Humidity-controlled heat treatment of fresh spinach noodles for color preservation and storage quality improvement

The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative humidity, and time was carried out to limit enzyme a...

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Bibliographic Details
Published in:	Food Chemistry: X
Main Authors:	Jun-jie Xing, Ling-ling Cheng, Shuai Feng, Xiao-na Guo, Ke-xue Zhu
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Hydrothermal treatment Fresh spinach noodles Color preservation Polyphenol oxidase Shelf life
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523004856

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