Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles.

Abstract The objective of this study was to elucidate the microbiological, textural, microstructural, and physicochemical impact of aqueous ozone mixing (AOM) on semi-dried buckwheat noodles (SBWN). Microbiological measurements declared that AOM reduced the initial total plate count (TPC) of SBWN significantly (P 0.05). These results indicated that AOM mainly promoted the protein cross-linking of SBWN by SS cross-links.