Relevant bibliographies by topics / Noodles

Contents

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

Academic literature on the topic 'Noodles'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Noodles"

1

Jirukkakul, N. "Improvement of physical properties and phenolic compounds of egg noodles by banana pulp and peel flour fortification." Food Research 5, no. 4 (2021): 14–20. http://dx.doi.org/10.26656/fr.2017.5(4).671.

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This study was designed to improve egg noodles fortified with banana pulp (BF) and banana pulp with peel (PF) at 2 levels (40 and 60%) compared with wheat flour egg noodle. The results showed that the amount of banana flour did not affect those qualities of egg noodles. After cooking, fresh noodle had lower a*, b* and hardness but higher phenolic content than dried noodles. The BF egg noodles were more accepted by the consumer than PF egg noodles with 6.75-7.32 mg GAE/100 g phenolic content. While fresh control egg noodle was 4.54 mg GAE/g phenolic content. Therefore, fresh BF egg noodles had
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Fadzil, N. F., M. F. Abu Bakar, M. H. M. Yusop, and F. I. Abu Bakar. "Sensorial and physicochemical characteristics of herbal noodle enriched with Centella asiatica." Food Research 4, no. 4 (2020): 1030–37. http://dx.doi.org/10.26656/fr.2017.4(4).408.

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Centella asiatica is one of the traditional herbs found commonly in Malaysia. It has been used as an important ingredient in many traditional medicine practices due to its antioxidant and pharmacological properties. This study was done by adding three different percentages of C. asiatica extracts (20%, 40% and 60%) in noodles. Sensory evaluation involving appearance, colour, taste and aroma (affective test), physicochemical properties (texture, pH and colour), antioxidant activity (DPPH, FRAP, TPC and TFC assays) and nutritional composition on control noodle and herbal noodles enriched with C.
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Wijayanto, Gatot, Achmad Suhendra Hadiwijaya, Leila Mona Ganiem, Mokhammad A'lan Tabaika, and Robbi Rahim. "Digital Marketing Communication Model of Healthy Instant Noodles from Lemonilo." Jurnal Komunikasi Profesional 7, no. 3 (2023): 410–26. http://dx.doi.org/10.25139/jkp.v7i3.6490.

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Indonesia is a country that has strong instant noodle culture, most of them grows up with either Indomie or Mie Sedaap regardless they’re rich or poor. Most people cannot resist the taste and flavor of instant noodle; hence, instant noodle becomes Indonesia’s high-ranked product. This time, Lemonilo’s Healthy noodles exists with a different value and core compared to the other instant noodle in Indonesia. Lemonilo’s Healthy noodles exists with Sustainable branding that includes diverse health campaign. Lemonilo’s Healthy noodles that healthy instant noodle with good digital content exists in I
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Asmas, Denny, and Ahmad Tarmizi. "Pengaruh Budaya Terhadap Keputusan Membeli Produk Mie Instant Indomie." J-MAS (Jurnal Manajemen dan Sains) 4, no. 2 (2019): 429. http://dx.doi.org/10.33087/jmas.v4i2.129.

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Indomie Instant Noodle is one of the products of instant noodles favored by consumers because it produces a variety of variations that are in the form of fried noodles (ordinary fried noodles, special fried foods, noodles club taste roasted chicken, jumbo fried noodles) and in the form of Mie Kuah (flavored chicken broth, chicken curry flavor, onion chicken flavor, special chicken flavor, Soto Ayam flavor). Indomie instant noodle products that are made in a variety of variations are tailored to the tastes of consumers who are also varied, which are always changing as the environment changes, a
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Eteng, Ofem, Violet A. Nelson, Eteng O. Effiom, and Esua O. Udosen. "EFFECT OF INSTANT NOODLES COOKED/PREPARED WITH NATURAL SPICE AND SEASONING ON SOME BIOCHEMICAL PARAMETERS IN RAT." FUDMA JOURNAL OF SCIENCES 6, no. 6 (2023): 1–6. http://dx.doi.org/10.33003/fjs-2022-0606-1139.

