Relevant bibliographies by topics / Asian noodles

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Asian noodles'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Asian noodles.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Asian noodles"

1

Shrestha, Pratiksha, Krishna Prasad Rai, and Anil Kumar Anal. "Interactions of Bio-macromolecules During Processing of Instant Asian Noodles: A Review." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 1–10. http://dx.doi.org/10.3126/jfstn.v9i0.16197.

Full text
Abstract:
The review focuses on how the protein, fats, carbohydrates and water interact and form the complexes during different stages of processing of instant noodles. Moisture is needed for dough formation and chemical interactions therein. Appropriate moisture content is required for proper gelatinization of noodle strand during steaming and eventually moisture is evaporatedoff by drying and frying to increase its shelf life. Frying oil may undergo degradation process invited by high frying time and temperature, high moisture in oil and polyvalent metals. Various intermediate products like dimers and
APA, Harvard, Vancouver, ISO, and other styles
2

Diep, Sally, Daiva Daugelaite, Anatoliy Strybulevych, Martin Scanlon, John Page, and Dave Hatcher. "Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties." Canadian Journal of Plant Science 94, no. 3 (March 2014): 525–34. http://dx.doi.org/10.4141/cjps2013-043.

Full text
Abstract:
Diep, S., Daugelaite, D., Strybulevych, A., Scanlon, M., Page, J. and Hatcher, D. 2014. Use of ultrasound to discern differences in Asian noodles prepared across wheat classes and between varieties. Can. J. Plant Sci. 94: 525–534. Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ∼2% higher in protein content than the CPSR varieties, with varieties within each
APA, Harvard, Vancouver, ISO, and other styles
3

Mares, Daryl, and Kolumbina Mrva. "Genetic variation for quality traits in synthetic wheat germplasm." Australian Journal of Agricultural Research 59, no. 5 (2008): 406. http://dx.doi.org/10.1071/ar07224.

Full text
Abstract:
Synthetic hexaploid wheats offer breeders ready access to potentially novel genetic variation associated with the D genome of Aegilops tauschii. In order to assess the application of this germplasm to wheat quality improvement, collections of primary and derived synthetic hexaploid wheat lines were surveyed for traits that determine colour and colour stability in Asian noodles and the frequency of a genetic defect know as late maturity α-amylase (LMA). The range of variation was then compared with bread wheat and durum wheat cultivar collections. Primary synthetics contained substantial geneti
APA, Harvard, Vancouver, ISO, and other styles
4

Fu, Bin Xiao. "Asian noodles: History, classification, raw materials, and processing." Food Research International 41, no. 9 (November 2008): 888–902. http://dx.doi.org/10.1016/j.foodres.2007.11.007.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kraithong, Supaluck, and Saroat Rawdkuen. "Quality attributes and cooking properties of commercial Thai rice noodles." PeerJ 9 (April 6, 2021): e11113. http://dx.doi.org/10.7717/peerj.11113.

Full text
Abstract:
One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, a
APA, Harvard, Vancouver, ISO, and other styles
6

Camps, Stefan Gerardus, Joseph Lim, Melvin Xu Nian Koh, and Christiani Jeyakumar Henry. "The Glycaemic and Insulinaemic Response of Pasta in Chinese and Indians Compared to Asian Carbohydrate Staples: Taking Spaghetti Back to Asia." Nutrients 13, no. 2 (January 29, 2021): 451. http://dx.doi.org/10.3390/nu13020451.

Full text
Abstract:
In this study, we compared the metabolic properties of the Asian staples rice and noodles, which are typically high in glycaemic index (GI), to two types of spaghetti. It is hypothesised that pasta can be a healthy replacement, particularly amongst the Asian population. Thirty Chinese and Indian subjects (17 men, 13 women; BMI: 18.5–25 kg/m2) participated in this randomised crossover trial. On seven occasions, they consumed a glucose reference drink (3 times), white rice, wheat-based mee pok noodles, semolina spaghetti and wholegrain spaghetti. Blood samples were taken to measure glucose and i
APA, Harvard, Vancouver, ISO, and other styles
7

