[1] GUO Q, CAI J H, REN C W, et al.A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species[J].Food Control, 2022, 138:109037.
[2] YANG S, ZHANG M N, SHAN C S, et al.Evaluation of cooking performance, structural properties, storage stability and shelf life prediction of high-moisture wet starch noodles[J].Food Chemistry, 2021, 357:129744.
[3] 温青玉, 张康逸, 王燕芳, 等.生鲜面优势腐败菌的分离鉴定及致腐能力分析[J].保鲜与加工, 2021, 21(6):120-126.
WEN Q Y, ZHANG K Y, WANG Y F, et al.Isolation, identification and spoilage ability analysis of dominant spoilage bacteria in fresh noodles[J].Storage and Process, 2021, 21(6):120-126.
[4] WANG Z Y, JIA Y T, ZHANG M.Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria[J].Food Science & Nutrition, 2020, 8(3):1451-1460.
[5] 王欢, 李刚凤, 夏欣欣, 等.市售生鲜湿面中腐败菌的分离与鉴定[J].中国酿造, 2020, 39(9):148-151.
WANG H, LI G F, XIA X X, et al.Isolation and identification of spoilage bacteria in commercial fresh wet noodles[J].China Brewing, 2020, 39(9):148-151.
[6] 姜东辉, 郭晓娜, 邢俊杰, 等.生鲜面条储藏过程中微生物指标、理化性质及组分变化规律[J].中国粮油学报, 2019, 34(11):17-23.
JIANG D H, GUO X N, XING J J, et al.Changes on the microbial indicator, physicochemical properties and components during storage of fresh noodles[J].Journal of the Chinese Cereals and Oils Association, 2019, 34(11):17-23.
[7] LI M, MA M, ZHU K X, et al.Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles:Understanding the deterioration mechanisms of fresh noodles[J].Food Chemistry, 2017, 216:374-381.
[8] NOLL P, LILGE L, HAUSMANN R, et al.Modeling and exploiting microbial temperature response[J].Processes, 2020, 8(1):121.
[9] ZHANG T J, GUAN E Q, YANG Y L, et al.Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids[J].Food Chemistry, 2022, 397:133567.
[10] HAN T Y, YANG Z, YU C, et al.Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles[J].Journal of Cereal Science, 2022, 103:103409.
[11] GUO X N, WU S H, ZHU K X.Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle[J].Food Chemistry, 2020, 322:126738.
[12] XIONG X Q, WANG J J, LIU C, et al.Quality changes in fresh noodles prepared by different heat treatments during storage[J].Journal of Food Processing and Preservation, 2021, 45(9):e15506.
[13] 杨婧蓉, 陈科涵, 刘伯业, 等.微波处理对小麦粉理化特性及保鲜湿面品质的影响[J].食品科技, 2024, 49(10):178-185.
YANG J R, CHEN K H, LIU B Y, et al.Effects of microwave treatment on physicochemical properties of wheat flour and noodle quality[J].Food Science and Technology, 2024, 49(10):178-185.
[14] YANG R, MORGAN M, FATHY A, et al.A comprehensive evaluation of microwave reheating performance using dynamic complementary-frequency shifting strategy in a solid-state system[J].Food and Bioprocess Technology, 2023, 16(5):1061-1075.
[15] XU Q Q, BAI Y P, GUO X N, et al.Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles[J].Journal of Cereal Science, 2025, 123:104161.
[16] 张婷婷, 刘伯业, 陈复生, 等.辐照保鲜技术对碱面条品质特性的影响[J].粮食与油脂, 2023, 36(4):40-44.
ZHANG T T, LIU B Y, CHEN F S, et al.Effect of irradiation preservation technology on the quality characteristics of alkaline noodles[J].Cereals & Oils, 2023, 36(4):40-44.
[17] WEI Q Y, YUAN Y, GU H W, et al.Comparison of reactive species in plasma activated water from two devices and their preservation efficacy on noodles during storage[J].Food Control, 2024, 160:110349.
[18] CHEN Y, CHEN G Y, WEI R, et al.Quality characteristics of fresh wet noodles treated with nonthermal plasma sterilization[J].Food Chemistry, 2019, 297:124900.
