Effect of pitaya peel powder addition on the phytochemical and textural properties and sensory acceptability of dried and cooked noodles
作者： Sy‐Yu Shiau , Guan‐Hua Li , Wei‐Chen Pan , Cen Xiong
DOI: 10.1111/JFPP.14491
关键词: Phytochemical 、 Food science 、 Chemistry 、 Sensory system
摘要:
sci-hub.se 参考文章(35)
K.D.P.P. GUNATHILAKE, Y.M.R.K. ABEYRATHNE, INCORPORATION OF COCONUT FLOUR INTO WHEAT FLOUR NOODLES AND EVALUATION OF ITS RHEOLOGICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS Journal of Food Processing and Preservation. ,vol. 32, pp. 133- 142 ,(2008) , 10.1046/J.1439-0361.2003.02062.X
Tuba Zeytun Buçukoglu, Sevil Albayrak, M. Gökhan Halici, Turgay Tay, ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF EXTRACTS AND LICHEN ACIDS OBTAINED FROM SOME UMBILICARIA SPECIES FROM CENTRAL ANATOLIA, TURKEY Journal of Food Processing and Preservation. ,vol. 37, pp. 1103- 1110 ,(2013) , 10.1111/J.1745-4549.2012.00811.X
Nisha Rakhesh, Christopher M Fellows, Mike Sissons, Evaluation of the technological and sensory properties of durum wheat spaghetti enriched with different dietary fibres Journal of the Science of Food and Agriculture. ,vol. 95, pp. 2- 11 ,(2015) , 10.1002/JSFA.6723
Petra Amchova, Hana Kotolova, Jana Ruda-Kucerova, Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology. ,vol. 73, pp. 914- 922 ,(2015) , 10.1016/J.YRTPH.2015.09.026
Yongliang Zhuang, Yufeng Zhang, Liping Sun, Characteristics of fibre-rich powder and antioxidant activity of pitaya (Hylocereus undatus) peels International Journal of Food Science and Technology. ,vol. 47, pp. 1279- 1285 ,(2012) , 10.1111/J.1365-2621.2012.02971.X
M. Peleg, Linearization of Relaxation and Creep Curves of Solid Biological Materials Journal of Rheology. ,vol. 24, pp. 451- 463 ,(1980) , 10.1122/1.549567
Alireza Omidizadeh, Rokiah Mohd Yusof, Shahin Roohinejad, Amin Ismail, Mohd Zuki Abu Bakar, Alaa El-Din A. Bekhit, Anti-diabetic activity of red pitaya (Hylocereus polyrhizus) fruit RSC Advances. ,vol. 4, pp. 62978- 62986 ,(2014) , 10.1039/C4RA10789F
Fan Zhu, Yi-Zhong Cai, Harold Corke, Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments Food Chemistry. ,vol. 118, pp. 663- 669 ,(2010) , 10.1016/J.FOODCHEM.2009.05.041
M. Bonnand-Ducasse, G. Della Valle, J. Lefebvre, L. Saulnier, Effect of wheat dietary fibres on bread dough development and rheological properties Journal of Cereal Science. ,vol. 52, pp. 200- 206 ,(2010) , 10.1016/J.JCS.2010.05.006
Henriette MC Azeredo, None, Betalains: properties, sources, applications, and stability ? a review. International Journal of Food Science and Technology. ,vol. 44, pp. 2365- 2376 ,(2009) , 10.1111/J.1365-2621.2007.01668.X