Pronyk, C., S. Cenkowski, W. E. Muir, and O. M. Lukow. "Optimum Processing Conditions of Instant Asian Noodles in Superheated Steam." Drying Technology 26, no. 2 (January 31, 2008): 204–10. http://dx.doi.org/10.1080/07373930701831457.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Pronyk, C., S. Cenkowski, and W. E. Muir. "Drying Kinetics of Instant Asian Noodles Processed in Superheated Steam." Drying Technology 28, no. 2 (March 8, 2010): 304–14. http://dx.doi.org/10.1080/07373930903534545.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Zuñiga, Yasmin L. M., Salome A. Rebello, Puay Leng Oi, Huili Zheng, Jeannette Lee, E. Shyong Tai, and Rob M. Van Dam. "Rice and noodle consumption is associated with insulin resistance and hyperglycaemia in an Asian population." British Journal of Nutrition 111, no. 6 (November 14, 2013): 1118–28. http://dx.doi.org/10.1017/s0007114513003486.

Full text
Abstract:
High consumption of refined grains, particularly white rice, has been reported to be associated with a higher risk of type 2 diabetes. Therefore, in the present study, we evaluated the association between rice and noodle consumption and markers of glucose homeostasis, inflammation and dyslipidaemia in an Asian population. We carried out a population-based cross-sectional study in 2728 Singaporean Chinese men and women aged between 24 and 92 years. Rice and noodle intake was assessed using a validated FFQ and studied in relation to glycaemic (fasting glucose, glycated Hb, homeostasis model asse
APA, Harvard, Vancouver, ISO, and other styles
10

Ross, Andrew S. "Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles." Cereal Chemistry Journal 83, no. 1 (January 2006): 42–51. http://dx.doi.org/10.1094/cc-83-0042.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Asian noodles"

1

Cato, Larisa, and lcato@awb com au. "The effect of selected enzymes on the quality and structural attributes of white salted and yellow alkaline Asian noodles." RMIT University. Aerospace, Mechanical and Manufacturing Engineering, 2006. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20070111.123042.

Full text
Abstract:
Wheat and wheat products represent a major food staple consumed around the world. Asian noodles account for the end-use of at least twelve percent of all wheat produced globally. Whereas there has been extensive research into the role and significance of enzymes in the utilisation of wheat flour in bread-making, less is known of their role in Asian noodles. Accordingly, this study has been based on the hypothesis that some enzymes will have a significant impact on the quality characteristics of at least some styles of Asian noodle products. Five enzymes were selected for study: á
APA, Harvard, Vancouver, ISO, and other styles
2

Hau, Rodney, and s3016872@student rmit edu au. "The analysis and stability of microencapsulated folic acid during the processing and preparation of instant Asian noodles." RMIT University. Applied Sciences, 2009. http://adt.lib.rmit.edu.au/adt/public/adt-VIT20091006.120940.

Full text
Abstract:
Fortification of instant Asian noodles with folic acid has the potential to enhance dietary folate intakes. Recent studies show folate deficiency is prevalent in many countries. Furthermore, this vitamin is unstable upon exposure to light, air, heat and extreme conditions of acidity and alkalinity. Internationally, folate in foods has traditionally been analysed by a microbiological assay, however, due to the extensive time required for sample preparation and analysis, alternative procedures for analysis require consideration. The aims of the current study have been to investigate the s
APA, Harvard, Vancouver, ISO, and other styles
3

Salimi, Khorshidi Ali. "Use of ultrasound to determine the effects of sheeting work input and barley β-glucan addition on mechanical properties of Asian wheat noodles". Journal of Texture Studies, 2014. http://hdl.handle.net/1993/31962.

Full text
Abstract:
Empirical tests developed for an objective evaluation of noodle texture as well as sensory methods provide no information about the rheological parameters responsible for differences in the texture of Asian noodles. Therefore, there is a need for a technique to evaluate the rheological properties of Asian noodles that is fast, easy and inexpensive. Promising results from ultrasonic assessments of the rheological properties of wheat flour doughs and preliminary noodle studies were an encouragement to use ultrasound to address such need in this thesis. Using ultrasound at a relatively high fre
APA, Harvard, Vancouver, ISO, and other styles
4

Watson, Benedette. "Use of marker assisted selection for the introgression of quality traits from Australian into Chinese wheats." University of Southern Queensland, Faculty of Sciences, 2008. http://eprints.usq.edu.au/archive/00006290/.

