Yellow Alkaline Noodles: Processing Technology and Quality Improvement
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham [u.a.]
Springer
2015
|
| Series: | SpringerBriefs in Food, Health, and Nutrition
|
| Subjects: | |
| Online Access: | FAW01 UBT01 Volltext Inhaltsverzeichnis Abstract |
| Physical Description: | 1 Online-Ressource |
| ISBN: | 9783319128658 |
| DOI: | 10.1007/978-3-319-12865-8 |
Staff View
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Record in the Search Index
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| adam_text | YELLOW ALKALINE NOODLES
/ KARIM, ROSELINA
: 2015
TABLE OF CONTENTS / INHALTSVERZEICHNIS
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
YELLOW ALKALINE NOODLES
/ KARIM, ROSELINA
: 2015
ABSTRACT / INHALTSTEXT
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
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| author | Karim, Roselina Sultan, Muhammad Tauseef |
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| callnumber-first | T - Technology |
| callnumber-label | TP248 |
| callnumber-raw | TP248.65.F66 |
| callnumber-search | TP248.65.F66 |
| callnumber-sort | TP 3248.65 F66 |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-2-CMS |
| ctrlnum | (OCoLC)897596185 (DE-599)BSZ420327320 |
| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-3-319-12865-8 |
| format | Electronic eBook |
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| indexdate | 2024-07-10T01:15:53Z |
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| isbn | 9783319128658 |
| language | English |
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| spelling | Karim, Roselina Verfasser aut Yellow Alkaline Noodles Processing Technology and Quality Improvement Roselina Karim ; Muhammad Tauseef Sultan Cham [u.a.] Springer 2015 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in Food, Health, and Nutrition Chemie Food science Nutrition Chemistry Sultan, Muhammad Tauseef Verfasser aut Erscheint auch als Druckausgabe 978-3-319-12864-1 https://doi.org/10.1007/978-3-319-12865-8 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668424&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027668424&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract |
| spellingShingle | Karim, Roselina Sultan, Muhammad Tauseef Yellow Alkaline Noodles Processing Technology and Quality Improvement Chemie Food science Nutrition Chemistry |
| title | Yellow Alkaline Noodles Processing Technology and Quality Improvement |
| title_auth | Yellow Alkaline Noodles Processing Technology and Quality Improvement |
| title_exact_search | Yellow Alkaline Noodles Processing Technology and Quality Improvement |
| title_full | Yellow Alkaline Noodles Processing Technology and Quality Improvement Roselina Karim ; Muhammad Tauseef Sultan |
| title_fullStr | Yellow Alkaline Noodles Processing Technology and Quality Improvement Roselina Karim ; Muhammad Tauseef Sultan |
| title_full_unstemmed | Yellow Alkaline Noodles Processing Technology and Quality Improvement Roselina Karim ; Muhammad Tauseef Sultan |
| title_short | Yellow Alkaline Noodles |
| title_sort | yellow alkaline noodles processing technology and quality improvement |
| title_sub | Processing Technology and Quality Improvement |
| topic | Chemie Food science Nutrition Chemistry |
| topic_facet | Chemie Food science Nutrition Chemistry |
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