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Yellow Alkaline Noodles = Processing Technology and Quality Improvement /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Yellow Alkaline Noodles/ by Roselina Karim, Muhammad Tauseef Sultan.
Reminder of title:	Processing Technology and Quality Improvement /
Author:	Karim, Roselina.
other author:	Sultan, Muhammad Tauseef.
Description:	VII, 41 p.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-319-12865-8
ISBN:	9783319128658

Yellow Alkaline Noodles = Processing Technology and Quality Improvement /
Karim, Roselina.

Yellow Alkaline NoodlesProcessing Technology and Quality Improvement /[electronic resource] :by Roselina Karim, Muhammad Tauseef Sultan. - 1st ed. 2015. - VII, 41 p.online resource. - SpringerBriefs in Food, Health, and Nutrition,2197-571X. - SpringerBriefs in Food, Health, and Nutrition,.

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.

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.

ISBN: 9783319128658

Standard No.: 10.1007/978-3-319-12865-8doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

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