Author: Roselina Karim
Publisher: Springer
ISBN: 3319128655
Category : Technology & Engineering
Languages : en
Pages : 43
Book Description
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Yellow Alkaline Noodles
Author: Roselina Karim
Publisher: Springer
ISBN: 3319128655
Category : Technology & Engineering
Languages : en
Pages : 43
Book Description
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Publisher: Springer
ISBN: 3319128655
Category : Technology & Engineering
Languages : en
Pages : 43
Book Description
This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. It includes detailed discussions about yellow alkaline noodles including their ingredients, processing technology, the factors affecting their nutritional value and quality. Recent developments and potential ways of improving ingredient quality and enhancing their shelf life are the hallmark of this Springer brief. Noodles are one of the oldest forms of processed foods and they comprise an important part of the diet of various Asian countries, and are popular world-wide. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.
Quality of Yellow Alkaline Noodles Made from Hard Red Spring Wheat
Author: Napoleon CastaƱeda Tadatada
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 272
Book Description
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 272
Book Description
Effects of Cultivar and Environment on Quality Characteristics of Yellow Alkaline Noodles
Author: Maggie Yat Wai Cheung
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Preservation Yellow Alkaline Noodles Using Different Radiation Technologies
Author: Anissa Soraya
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 224
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 224
Book Description
Asian Foods
Author: Catharina Y.W. Ang
Publisher: CRC Press
ISBN: 9781566767361
Category : Technology & Engineering
Languages : en
Pages : 566
Book Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Publisher: CRC Press
ISBN: 9781566767361
Category : Technology & Engineering
Languages : en
Pages : 566
Book Description
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.
Asian Noodles
Author: Gary G. Hou
Publisher: John Wiley & Sons
ISBN: 1118074351
Category : Technology & Engineering
Languages : en
Pages : 474
Book Description
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Publisher: John Wiley & Sons
ISBN: 1118074351
Category : Technology & Engineering
Languages : en
Pages : 474
Book Description
In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
Asian Noodle Manufacturing
Author: Gary G. Hou
Publisher: Elsevier
ISBN: 0128128747
Category : Technology & Engineering
Languages : en
Pages : 168
Book Description
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. Contains coverage of ingredient functionality in noodle processing Presents sections on traditional noodles, along with whole grain and gluten free varieties Presents the latest developments in processing technology Discusses how ingredients affect processes Includes information on quality control
Publisher: Elsevier
ISBN: 0128128747
Category : Technology & Engineering
Languages : en
Pages : 168
Book Description
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products. Contains coverage of ingredient functionality in noodle processing Presents sections on traditional noodles, along with whole grain and gluten free varieties Presents the latest developments in processing technology Discusses how ingredients affect processes Includes information on quality control
Contribution of the Glutenins Towards Structure and Texture in White Salted and Yellow Alkaline Noodles
Author: Patricia Chong
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 426
Book Description
Publisher:
ISBN:
Category : Flour
Languages : en
Pages : 426
Book Description
Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles During Storage
Author: Siti Suwaibah Abd. Ghaffar
Publisher:
ISBN:
Category : Noodles
Languages : en
Pages : 282
Book Description
Publisher:
ISBN:
Category : Noodles
Languages : en
Pages : 282
Book Description
Effects of Cross-linking Agents on the Physicochemical Properties of Yellow Alkaline Noodles Prepared by Cooking and Thermal Processing
Author: Shin Yong Yeoh
Publisher:
ISBN:
Category : Noodles
Languages : en
Pages : 246
Book Description
Publisher:
ISBN:
Category : Noodles
Languages : en
Pages : 246
Book Description