Yellow Alkaline Noodles

Processing Technology and Quality Improvement

  • Roselina Karim
  • Muhammad Tauseef Sultan

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-vii
  2. Roselina Karim, Muhammad Tauseef Sultan
    Pages 1-3
  3. Roselina Karim, Muhammad Tauseef Sultan
    Pages 5-6
  4. Roselina Karim, Muhammad Tauseef Sultan
    Pages 7-8
  5. Roselina Karim, Muhammad Tauseef Sultan
    Pages 9-15
  6. Roselina Karim, Muhammad Tauseef Sultan
    Pages 17-18
  7. Roselina Karim, Muhammad Tauseef Sultan
    Pages 19-24
  8. Roselina Karim, Muhammad Tauseef Sultan
    Pages 25-29
  9. Roselina Karim, Muhammad Tauseef Sultan
    Pages 31-33
  10. Back Matter
    Pages 35-41

About this book

Introduction

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.

Keywords

Flour quality Functional ingredients Modern innovations Modern trends Processing technology Yellow alkaline noodles

Authors and affiliations

  • Roselina Karim
    • 1
  • Muhammad Tauseef Sultan
    • 2
  1. 1.Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra MalaysiaSerdang, SelangorMalaysia
  2. 2.Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra MalaysiaSerdang, SelangorMalaysia

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-12865-8
  • Copyright Information The Authors 2015
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-12864-1
  • Online ISBN 978-3-319-12865-8
  • Series Print ISSN 2197-571X
  • Series Online ISSN 2197-5728
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma