Determination of phosphorus additives in instant noodle samples by Phosphorus-31 nuclear magnetic resonance (31P-NMR)

  • Trung Quang Pham, Lan Anh Thi Nguyen, Nhung Thi Dao, Thao Thi Ta*
Từ khóa: instant noodle, phosphomolybdate, sodium pyrophosphate, total phosphate, 31P-NMR

Tóm tắt

Instant noodles are widely consumed in Vietnam and are especially popular among young people. In the production of instant noodles, phosphate additives are commonly added to enhance the crispiness and chewiness of the product. In this study, three phosphate species, including sodium pyrophosphate (SPP)...

Tác giả

Trung Quang Pham, Lan Anh Thi Nguyen, Nhung Thi Dao, Thao Thi Ta*

Faculty of Chemistry, University of Science, Vietnam National University - Hanoi,
334 Nguyen Trai Street, Thanh Xuan Trung Ward, Thanh Xuan District, Hanoi, Vietnam

điểm /   đánh giá
Phát hành ngày
2024-09-15
In ra
Số. 3C (2024): SEPTEMBER 2024 . VOLUME 66 NUMBER 3
Chuyên mục
PHYSICAL SCIENCES