添加桑渣和谷氨酰胺转胺酶处理对富含抗氧化剂和膳食纤维面食品质的影响

IF 2.3 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-10-10 DOI:10.31883/pjfns/172244

Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man

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引用次数: 0

摘要

1. Aalami, M.， Leelavathi, K.(2008)。微生物谷氨酰胺转胺酶对意大利面品质的影响。食品科学学报，30(5)，344 - 344。https://doi.org/10.1111/j.1750..。交叉参考谷歌学术

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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber

1. Aalami, M., Leelavathi, K. (2008). Effect of microbial transglutaminase on spaghetti quality. Journal of Food Science, 73(5), C306-C312. https://doi.org/10.1111/j.1750.... CrossRef Google Scholar

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来源期刊

Polish Journal of Food and Nutrition Sciences FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.30

自引率

12.50%

发文量

审稿时长

20 weeks

期刊介绍： The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea