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Dissertations / Theses on the topic 'Noodles'

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Published: 4 June 2021
Last updated: 25 July 2025

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1

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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2

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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4

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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5

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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6

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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8

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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10

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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Szulc, Elizbieta Maria. "Structural insights into “acid blobs and negative noodles” – The androgen receptor as a case study." Doctoral thesis, Universitat de Barcelona, 2020. http://hdl.handle.net/10803/668406.

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Androgen receptor is a transcription factor that plays a key role in prostate cancer development and progression. Its N-terminal intrinsically disordered activation domain is an example of ill- structured negatively charged "acid blob" or "negative noodle" described in 1988 by Paul B. Sigler. In his model the transcription pre-initiation complex formation relies on non-specific interactions between the "negative noodles" of the transcriptional activating proteins and hydroxyl groups of the heptapeptide repeats of the C-terminal domain in the largest subunit of RNA polymerase II. Here, we take
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12

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.

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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
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13

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.

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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
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Castro, Miranda Angela Zarela, and Suarez Natalia Rebeca Reyes. "Evaluation of the nutritional composition of noodles made from the partial substitution of wheat flour for Persea americana (avocado) shell flour." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/656746.

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.<br>Introduction: The present study aimed to take advantage of residues such as the Persea Americana (avocado) peel to obtain flour used in the preparation of a food of high consumption in the Peruvian population, noodles. Objectives: To evaluate the nutritional composition of the production of noodles by partially substituting wheat flour for Persea Americana shell flour. Methods: Laboratory study carried out in the laboratories of the Peruvian University of Applied Sciences (UPC) and Certificaciones Del Perú CERPER. Results: Titratable acidity (1.0), ash (2.85), fiber (50.08) and moisture (
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Zhao, Lian Fu. "Alkaline noodles from hard winter wheats with varying protein and amylose contents and spaghetti from durum wheat with various protein ingredients /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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YANG, LING-WEI, and 楊玲瑋. "Development of Pleurotus noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/ycqf47.

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碩士<br>弘光科技大學<br>食品科技所<br>104<br>Abstract Pleurotus has a high fiber, high protein, low calorie, cancer, low cholesterol properties, can be said to be delicious, and health care of both ingredients. Development of functional pasta, so that people can intake through staple food to low calorie high fiber diet. It is proposed to add different proportions of Pleurotus powder was 0% (P0), 10% (P1), 20% (P2) and 30% (P3) substitution of wheat flour used manufacturing noodles. Study was to investigate the content of total sugar and wheat flour Pleurotus polysaccharides between flour showed the tot
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Ho, Yu-Ching, and 何玉瀞. "Study on consumer’s behavior of noodles and development of noodles with azuki flour." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/28210650540397463001.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>104<br>Abstract This research studied the behavior of consumer toward noodle products based on statistical analysis. Results collected from consumers at various ages, occupations, and eating places all indicate the favorite noodle products are “white noodle “ (include ramen) and “dry noodle” (include thin noodle). Furthermore, “cooking dry noodles are healthier than instant noodles” and “the nutrition and function of noodles are the important factors” are major concerns when consumers purchase noddle products. These results show that consumers no longer look f
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CHEN, YAN-REN, and 陳衍任. "Development of Beer Yeast Noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/cyrc7b.

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碩士<br>弘光科技大學<br>食品科技所<br>104<br>Abstract In fine eating habits, dietary intake can not be balanced phenomenon, and beer yeast powder is rich in vitamin B complex, minerals is a natural multivitamin. Develop functional noodles, the staple food intake to increase vitamin B complex, minerals. It is proposed to add a different proportion of beer yeast powder was 0% (B0), 10% (B1), 20% (B2) and 30% (B3) substitution of wheat flour used manufacturing noodles. Study was to investigate the ash content of wheat flour and beer yeast powder between the minerals showed that flour ash content of 7.52%
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19

"Instant noodles: when east meets west." Chinese University of Hong Kong, 1994. http://library.cuhk.edu.hk/record=b5888061.

