Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles

Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles

Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze–thaw cycles (FTC) that may occur during the cold chain process of frozen oa...

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Bibliographic Details
Main Authors: Xianhui Chang, Hairong Liu, Kun Zhuang, Lei Chen, Qi Zhang, Xi Chen, Wenping Ding
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
frozen staple food
freeze–thaw cycle
quality changes
microstructure
Online Access:https://www.mdpi.com/2304-8158/13/4/541

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