Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells

This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking...

Full description

Saved in:
Bibliographic Details
Published inFoods Vol. 12; no. 14; p. 2696
Main Authors Lin, Hong-Ting Victor, Chen, Guan-Wen, Chang, Ke-Liang Bruce, Bo, Yi-Jun, Sung, Wen-Chieh
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 13.07.2023
MDPI
Subjects
Acetates
Acetic acid
adhesion
Analysis
Bioavailability
calcium
Calcium acetate
Calcium carbonate
calcium citrate
calcium fortification
calcium lactate
Citric acid
Color
Cooking
Drinking water
Elongation
flavor
Flavors
Flour
Food
Food science
Fourier transforms
Lactates
manufacturing
Muscle contraction
noodle quality
Noodles
Osteoporosis
oyster shells
Oysters
Particle size
Pasta products
Physicochemical properties
Potassium
Salt
Salts
Shells
Spectrum analysis
texture
Taiwan
United Kingdom > UK
United States > US
calcium fortification
calcium citrate
noodle quality
oyster shells
Online AccessGet full text

Cover

Abstract This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
AbstractList This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% ( w / w ) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% ( / ) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate, and calcium carbonate increased the pH and breaking force of the dried noodles. However, the fortification of noodles with any concentration of calcium did not increase the extent of elongation of the control raw noodles. The L* and b* values of the raw and dried noodle color increased with increasing concentrations of calcium salts, except for noodles with added calcium citrate. Fortification with calcium citrate yielded no significant influence on color, texture, adhesiveness, springiness, flavor, and overall scores for cooked noodles. Noodles fortified with 0.5% calcium citrate made from oyster shells were compared with a control sample of noodles and noodles fortified with commercially available calcium citrate. The particle size of the calcium citrate made from oyster shells (258 nm) was smaller than that of the purchased calcium citrate (2631 nm). Noodles fortified with calcium citrate made from oyster shells showed no significantly difference compared to noodles fortified with commercially available calcium citrate. These results suggest that calcium citrate made from oyster shells may be used as the additive of choice for the manufacture of calcium-fortified noodles.
Audience Academic
Author Chang, Ke-Liang Bruce
Chen, Guan-Wen
Bo, Yi-Jun
Lin, Hong-Ting Victor
Sung, Wen-Chieh
AuthorAffiliation 1 Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan; hl358@mail.ntou.edu.tw (H.-T.V.L.); klchang@mail.ntou.edu.tw (K.-L.B.C.); 10032057@mail.ntou.edu.tw (Y.-J.B.)
2 Center of Excellence for the Oceans, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
AuthorAffiliation_xml – name: 2 Center of Excellence for the Oceans, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan
– name: 1 Department of Food Science, National Taiwan Ocean University, 2 Pei-Ning Road, Keelung 20224, Taiwan; hl358@mail.ntou.edu.tw (H.-T.V.L.); klchang@mail.ntou.edu.tw (K.-L.B.C.); 10032057@mail.ntou.edu.tw (Y.-J.B.)
