Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.

QR Code

Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.

This research was conducted to find the optimum treatment using a combination of microwave and pulsed-UV technologies for reducing the initial microorganism load of VAN, and to study the effect of the combination of microwave and pulsed-UV technologies on the textural properties, of YAN. The textura...

Full description

Bibliographic Details
Main Authors:	Karim, Roselina, Anissa Soraya, Syed Muhammad, Sharifah Kharidah, Mohamad Ghazali, Farinazleen, Mat Hashim, Dzulkifly, Mohd Adzahan, Noranizan
Format:	Conference or Workshop Item
Language:	English English
Published:	2012
Online Access:	http://psasir.upm.edu.my/id/eprint/27292/ http://psasir.upm.edu.my/id/eprint/27292/1/ID%2027292.pdf

Similar Items

Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
by: Anissa Soraya, et al.
Published: (2019)

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

Antibacterial activity of several Malaysian leaves extracts on the spoilage bacteria of yellow alkaline noodles
by: Rosyid, Teza Alfindo, et al.
Published: (2011)

Aerobic Mesophilic Bacteria and Sensory Qualities of Yellow Alkaline Noodles during Storage
by: Abd Ghaffar, Siti Suwaibah
Published: (2008)

Effect of Cosmos caudatus Kunth. (Ulam Raja) aqueous and dry extracts on the physicochemical and functional properties, and sensory acceptability of herbal yellow alkaline noodles
by: Abdul Halim, Norlaili, et al.
Published: (2014)

Physicochemical, cooking quality and sensory characterization of yellow alkaline noodle: impact of mango peel powder level
by: Z., Nur Azura, et al.
Published: (2020)

Nutritional values and cooking quality of defatted kenaf seeds yellow (DKSY) noodles
by: Zawawi, Norhasnida, et al.
Published: (2014)

Effects of curry (Murraya koenigii spreng.) leaf extract on the microbial and physico-chemical qualities of yellow alkaline noodles during storage
by: Rosyid, Teza Alfindo
Published: (2012)

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

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

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

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

Effect of substitution with native and phosphorylated tapioca or sago starch on the quality of glass noodle
by: Syed Muhammad, Sharifah Kharidah, et al.
Published: (1999)

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

Microbial growth, sensory characteristic and pH as potential spoilage indicators of Chinese yellow wet noodles from commercial processing plants
by: Ghaffar, Suwaibah, et al.
Published: (2009)

Effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodle with addition of rice bran
by: Abd Rahim, Farah Nadiah, et al.
Published: (2021)

A UV pasteurization machine
by: Shamsudin, Rosnah, et al.
Published: (2012)

Utilising banana peel as a food ingredient for enhancing nutritional value of yellow noodles and beef patties
by: Mohd Dom, Zanariah, et al.
Published: (2024)

Processing of parboiled wheat noodles fortified with pulsed ultrasound pomegranate (Punica granatum L. var. Malas) peel extract
by: Kazemi, Milad, et al.
Published: (2016)

Optimisation of Microwave, Ultrasonic and Combined Microwave-Ultrasonic Pretreatment Conditions for Enhanced Anaerobic Digestion
by: Yeneneh, Anteneh, et al.
Published: (2017)

Quality of dried rice noodles incorporated with differently encapsulated carrot powders
by: Ismail, H., et al.
Published: (2017)

Pulsed light treatment as an alternative technology to extend shelf life of fresh-cut yardlong bean (Vigna unguiculata)
by: Hambali, Nor Hasni, et al.
Published: (2016)

The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices
by: Teoh, Lishing, et al.
Published: (2016)

Enhancement Of Physicochemical And Functional Properties Of Rice Flour Noodles Using Combined Hydroccolloids
by: Muhammad, Lubowa
Published: (2020)

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

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

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

Repetitive pulsed light treatment at certain interval on fresh-cut cantaloupe (Cucumis melo L. reticulatus cv. Glamour)
by: Koh, Pei Chen, et al.
Published: (2016)

Yellow
by: Kinsella, John
Published: (2009)

Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality
by: Mustapha, Nor Afizah, et al.
Published: (2025)

Optimisation of methods for agar extraction from Gracilaria sp.
by: Muhammad, Kharidah, et al.
Published: (1999)

Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence
by: Koh, Pei Chen, et al.
Published: (2016)

Effect of acidic electrolysed water and pulsed light technology on the sensory, morphology, and bioactive compounds of Pennywort (Centella asiatica L.) leaves
by: Rosli, Siti-Zaharah, et al.
Published: (2022)

Effect of acidic electrolysed water and pulsed light technology on the sensory, morphology and bioactive compounds of Pennywort (Centella asiatica L.) leaves
by: Rosli, Siti-Zaharah, et al.
Published: (2022)

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

Performance of UV pasteurization with quartz glass sleeve on physicochemical properties and microbial activity of pineapple juice
by: Mansor, Atikah, et al.
Published: (2017)

Microwave-alkaline treatment of chicken feathers for protein hydrolysate production
by: Lee, Yen Sze
Published: (2016)

Characterization of rice noodles fortified with different levels of stabilized rice bran
by: Mohamad, A., et al.
Published: (2024)

Optimisation of microwave system for rice treatment
by: Nik Ismail, Nik Mohd Asri
Published: (2014)

Pulsed ultrasound-assisted extraction of pomegranate (Punica granatum L. var. Malas) peel for production of value-added parboiled wheat noodles
by: Kazemi, Milad
Published: (2015)