Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios
Jingjie Yang,
Sara Wilhelmina Erasmus,
Qianqian Sun
et al.
Abstract:Stable isotopes are commonly utilized for the geographical origin verification of foods, including wheat. However, assessing processed products poses a greater challenge due to the alterations that take place during processing and which have not been fully elucidated yet. In the current study, the effects of the formulation (the mass ratios of gluten to starch), boiling process and their interaction on the stable hydrogen (δ2H) and oxygen (δ18O) isotopic ratios of wheat noodles were evaluated. The δ2H and δ18O… Show more
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