STALING

作品数：6被引量：6H指数：2
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Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy
《Food and Health》2024年第3期42-47,共6页Tong Sang Yong-Hui Yu Xiao-Dan Liu 
the support from Scientific Research Project of Wuhan Polytechnic University(532100308).
Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly ...
关键词：Chinese steamed bread STALING HARDNESS moisture content Raman spectroscopy 
Effects of Chinese chestnut powder on starch digestion,texture properties,and staling characteristics of bread被引量：3
《Grain & Oil Science and Technology》2023年第2期82-90,共9页Lei Wang Denghua Shi Jie Chen Huina Dong Ling Chen 
This research has been financially supported by National Key R&D Program of China(2019YFD1002300);Open Project Program of Grain,Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province,Henan University of Technology(GO202216);Doctor Foundation of Henan University of Technology(2019BS057);Cultivation Programme for Young Backbone Teachers in Henan University of Technology for financial support(21420187).
Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients suc...
关键词：Chinese chestnut Bread quality Starch digestion Staling characteristics 
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