Yellow alkaline noodles : processing technology and quality improvement / Roselina Karim, Muhammad Tauseef Sultan.
| Author/creator | Karim, Roselina author. |
| Other author | Sultan, Muhammad Tauseef author. |
| Format | Electronic |
| Publication | Cham, Switzerland : Springer, 2015. |
| Copyright Date | ©2015 |
| Description | 1 online resource (43 pages). |
| Supplemental Content | ProQuest Ebook Central |
| Subjects |
| Series | SpringerBriefs in Food, Health, and Nutrition, 2197-5728 SpringerBriefs in food, health, and nutrition. ^A1179396 |
| Contents | 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. |
| Abstract | 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. |
| Bibliography note | Includes bibliographical references. |
| Source of description | Online resource; title from PDF title page (ebrary, viewed December 11, 2014). |
| Issued in other form | Print version: Karim, Roselina. Yellow alkaline noodles : processing technology and quality improvement. Cham, Switzerland : Springer, ©2015 vii, 41 pages SpringerBriefs in food, health, and nutrition. 2197-5728 9783319128641 |
| Genre/form | Electronic books. |
| ISBN | 9783319128658 (electronic bk.) |
| ISBN | 3319128655 (electronic bk.) |
| ISBN | 3319128647 (print) |
| ISBN | 9783319128641 (print) |
| Standard identifier# | 10.1007/978-3-319-12865-8 |
| Stock number | com.springer.onix.9783319128658 Springer Nature |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |