Pasta products and noodles have been staple foods since ancient times in many countries
all over the world. These cereal products are still increasingly popular worldwide for their …

Wheat-based products are staple foods for over a third of the world's population. However,
most wheat-based staple foods are provided with a high water content to maintain naturally …

In this study, changes in fresh noodles during storage were evaluated at the physico-
chemical, structural, and molecular levels. An increase in TPC and decrease in L∗ value …

In this study, the effects of ozone treatment on the microorganism mortality in wheat flour and
shelf-life of fresh noodles were investigated, as well as the physicochemical properties of …

In this work, the effect of water activity (aw), irradiation and their combination on the
preservation of fresh noodles was studied. Microbial growth, pH and sensory characteristics …

Nonthermal plasma treatment has been a widely acknowledged effective method for food
sterilization. This study presents the potential of nonthermal dielectric barrier discharge …

In this study, the effects of acidity regulators (ARs) on the shelf life, quality, and
physicochemical characteristics of fresh wet noodles (FWNs) were investigated. The …

The effects of sodium chloride (NaCl) and combination of commercial salt substitutes (SS)
and hydrocolloids on cooking qualities, protein solubility, texture, tensile strength, structural …

This study aims to develop a potential plasma activated water (PAW) prepared device with
efficient and eco-friendly attributes for noodles enterprises. The differences between reactive …

The microbial compositions, quality characteristics, and structural changes in fresh brown
rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast …