Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment
Yue Ma, Tingting Hong, Dan Xu, Fengfeng Wu, Xueming Xu
Topics & Concepts
BrowningChewinessFood scienceChemistryCitric acidPolyphenol oxidaseStarchBlanchingConfocal laser scanning microscopyEnzymeBiochemistryBiologyBiophysicsPeroxidaseFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFood Quality and Safety Studies