Author_xml – sequence: 1
  givenname: Hong-Ting Victor
  surname: Lin
  fullname: Lin, Hong-Ting Victor
– sequence: 2
  givenname: Guan-Wen
  orcidid: 0000-0002-3435-0725
  surname: Chen
  fullname: Chen, Guan-Wen
– sequence: 3
  givenname: Ke-Liang Bruce
  surname: Chang
  fullname: Chang, Ke-Liang Bruce
– sequence: 4
  givenname: Yi-Jun
  surname: Bo
  fullname: Bo, Yi-Jun
– sequence: 5
  givenname: Wen-Chieh
  orcidid: 0000-0001-8318-8114
  surname: Sung
  fullname: Sung, Wen-Chieh
BackLink https://www.ncbi.nlm.nih.gov/pubmed/37509788$$D View this record in MEDLINE/PubMed
BookMark eNqFkk1v1DAQhiNUREvpkSuKxIXLFn_FsU-oWlGoVNFK7d1ynPGuqyRe7KRofwD_mwnbVt0KCedga-aZN37H87Y4GOIARfGeklPONfnsY2wzZVQwqeWr4ohxIhaKVurg2fmwOMn5juDSlCvO3hSHvK6IrpU6Kn4vY7-xKeQ4lNGX1-ttDi66NfTB2a68TnEDaQyQ5-wP_F2Hx_OIIR-gLX-FcV2iRA_JBeSXtnNh6ssb2425vIeUp_wUXIYx2RFKn2JfXm3zCKm8WUPX5XfFa2-7DCcP-3Fxe_71dvl9cXn17WJ5drlwVSXGBeO-Ecxz1RLFKAPpnIRWSMwqYV3d-sYKyglhRMrKNoxVlgBvauGBto4fFxc72TbaO7NJobdpa6IN5m8gppWx6Mx1YDxttdNeK6Iaoay3ljpXMS61rwAIQ60vO63N1PTQOhjQXLcnup8Zwtqs4r2hhNea1xwVPj0opPhzgjyaPmSH7bADxCkbplSt8cmw4P-oENgSUUtEP75A7-KUBuzqTHFSSUopUqc7amXRbBh8xDs6_Nr54XHIfMD4WV1pIgWv5xt8eG73yefjJCHAd4BLMecE3rgw2jHE2X3o0LaZR9bsjSxWLV5UPQr_m_8DhF_vdA
CitedBy_id crossref_primary_10_17844_jphpi_v27i11_52207
crossref_primary_10_1016_j_afres_2025_100851
crossref_primary_10_12944_CRNFSJ_12_3_27
crossref_primary_10_1111_1750_3841_17677
crossref_primary_10_1016_j_cogsc_2024_100972
crossref_primary_10_1016_j_fbio_2025_105905
Cites_doi 10.1186/s40538-017-0113-9
10.1177/009127009903901106
10.1080/09637486.2017.1307948
10.1079/WPS19860013
10.1111/1541-4337.12066
10.1016/j.lwt.2018.06.030
10.1016/j.jff.2020.104249
10.1111/j.1365-2621.2010.02399.x
10.1016/j.foodres.2011.06.035
10.1007/s13197-015-1725-3
10.1016/j.cis.2019.04.011
10.1016/j.foodchem.2019.125081
10.1016/j.carbpol.2007.06.018
10.1007/BF02508640
10.1021/jf010230c
10.1007/978-3-319-12865-8
10.1016/j.bios.2007.07.012
10.1016/j.foodchem.2009.05.004
10.15380/2277-5706.JCSR.15.024
10.1016/j.cej.2011.09.051
10.1080/87559129.2021.2013871
10.1093/jn/117.4.717
10.3390/foods11172669
10.1039/b603554j
ContentType Journal Article
Copyright COPYRIGHT 2023 MDPI AG
2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
2023 by the authors. 2023
Copyright_xml – notice: COPYRIGHT 2023 MDPI AG
– notice: 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
– notice: 2023 by the authors. 2023
DBID AAYXX
CITATION
NPM
3V.
7QR
7T7
7X2
8FD
8FE
8FH
8FK
ABUWG
AFKRA
ATCPS
AZQEC
BENPR
BHPHI
C1K
CCPQU
DWQXO
FR3
HCIFZ
M0K
P64
PHGZM
PHGZT
PIMPY
PKEHL
PQEST
PQQKQ
PQUKI
7X8
7S9
L.6
5PM
DOA
DOI 10.3390/foods12142696
DatabaseName CrossRef
PubMed
ProQuest Central (Corporate)
Chemoreception Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
Agricultural Science Collection
Technology Research Database
ProQuest SciTech Collection
ProQuest Natural Science Collection
ProQuest Central (Alumni) (purchase pre-March 2016)
ProQuest Central (Alumni)
ProQuest Central UK/Ireland
Agricultural & Environmental Science Collection
ProQuest Central Essentials
ProQuest Central
Natural Science Collection
Environmental Sciences and Pollution Management
ProQuest One
ProQuest Central
Engineering Research Database
SciTech Premium Collection
Agriculture Science Database
Biotechnology and BioEngineering Abstracts
ProQuest Central Premium
ProQuest One Academic
Publicly Available Content Database
