ReviewFoods (Basel, Switzerland)2025
Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Tenobe somen (hand-stretched) noodles are distinguished by their exceptional quality, which is achieved through a unique production method and a characteristic long-term aging process. This aging is closely associated with the oiling and "yaku" procedures. "Yaku" refers to the process of storing dried tenobe somen noodles in a warehouse during the high-temperature and high-humidity rainy season (typically in summer) for a period of time. This process is not merely about storage; rather, it involves complex physicochemical changes in the internal components of the noodles triggered by environmental factors, ultimately endowing the noodles with superior quality. This review systematically examines the critical factors influencing tenobe somen production, including oil selection for anti-adhesion treatment, the evolution of fundamental physicochemical properties, cooking performance, and sensory quality during storage. Particular emphasis is placed on the transformations of lipids, proteins, and starch components, as well as their intermolecular interactions. Recent findings demonstrate that cottonseed oil is especially effective in preventing strand adhesion during processing and contributes substantially to quality enhancement throughout storage. The optimization of noodle quality during aging is largely driven by chemical composition changes and synergistic molecular interactions. Overall, this review provides a comprehensive analysis of the multidimensional mechanisms underlying quality improvement in tenobe somen noodles. The insights gained offer valuable theoretical support for optimizing lipid selection, regulating storage protocols, and promoting the modernization of traditional pasta production technologies.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.