[19] DODDABEMATTI PRAKASH S, SILIVERU K, ZHENG Y.Emerging applications of cold plasma technology in cereal grains and products[J].Trends in Food Science & Technology, 2023, 141:104177.
[20] HONG T T, ZHAO Q Y, XU D, et al.Effect of heat-treated flour on the quality and storage stability of fresh noodles[J].LWT, 2021, 146:111463.
[21] 王珊, 刘欣然, 李沁园, 等.高静压技术生产方便湿面条的工艺研究[J].食品工业科技, 2016, 37(3):229-233;239.
WANG S, LIU X R, LI Q Y, et al.Study on the production of the wet instant noodle by the technology of high hydrostatic pressure[J].Science and Technology of Food Industry, 2016, 37(3):229-233;239.
[22] HU J W, LI X P, JING Y C, et al.Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles[J].Journal of Cereal Science, 2020, 95:103055.
[23] GUO X N, JIANG Y, XING J J, et al.Effect of ozonated water on physicochemical, microbiological, and textural properties of semi-dried noodles[J].Journal of Food Processing and Preservation, 2020, 44(4):e14404.
[24] JIA H T, ZHANG B, ZHAO Y, et al.Effect of pulsed light treatment on shelf life and quality characteristics of Chinese Yam semi-dried noodles[J].Journal of Cereal Science, 2025, 126:104310.
[25] 余春平, 马齐兵, 童雅琪, 等.肉桂酸钾及其他两种防腐剂在生鲜湿面保鲜中的应用研究[J].食品工程, 2023(2):70-73.
YU C P, MA Q B, TONG Y Q, et al.Study on the application of potassium cinnamate and other two preservatives in fresh noodle preservation[J].Food Engineering, 2023(2):70-73.
[26] WANGPRASERTKUL J, SIRIWATTANAPONG R, HARNKARNSUJARIT N.Antifungal packaging of sorbate and benzoate incorporated biodegradable films for fresh noodles[J].Food Control, 2021, 123:107763.
[27] 田宇, 刘伯业, 陈复生, 等.碱性盐在生鲜湿面保鲜和品质调控中的应用[J].食品科学, 2022, 43(16):26-35.
TIAN Y, LIU B Y, CHEN F S, et al.Alkaline salts to preserve and improve the quality of fresh wet noodles[J].Food Science, 2022, 43(16):26-35.
[28] ZHANG M L, ZHANG L T, LI M, et al.Inhibitory effects of sorbitol on the collapse and deterioration of gluten network in fresh noodles during storage[J].Food Chemistry, 2021, 344:128638.
[29] 张颜颜, 郑学玲, 李利民, 等.热处理及山梨糖醇对生鲜面品质及货架期的影响[J].河南工业大学学报(自然科学版), 2020, 41(1):59-64;103.
ZHANG Y Y, ZHENG X L, LI L M, et al.Influences of heat treatment and sorbitol at different concentrations on the quality and shelf life of fresh noodles[J].Journal of Henan University of Technology (Natural Science Edition), 2020, 41(1):59-64;103.
[30] 姜云, 朱科学, 郭晓娜.降低水分活度和脱氧包装对半干面常温货架期及品质的影响[J].食品与机械, 2017, 33(11):117-121.
JIANG Y, ZHU K X, GUO X N.Effect of reducing water activity and deoxygen packaging on shelf life and quality of semi-dried noodles[J].Food & Machinery, 2017, 33(11):117-121.
[31] CHEN H, GUO X N, ZHU K X.The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles[J].Carbohydrate Polymers, 2023, 309:120704.
[32] NIE A Y, QI X P, HONG T T, et al.Extending shelf life of fresh noodles with nisin producer Lactococcus lactis subsp.lactis fermented sourdough and characteristic changes during storage[J].Food Control, 2023, 151:109818.
[33] CHEN J, LI S Q, CHEN Z G.Dissimilarity in shelf life and spoilage bacterial and fungal microbiota of instant rice noodles induced by different preservatives and temperature[J].Food Control, 2024, 164:110533.
[34] QI X P, HONG T T, NIE A Y, et al.Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storage[J].Food Chemistry, 2025, 467:142319.
[35] YU H, RHEE M S.Potential of phytic acid in synergy with sodium chloride as a natural-borne preservative to inactivate Escherichia coli O157:H7 and inhibit natural microflora in fresh noodles at room temperature[J].Current Research in Food Science, 2024, 9:100868.