ProQuest One Academic Middle East (New)
ProQuest One Academic Eastern Edition (DO NOT USE)
ProQuest One Academic
ProQuest One Academic UKI Edition
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
PubMed Central (Full Participant titles)
DOAJ Directory of Open Access Journals
DatabaseTitle CrossRef
PubMed
Agricultural Science Database
Publicly Available Content Database
Technology Research Database
ProQuest One Academic Middle East (New)
ProQuest Central Essentials
ProQuest Central (Alumni Edition)
SciTech Premium Collection
ProQuest One Community College
ProQuest Natural Science Collection
Environmental Sciences and Pollution Management
ProQuest Central
Natural Science Collection
ProQuest Central Korea
Agricultural & Environmental Science Collection
Chemoreception Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
ProQuest Central (New)
ProQuest One Academic Eastern Edition
Agricultural Science Collection
ProQuest SciTech Collection
Biotechnology and BioEngineering Abstracts
ProQuest One Academic UKI Edition
Engineering Research Database
ProQuest One Academic
ProQuest One Academic (New)
ProQuest Central (Alumni)
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
DatabaseTitleList Agricultural Science Database
MEDLINE - Academic

CrossRef


AGRICOLA
PubMed
Database_xml – sequence: 1
  dbid: DOA
  name: DOAJ Directory of Open Access Journals
  url: https://www.doaj.org/
  sourceTypes: Open Website
– sequence: 2
  dbid: NPM
  name: PubMed
  url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed
  sourceTypes: Index Database
– sequence: 3
  dbid: BENPR
  name: ProQuest Central
  url: https://www.proquest.com/central
  sourceTypes: Aggregation Database
DeliveryMethod fulltext_linktorsrc
Discipline Diet & Clinical Nutrition
EISSN 2304-8158
ExternalDocumentID oai_doaj_org_article_f1d9c9f9808b48afaa1cc52369f5ee02
PMC10379373
A759064370
37509788
10_3390_foods12142696
Genre Journal Article
GeographicLocations Taiwan
United Kingdom--UK
United States--US
GeographicLocations_xml – name: Taiwan
– name: United Kingdom--UK
– name: United States--US
GrantInformation_xml – fundername: National Taiwan Ocean University
– fundername: Center of Excellence for the Oceans
GroupedDBID 53G
5VS
7X2
8FE
8FH
AADQD
AAFWJ
AAHBH
AAYXX
ADBBV
AFKRA
AFPKN
AFZYC
ALMA_UNASSIGNED_HOLDINGS
AOIJS
ATCPS
BCNDV
BENPR
BHPHI
CCPQU
CITATION
GROUPED_DOAJ
HCIFZ
HYE
IAO
ITC
KQ8
M0K
M48
MODMG
M~E
OK1
OZF
PHGZM
PHGZT
PIMPY
PROAC
RPM
NPM
PMFND
3V.
7QR
7T7
8FD
8FK
ABUWG
AZQEC
C1K
DWQXO
FR3
P64
PKEHL
PQEST
PQQKQ
PQUKI
7X8
7S9
L.6
5PM
PUEGO
ID FETCH-LOGICAL-c554t-23fb42f38d08212e6cc6ed46c5584ac7dfba4130020665ab225a0e3b74fe1dc3
IEDL.DBID M48
ISSN 2304-8158
IngestDate Wed Aug 27 01:29:11 EDT 2025
Thu Aug 21 18:36:33 EDT 2025
Fri Jul 11 10:43:27 EDT 2025
Thu Jul 10 17:56:42 EDT 2025
Mon Jun 30 11:15:49 EDT 2025
Tue Jun 10 21:30:47 EDT 2025
Thu Apr 03 06:58:35 EDT 2025
Tue Jul 01 02:58:08 EDT 2025
Thu Apr 24 23:05:22 EDT 2025
IsDoiOpenAccess true
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Issue 14
Keywords calcium fortification
calcium citrate
noodle quality
oyster shells
Language English
License https://creativecommons.org/licenses/by/4.0
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c554t-23fb42f38d08212e6cc6ed46c5584ac7dfba4130020665ab225a0e3b74fe1dc3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
content type line 23
These authors contributed equally to this work.
