Tracing the shifts in noodle isotopes: Effects and underlying mechanisms of formulation- and processing-induced hydrogen and oxygen isotopic shifts in wheat-derived noodles

Summary

My research focused on how processing methods—like boiling or drying—and different ingredient combinations affect the natural “isotope fingerprints” of wheat-based foods, such as noodles. These fingerprints, which are based on stable hydrogen and oxygen isotopes, can be used to trace where the wheat came from or detect food fraud. I studied how these isotopes change during food processing and developed models to better understand these changes. The results help improve the reliability of isotope-based methods for tracking the origin and authenticity of processed foods. This work contributes to food transparency and safety, which are becoming increasingly important in global food systems.