Full text
Abstract:
[Abstract]Quantitative Trait Loci (QTLs) for polyphenol oxidase and xanthophyll have a significant impact on variation in wheat flour for noodle colour and colour stability. QTLs from two Australian wheat cultivars, Sunco and Tasman, have been backcrossed into two Chinese wheat varieties, Chuanmai 22 and Mianyang 11, to assess marker predictability for these important traits in significantly different genetic backgrounds. The concept of Marker-Assisted-Selection (MAS) is being trialled in this study as a proposed method for wheat improvement. In this approach molecular markers are used in conj
APA, Harvard, Vancouver, ISO, and other styles
5

Martins, Nuno Miguel Ferreira. "A emergência da “Tigela de Massa” : as consequências não-intencionais dos acordos comerciais bilaterais na Ásia Oriental." Master's thesis, Instituto Superior de Economia e Gestão, 2017. http://hdl.handle.net/10400.5/14772.

Full text
Abstract:
Mestrado em Desenvolvimento e Cooperação Internacional<br>O século XX e o início do século XXI marcaram uma mudança quase global no que toca a políticas comerciais, assistindo-se a uma mudança de paradigma com a passagem de um sistema protecionista para uma maior liberalização das trocas comerciais. Analisando esta mudança de paradigma destacam-se diferentes padrões de liberalização comercial, neste trabalho será analisado o modelo seguido pela Ásia Oriental centrado nos acordos comerciais bilaterais. A escolha deste modelo por parte dos países desta região é influenciada por um conjunto de
APA, Harvard, Vancouver, ISO, and other styles
6

Bourre, Lindsay. "Incorporation of selected pulse flours into dried Asian white salted noodles." 2012. http://hdl.handle.net/1993/5225.

Full text
Abstract:
This study was undertaken to determine the suitability of pulse flours in dried Asian white salted noodles and their effect on noodle quality and nutritional characteristics. Whole yellow peas, green lentils and navy beans were milled into flours of two different particle sizes, and incorporated into noodles at 25, 30 and 35% with Canadian Western Red Spring wheat flour. Compositional and functional analysis was performed on all flours. Pulse type, blend level and flour particle size all had an effect on noodle quality as determined by instrumental and sensory methods. The addition of pul
APA, Harvard, Vancouver, ISO, and other styles
7

Pipatsattayanuwong, Siriporn. "Instrumental and sensory texture profile analysis of Asian wheat noodles." Thesis, 1998. http://hdl.handle.net/1957/27246.

Full text
Abstract:
Texture, a critical property of Asian wheat noodles, is normally assessed by sensory evaluation. However, sensory evaluation may be impractical for wheat breeders and noodle researchers who need to evaluate a large number of samples and have limited sample. Instrumental Texture Profile Analysis (TPA) has been widely employed to evaluate Asian wheat noodle texture. Nevertheless, a standardized method for performing TPA on these products has not been established. A series of studies were conducted to develop a testing method to best relate TPA results to sensory texture characteristics of Asian
APA, Harvard, Vancouver, ISO, and other styles
8

Janto, Mimi. "Quality assessment of Asian noodles made from U.S. wheat flours using sensory descriptive analysis." Thesis, 1997. http://hdl.handle.net/1957/27243.

Full text
Abstract:
As a major wheat exporter to countries all over the world, the United States has to produce wheat that satisfy different quality requirements requested by their customers. Over the past decade the United States has encountered a major problem, that of losing market share in Asia to Canada and Australia. The major reason was that the United States was unable to supply Asian countries with quality wheat suitable for noodle production. To overcome the problem, the U.S. wheat industry needs to understand the specific quality requirements required for Asian noodles. Research on understanding sensor
APA, Harvard, Vancouver, ISO, and other styles
9

Diep, Sally. "The use of ultrasound to investigate Asian noodles: a comparison of methods." 2014. http://hdl.handle.net/1993/23521.

