Extract of eleocharis tuberosa peel (EETP),compared with potassium sorbate and nisin, were added into fresh-keeping dough to detect their antibacterial effect at various concentrations.

The optimized ingredients has been selected after multiple experiments for coarse grain instant wet noodle on the research,which include bitter buckwheat powder accounts for 50% and mung beans powder 9%,compound thickener that contains of 3% wheat gluten,1.

Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;

Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken;