Study of the present status on the preservation technology of fresh wet noodles

doi:10.13652/j.issn.1003-5788.2019.02.042

Home > Archive>Volume , Issue 2, 2019 >226-230. DOI:10.13652/j.issn.1003-5788.2019.02.042

Study of the present status on the preservation technology of fresh wet noodles
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                        10.13652/j.issn.1003-5788.2019.02.042
                    
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Affiliation:(1. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; 2. Changsha Kaixue Grain and Oil Food Co., Ltd., Changsha, Hunan 410008, China)
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Abstract:

In this review, the main preservation problems of fresh wet noodles during storage were introduced. Moreover, a comprehensive overview of the domestic and international research status and development trendancy of some preservation technologies, including chemical preservatives, atmosphere controlling, and the usage of irradiation in fresh wet noodles, were described.

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孙子钦,王燕,吴卫国,等.生湿面保鲜技术研究现状[J].食品与机械英文版,2019,(2):226-230.

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Received:September 10,2018
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Online: November 26,2022
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