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A high Population today relies on instant noodles for their breakfast, lunch and dinner. This study sort to evaluate the effect of instant noodles formulated with Natural spice and that prepared with noodle seasoning on some biochemical parameters. Fifty four (54) Wistar rats were divided into 9 different groups of 6 rats each, Group 1 was control group served with rat pellet and tap water, while groups 2 to 9 served as the treatment groups and were fed differently prepared instant noodles and rat pellet. All the biochemical parameters were analyzed using standard methods. There were no signif
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Huang, Hang, Yufei Li, Jiale Zeng, et al. "Comparative Quality Evaluation of Physicochemical and Amylose Content Profiling in Rice Noodles from Diverse Rice Hybrids in China." Agriculture 13, no. 1 (2023): 140. http://dx.doi.org/10.3390/agriculture13010140.

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Rice noodles are one of southern people’s favorite foods in China, so it is important to find the suitable raw rice for rice noodle making. To study the effects of different rice varieties on the quality of fresh wet rice noodles and to explore the relationship between the quality of the rice and the quality of the fresh wet rice noodles, this study to compare the 12 hybrid rice varieties as raw materials analyzed the differences in the cooking quality, texture index, and sensory score of fresh wet rice noodles using the principal component analysis, membership function, and cluster analysis.
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Hatcher, D. W., M. J. Anderson, R. M. Clear, D. G. Gaba, and J. E. Dexter. "Fusarium head blight: Effect on white salted and yellow alkaline noodle properties." Canadian Journal of Plant Science 83, no. 1 (2003): 11–21. http://dx.doi.org/10.4141/p01-194.

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Composite samples of Canada Western Red Winter wheat (CWRW) with varying levels of Fusarium head blight damage (0.5–9.6%) were prepared from the 1998 Western Canadian harvest survey and milled to yield both patent (60% extraction) and straight grade (~76%) flours. The mycotoxin deoxynivalenol (DON) levels in the flours ranged from 0.21 to 2.6 ppm with no significant influence due to flour extraction. No differences were attributable to Fusarium damage (FD) in the amount of work required to sheet either yellow alkaline (YA) or white salted (WS) noodles. The color of the raw (YA) noodles was adv
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Sah, Gunja Kumari. "Consumers' Noodle Consumption: Experiences and Practices in Nepal." Tribhuvan University Journal 38, no. 2 (2023): 142–58. http://dx.doi.org/10.3126/tuj.v38i2.60776.

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Instant noodles' taste, usefulness, and satiation have become trendy among people of all ages. Quick noodles are not only delicious but also generally accessible everywhere. The research aimed to examine consumers' experiences and practices regarding noodle consumption. The study combined qualitative and quantitative research methods under an exploratory research approach. The study's data gathering procedure involved a preliminary interview and a second structured survey for primary data. The original interview aimed to learn how customer’s experiences and practices about noodle consumption.
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Litaay, Christina, Joko Santoso, Bambang Hariyanto, et al. "Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis)." Jurnal Pengolahan Hasil Perikanan Indonesia 27, no. 12 (2024): 1181–94. https://doi.org/10.17844/jphpi.v27i12.55616.

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Indonesia is one of the countries with the largest consumption of instant noodles. The demand for wheat imports has increased along with the increased consumption of noodles made from wheat flour. Sago flour is recommended for use as a raw material for noodles. The nutritional content of fish can increase the nutritional value of noodle products. This study aimed to determine the optimal concentration of skipjack tuna flour for sago flour-based dry noodles based on their lightness value and consumer preferences. The study included five treatments for sago-based dry noodles: control, skipjack t
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Kongta, Nalinrat, Kunchit Judprasong, Rodjana Chunhabundit, Jintana Sirivarasai, and Weeraya Karnpanit. "Assessment of Exposure to Aluminum through Consumption of Noodle Products." Foods 12, no. 21 (2023): 3960. http://dx.doi.org/10.3390/foods12213960.

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This study aimed to determine aluminum (Al) contents in commonly consumed noodles and estimate the risk of Al exposure through the consumption of noodles in the Thai population. A total of 80 samples, 20 samples each of rice stick noodles, egg noodles, wide rice noodles, and Thai rice noodles was purchased from markets in Bangkok Metropolitan and other four provinces in each region of Thailand. Wet digestion and graphite furnace atomic absorption spectrometry (GFAAS) were used to determine Al contents. Exposure assessment of Al was conducted by applying the consumption amounts of noodles from
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Dissertations / Theses on the topic "Noodles"

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Yu, Li Juan 1969. "Noodle dough rheology and quality of instant fried noodles." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=80901.

