Yellow Alkaline Noodles

Processing Technology and Quality Improvement

Roselina Karim, Muhammad Tauseef Sultan (Autoren)

Buch | Softcover

VII, 41 Seiten

2014 | 2015
Springer International Publishing (Verlag)
978-3-319-12864-1 (ISBN)

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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.

1. Background and Introduction.- 2. Types of Noodles: Production Statistics.- 3. Yellow Alkaline Noodles: An Introduction.- 4. Raw Materials and Their Quality.- 5. Processing Technology.- 6. Factors Affecting the Quality of Yellow Alkaline Noodles.- 7. Improving Quality and Nutritional Value.- 8. Modern Trends and Innovation

Erscheint lt. Verlag	5.12.2014
Reihe/Serie	SpringerBriefs in Food, Health, and Nutrition
Zusatzinfo	VII, 41 p.
Verlagsort	Cham
Sprache	englisch
Maße	155 x 235 mm
Gewicht	95 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie ► Biochemie
	Technik ► Lebensmitteltechnologie
Schlagworte	Flour quality • Functional ingredients • Modern innovations • Modern trends • Processing technology • Yellow alkaline noodles
ISBN-10	3-319-12864-7 / 3319128647
ISBN-13	978-3-319-12864-1 / 9783319128641
Zustand	Neuware