Overview
- Discusses the ideal ingredients and ratios
- Suggests ways to improve nutritional quality
- Highlights innovations in noodle production?
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (8 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Authors and Affiliations
Bibliographic Information
Book Title: Yellow Alkaline Noodles
Book Subtitle: Processing Technology and Quality Improvement
Authors: Roselina Karim, Muhammad Tauseef Sultan
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-3-319-12865-8
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Authors 2015
Softcover ISBN: 978-3-319-12864-1Published: 05 December 2014
eBook ISBN: 978-3-319-12865-8Published: 22 November 2014
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: VII, 41
Topics: Food Science, Nutrition