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Instant noodles are becoming popular in North America due to some recognized factors such as ready-to-eat convenience, acceptable taste and preferred texture. These factors are created by the interactions of certain ingredients including water, starch, gum and others. This research aims to investigate the ingredients effect on dough rheology and its relationship with qualities of instant noodles.<br>Fundamental and dynamic tests were used to evaluate dough rheology. Relevant parameters include Young's modulus (E), energy at break (EB), storage modulus (G') and phase angle (delta). Incre
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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.

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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
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陳曉芳 and Xiao-fang Chen. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B3121504X.

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曾潔瑜 and Kit-yu Kathleen Tsang. "Evaluation of genetic resources of wheat and triticale for improving noodle quality." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221750.

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Chen, Xiao-fang. "The effect of propylene glycol alginates on oil uptake texture of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B19003456.

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Wang, You Ming. "Characterisation of grain constituents responsible for the yellow colour of Asian alkaline noodles." Thesis, The University of Sydney, 2001. https://hdl.handle.net/2123/27774.

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The nature of the flour constituents, other than the xanthophylls, responsible for the yellow colour of Asian alkaline noodles was investigated. Compounds which were colourless at neutral or acid pH but which turn yellow at alkaline pH were partially extracted with water whilst much larger quantities were extracted with 0.1M hydroxylamine at pH 7.2. A preliminary screening method for measuring the genetic variation of these compounds in wheat cultivars has been developed. The absorbance of hydroxylamine extracts at 440 nm, following adjustment of pH with NaOH, was used to estimate the qu
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Favaro, Marta <1992&gt. "Indian Consumer Behavior: The Case Study of Maggi Noodles and Nestlé India." Master's Degree Thesis, Università Ca' Foscari Venezia, 2016. http://hdl.handle.net/10579/9257.

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“You are what you eat” is a common notion that characterizes the cultures worldwide. Starting from this phrase, we are going to describe the Indian Consumer Behavior with a particular interest in the case of Maggi Noodles, one of the most loved brand in India, by Nestlé. The first chapter explains the main characteristics of the emerging Indian market with the aim to understand why it is considered one of the most complex in the world. A relevant finding discovered is the following: There is no single India, by considering and contrasting both the consumers’ and market’s perspective. It is gi
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朱翠珊 and Tsui-shan Chu. "Factors affecting the structure and oil content of steamed-and-fried instant noodles." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.

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Chu, Tsui-shan. "Factors affecting the structure and oil content of steamed-and-fried instant noodles /." Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.

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Finelli, Juan. "Feasibility of commercial instant noodle production in Argentina: a journey to a fascinating value-added product." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/32784.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Vincent R. Amanor-Boadu<br>There is an opportunity to develop an instant noodle manufacturing plant in Argentina to manufacture and market branded and private-label instant noodles. This opportunity has arisen from a number of factors. First, the increasing time compression that confronts consumers has created an emergence of consumers who are looking for quick meals that are also healthy. Second, the growing incomes that are being experienced across all income classes have created a demand for processed food products across all
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Books on the topic "Noodles"

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Liley, Vicki. Noodles. Periplus Editions, 1998.

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A, Carter David, ed. Noodles. Laura Geringer book, 1996.

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Calabria, Jo Anne. Pasta & noodles. Murdoch Books, 1992.

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

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Zeng, Peng Zhan Li. Rice & noodles. Bo Yi, 1998.

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Good Housekeeping Institute (Great Britain). Pasta & noodles. Collins & Brown, 2012.

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Byl, John. Of noodles. CIRA Ontario, 2004.

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Byl, John. Of noodles. CIRA Ontario, 2004.

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Waterton, Betty. Plain noodles. Groundwood Books, 1990.

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Harris, Salat, ed. Takashi's noodles. Ten Speed Press, 2009.

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Book chapters on the topic "Noodles"

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Mahmud, Niaz, Joinul Islam, and Reza Tahergorabi. "Noodles." In Cereal-Based Food Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-40308-8_10.