ORCID 0000-0002-3435-0725
0000-0001-8318-8114
OpenAccessLink http://journals.scholarsportal.info/openUrl.xqy?doi=10.3390/foods12142696
PMID 37509788
PQID 2843056111
PQPubID 2032399
ParticipantIDs doaj_primary_oai_doaj_org_article_f1d9c9f9808b48afaa1cc52369f5ee02
pubmedcentral_primary_oai_pubmedcentral_nih_gov_10379373
proquest_miscellaneous_2887991310
proquest_miscellaneous_2844082476
proquest_journals_2843056111
gale_infotracacademiconefile_A759064370
pubmed_primary_37509788
crossref_citationtrail_10_3390_foods12142696
crossref_primary_10_3390_foods12142696
ProviderPackageCode CITATION
AAYXX
PublicationCentury 2000
PublicationDate 20230713
PublicationDateYYYYMMDD 2023-07-13
PublicationDate_xml – month: 7
  year: 2023
  text: 20230713
  day: 13
PublicationDecade 2020
PublicationPlace Switzerland
PublicationPlace_xml – name: Switzerland
– name: Basel
PublicationTitle Foods
PublicationTitleAlternate Foods
PublicationYear 2023
Publisher MDPI AG
MDPI
Publisher_xml – name: MDPI AG
– name: MDPI
References Hofmann (ref_19) 2006; 16
Casanova (ref_29) 2011; 175
Gelli (ref_4) 2019; 269
Zang (ref_21) 2020; 2020
ref_14
Good (ref_27) 2002; 47
Heller (ref_30) 1999; 39
Greger (ref_8) 1987; 117
ref_32
Choo (ref_26) 2010; 119
Du (ref_1) 2021; 12
Ahmed (ref_16) 2015; 52
Reungmaneepaitoon (ref_28) 2006; 28
Lee (ref_7) 2017; 68
Janve (ref_3) 2018; 97
ref_15
Wang (ref_10) 2020; 75
Wang (ref_18) 2008; 71
Li (ref_2) 2014; 13
Bao (ref_33) 2002; 50
Hwang (ref_22) 2008; 16
ref_25
ref_24
ref_23
Shan (ref_31) 2007; 23
Srinivasan (ref_6) 2015; 4
Jia (ref_12) 2019; 298
Li (ref_20) 2012; 47
Fujita (ref_17) 1996; 58
Pathomrungsiyounggul (ref_11) 2010; 45
Roland (ref_9) 1986; 42
Wang (ref_13) 2018; 5
Maresz (ref_5) 2015; 14
References_xml – volume: 5
  start-page: 1
  year: 2018
  ident: ref_13
  article-title: Food additives and technologies used in Chinese traditional staple foods
  publication-title: Chem. Biol. Technol. Agric.
  doi: 10.1186/s40538-017-0113-9
– volume: 39
  start-page: 1151
  year: 1999
  ident: ref_30
  article-title: Pharmacokinetics of calcium absorption from two commercial calcium supplements
  publication-title: J. Clin. Pharmacol.
  doi: 10.1177/009127009903901106
– volume: 2020
  start-page: 8843974
  year: 2020
  ident: ref_21
  article-title: Effects of drying temperature and relative humidity on quality properties of Chinese dried noodles
  publication-title: J. Food Qual.
– ident: ref_32
– volume: 68
  start-page: 931
  year: 2017
  ident: ref_7
  article-title: Highly bioavailable nanocalcium from oyster shell for preventing osteoporosis in rats
  publication-title: Int. J. Food Sci. Nutr.
  doi: 10.1080/09637486.2017.1307948
– volume: 42
  start-page: 166
  year: 1986
  ident: ref_9
  article-title: Eggshell quality: Oyster shell versus limestone and the importance of particle size or solubility of calcium source
  publication-title: World Poult. Sci. J.
  doi: 10.1079/WPS19860013
– volume: 28
  start-page: 89
  year: 2006
  ident: ref_28
  article-title: Nutritive improvement of instant fried noodles with oat bran
  publication-title: Songklanakarin J. Sci. Technol.
– volume: 13
  start-page: 347
  year: 2014
  ident: ref_2
  article-title: Natural additives in wheat-based pasta and noodle products: Opportunities for enhanced nutritional and functional properties
  publication-title: Compr. Rev. Food Sci. Food Saf.
  doi: 10.1111/1541-4337.12066
– volume: 97
  start-page: 67
  year: 2018
  ident: ref_3
  article-title: Fortification of puffed rice extrudates and rice noodles with different calcium salts: Physicochemical properties and calcium bioaccessibility
  publication-title: LWT—Food Sci. Technol.
