Yellow Alkaline Noodles: Processing Technology and Quality Improvement by Roselina KarimYellow Alkaline Noodles: Processing Technology and Quality Improvement by Roselina Karim

Yellow Alkaline Noodles: Processing Technology and Quality Improvement

byRoselina Karim, Muhammad Tauseef Sultan

Paperback | December 5, 2014

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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<_3025_ wheat="" flour="" consumption="" in="" some="">

Title:Yellow Alkaline Noodles: Processing Technology and Quality ImprovementFormat:PaperbackDimensions:41 pagesPublished:December 5, 2014Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3319128647

ISBN - 13:9783319128641

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Table of 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