Results 21 to 30 of about 17,981 (296)
Effect of Chickpea Flour on Noodle Quality and Glycemic Index
Shipin gongye ke-ji, 2022 To improve the application scope and economic value of chickpea, chickpea flour with different additions (0%, 10%, 20%, 30%, and 40%) was mixed with wheat flour to make noodles.
Xianting YIN +4 more
doaj +1 more source
Journal of Cell Biology, 2013 Macrophages ingest and kill microbes by phagocytosis and delivery to lysosomes. In this issue, Prashar et al. (2013, J. Cell Biol. http://dx.doi.org/10.1083/jcb.201304095) demonstrate that the elongated morphology of filamentous bacteria does not prevent ingestion by macrophages or the fusion of lysosomes, but creates a chimeric, unclosed ...
openaire +2 more sources
E-Jurnal Matematika, 2014 At this time, almost everyone once to consume instant noodles. The high interest of public on the instant noodles should be balanced with enough knowledge about the noodles and its nutritional content, either on it’s instant noodles which have similar ...
AGUSTINUS ANGELAUS ETE +2 more
doaj +1 more source
Study on the application of wet ultrafine crushing ginkgo powder in noodles
Shipin yu jixie, 2023 Objective: The effects of ginkgo powder on the physicochemical indexes of wheat flour, as well as the nutrition, sensory, texture, cooking quality and bacteriostasis of noodles were studied. Methods: The physicochemical, nutritional and microbial indexes
ZHU Dan-dan
doaj +1 more source
Japanese Journal of Food Microbiology, 1994 Bacterial examinations were carried out on raw noodles, boiled noodles and swabbed samples of utensiles and equipments of noodle-factories in Osaka city, and as well as preservation tests on boiled noodles.Of the raw or boiled noodle samples, 81.1% showed less than 103 CFU/g, thus bacterial contamination was comparatively low.
KITASE, Teruyo +3 more
openaire +2 more sources
Proximate composition and sensory evaluation of root and tuber composite flour noodles
Cogent Food & Agriculture, 2017 Noodles are popular convenient wheat-based food consumed throughout the world. In this study, different proportions (50, 60, and 70%) of cocoyam, plantain, yam, cassava or sweet potato flour was used to replace wheat flour in the production of noodles ...
P.T. Akonor +3 more
doaj +1 more source
Study on Quality Characteristics of Modified Corn Flour Noodle(改性玉米粉面条品质特性研究) [PDF]
Shipin kexue jishu xuebao, 2014 In this study,the cooking characteristics and textural properties of noodles being made of corn flour, modified corn flour ,and wheat flour were investigated.
JIANG Nan(姜 南) +2 more
doaj +1 more source
Foods, 2022 The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were ...
Jiahui Han +4 more
doaj +1 more source
Effects of Sprouting on Texture of Cooked Buckwheat (Fagopyrum esculentum Moench) Noodles
Plant Production Science, 2009 The firmness of buckwheat noodles plays an important role in its palatability. We investigated the effects of artificial sprouting after harvest and preharvest sprouting in the field of buckwheat grains on the firmness of cooked buckwheat noodles by ...
Takahiro Hara +4 more
doaj +1 more source
Retensi Ekstrak Karoten pada Olahan Mie Wortel (Daucus carrota L.)
Kovalen: Jurnal Riset Kimia, 2020 Carotene extract from carrots (Daucus carrota L.) can improve the quality of processed noodles. Determining of carotene retention in processed carrot noodles during the storage period that has been done aims to know the reaction kinetics and shelf life ...
Putri Wahyuni +3 more
doaj +1 more source