Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Yuwan Wang; Chu Zou; Junfeng Yin

doi:10.3791/67074

Journal

Chimie

Advancements in Production of Color-Stable Matcha Fresh Noodles

July 26, 2024

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules

01:00 min

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Yuwan Wang¹, Chu Zou¹, Junfeng Yin¹

¹Tea Research Institute Chinese Academy of Agricultural Sciences

Summary

The protocol describes a method for embedding matcha with whey protein and carboxymethyl chitosan and microwave-treating wheat flour to obtain color-stable matcha fresh noodles.

Advancements in Production of Color-Stable Matcha Fresh Noodles

Author Spotlight: Enhancing Flavor Interaction of Food Using Matcha Microcapsules

Summary

Article