  doi: 10.1016/j.lwt.2018.06.030
– volume: 75
  start-page: 104249
  year: 2020
  ident: ref_10
  article-title: Preparation, characterization of L-asparatic acid chelated calcium from oyster shell source and its calcium supplementation effect in rats
  publication-title: J. Funct. Foods
  doi: 10.1016/j.jff.2020.104249
– volume: 45
  start-page: 2234
  year: 2010
  ident: ref_11
  article-title: Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk
  publication-title: Int. J. Food Sci. Technol.
  doi: 10.1111/j.1365-2621.2010.02399.x
– volume: 47
  start-page: 223
  year: 2012
  ident: ref_20
  article-title: Textural and sensory properties of salted noodles containing purple flour
  publication-title: Food Res. Int.
  doi: 10.1016/j.foodres.2011.06.035
– volume: 14
  start-page: 34
  year: 2015
  ident: ref_5
  article-title: Proper calcium use: Vitamin K2 as a promoter of bone and cardiovascular health
  publication-title: Integr. Med.
– volume: 52
  start-page: 6818
  year: 2015
  ident: ref_16
  article-title: Evaluation of food products fortified with oyster shell for the prevention and treatment of osteoporosis
  publication-title: J. Food Sci. Technol.
  doi: 10.1007/s13197-015-1725-3
– volume: 269
  start-page: 219
  year: 2019
  ident: ref_4
  article-title: The importance of being amorphous: Calcium and magnesium phosphates in the human body
  publication-title: Adv. Colloid Interface Sci.
  doi: 10.1016/j.cis.2019.04.011
– volume: 298
  start-page: 125081
  year: 2019
  ident: ref_12
  article-title: Effect of kansui addition on dough rheology and quality characteristics of chickpea-water composit flour-based noodles and the underlying mechanism
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2019.125081
– volume: 71
  start-page: 476
  year: 2008
  ident: ref_18
  article-title: Alginate-calcium carbonate oprous microparticle hybrid hydrogels with versatile drug loading capabilities and variable mechanical strengths
  publication-title: Carbohydr. Polym.
  doi: 10.1016/j.carbpol.2007.06.018
– volume: 47
  start-page: 5
  year: 2002
  ident: ref_27
  article-title: Measurement of color in cereal products
  publication-title: Cereal Foods World
– ident: ref_23
– ident: ref_25
– volume: 58
  start-page: 226
  year: 1996
  ident: ref_17
  article-title: Heated oyster shell-seaweed calcium (AAA Ca) on osteoporosis
  publication-title: Calcif. Tissue Int.
  doi: 10.1007/BF02508640
– volume: 16
  start-page: 103
  year: 2008
  ident: ref_22
  article-title: Effect of mulberry lees addition on dough mixing characteristics and the quality of mulberry toast
  publication-title: J. Mar. Sci. Tech.-Taiw.
– volume: 50
  start-page: 336
  year: 2002
  ident: ref_33
  article-title: Pasting properties of γ-irradiated rice starches as affected by pH
  publication-title: J. Agric. Food Chem.
  doi: 10.1021/jf010230c
– ident: ref_14
  doi: 10.1007/978-3-319-12865-8
– volume: 23
  start-page: 648
  year: 2007
  ident: ref_31
  article-title: Calcium carbonate nanoparticles: A host matrix for the construction of highly sensitive amperometric phenol biosensor
  publication-title: Biosens. Bioelectron.
  doi: 10.1016/j.bios.2007.07.012
– ident: ref_15
– volume: 119
  start-page: 34
  year: 2010
  ident: ref_26
  article-title: Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2009.05.004
– volume: 4
  start-page: 220
  year: 2015
  ident: ref_6
  article-title: Vitamin D deficiency in India: Fortify or let the sunshine in?
  publication-title: J. Clin. Sci. Res.
  doi: 10.15380/2277-5706.JCSR.15.024
– volume: 175
  start-page: 569
  year: 2011
  ident: ref_29
  article-title: Synthesis of calcium carbonate nanoparticles by reactive precipitation using a high pressure jet homogenizer
  publication-title: Chem. Eng. J.
  doi: 10.1016/j.cej.2011.09.051
– volume: 12
  start-page: 1
  year: 2021
  ident: ref_1
  article-title: Quality evaluation systems and methods of the whole making process of Asian noodles: A review
  publication-title: Food Rev. Int.
  doi: 10.1080/87559129.2021.2013871
– volume: 117
  start-page: 717
  year: 1987
  ident: ref_8
  article-title: Mineral utilization by rats fed various commercially available calcium supplements or milk
  publication-title: J. Nutr.
  doi: 10.1093/jn/117.4.717
– ident: ref_24
  doi: 10.3390/foods11172669
– volume: 16
  start-page: 3199
  year: 2006
  ident: ref_19
  article-title: FTIR-monitoring of a fast setting brushite bone cement: Effect of intermediate phases
  publication-title: J. Mater. Chem.
  doi: 10.1039/b603554j
SSID ssj0000913832
Score 2.2669237
Snippet This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate,...
