Yellow Alkaline Noodles
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Author |
: Roselina Karim |
Publisher |
: Springer |
Total Pages |
: 43 |
Release |
: 2014-11-22 |
ISBN-10 |
: 9783319128658 |
ISBN-13 |
: 3319128655 |
Rating |
: 4/5 (58 Downloads) |
Synopsis Yellow Alkaline Noodles by : Roselina Karim
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.
Author |
: Maggie Yat Wai Cheung |
Publisher |
: |
Total Pages |
: 390 |
Release |
: 2003 |
ISBN-10 |
: OCLC:184789510 |
ISBN-13 |
: |
Rating |
: 4/5 (10 Downloads) |
Synopsis Effects of Cultivar and Environment on Quality Characteristics of Yellow Alkaline Noodles by : Maggie Yat Wai Cheung
Author |
: Napoleon CastaƱeda Tadatada |
Publisher |
: |
Total Pages |
: 272 |
Release |
: 2003 |
ISBN-10 |
: OCLC:148046298 |
ISBN-13 |
: |
Rating |
: 4/5 (98 Downloads) |
Synopsis Quality of Yellow Alkaline Noodles Made from Hard Red Spring Wheat by : Napoleon CastaƱeda Tadatada
Author |
: Anissa Soraya |
Publisher |
: |
Total Pages |
: 224 |
Release |
: 2011 |
ISBN-10 |
: OCLC:975155844 |
ISBN-13 |
: |
Rating |
: 4/5 (44 Downloads) |
Synopsis Preservation Yellow Alkaline Noodles Using Different Radiation Technologies by : Anissa Soraya
Author |
: Catharina Y.W. Ang |
Publisher |
: CRC Press |
Total Pages |
: 566 |
Release |
: 1999-04-05 |
ISBN-10 |
: 1566767369 |
ISBN-13 |
: 9781566767361 |
Rating |
: 4/5 (69 Downloads) |
Synopsis Asian Foods by : Catharina Y.W. Ang
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.
Author |
: Gary G. Hou |
Publisher |
: John Wiley & Sons |
Total Pages |
: 474 |
Release |
: 2011-02-16 |
ISBN-10 |
: 9781118074350 |
ISBN-13 |
: 1118074351 |
Rating |
: 4/5 (50 Downloads) |
Synopsis Asian Noodles by : Gary G. Hou
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.
Author |
: Patricia Chong |
Publisher |
: |
Total Pages |
: 426 |
Release |
: 2003 |
ISBN-10 |
: OCLC:224113758 |
ISBN-13 |
: |
Rating |
: 4/5 (58 Downloads) |
Synopsis Contribution of the Glutenins Towards Structure and Texture in White Salted and Yellow Alkaline Noodles by : Patricia Chong
Author |
: Gary G. Hou |
Publisher |
: Elsevier |
Total Pages |
: 168 |
Release |
: 2020-08-20 |
ISBN-10 |
: 9780128128749 |
ISBN-13 |
: 0128128747 |
Rating |
: 4/5 (49 Downloads) |
Synopsis Asian Noodle Manufacturing by : Gary G. Hou
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
Author |
: Siti Suwaibah Abd. Ghaffar |
Publisher |
: |
Total Pages |
: 282 |
Release |
: 2008 |
ISBN-10 |
: OCLC:975220713 |
ISBN-13 |
: |
Rating |
: 4/5 (13 Downloads) |
Synopsis Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles During Storage by : Siti Suwaibah Abd. Ghaffar
Author |
: Shin Yong Yeoh |
Publisher |
: |
Total Pages |
: 246 |
Release |
: 2013 |
ISBN-10 |
: OCLC:960931306 |
ISBN-13 |
: |
Rating |
: 4/5 (06 Downloads) |
Synopsis Effects of Cross-linking Agents on the Physicochemical Properties of Yellow Alkaline Noodles Prepared by Cooking and Thermal Processing by : Shin Yong Yeoh