Full text
Abstract:
This research investigates the properties of flours of different wheat varieties, belonging to the Canadian Western Red Spring (CWRS) and Canadian Prairie Spring Red (CPSR) wheat classes, for their suitability in making yellow alkaline noodles (YAN), a staple of Asian diets. Maximum cutting stress (MCS), Stress-Relaxation and Kieffer rig tests are traditional methods that were used to evaluate cooked YAN firmness. Ultrasound at 50 kHz was used to measure the rheological properties of raw YAN made from the various wheat classes/varieties. In general, higher protein CWRS wheat class flours produ
APA, Harvard, Vancouver, ISO, and other styles
10

Lagasse, Shelley Lynn. "Evaluation of hull-less barley flour and fiber-rich-fractions in Asian noodles." 2003. http://hdl.handle.net/1993/19946.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Books on the topic "Asian noodles"

1

Hou, Gary G., ed. Asian Noodles. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Liley, Vicki. Noodles. Boston, Mass: Periplus Editions, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Noodles Asian style. New York: Rizzoli International, 1996.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Helen's Asian kitchen: Easy Asian noodles. Hoboken, N.J: John Wiley & Sons, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Hou, Gary G. Asian noodles: Science, technology, and processing. Hoboken, N.J: John Wiley & Sons, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Ya Zhou jing dian chao mian. Taibei Shi: Yang tao wen hua shi ye you xian gong si, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Noodle. San Francisco: Soma, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Simonds, Nina. Asian noodles: Deliciously simple dishes to twirl, slurp, and savor. New York: Hearst Books, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Noodle fusion: Asian noodle dishes for Western kitchens. Freedom, Calif: Crossing Press, 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Barber, Kimiko. Easy noodles: Recipes from China, Japan, and Southeast Asia. London: Ryland Peters & Small, 2003.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Asian noodles"

1

He, Zhonghu, Xianchun Xia, and Yan Zhang. "Breeding Noodle Wheat in China." In Asian Noodles, 1–23. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Fu, Bin Xiao, and Linda Malcolmson. "Sensory Evaluation of Noodles." In Asian Noodles, 251–60. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles, 261–83. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Fuerst, E. Patrick, James V. Anderson, and Craig F. Morris. "Effects of Polyphenol Oxidase on Noodle Color: Mechanisms, Measurement, and Improvement." In Asian Noodles, 285–312. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Ross, Andrew S., and Graham B. Crosbie. "Effects of Flour Characteristics on Noodle Texture." In Asian Noodles, 313–29. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hou, Gary G., Syunsuke Otsubo, Verónica Jiménez Montaño, and Julio González. "Noodle Plant Setup and Resource Management." In Asian Noodles, 331–62. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch14.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kamolchote, Sumonrut, Toh Tian Seng, Julio González, and Gary G. Hou. "Quality Assurance Programs for Instant Noodle Production." In Asian Noodles, 363–92. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch15.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Lu, Zhan-Hui, and Lilia S. Collado. "Rice and Starch-Based Noodles." In Asian Noodles, 393–431. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Carter, Arron H., Carl A. Walker, and Kimberlee K. Kidwell. "Breeding for Dual-Purpose Hard White Wheat in the United States: Noodles and Pan Bread." In Asian Noodles, 25–55. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles, 57–73. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Asian noodles"

1

C Pronyk, S Cenkowski, W E Muir, and O M Lukow. "Effect of Dough Resting Time on the Textural Properties of Raw Asian Noodles." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22952.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Nugroho, Anton Priyo, Fajar Fandi Atmaja, Ilham Itsnanisa Ghilma, Yuli Andriansyah, and Siti Achiria. "The Impact of Halal Label and Social Support on Purchasing Behavior of Imported Instant Noodles." In 2nd Southeast Asian Academic Forum on Sustainable Development (SEA-AFSID 2018). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210305.052.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

C Pronyk, S Cenkowski, W E Muir, O M Lukow, J Wyatt, and D Nicholson. "Effects of Dough Resting Time and Saturated Steam Pre-Treatment on the Textural Properties of Superheated Steam Processed Instant Asian Noodles." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.22955.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Boonpichai, Atchara, and Piyarat Sirivongpaisal. "Rheological Properties of Purple Sweet Potato Flour and Its Application to Noodle Product." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009992203300334.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Tangthanantorn, Jidapa, Santad Wichienchot, and Piyarat Sirivongpaisal. "Functional Properties and Resistant Starch Content of Banana Flour and Its Application to Noodle Product." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009983303170321.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Pramono, Eko, and Umi Hanifah. "Design of Automatic Dough Feeder Control System on Modified Cassava Flour-based Noodle Extrusion using Fuzzy Logic Controller." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009981903120316.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Asian noodles' for particular source types:
Journal articles Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography