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

Bai, 2017, Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging, Food Chemistry, 237, 553, 10.1016/j.foodchem.2017.05.156 Boddy, 1992, Ecological concepts in food microbiology, Journal of Applied Bacteriology, 73, 23s, 10.1111/j.1365-2672.1992.tb03622.x Dalbhagat, 2019, Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review, Trends in Food Science & Technology, 85, 226, 10.1016/j.tifs.2019.01.001 Ding, 2018, Influence of infrared drying on storage characteristics of brown rice, Food Chemistry, 264, 149, 10.1016/j.foodchem.2018.05.042 Fangio, 2010, Isolation and Identification of Bacillus spp. and related genera from different starchy foods, Journal of Food Science, 75, M218, 10.1111/j.1750-3841.2010.01566.x GB/T 4789-2016 (2016). Code of National food safety standard of China, Food microbiological examination: Aerobic plate count. GB/T 15684-2015 (2015). Code of National food safety standard of China, Milled cereal products: Determination of fat acidity. GB/T 5523-2008 (2008). Code of National food safety standard of China, Inspection of grains and oils: Determination of lipase activity of grain and oilseeds. Han, 2011, Processing properties of Korean rice varieties in relation to rice noodle quality, Food Science & Biotechnology, 20, 1277, 10.1007/s10068-011-0176-5 Hormdok, 2007, Hydrothermal treatments of rice starch for improvement of rice noodle quality, LWT – Food Science and Technology, 40, 1723, 10.1016/j.lwt.2006.12.017 Huang, Y. P., Huang, Z. W., Wan, L., Wang, S. Z., Chen, J. N., Yang, D. C., & Zhou, M. (2017). Dominant bacteria in fresh wet rice noodle during storage at 28 ℃ by phenotype and genotype. Science & Technology of Food Industry. ISO 712:2012. Cereals and cereal products — Determination of moisture content. Ji, 2007, Staling of cake prepared from rice flour and sticky rice flour, Food Chemistry, 104, 53, 10.1016/j.foodchem.2006.10.072 Li, 2012, Effect of vacuum mixing on the quality characteristics of fresh noodles, Journal of Food Engineering, 110, 525, 10.1016/j.jfoodeng.2012.01.007 Li, 2017, Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity, Journal of Food Processing and Preservation, 41, 10.1111/jfpp.13173 Li, 2018, Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms, Food Chemistry, 246, 335, 10.1016/j.foodchem.2017.11.020 Li, 2011, Effect of water activity (a(w)) and irradiation on the shelf-life of fresh noodles, Innovative Food Science & Emerging Technologies, 12, 526, 10.1016/j.ifset.2011.06.005 Li, 2016, Effect of selenium enrichment on the quality of germinated brown rice during storage, Food Chemistry, 207, 20, 10.1016/j.foodchem.2016.03.080 Liu, 2019, Synergistic effect of hydrothermal treatment and lauric acid complexation under different pressure on starch assembly and digestion behaviors, Food Chemistry, 278, 560, 10.1016/j.foodchem.2018.11.097 Liu, 2013, The highly modified microcin peptide plantazolicin is associated with nematicidal activity of Bacillus amyloliquefaciensFZB42, Applied Microbiology & Biotechnology, 97, 10081, 10.1007/s00253-013-5247-5 Lu, 2019, Structure of starch-fatty acid complexes produced via hydrothermal treatment, Food Hydrocolloids, 88, 58, 10.1016/j.foodhyd.2018.09.034 Ma, 2019, Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles, Food Chemistry, 287, 11, 10.1016/j.foodchem.2019.02.084 Membre, 1999, Combined effects of pH and sugar on growth rate of Zygosaccharomyces rouxii, a bakery product spoilage yeast, Applied and Environmental Microbiology, 65, 4921, 10.1128/AEM.65.11.4921-4925.1999 Mexis, 2010, Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis), LWT-Food Science and Technology, 43, 1, 10.1016/j.lwt.2009.06.024 Mir, 2016, Effect of puffing on physical and antioxidant properties of brown rice, Food Chemistry, 191, 139, 10.1016/j.foodchem.2014.11.025 Qian, 2014, Inactivating effect of pulsed electric field on lipase in brown rice, Innovative Food Science & Emerging Technologies, 22, 89, 10.1016/j.ifset.2014.01.010 Sangpring, 2015, The effect of sodium chloride on microstructure, water migration, and texture of rice noodle, LWT - Food Science and Technology, 64, 1107, 10.1016/j.lwt.2015.07.035 Sukhonthara, 2009, Characterization of volatile aroma compounds from red and black rice bran, Journal of Oleo Science, 58, 155, 10.5650/jos.58.155 Suwaibah, 2009, Microbial growth, sensory characteristic and ph as potential spoilage indicators of chinese yellow wet noodles from commercial processing plants, American Journal of Applied Sciences, 6 Tananuwong, 2011, Changes in physicochemical properties of organic hulled rice during storage under different conditions, Food Chemistry, 125, 179, 10.1016/j.foodchem.2010.08.057 Wang, L., Guo, J., Wang, R., Shen, C., Li, Y., Luo, X., Li, Y., & Chen, Z. (2016). Studies on Quality of Potato Flour Blends with Rice Flour for Making Extruded Noodles. Cereal Chemistry, 93(6), CCHEM-05-16-014. Wang, 2018, Effect of annealing on the physico-chemical properties of rice starch and the quality of rice noodles, Journal of Cereal Science, 84, 125, 10.1016/j.jcs.2018.10.004 Wu, 2016, Improvement in storage stability of lightly milled rice using superheated steam processing, Journal of Cereal Science, 71, 130, 10.1016/j.jcs.2016.08.006 Xiafei, Zheng, Jinyu, Tang, Chunfang, Zhang, Jianguang, Qin, Yan, & Wang. (2016). Bacterial composition, abundance and diversity in fish polyculture and mussel-fish integrated cultured ponds in China. Aquaculture Research. Yang, 2019, Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment, Food Chemistry, 283, 287, 10.1016/j.foodchem.2019.01.034 Yoshida, 2011, Lipid components, fatty acid distributions of triacylglycerols and phospholipids in rice brans, Food Chemistry, 129, 479, 10.1016/j.foodchem.2011.04.102 Yuan, 2019, Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile, Food Chemistry, 283, 141, 10.1016/j.foodchem.2019.01.042 Zhang, 2018, Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments, Food Chemistry, 258, 260, 10.1016/j.foodchem.2018.03.056 Zhang, 2015, Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice, Journal of Cereal Science, 63, 140, 10.1016/j.jcs.2015.03.002