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

Authors

SUN Ziqin, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
WANG Yan, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
WU Weiguo, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
OUYANG Mengyun, College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China
ZHAO Chuanwen, Changsha Kaixue Grain and Oil Food Co., Ltd., Changsha, Hunan 410008, China

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.

Publication Date

2-28-2019

First Page

226

Last Page

230

DOI

10.13652/j.issn.1003-5788.2019.02.042

Recommended Citation

Ziqin, SUN; Yan, WANG; Weiguo, WU; Mengyun, OUYANG; and Chuanwen, ZHAO (2019) "Study of the present status on the preservation technology of fresh wet noodles," Food and Machinery: Vol. 35: Iss. 2, Article 42.
DOI: 10.13652/j.issn.1003-5788.2019.02.042
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/42

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