[36] REYES-JURADO F, NAVARRO-CRUZ A R, OCHOA-VELASCO C E, et al.Essential oils in vapor phase as alternative antimicrobials:A review[J].Critical Reviews in Food Science and Nutrition, 2020, 60(10):1641-1650.
[37] XIONG S Q, TAO P C, YU Y G, et al.Effect of Polygonatum cyrtonema Hua polysaccharides on gluten structure, in vitro digestion and shelf-life of fresh wet noodle[J].International Journal of Biological Macromolecules, 2024, 279:135475.
[38] WANG S S, HE J X, HUANG S S, et al.Application of konjac glucomannan with chitosan coating in yellow alkaline noodles[J].Foods, 2023, 12(19):3569.
[39] WANG Z X, HAN L X, WU A T, et al.Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles[J].Journal of Cereal Science, 2025, 124:104219.
[40] 姚远帆, 裘茜, 王立, 等.天然酚、醛类物质对鲜湿面条货架期及其品质的影响[J].食品与发酵工业, 2025, 51(3):182-189.
YAO Y F, QIU X, WANG L, et al.Effects of natural phenols and aldehyde on shelf life and quality of fresh wet noodles[J].Food and Fermentation Industries, 2025, 51(3):182-189.
[41] 姚月华, 王亚琴, 贾鑫, 等.茶多酚对生鲜面品质及抗氧化特性的影响[J].核农学报, 2020, 34(10):2261-2270.
YAO Y H, WANG Y Q, JIA X, et al.Effects of tea polyphenols addition on the quality and antioxidant properties of noodles[J].Journal of Nuclear Agricultural Sciences, 2020, 34(10):2261-2270.
[42] SYED T R, SHARABY M R, SALMIERI S, et al.Innovations in active food packaging:Harnessing waste valorization and irradiation-assisted functionalization for sustainable food preservation[J].Trends in Food Science & Technology, 2025, 163:105183.
[43] ZHAO X, CHEN J, LI H, et al.Innovative packaging materials and methods for flavor regulation of prepared aquatic products:Mechanism, classification and future prospective[J].Food Innovation and Advances, 2023, 2(2):145-155.
[44] LOU W Y, HUANG Z Y, SHAO Q, et al.Recent advances in active packaging:Insights into novel functional elements, response strategies and applications for food preservation[J].Food Packaging and Shelf Life, 2025, 49:101489.
[45] LI Y N, CHEN Y T, HE Q H.Antibacterial films based on polylactide and polybutylene adipate terephthalate loaded with zinc oxide or silver nanoparticles:Characterization and application in fresh noodles packaging[J].Journal of Food Engineering, 2024, 367:111889.
[46] LI Q Q, REN T, PERKINS P.The development and application of nanocomposites with pH-sensitive “gates” to control the release of active agents:Extending the shelf-life of fresh wheat noodles[J].Food Control, 2022, 132:108563.
[47] FENG J C, CHEN L Y, WANG Y, et al.Preparation of temperature-responsive Pickering emulsions for encapsulating compound essential oils and their application in fresh noodle preservation[J].Food Chemistry, 2025, 479:143822.
[48] 吴凯旋. 生鲜面条的保鲜包装研究[D].武汉:武汉轻工大学, 2023.
WU K X.Research on the preservation packaging of fresh noodles[D].Wuhan:Wuhan Polytechnic University, 2023.
[49] LI Y N, WU K X, LI Z H, et al.Quality characteristics of fresh noodles as affected by modified atmosphere packaging[J].Food Science and Technology, 2022, 42:e58822.
[50] HABIBA U, BAJPAI A, SHAFI Z, et al.Advancing sustainability through modified atmosphere packaging (MAP) for fresh food preservation:A critical review[J].Journal of Stored Products Research, 2025, 112:102657.
[51] LI M G, ZHOU C S, WANG B, et al.Research progress and application of ultrasonic- and microwave-assisted food processing technology[J].Comprehensive Reviews in Food Science and Food Safety, 2023, 22(5):3707-3731.
[52] YU C, GUO X N, ZHU K X.Effects of thermal treatment on the microbial shelf-life and quality stability of wet instant cooked noodles during storage[J].LWT, 2023, 176:114515.