000			01951nab a22002297a 4500
003			PILC
005			20221123182147.0
008			150723s9999 xx 000 0 und d
022			_a0964-7058
040			_cMANILA TYTANA COLLEGES LIBRARY
100			_aHu, Xinzhou.
245			_aFood system advances towards more nutritious and sustainable mantou production in China / _cXinzhong Hu, Xialu Sheng, Liu Liu, Zhen Ma, Xiaoping Li. Wuqi Zhao
260			_c2015
440			_aAsia Pacific Journal of Clinical Nutrition _n24 : 2 page 199-205
520			_aMantou, 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			_aNutrition
650			_aStarch retrogradation.
650			_aHot packaging.
650			_aChinese food.
942			_cA _2lcc
998			_c77805 _d136168
999			_c74965 _d74965