Influence of noodle processing (industrial protocol) on deoxynivalenol.

QR Code

Influence of noodle processing (industrial protocol) on deoxynivalenol.

The effects of processing for two types of Asian noodles production (yellow alkaline and instant) on DON levels were investigated. Deoxynivalenol (DON) level at each step of processing was determined using high performance liquid chromatography (HPLC) with a PDA (photodiode array) detector at 218 nm...

Full description

Bibliographic Details
Main Authors:	Selamat, Jinap, E., Moazami Farahany
Format:	Article
Language:	English English
Published:	Elsevier 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24129/ http://psasir.upm.edu.my/id/eprint/24129/1/Influence%20of%20noodle%20processing.pdf

Similar Items

Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia
by: Moazami, E. F., et al.
Published: (2009)

Effect of food additives on deoxynivalenol (DON) reduction and quality attributes in steamed-and-fried instant noodles
by: Moazami, F. E., et al.
Published: (2014)

Optimisation of the determination of deoxynivalenol in wheat flour by HPLC and a comparison of four clean-up procedures.
by: E. F., Moazami, et al.
Published: (2009)

Alpha-tocotrienol as a possible indicator for monitoring the presence of palm mid-fraction in dark chocolate
by: Farahany, Elham Moazami
Published: (2006)

Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
by: Moazami, Farahany Elham, et al.
Published: (2008)

Detection and quantification of palm mid-fraction in a chocolate model system
by: Farahany, Elham Moazami, et al.
Published: (2008)

Assessment of deoxynivalenol in wheat, corn and its products and estimation of dietary intake
by: Iqbal, Shahzad Zafar, et al.
Published: (2020)

Texture Studies on Chinese Wet Noodles (Hokkien - Style Noodles)
by: Karim, Roselina
Published: (1990)

Fish as an ingredient in noodles.
by: Yu, S. Y., et al.
Published: (1990)

Diet of instant noodles
by: New Sunday Times,
Published: (2006)

Noodles: Testing for Quality
by: Solah, Vicky, et al.
Published: (2015)

Contrasting roles of deoxynivalenol and nivalenol in host-mediated interactions between Fusarium graminearum and Sitobion avenae
by: Drakulic, Jassy, et al.
Published: (2016)

Colonization of soft wheat following infection of the stem base by Fusarium culmorum and translocation of deoxynivalenol to the head
by: Covarelli, Lorenzo, et al.
Published: (2012)

Instant noodles: the truth revealed
by: Hazali, Norazlanshah
Published: (2013)

Effect of Processing Conditions, Additives and Starch Substitution on the Quality of Starch Noodle
by: Kusnandar, Feri
Published: (1998)

A study on properties of Deoxynivalenol (DON) production in culture medium by Aspergillus Spp. isolates from Northern Iran
by: Firouzmand, Raheleh, et al.
Published: (2020)

Variation of deoxynivalenol levels in corn and its products available in retail markets of Punjab, Pakistan and estimation of risk assessment
by: Iqbal, Shahzad Zafar, et al.
Published: (2021)

Incorporation of wet fish mince into noodles.
by: Yu, S.Y., et al.
Published: (1990)

Application of Sago Starch in Instant Noodles
by: Hampden, Noramina
Published: (2001)

Effect of prothioconazole-based fungicides on Fusarium head blight, grain yield and deoxynivalenol accumulation in wheat under field conditions
by: Haidukowski, M., et al.
Published: (2012)

Design and implementation of instant noodles vending machine
by: Muhammad , Mahbubur Rashid
Published: (2011)

Design and implementation of instant noodles vending machine
by: Rashid, Muhammad Mahbubur
Published: (2011)

Development of three fusarium crown rot causal agents and systemic translocation of deoxynivalenol following stem base infection of soft wheat
by: Beccari, G., et al.
Published: (2018)

Boric acid levels in fresh noodles and fish ball
by: Yiu, Pang Hung, et al.
Published: (2008)

Variations in textural preferences for white salted noodles in China.
by: Solah, Vicky, et al.
Published: (2010)

Evaluation of White Salted Noodles Enriched with Oat Flour
by: Mitra, Sabori, et al.
Published: (2012)

Comparative studies about fungal colonization and deoxynivalenol translocation in barley plants inoculated at the base with Fusarium graminearum, Fusarium culmorum and Fusarium pseudograminearum
by: Pecoraro, F., et al.
Published: (2018)

Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan
by: Mitra, Sabori
Published: (2015)

Preservation Yellow Alkaline Noodles Using Different Radiation Technologies
by: Soraya, Anissa
Published: (2011)

GALVEZ Noodle/ Muhammad Yusri Mohd Yusof... [et al.]
by: Mohd Yusof, Muhammad Yusri, et al.
Published: (2009)

Effect of glycerol and sodium chloride on the shelf-life of fresh noodle
by: Norazlin, Supandi
Published: (2016)

Application of native and phosphorylated tapioca starches in potato starch noodle
by: Muhammad, Kharidah, et al.
Published: (1999)

Development Of Hydrocolloids-Coated Noodles For Enhanced Salt Release In The Mouth
by: Yeoh, Shin Yong
Published: (2022)

Sensorial and physicochemical characteristics of herbal noodle enriched with centella asiatica
by: Fadzil, N.F., et al.
Published: (2020)

A method for producing high lipophilic antioxidants noodle products
by: Voon, Phooi Tee, et al.
Published: (2013)

Incorporation of sugarcane bagasse in the development of high dietary fibre noodles
by: Lau, Ke Qi, et al.
Published: (2022)

Development of dried rice noodles fortified with β- carotene from differently processed carrots (Daucus carota L.)
by: Ismail, Hamidah
Published: (2019)

Textural properties of laksa noodle as affected by rice flour particle size
by: Malahayati, Nura, et al.
Published: (2011)

Determition of Flavonoids in Centella Asiatica (L.) Urban and Their Utilization in Herbal Noodle
by: Mohd Zainol, Mohamad Khairi
Published: (2004)

Quality and fortificant retention of rice noodles as affected by flour particle size
by: Malahayati, Nura, et al.
Published: (2015)