Nissin Foods

Last updated January 21, 2026

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Alkaline noodle oxidative discoloration inhibitors: Nissin FoodsRecent Research Landscape

The engineering of precise time-temperature profiles to achieve commercial sterility while preserving starch gelatinization states. This prevents textural degradation in high-moisture wheat matrices during extended chilled storage.

What technical problems is Nissin Foods addressing in Alkaline noodle oxidative discoloration inhibitors?

Oxidative storage discoloration

(1)evidences

Fresh alkaline noodles suffer from rapid darkening and spot formation due to polyphenol oxidase activity. Preventing this discoloration extends shelf life and maintains visual consumer appeal.

Post-processing storage odor development

(1)evidences

Alkaline noodle products suffer from rapid darkening and graying due to polyphenol oxidase activity during storage. Preventing this discoloration extends shelf life and maintains visual consumer appeal.