+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 7 effects of water activity and storage temperature on the shelf life of buckwheat noodles



Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 7 effects of water activity and storage temperature on the shelf life of buckwheat noodles



Food Irradiation Japan 25(1-2): 53-62



Effects of water activity and storage temperature on the extension of shelf-life of buckwheat noodles were investigated by enumeration of microorganisms prepared from irradiated buckwheat flour at 0.3 Mrad. The results were as follows: (1) The number of microorganisms in buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was 103 (cells/g). Microorganisms in buckwheat noodles from irradiated buckwheat flour at 0.5 Mrad showed almost the same level. (2) The shelf-life of buckwheat noodles was extended by the combination of low storage temperature and lower water activity. The shelf-life of buckwheat noodles (water activity 1.0) prepared from non-irradiated buckwheat flour was about 2 days at 5.degree. C, and about 7 days at 0.degree. C. When buckwheat noodles were prepared from irradiated flour at 0.3 Mrad, its shelf-life was extended about 7 days at 5.degree. C, and 30 days at 0.degree. C. At a water activity of 0.95, the shelf-life of buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was extended to about 14 days at 5.degree. C. At a water activity of 0.9, the shelf-life of buckwheat noodles from irradiated flour at 0.3 Mrad were extended to about 30 days at 5.degree. C.

(PDF emailed within 1 workday: $29.90)

Accession: 007986972

Download citation: RISBibTeXText


Related references

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 6 the influence of blending ratio and contents of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evaluation and physical properties. Food Irradiation Japan 24(1-2): 1-8, 1989

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 4. preservation of buckwheat noodles prepared by irradiated buckwheat flour and direct irradiated buckwheat noodles. Food Irradiation Japan 23(2): 4-10, 1988

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products 1. gamma irradiation to buckwheat grains with hulls buckwheat flours and uncooked soba noodles. Food Irradiation Japan 21(1-2): 8-20, 1986

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products 2. effects of gamma irradiation on viscogram water soluble protein and flavor of buckwheat flour. Food Irradiation Japan 21(1-2): 21-28, 1986

Use of gamma irradiation for microbial inactivation of buckwheat flour and products: Part 8. Effects of electron beam irradiation on sterility and quality of buckwheat flour. Food Irradiation Japan 26(1-2): 30-39, 1991

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products part 5. studies on physical properties and texture irradiated fresh style soba noodle and on soba noodle processing property of irradiated buckwheat flour. Food Irradiation Japan 23(2): 11-20, 1988

Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles. Journal of Texture Studies 45(6): 420-429, 2014

Predicting the buckwheat flour ratio for commercial dried buckwheat noodles based on the fluorescence fingerprint. Bioscience, Biotechnology, and Biochemistry 75(7): 1312-1316, 2011

Organoleptic properties of the volatile components of buckwheat flour and their changes during storage after milling studies on the flavor of buckwheat part ii. Journal of the Japanese Society for Food Science & Technology (Nippon Shokuhin Kogyo Gakkaishi) 33(11): 769-772, 1986

Six Cases Of Buckwheat Asthma Induced By Buckwheat Flour Attached To Buckwheat Chaff In Pillows. Journal of Asthma Research 1(3): 219-227, 1964

Relationship of protein to the textural characteristics of buckwheat products: analysis with various buckwheat flour fractions. Fagopyrum 16: 79-83, 1999

Quality of buckwheat flour prepared by low temperature milling of buckwheat grains. 2006

Analysis of mixing process of hydrated buckwheat flour (development of quality evaluation method of buckwheat noodle part I). Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 51(7): 346-351, 2004

Improvement of Estimation of Methods of Mixing Ratio of Buckwheat in Dried Buckwheat Noodles by Amino Acid Patterns. Nippon Shokuhin Kagaku Kogaku Kaishi 57(8): 355-360, 2010

Immediate hypersensitive reactions to buckwheat ingestion and cross allergenicity between buckwheat and rice antigens in subjects with high levels of IgE antibodies to buckwheat. Annals of Allergy, Asthma & Immunology 75(1): 56-61, 1995