Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the structure and flavor of wheat noodles.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11830
Abstract: Although traditional fermented noodles possess high eating quality, it is difficult to realize large-scale industrialization due to the complexity of spontaneous fermentation. In present study, commercial Lactobacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae)… read more here.
Keywords: wheat noodles; structure; plantarum saccharomyces; fermentation ... See more keywords
The development and application of nanocomposites with pH-sensitive “gates” to control the release of active agents: Extending the shelf-life of fresh wheat noodles
Sign Up to like & getrecommendations! Published in 2022 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108563
Abstract: Abstract: Controlled release of antimicrobial agents is an efficient and promising technology for food preservation. Halloysite nanotubes (HNTs) are a novel material that act as carriers of active agents, while also providing a pathway for… read more here.
Keywords: active agents; fresh wheat; release; wheat noodles ... See more keywords