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% ( / ) calcium salts, viz. calcium acetate, calcium carbonate,...
This study examined the physicochemical effects of the fortification of noodles with 0.25-1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate,...
This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% ( w / w ) calcium salts, viz. calcium acetate, calcium...
SourceID doaj
pubmedcentral
proquest
gale
pubmed
crossref
SourceType Open Website
Open Access Repository
Aggregation Database
Index Database
Enrichment Source
StartPage 2696
SubjectTerms Acetates
Acetic acid
adhesion
Analysis
Bioavailability
calcium
Calcium acetate
Calcium carbonate
calcium citrate
calcium fortification
calcium lactate
Citric acid
Color
Cooking
Drinking water
Elongation
flavor
Flavors
Flour
Food
Food science
Fourier transforms
Lactates
manufacturing
Muscle contraction
noodle quality
Noodles
Osteoporosis
oyster shells
Oysters
Particle size
Pasta products
Physicochemical properties
Potassium
Salt
Salts
Shells
Spectrum analysis
texture
SummonAdditionalLinks – databaseName: DOAJ Directory of Open Access Journals
  dbid: DOA
  link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV3Ni9UwEA-yJy_it9VVIsh6sexLk6bpcX36WASfwq6wt5JPLHRbee37E_y_nUn7yiuiXryVZA5JM8n8Jpn5DSFvuPcyMJ-lGoxbKkqjUx2ES-FcdFlmisLlmJz8eSsvv4lPN_nNUakvjAkb6YHHH3cemCttGUq1UkYoHbRm1oL3JMuQez_SSILNO3Km4hlcMnC9spFUk4Nffx66zvUMCcYkEvQfGaHI1f_7iXxkkpbhkkf2Z3Of3JuAI70YB_yA3PHtQ5J8qP1Az-jE7tnQ7YFc_xH5uZ5LDNIu0BjqabE-ViQIoF_xFn6HdKrYu4VxN_C5ATReB4ClFC9oKaaPYEkmkF_rxtb7W3qlm6GnGMyx7-fGdR1Jbikmq9AvSA69o1cYYto_Jtebj9fry3QqupBaQBZDmvFgRBa4cgAOWOaltdI7IaFXCW0LF4xGw7dCHvhcGzgP9MpzU4jgmbP8CTlpu9Y_I1QWgTuAP3nISyG0MorrXEkXlFalMTYh7w6LUNmJkBzrYjQVOCa4ZtVizRJyNov_GJk4_iT4Hld0FkIC7dgAalVNalX9S60S8hb1ocJtDoOyespWgKkhYVZ1UeRlfPRcJeT0oDLVtP_7Cox-9M0YS8jruRt2Lj7H6NZ3-yiD1b5FIf8mowpA8IDBE_J01MJ5XhzBXqFUQtRCPxcTX_a09ffIII7JoYBL-fP_8atekLsZID-88Gb8lJwMu71_CUhtMK_ipvwFjulBQQ
  priority: 102
  providerName: Directory of Open Access Journals
– databaseName: ProQuest Central
  dbid: BENPR