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by Chan Kui-kwong, Kenneth, Fung, Kwok-Yue, Dora.<br>Includes questionnaire in Chinese.<br>Thesis (M.B.A.)--Chinese University of Hong Kong, 1994.<br>Includes bibliographical references (leaves 77-78).<br>ABSTRACT --- p.ii<br>TABLE OF CONTENTS --- p.iv<br>LIST OF EXHIBITS --- p.vi<br>ACKNOWLEDGEMENTS --- p.vii<br>CHAPTER<br>Chapter I. --- BACKGROUND AND STATEMENT OF THE PROBLEM --- p.1<br>Introduction --- p.1<br>What are Instant Noodles? --- p.5<br>Background --- p.8<br>Hong Kong --- p.8<br>London --- p.9<br>Vancouver --- p.10<br>Statement of Objectives --- p.11<br>Chapter II. ---
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CHEN, YUAN-ZHONG, and 陳元鐘. "Quality characteristics of novel spices noodles." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/18366057023650505335.

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碩士<br>中州科技大學<br>保健食品系<br>104<br>Salt subjoin to noodles can increase viscoelasticity, flavor, antimildew, antiseptic, and prolong shelf life. The sodium uptake from wheat food was the highest (16%) of commercially processed products in adolescent. The objective were added in different proportions (4-10%) spices (Indian Curry, Italian Seasoning, and Chili) replace salt to investigate the effects on the physical and chemical properties and sensory characteristics of the spice noodles. The results showed all of the wet noodles, under room temperature, have storaged until to 24 hours, while 10% of
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Chang, Shyh-Chung, and 張世正. "The studies in preparation of starch noodles with mixtures of various corn and sweet potato starches and their noodles qualities." Thesis, 2002. http://ndltd.ncl.edu.tw/handle/43142049272023322895.

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碩士<br>中國文化大學<br>生活應用科學研究所<br>90<br>Starch noodle, a traditional food in the East, is mainly made of mung bean starch. Owing to the characteristics of starch and the effects of processes, the starch noodle has unique mouth feeling that the other noodle-like products could not be compared with. Since the cost of mung bean starch is high and the process of extraction of starch could pollute environment, the objective of this investigation was tried to apply the mixture of sweet potato starch and different amylose content of corn starches to make starch noodles, and seek the most approp
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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.

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

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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
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Yeh, Ming-Hsi, and 葉銘溪. "Development and Quality Analysis of Green Tea Noodles." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/55338448943453453211.

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碩士<br>大葉大學<br>生物產業科技學系碩士在職專班<br>96<br>Noodles and green tea are both traditional and popular products widely accepted by consumers in oriental countries. A great deal of research indicates that drinking green tea is helpful with anti-inflammation and anti-cancer due to contain the compound polyphenols. In this study, 1-5%(w/w) green tea powder were added to wheat flour for preparation of green tea-noodles via mixing, modeling, and hot air drying. The influence of green tea powder on chemical, physical and sensory properties of the obtained noodles was investigated to determine the appropria
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Hung, Chia-Hui, and 洪家蕙. "Production and Quality Analysis of Burdock-Chinese Noodles." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/52848182358809923586.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>103<br>Burdock (Arctium lappa), is belonged to Asteraceae family. It is rich in polyphenols and dietary fiber, thus its ingestion will benefit to lower blood sugar, blood pressure, and blood cholesterol. In this study, fresh burdock was dried, ground, and sieved to prepare burdock powder. Six different ratios (0%, 2.9%, 5.6%, 8.2%, 10.7%, and 13 %) of burdock powder was added to make Chinese noodles, with the quality investigation and sensory evaluation. The results indicate that pH of product was decreased as the increase of burdock powder content. Additionally
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Wu, Ci-Fong, and 吳其峰. "Quality Function Development in the Instant Noodles Industry." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/56954602732112555793.

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碩士<br>大葉大學<br>事業經營研究所<br>97<br>Keep to provide product of innovation is necessary in a very competitive environ-ment. New product is a important factor that company remain in the environment. Development of instant noodle product seems a simple work, but actually that is com-plete work. Because developing new instant noodle product need skill of manufacture and experience of professor and customer's demand. Customer's demand. is the most important factor of success for develop new instant noodle product. In this study, using Kano-model understand that what is customer’s demand factor and what
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Chen, Chih-Hsiuan, and 陳志軒. "Eat everywhere: Instant noodles, body and diet space." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/76768108895752258474.

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碩士<br>臺灣大學<br>建築與城鄉研究所<br>98<br>Many studies of convenience food focus on the impact of its convenience on modern society. However, we cannot fully understand the uniqueness of instant noodles as foods if our discussions are constrained on the level of convenience. In this research, in-depth interviews with people who love instant noodles were used to explore the interrelations between instant noodles and social relations in daily diet. I proposed the distinction of junk food with convenience food and discussed the vacillation between taste and health in the experience of consuming instant
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Huang, Shu-chin, and 黃淑津. "Food culture of Chinese-style noodles in Tainan." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/34938741885311051788.

