- Home
- Publications
- Publication Search
- Publication Details
Title
Buckwheat noodles: processing and quality enhancement
Authors
Keywords
-
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2021-08-30
DOI
10.1007/s10068-021-00960-6
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure
- (2021) Ruibin Wang et al. Foods
- Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment
- (2021) Xuyang Sun et al. JOURNAL OF CEREAL SCIENCE
- Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis
- (2020) Yu Chen et al. JOURNAL OF TEXTURE STUDIES
- Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles
- (2020) Meixia Fu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of gaseous ozone treatment on the microbial, physicochemical properties of buckwheat flour and shelf-life extension of fresh noodles
- (2020) Jingwei Hu et al. JOURNAL OF CEREAL SCIENCE
- Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles
- (2020) Mohammed Obadi et al. Journal of Food Measurement and Characterization
- Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles
- (2020) Seda Yalcin JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles
- (2020) Yi-Peng Bai et al. FOOD CHEMISTRY
- Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage
- (2020) Lijuan Wang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Physical Properties and In Vitro Starch Digestibility of Noodles Substituted with Tartary Buckwheat Flour
- (2019) Bin Jia et al. STARCH-STARKE
- In vivo and in vitro model studies on noodles prepared with antioxidant-rich pseudocereals
- (2019) Attila Kiss et al. Journal of Food Measurement and Characterization
- Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments
- (2019) Minsu Oh et al. FOOD CHEMISTRY
- Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality
- (2018) Xiaojing Sun et al. JOURNAL OF CEREAL SCIENCE
- Effects of flour dynamic viscosity on the quality properties of buckwheat noodles
- (2018) Ruibin Wang et al. CARBOHYDRATE POLYMERS
- Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review
- (2018) K. Christa et al. CZECH JOURNAL OF FOOD SCIENCES
- The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles
- (2017) Xiao-Na Guo et al. FOOD CHEMISTRY
- Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging
- (2017) Yi-Peng Bai et al. FOOD CHEMISTRY
- Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour
- (2017) Na-Na Wu et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Protein content and amino acids profile of pseudocereals
- (2016) Carla Mota et al. FOOD CHEMISTRY
- Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process
- (2015) Rui Liu et al. CEREAL CHEMISTRY
- Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system
- (2015) Yong Jin Cho et al. FOOD CHEMISTRY
- Preparation and evaluation of a sustained-release buckwheat noodle
- (2015) Shao-Yun Wang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles
- (2014) Lihong Han et al. JOURNAL OF TEXTURE STUDIES
- Instant Noodles: Processing, Quality, and Nutritional Aspects
- (2013) Neelam Gulia et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles
- (2013) Yu Jie Ma et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Phytochemicals and biofunctional properties of buckwheat: a review
- (2013) A. AHMED et al. JOURNAL OF AGRICULTURAL SCIENCE
- Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour
- (2012) Lihong Han et al. Food and Bioprocess Technology
- Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation
- (2012) Jiyoung Yoo et al. FOOD CHEMISTRY
- Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour
- (2012) Ai-Ling Choy et al. JOURNAL OF CEREAL SCIENCE
- IMPACT OF CALCIUM HYDROXIDE ON THE TEXTURAL PROPERTIES OF BUCKWHEAT NOODLES
- (2011) LIHONG HAN et al. JOURNAL OF TEXTURE STUDIES
- INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT
- (2011) D.W. HATCHER et al. JOURNAL OF TEXTURE STUDIES
- Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles
- (2010) Tatsuro Suzuki et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties
- (2010) Nada Nikolić et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentumMöench) Flours With and Without Jet-Cooking
- (2008) George E. Inglett et al. CEREAL CHEMISTRY
- Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat (Fagopyrum esculentum Moench) cultivars in soba noodles
- (2007) D.W. Hatcher et al. FOOD CHEMISTRY
- Asian noodles: History, classification, raw materials, and processing
- (2007) Bin Xiao Fu FOOD RESEARCH INTERNATIONAL
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now