  link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1Lb9QwELZge-GCeBMoyEioXIi6iR3HOaF26apCYqlokXqL_IRIISmb7E_gfzOT9YaNEL1F8RxseTzzeTzzDSFvmXPCJy6NFTi3mBdaxcpzG4NdtGmq89xmWJz8eSXOv_FP19l1CLh1Ia1yZxMHQ21bgzHyYzCjA9pNkg83v2LsGoWvq6GFxl1yACZYyhk5OD1bXXwdoyzIegk6uyXXZHC_P_Zta7sEicYEEvXvOaOBs_9fy7znmqZpk3t-aPmA3A8Akp5sd_whueOaRyT6WLmeHtHA8lnT1Y5k_zH5vRhbDdLW0yHl02CfrIEogF5gNH6NtKo4uoJ51_C5BFReeYCnFAO1FMtIsDUTyC9UbarNT3qp6r6jmNSx6cafi2ogu6VYtEK_IEn0ml5iqmn3hFwtz64W53FovhAbQBh9nDKveeqZtAASktQJY4SzXMCo5Mrk1muFDnCOfPCZ0mAX1NwxnXPvEmvYUzJr2sY9J1TknlmAQZnPCs6V1JKpTArrpZKF1iYi73ebUJpATI79MeoSLii4Z-VkzyJyNIrfbBk5_id4ijs6CiGR9vCjXX8vw7ksfWILU_hCzqXmUnmlEmPgci4Knzk3TyPyDvWhxOMOkzIqVC3A0pA4qzzJs2J4_JxH5HCnMmWwA135V2sj8mYchhOMzzKqce1mkMGu3zwXt8nIHJA8YPGIPNtq4bguhqAvlzIicqKfk4VPR5rqx8AkjkWigE_Zi9vn_pLcSwHbYUg7YYdk1q837hVgsV6_DgfuDxOBOSM
  priority: 102
  providerName: ProQuest
Title Comparison of Physicochemical Properties of Noodles Fortified with Commercial Calcium Salts versus Calcium Citrate from Oyster Shells
URI https://www.ncbi.nlm.nih.gov/pubmed/37509788
https://www.proquest.com/docview/2843056111
https://www.proquest.com/docview/2844082476
https://www.proquest.com/docview/2887991310
https://pubmed.ncbi.nlm.nih.gov/PMC10379373
https://doaj.org/article/f1d9c9f9808b48afaa1cc52369f5ee02
Volume 12
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwjV1Lb9QwELagvXBBlGdoWRkJlQuBOHEc54BQu3RVIXWpaCv1FvlZIoUN7EOCH8D_ZsabDY0KiNsqHq1ie-z5xvF8HyEvMueEZy6NFQS3mJdaxcpzG8O-aNNUF4XNsTj5ZCqOL_iHy_zyN6VQN4CLP6Z2qCd1MW9ef__24x0s-LeYcULK_sa3rV0w5A4TpbhNtiEoFShmcNIh_bAplwxysTRIzSU8liyXa8bNm_8wiFCByP_mdn0tXg3vUl4LTpN75G6HKunB2g12yC03u0-i97Vb0n3aUX82dLph3n9Afo57_UHaehrugRoUzwrsAfQUj-jnyLWKrVN47wZ-TmCUag-YleLpLcXaEtRrAvuxaky9-kLPVLNcULzpsVr0D8d1YMClWMlCPyJz9Jye4f3TxUNyPjk6Hx_HnSJDbAB2LOM085qnPpMWkANLnTBGOMsFtEquTGG9VhgVEySJz5WGzUIlLtMF945Zkz0iW7N25p4QKgqfWcBGuc9LzpXUMlO5FNZLJUutTURebSahMh1bOYpmNBVkLThn1WDOIrLfm39d03T8zfAQZ7Q3Qnbt8KCdX1XdYq08s6UpfSkTqblUXilmDGTsovS5c0kakZfoDxV6JbyUUV0pA3QN2bSqgyIvwxfRJCJ7G5epNr5dASIIiRtjEXneN8Oyxm81aubaVbBBKXBeiH_ZyALgPQD0iDxee2HfrwyRYCFlROTAPwcdH7bM6s-BXhwrRwG0Zk__d0x3yZ0UoB-eeLNsj2wt5yv3DKDaUo_I9uHR9PTTKBx1jMKS_AVhI0J3
linkProvider Scholars Portal