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碩士<br>國立臺南大學<br>台灣文化研究所碩士班<br>100<br>This study used indicators, such as the number of consumers, length of history, and recommendation by elders, to sample and survey stores that sell Chinese-style noodles. The historical development of noodles, food material processing and flavoring methods, distribution of space and business times, as well as the life rituals and aphorisms about noodles were used to explore the unique points in food culture of commonly seen Chinese-style noodles in the Tainan area. Research results showed that policies have affected the planning of wheat in Taiwan and chan
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LEI, GUO-JUN, and 雷國俊. "Study on the development of red quinoa noodles." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/77j25g.

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碩士<br>中華科技大學<br>健康科技研究所在職專班<br>107<br>The purpose of this research is to develop red quinoa noodle with a health concept, so that the noodles have different flavors, colors, and nutritional value, and use sensory evaluation. Adding red buckwheat extracting noodles, and analyzing the quality of noodles, and then randomly selecting 30 people for the 15-65 year old population to make consumer sensory evaluations and explore consumer acceptance. Red glutinous rice is not only rich in dietary fiber, but also elements such as selenium (Se) or strontium (Ge) have the ability to strengthen immunity. A
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Tseng, Ming-Yao, and 曾銘耀. "Market Analysis for the Industry of Hsinchu Rice Noodles." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/n6nzvx.

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碩士<br>國立臺灣大學<br>農業經濟學研究所<br>105<br>Hsinchu Rice Noodles is a popular dish in Taiwan and it is also commonly used in daily life. Wind of September around Hsinchu area helps to dry the thick and moist preliminary Rice Noodles and therefore Hsinchu Rice Noodles became famous long time ago. Hsinchu Rice Noodles become internationally recognized after manufactures developed thin Rice Noodles. In recent era, most people think ‘Hsinchu Rice Noodles’ when they think ‘Rice Noodles from Taiwan’. After corn starch was introduced in 1970s, the Rice Noodles industry was changed and effected greatly. Ma
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WANG, JHIH-SIAN, and 王智賢. "The Effect of Sales Performance on the Instant Noodles." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/3x4xhd.

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碩士<br>中華科技大學<br>經營管理研究所<br>106<br>This study will explore that the effect of product attribute on sales performance. This study is mainly aimed at instant noodles. The case is well-known chain stores. The sample is from the store manager and business executives. The period is in February, 2017. There are 900 store location, 6 store types, and 85 items. We will discuss that the factor of sales performance for instant noodles. The factors Include product attributes, and store characteristics. Last, and also the most important, stores characteristics how moderate product attributes and sales perf
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Wang, Shi-Lain, and 王曉蘭. "Study on the development and quality of banana noodles." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5253057%22.&searchmode=basic.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>107<br>Noodles are important flour products in the world. They are not only staple foods and non-staple foods. In recent years, they have been combined with various fruits and vegetables to prepare noodles with color, flavor and special taste and nutrition. The future will be one of the mainstream. Taiwan bananas have been harvested in recent years. How to combine the two to develop banana noodles with hobby and fruit innovation will be new challenges and business opportunities. In this experiment, domestically produced yellow ripe bananas （Northern banana） were
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Kongraksawech, Teepakorn. "Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross." Thesis, 2012. http://hdl.handle.net/1957/28583.

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The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close contact after the disruption caused by the milling process. These components further interact once water is added to the flour to create doughs and batters. It is these interactions and the water holding capacities of these polymeric components that are the u
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Ruddenklau, Helle G. "Kernel hardness, protein, and viscosity as predictors of udon-noodle quality." Thesis, 1994. http://hdl.handle.net/1957/37051.

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The Asian noodle market is responsible for the increased volume of wheat imported to that region in recent years. Soft white wheat produced in the Pacific Northwest is mainly used for baked products, whereas an Australian wheat, Australian Standard White, is preferred for noodles. To enter this market soft white-wheat cultivars with properties similar to or better than Australian Standard Whitemust be developed. This process is difficult as little is known of the factors that influence noodle quality. The use of grain-protein percentage, kernel hardness, and six viscosity parameters measured b
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Pipatsattayanuwong, Siriporn. "Instrumental and sensory texture profile analysis of Asian wheat noodles." Thesis, 1998. http://hdl.handle.net/1957/27246.

