MARC details
| 000 -LEADER |
|---|
| fixed length control field |
01951nab a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221123182147.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
150723s9999 xx 000 0 und d |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
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| International Standard Serial Number |
0964-7058 |
| 040 ## - CATALOGING SOURCE |
|---|
| Transcribing agency |
MANILA TYTANA COLLEGES LIBRARY |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hu, Xinzhou. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food system advances towards more nutritious and sustainable mantou production in China / |
| Statement of responsibility, etc. |
Xinzhong Hu, Xialu Sheng, Liu Liu, Zhen Ma, Xiaoping Li. Wuqi Zhao |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Date of publication, distribution, etc. |
2015 |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
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| Title |
Asia Pacific Journal of Clinical Nutrition |
| Number of part/section of a work |
24 : 2 page 199-205 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Mantou, a traditional Chinese food, is widely consumed in the North China to its nutritional value and good mouth-feel. However, its current family-style production is impeded due to short shelf-life caused by mod and starch retrogradation. The current packaging and storage methods are not efficient enough for mantou preservation. Recently, a novel, hot online package technology has attracted attention due to its high processing efficiency and low cost. Most importantly, by using this methodology, secondary contamination by microbes can be avoided and starch retrogradation can be markedly delayed, with mantou shelf-life under room temperature extended from a few to at least 90 days without any additives. In this review, the mechanisms of mantou quality deterioration are explained and the advantages of hot package technology adddressed and compared with other packaging methods, such as frozen chain storage. In this way, not only wheat, but also other grains (including whole-grains) and ingredients may be mantou constituents, to enhance nutrition of traditional mantou. There is now a technological opportuinity for mantou to become a more nutritious, sustainable and affordable foodstuff in local communities. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
Nutrition |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Starch retrogradation. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Hot packaging. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Chinese food. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Articles |
| Source of classification or shelving scheme |
Library of Congress Classification |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Cataloger's initials, CIN (RLIN) |
77805 |
| First Date, FD (RLIN) |
136168 |
