication type:

Article

鲜湿米粉生产过程微生物污染调查及控制.

Published in:

Food Research & Development, 2020, v. 41, n. 24, p. 193, doi. 10.12161/j.issn.1005-6521.2020.24.032

By:

白芸;
王子颍;
蓝伟杰;
林莹

Publication type:

Article

响应面法优化山药芋头食养面条的加工工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 16, p. 107, doi. 10.12161/j.issn.1005-6521.2020.16.017

By:

张小梅;
楼烨;
董艳梅;
安艳霞

Publication type:

Article

响应面法优化菠菜胡萝卜挂面工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 10, p. 122, doi. 10.12161/j.issn.1005-6521.2020.10.021

By:

薛建娥;
蔺楠;
岳子燕;
才英卓;
祁玉;
邵雅馨

Publication type:

Article

马铃薯薯泥米粉营养分析及品质评价.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 142, doi. 10.12161/j.issn.1005-6521.2020.08.023

By:

卫萍;
游向荣;
张雅媛;
孙健;
黄承祖;
李明娟;
王颖;
周葵

Publication type:

Article

山药复合营养面条加工工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 7, p. 143, doi. 10.12161/j.issn.1005-6521.2020.07.025

By:

王丽霞;
刘婧;
胡沉;
刘洪强;
赵文华;
何冀贤

Publication type:

Article

藜麦全粉对面条品质的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 7, p. 47, doi. 10.12161/j.issn.1005-6521.2020.07.009

By:

孙耀军

Publication type:

Article

两种脱水工艺对延长半干面保质期的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 4, p. 51, doi. 10.12161/j.issn.1005-6521.2020.04.009

By:

张雪青;
朱科学;
周惠明

Publication type:

Article

马铃薯薯泥添加量对马铃薯干米粉品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 77, doi. 10.12161/j.issn.1005-6521.2019.23.013

By:

卫萍;
游向荣;
张雅媛;
孙健;
黄承祖;
李明娟;
周葵;
王颖

Publication type:

Article

小麦粉粒度对鲜湿面品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 5, doi. 10.12161/j.issn.1005-6521.2019.21.002

By:

马瑞杰;
温纪平

Publication type:

Article

响应面法优化方便粉丝红烧牛肉味调料配方.

Published in:

Food Research & Development, 2019, v. 40, n. 18, p. 125, doi. 10.12161/j.issn.1005-6521.2019.18.022

By:

申慧珊;
郑建梅;
吴青兰;
夏天雨;
赵建彪;
张国权

Publication type:

Article

微粉碎骨粉添加量对面条品质的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 18, p. 140, doi. 10.12161/j.issn.1005-6521.2019.18.024

By:

李茜雅;
张龙翼;
张崟;
张婷;
郭思亚;
夏虎

Publication type:

Article

豆腐柴叶高蛋白营养保健型鲜湿面配方的优化.

Published in:

Food Research & Development, 2019, v. 40, n. 16, p. 68, doi. 10.12161/j.issn.1005-6521.2019.16.014

By:

李顺秀;
崔红军;
刘汝萃;
范书琴;
牛祥臣;
王笛

Publication type:

Article

杂粮面条和馒头的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 212, doi. 10.3969/j.issn.1005-6521.2019.10.038

By:

张成东;
杨立娜;
吴昊桐;
杜佳阳;
李东红;
王勃;
朱力杰;
马涛

Publication type:

Article

青稞粉添加量对面条加工特性的影响.

Published in:

Food Research & Development, 2019, v. 40, n. 10, p. 8, doi. 10.3969/j.issn.1005-6521.2019.09.002

By:

贾斌;
姚亚静;
关文强;
刘建福;
Brennan, Charles Stephen

Publication type:

Article