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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
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Ssu-Ying, Ho, and 何思穎. "Instant Noodles Package Based on the Perspective of Emotional Design." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/jaz6vj.

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碩士<br>國立高雄師範大學<br>視覺傳達設計研究所<br>97<br>In modern economic activities, there is no doubt that packaging design affects the buying behavior of the consumers specifically in purchase decisions. Packaging becomes the epitome of marketing and also considered as a “silent salesman”. The design itself does not only consider the perception it will create on the perceived benefits, the characteristics and the performance of product as portrayed by its brand image. Mostly in the past most of the use similar to the packaging in instant noodles packaging. The demand of the direction that whether is to place
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Chao, Ching-Mei, and 趙靜媚. "Strategy Planning for Taiwan Instant Noodles Industry - A Case Study." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/38m469.

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碩士<br>靜宜大學<br>管理碩士在職專班<br>103<br>In the past few years, Taiwan food industry is facing much more harsh managing environment due to the rise of goods and daily commodities and the frequent occurrence of food safety issue. Because Taiwan instant noodle industry is in oligopoly, making competitive strategy for those who are not industry-leading companies to cope with future business environment is the primary purpose of this research. This research focuses on individual company by analyzing instant noodle industry environment and overall environment. Then, the research analyzes the advantages and
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Su, Long-Wei, and 粟隆瑋. "Physicochemical Properties of Chinese Noodles Supplemented with Gracilaria tenuistipitata powder." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/20801267395471009796.

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碩士<br>亞洲大學<br>保健營養生技學系碩士班<br>98<br>The objectives of this study were to exam the functional properties of Gracilaria tenuistipitata and to evaluate its further use in noodle making. Specimens Gracilaria tenuistipitata was examined on the aspects of their pH value, moisture content, water activity, solubility, swelling, water holding capacity, bulk density, color, VBN, total plate count, texture, cooking properties and sensory evaluation test. The results indicated that the oven-dried Gracilaria tenuistipitata contained 9.50% moisture, 15.30% protein, 1.10% fat, 20.12% ash and 42.18% dietary fi
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GUO, DUI-GU, and 郭封谷. "Effects of various additives on the quality of oriental noodles." Thesis, 1991. http://ndltd.ncl.edu.tw/handle/04789254492839368762.

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Duan, Enan, and 段以南. "Domestic Bioactive Colored Rice Flour for Novel Chinese Noodles Making." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/56456223551424386759.

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碩士<br>國立臺灣大學<br>農業化學研究所<br>103<br>The physical properties and bioactive compounds of domestic colored rice (RW and BW) were investigated. Furthermore, the effects of heat-moisture treatment (hmt) of the colored rice on the physical properties were investigated. The process of 30% and 51% substitution of colored rice (including hmt rice) with wheat flour for bioactive Chinese rice noodle making was built up. The effect of rice replacement levels and hmt levels on cooking quality and textural properties of colored rice noodles were also investigated. The mixture of rice flour and wheat (rice flo
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Diep, Sally. "The use of ultrasound to investigate Asian noodles: a comparison of methods." 2014. http://hdl.handle.net/1993/23521.

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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
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SHIH, WUN-YU, and 施汶妤. "Physicochemical Properties of Noodles Supplemented with Pistacia chinensis Bunge Leaf Powder." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/94h529.

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碩士<br>中臺科技大學<br>食品科技研究所<br>104<br>Noodle products are one of the staple food in Asia. Traditional uncooked noodle is made from flour, water and salt, but lack of some essential nutrients, such as dietary fibers, minerals and vitamins. Therefore, with the intention of manufacturing healthy diet, additional ingredients which can increase nutritional and functional properties of foods by incorporation of functional ingredients in staple foods. Plant leaves are known to be a good source of bioactive compounds like phytochemicals, antioxidants and dietary fiber. The objectives of the present study
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Lin, Jyh-Fang, and 林志芳. "The effects of chitosan on the qualities of wet Chinese noodles." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/04558627818340903031.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>87<br>α-chitin was used as raw material. Strong alkali and high temperature were used to make chitosans with different degrees of deacetylation(DD). Water-soluble chitosans were prepared by ultrasonic method. Both the acid-soluble and water-soluble chitosans were used as additives in making wet Chinese alkaline noodles. The characteristics of prepared noodles with different concentrations of the acid-soluble or water-soluble chitosans were studied. Then the optimal amounts of chitosan added were studied. In this experiment, chitosans with DD 70, 80 and 90
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Huang, Shin-Shiang, and 黃心湘. "A Study on Image of Taiwan’s Local Instant Noodles Packaging Design." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/8hsasc.

