File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: An automated system for the continuous measurement of time-dependent changes in noodle color

TitleAn automated system for the continuous measurement of time-dependent changes in noodle color
Authors
Corke, HAuYeung, LChen, X
Issue Date1997
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 1997, v. 74 n. 3, p. 356-358 How to Cite?
AbstractFresh noodles may develop a gray discoloration over time during storage. This characteristic is related to polyphenoloxidase activity and is partly a varietal characteristic of the wheat flour; it is also influenced by processing conditions and is regarded as a major negative factor in noodle quality. Screening of wheat genotypes by measuring color at a fixed-time interval (commonly 24 hr) after manufacture is not informative about time-dependent color development. We developed a computer-controlled automated sample platform attached to a reflectance spectrophotometer to simultaneously monitor color changes (L*, a*, b*) over time in up to 12 noodle samples. Application of the unit to monitor color changes in white-salted and yellow-alkaline noodles is described.
Persistent Identifierhttp://hdl.handle.net/10722/68709
ISSN
0009-0352
2023 Impact Factor: 2.2
2023 SCImago Journal Rankings: 0.608
ISI Accession Number ID
WOS:A1997WZ31300031
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorAuYeung, Len_HK
dc.contributor.authorChen, Xen_HK
dc.date.accessioned2010-09-06T06:06:57Z-
dc.date.available2010-09-06T06:06:57Z-
dc.date.issued1997en_HK
dc.identifier.citationCereal Chemistry, 1997, v. 74 n. 3, p. 356-358en_HK
dc.identifier.issn0009-0352en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68709-
dc.description.abstractFresh noodles may develop a gray discoloration over time during storage. This characteristic is related to polyphenoloxidase activity and is partly a varietal characteristic of the wheat flour; it is also influenced by processing conditions and is regarded as a major negative factor in noodle quality. Screening of wheat genotypes by measuring color at a fixed-time interval (commonly 24 hr) after manufacture is not informative about time-dependent color development. We developed a computer-controlled automated sample platform attached to a reflectance spectrophotometer to simultaneously monitor color changes (L*, a*, b*) over time in up to 12 noodle samples. Application of the unit to monitor color changes in white-salted and yellow-alkaline noodles is described.en_HK
dc.languageengen_HK
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_HK
dc.relation.ispartofCereal Chemistryen_HK
dc.titleAn automated system for the continuous measurement of time-dependent changes in noodle coloren_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0009-0352&volume=74&spage=356&epage=358&date=1997&atitle=An+automated+system+for+the+continuous+measurement+of+time-dependent+changes+in+noodle+coloren_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0030968594en_HK
dc.identifier.hkuros22411en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030968594&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume74en_HK
dc.identifier.issue3en_HK
dc.identifier.spage356en_HK
dc.identifier.epage358en_HK
dc.identifier.isiWOS:A1997WZ31300031-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridAuYeung, L=6504258233en_HK
dc.identifier.scopusauthoridChen, X=15031996900en_HK
dc.identifier.issnl0009-0352-

Export via OAI-PMH Interface in XML Formats

OR

Export to Other Non-XML Formats