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1fb9MwELdG9wAviP8EBhgJxgvREttxnAeEtm5Vx7YysSHtLXL8ByqVZjStEB-Aj8N35C5NQivE3vZWxafK1p3vzvbd70fIK-6c9LFjoYbgFoqs0KH2wobgFy1jRZraBJuTT0Zy-Fl8uEguNsjvthcGyypbn1g7alsavCPfATdaZ7tx_P7ye4isUfi62lJoLM3iyP38AUe26t3hPuj3NWODg_P-MGxYBUIDoXMeMu4LwTxXFqJfzJw0RjorJIwqoU1qfaHRs0cIdJ7oAgxeR44XqfAutobD394gm4LLiPXI5t7B6PRTd6mDIJuwRZZYnpxn0Y4vS1vFiGsmkRdgJfbVFAH_BoKVSLhepbkS9gZ3yO0mX6W7SwO7Szbc9B4J9sduTrdpAyo6oaMW0_8--dXvmA1p6WldYWqQlqvGJaCnePk_QxRXHB3BvCfwcwCHgLGHbJjivTDFrhVkggL5vp6Y8eIbPdOTeUWxhmRRdR_74xpbl2KPDP2ImNQzeoaVrdUDcn4dWnlIetNy6h4TKlPPLWRdiU8yIbQqFNeJktYrrbKiMAF52yohNw0OOtJxTHI4D6HO8jWdBWS7E79cAoD8T3APNdoJIW53_aGcfckbN5D72GYm85mKVCGU9lrHxiSMy8wnzkUsIG_QHnL0LjApo5smCVga4nTlu2mS1W-tUUC2WpPJG7dT5X83SUBedsPgMPAVSE9duahlkGRcpPIqGZXCwQFS_4A8Wlphty6OOWaqVEDUmn2uLXx9ZDr-WgOXY08qpMP8ydVzf0FuDs9PjvPjw9HRU3KLQVqJt-kx3yK9-WzhnkEaOC-eN5uPkvyat_sffOF1fg
linkToPdf http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9NAEB6VVEJcEG8MBRYJygUrtteP9QGhNmnUUggVLVJv1j4hUohLnAjxA_hR_DtmHNskQvTWW-QdRbua9-7MNwAvuLWpC23kS3Rufpwr6UsXGx_tookilWUmoebkD-P08HP87jw534LfbS8MlVW2NrE21KbUdEfeRzNaR7th2HdNWcTJcPT24rtPE6TopbUdp7ESkWP78wemb9WboyHy-mUUjQ7OBod-M2HA1-hGF37EnYojx4VBTxhGNtU6tSZOcVXEUmfGKUlWPiDQ80QqFH4ZWK6y2NnQaI5_ew22M0qKerC9fzA--dRd8BDgJqrLCteT8zzou7I0VUgYZynNCFjzg_W4gH-dwppX3KzYXHOBo1tws4ld2d5K2G7Dlp3dAW84sQu2yxqA0Skbt_j-d-HXoJtyyErH6mpTTSO6aowCdkIPAXNCdKXVMe57ij9HmBBMHEbGjO6IGXWw0FQopB_IqZ4sv7FTOV1UjOpJllX3cTCpcXYZ9cuwj4RPPWenVOVa3YOzq-DKfejNypl9CCzNHDcYgSUuyeNYCiW4TERqnJAiV0p78LplQqEbTHQazTEtMDcinhUbPPNgtyO_WIGB_I9wnzjaERGGd_2hnH8pGpNQuNDkOne5CISKhXRShlonEU9zl1gbRB68InkoyNLgprRsGibwaITZVexlSV6_uwYe7LQiUzQmqCr-KowHz7tlNB70IiRntlzWNDRwPM7Sy2hEhkkEpgEePFhJYXcuTvFmJoQHYkM-Nw6-uTKbfK1BzKk_FUNj_ujyvT-D66jmxfuj8fFjuBFhhEkX6yHfgd5ivrRPMCJcqKeN7jEorljb_wCtR3mz
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Comparison+of+Physicochemical+Properties+of+Noodles+Fortified+with+Commercial+Calcium+Salts+versus+Calcium+Citrate+from+Oyster+Shells&rft.jtitle=Foods&rft.au=Lin%2C+Hong-Ting+Victor&rft.au=Chen%2C+Guan-Wen&rft.au=Chang%2C+Ke-Liang+Bruce&rft.au=Bo%2C+Yi-Jun&rft.date=2023-07-13&rft.issn=2304-8158&rft.eissn=2304-8158&rft.volume=12&rft.issue=14&rft.spage=2696&rft_id=info:doi/10.3390%2Ffoods12142696&rft.externalDBID=n%2Fa&rft.externalDocID=10_3390_foods12142696
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2304-8158&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2304-8158&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2304-8158&client=summon