Research progress on anti-retrogradation of fresh rice noodles

doi:10.13652/j.issn.1003-5788.2021.10.037

Home > Archive>Volume 37, Issue 10, 2021 >208-214. DOI:10.13652/j.issn.1003-5788.2021.10.037

Research progress on anti-retrogradation of fresh rice noodles
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                        10.13652/j.issn.1003-5788.2021.10.037
                    
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Affiliation:(1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; 2. Hunan Key Laboratory of Special Medical Food Processing, Changsha, Hunan 410004, China; 3. National Laboratory of Rice Deep Processing and By-products, Changsha, Hunan 410004, China)
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Abstract:

In this review, the mechanism of retrogradation of fresh rice noodle was introduced, and the factors affecting the retrogradation of fresh rice noodle were discussed. At present, the application of physical method, enzyme method and food additive method in anti-retrogradation of fresh rice noodle and the possible problems were summarized, and the future research direction of anti-retrogradation methods of fresh rice noodle was prospected.

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钱鑫,周文化,李良怡,等.鲜湿米粉抗老化研究进展[J].食品与机械英文版,2021,37(10):208-214.

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Received:June 08,2021
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Online: February 15,2023
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