Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives

Wei Xue,Congnan Zhang,Kang Wang,Min Guang,Zhengxing Chen, Hui Lu,Xiaoyu Feng, Zhicun Xu,Li Wang

Food Chemistry（2021）

引用 15|浏览5

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摘要

•Macro and micro changes occurred in FBRN during deterioration.•The TPC and MY counts increased, and the colony composition changed during storage.•The hydrolytic rancidity of lipids was caused by microbial growth during storage.•The water content and status changed and the edible qualities of FBRN worsened.•The TPC and MY counts play a key role in determining the deterioration of FBRN.

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关键词

Fresh brown rice noodles,Microbial compositions,Quality characteristics,Structural changes,Deterioration

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