Results 11 to 20 of about 17,981 (296)
Effect of arrowhead starch on the quality of fresh noodles
Shipin yu jixie, 2022 Objective: In order to explore the effect of arrowhead starch on the quality of fresh noodles, arrowhead starch in different proportions were added into wheat core powder to make fresh noodles.
LU Ting-ting +4 more
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Antidiabetic Effect of Noodles Containing Fermented Lettuce Extracts
Metabolites, 2021 The aim of the current study was to examine the antidiabetic effect of noodle containing fermented lettuce extract (FLE) on diabetic mice as a pre-clinical study.
Soon Yeon Jeong +12 more
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Factors influencing the stability of vitamin A in infant noodles [PDF]
Shipin yu jixieObjectiveTo clarify the main causes of vitamin A loss during the processing and storage of infant noodles.MethodsWheat flour with different protein contents was selected, and iron elements of different price ranges were added to prepare the straight ...
LI Qingqing +3 more
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RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods
Foods, 2020 Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion
Yu Tian +5 more
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Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles
Foods, 2023 To improve the quality of the characteristics of yellow alkaline noodles and enrich their nutritional value, konjac glucomannan (KGM) with or without chitosan coating were added to noodles, and their application effects were investigated in terms of ...
Shishuai Wang +3 more
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Foods, 2023 This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate.
Hong-Ting Victor Lin +4 more
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Applied Sciences, 2023 The elderly population in developed countries has increased rapidly in recent years; the elderly may be at greater risk of protein deficiency due to dietary, socio-economic, dental, and physical restrictions.
Jia-Ning Liang +8 more
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Properties of Noodles Fortification with Turnip Leave powder [PDF]
Journal of Food and Dairy Sciences, 2020 The chemical composition, cooking quality, color and sensory evaluation of noodles fortification with turnip leaves powder were studied. Noodles were developed by using turnip leaves powder at different level ratio.
Eman Abo-Zaid, Eman Hammad
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, 2022 Task-based parallel programming model in Python. Run complex workflows on large computer clusters or parallelize codes on your laptop: Noodles offers the same intuitive ...
Borgdorff, Joris +8 more
core +1 more source
PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN
Agrointek, 2021 Sorghum noodles were developed from sorghum flour by modifying formulas and processes to overcome the absence of gluten from non-wheat raw material. The presence of gluten in wheat flour gives elasticity and viscosity to the noodles.
Elmi Kamsiati, Eka Rahayu, Heny Herawati
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