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

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

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

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

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

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

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

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

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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. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch2.

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Conference papers on the topic "Noodles"

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Shi, Shang, Lin Zhou, Kecheng Jin, et al. "Menglong Noodle Restaurant: Research and Design of Service-oriented Smart Restaurant." In 2024 17th International Symposium on Computational Intelligence and Design (ISCID). IEEE, 2024. https://doi.org/10.1109/iscid63852.2024.00015.

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Mustafa, Jabra, and Love Shah. "Brachial plexus: myelinated noodles." In Radiopaedia 2023. Radiopaedia.org, 2023. http://dx.doi.org/10.53347/rposter-1633.

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Tabunșcic, Olga, Valentina Calmas, and Svetlana Fedorciucova. "Research on the development of recipes for noodles from non breadable chickpea flour for people with gluten intolerance." In 26th International Scientific Conference “Competitiveness and Innovation in the Knowledge Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/cike2022.02.

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In the Republic of Moldova, currently, there is an increasing trend in the number of people suffering from celiac disease (CD), one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the market. Bread, cereals, and floury pasta that are produced from wheat flour are prohibited in this diet they must be replaced with products made from non bread flours, obtained from cereals whose proteins do not generate gluten. The purpose of the work: the development of recipes for noodles from non bread chickpea flo
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Heghedus Mindru, Ramona Cristina, Andreea Annemarie Kiss, Ariana Bianca Velciov, Dora Manuela Orboi, and Gabriel Heghedus Mindru. "MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL NOODLES ENRICHED WITH BROTH AND SPINACH." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.22.

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Pasta, is an unleavened, dry food produced from flour, water and eggs and other additions such as vegetables, fruits. In this paper on the basis of the technology and recipe of its own manufacture, two types of wide noodles with broth and wide noodles with spinach were obtained. Based on the methods of the quality standards, the samples of noodles were evaluated physicochemical from the point of view of the water content, as well as the content of protein and ash substances. The results obtained by physicochemical analysis were compared with the results obtained by other researchers in the fie
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Gorinova, Maria I., Advait Sarkar, Alan F. Blackwell, and Karl Prince. "Transforming spreadsheets with data noodles." In 2016 IEEE Symposium on Visual Languages and Human-Centric Computing (VL/HCC). IEEE, 2016. http://dx.doi.org/10.1109/vlhcc.2016.7739694.

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Calmas, Valentina, Olga Tabunscic, and Svetlana Fedorciucova. "The study on gluten-free pasta made from amaranth, buckwheat and sorghum flour." In The 8th International Conference "Management Strategies and Policies in the Contemporary Economy". Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/icspm2023.37.

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There is a huge number of people in our country who suffer from celiac disease. Nowadays this problem is a very serious one not just for Republic of Moldova and also for all continents and countries. This disease is one of the most common chronic digestive ailments. The existence of people affected by this disease implies the presence of gluten-free products on the consumer market. Wheat flour products are prohibited in this diet. They have to be replaced with products made from non bread flours, obtained from cereals whose proteins do not contain gluten. The purpose of the study: the developm
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Zhang, Suhui, Wei Zhou, Liangkun Liao, Jihua Li, Lijing Lin, and Changqing Guo. "Study on the Formula of Moringa Noodles." In Advances in Materials, Machinery, Electrical Engineering (AMMEE 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/ammee-17.2017.143.

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Bailey, Jannika, Silvia Farah, Pablo Mezzatesta, and Emilia Raimondo. "Preparation of Fresh Noodles with Chia and Amaranth." In la ValSe-Food 2022. MDPI, 2022. http://dx.doi.org/10.3390/blsf2022017004.

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Novrinaldi, A. Haryanto, U. Hanifah, et al. "Identification of design requirements for noodles untangling and cutting machines on non-wheat noodle production line: A QFD approach." In INTERNATIONAL CONFERENCE ON MATERIALS ENGINEERING AND MANUFACTURING SYSTEMS: ICMEMS2022. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0114410.

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Nurhayati, Nurhayati, Maria Belgis, Jay Jayus, and Infidzah S. Velianti. "Increasing of Wet Noodles Quality Using Vegetables Oil Coating." In 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220101.033.

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