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碩士<br>中原大學<br>商業設計研究所<br>92<br>Abstract It has been so long since human beings engaged in packaging design that the history is far-reaching and well established. Packaging design originated from our daily needs and it deeply related to our life; moreover, it represents a variety of lifestyles of generations and the certain unique arts of different peoples. Nowadays, from various styles and features of domestic packaging design, we can see the phenomenon that visual design is accommodating to consumers’ ongoing changing demands.This study is subject to research Taiwanese consumers’ preferences
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Suwarat, Tarntawan, and 蘇千華. "Business Plan for Fast-casual Taiwanese Style Noodles Restaurant in Thailand." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/u86g55.

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碩士<br>國立交通大學<br>企業管理碩士學程<br>106<br>The value of restaurant in Thailand is keep growing since 2014 and expected to be 415,000 million Thai baht in 2018. Among all type of restaurants, the noodles shop is the second largest amount which is 25,154 restaurants or 12.23%. Supporting by the trend of the department store which is positioning itself to be food destination, the fast-casual Taiwanese style noodles restaurant, Zoodles, will be established at a shopping mall in Thailand. The market survey is conducted in order to understand target customer behaviors, find out characteristics of noodle sho
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Chang, Ya-Chun, and 張雅鈞. "Studies on added Aromatic Rice and Black Rice on the noodles making." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/2v9328.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>101<br>Abstract Purpose flours are the ingredients of the noodles. Production processes include mixing, rolling, cutting, drying. Rice is one of the major cereals in the world. Aromatic Rice has Taro flavor. Black rice has high nutritional value and anthocyanin. The powder of Aromatic Rice and Black Rice adds into the noodles in this experiment. Consumers can enjoy double staple rice and noodles once. The experiment used a certain amount of Aromatic Rice and Black Rice to replace flour. The powder of Aromatic Rice or Black Rice mixed, rolled, cut and dried to
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Cheung, Maggie Yat Wai. "Effects of cultivar and environment on quality characteristics of yellow alkaline noodles." 2003. http://hdl.handle.net/1993/19616.

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Chen, Kun-Chu, and 陳坤助. "Taiwan Instant Noodles Industry Competitive Advantage Research-By the Resource-based View." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/38054841068503694344.

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碩士<br>中州技術學院<br>工程技術研究所<br>96<br>The competitive advantage was the recent years manages the domain most important core view, The Taiwan instant noodles industry has been through repeatedly for 41years to develop for a long time, No matter from the market scale or the market mechanism, looked by the product life c ycle viewpoint, It should enter the mature period。The same business merchant unceasingly joins the competition behavior the attempt maintenance or strives for the more competitive advantage to become the subject which the industry most pays attention, This research is by the resource
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Hua, Wei-Ting, and 華偉婷. "Study of Antioxidant of Carrot Pomace and Its Application on Salted Noodles." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/17058639068929361345.

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碩士<br>靜宜大學<br>食品營養學系<br>105<br>Noodle is one of the staple foods in Oriental countries that is differentiated from preparation methods, additives and moisture contents. The carrot is rich in beta-carotene which could increase the antioxidant activity and immunization ability. Except for fresh consumption, vegetable drinks is the major manufacturing. After processing, large quantity of carrot pomace will be produced that is mostly considered for feed or for fertilizer. To increase the utility of carrot pomace, the carrot were dehydrated and ground into flour for the further processing. The drie
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Peng, Hsien-Kang, and 彭賢剛. "FEASIBILITY OF MAKING CHINESE NOODLES FROM SOFT WHEAT WITH HIGH PROTEIN CONTENT." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/18913760114470475637.

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碩士<br>大同大學<br>生物工程學系(所)<br>101<br>Soft white wheat produces white color flour with higher flour extraction and its cost was lower than hard red wheat flour. In order to reducing process costs and increasing types of Chinese noodles, this study aimed to replace hard red wheat flour (HRW, the protein content of HRW130 was 13.0%) by different protein content of soft white wheat flour (SWW, the protein content of SWW115 and SWW107 were 11.5% and 10.7%, respectively) to make chinese noodle and evaluate the quality of noodle including color stability, eating quality, hardness and cooking resistance
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