Effect of packaging and storage conditions on quality properties of quick-frozen dumpling skin

被引：0
|
作者：
Ren, Xin [1 ]
Li, Xiaoting [1 ]
Shen, Qun [1 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2014年 / 30卷 / 06期
关键词：
Gelation - Proteins - Water quality - Cracks - Freezing - Thawing - Modified atmosphere packaging - Plastic films - Sensory analysis - Food storage - Digital storage;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：263 / 271
相关论文
共 50 条
  • [1] EFFECTS OF WAXY WHEAT FLOUR ON SKIN AND QUALITY OF QUICK-FROZEN DUMPLING
    Tian, Chao
    Sun, Liyan
    CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 7 (03) : 68 - 77
  • [2] Effect of canna edulis ker flour on quality of quick-frozen dumpling wrappers
    Liu, Yufen
    Gao, Haiyan
    Zeng, Jie
    Zhang, Keke
    Dai, Yunfei
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (05)
  • [3] Effects of oat antifreeze protein on quick-frozen dumpling wrapper during freezing and storage
    Zhang Y.
    Wang J.
    Liu S.
    Pan Z.
    Li Z.
    Fan H.
    Ai Z.
    Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2022, 38 (02): : 316 - 322
  • [4] Study on Application of Oat Flour in Quick-frozen Dumpling Production
    Ji, Chang-xin
    Jing, Xiao-yan
    Liu, Yan-qi
    ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5, 2013, 634-638 : 1532 - 1536
  • [5] Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing
    Zhang Y.
    Wang W.
    Zhang Z.
    Chai Y.
    Liu X.
    Wang H.
    Zhang H.
    Shipin Kexue/Food Science, 2020, 41 (19): : 105 - 110
  • [6] Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles
    Yin, Lulu
    Wu, Xinyue
    Qin, Guolan
    Han, Jiajing
    Liu, Mei
    Wei, Yangkun
    Liang, Ying
    Zhang, Jin
    Zhang, Shenying
    Zhu, Haojia
    Huang, Ying
    Zheng, Xueling
    Liu, Chong
    Li, Limin
    FOOD RESEARCH INTERNATIONAL, 2024, 195
  • [7] Effect of pectin oligosaccharide on quality control of quick-frozen pumpkin puree
    Li, Wenhui
    Wang, Hantao
    Yang, DanLu
    Liu, Jianhua
    Wu, Jinhong
    Ge, Yu
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (02): : 1061 - 1073
  • [8] Effect of different thawing methods on the quality of quick-frozen buckwheat wantuo
    Peng, Deng-Feng
    Chai, Chun-Xiang
    Zhang, Kun-Sheng
    Wang, Wei
    Chai, Chun-Xiang, 1600, South China University of Technology (30): : 187 - 193
  • [9] COLOR AND CAROTENOID CONTENT OF QUICK-FROZEN TOMATO CUBES DURING FROZEN STORAGE
    URBANYI, G
    HORTI, K
    ACTA ALIMENTARIA, 1989, 18 (03) : 247 - 267
  • [10] Distribution of cold-resistant bacteria in quick-frozen dumpling and its inhibition by different antibacterial agents
    Wei, Jianping
    Zhang, Yuxiang
    Wang, Xin
    Chen, Hong
    Yuan, Yahong
    Yue, Tianli
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (09)
12345