LAUSR

Effect of soybean milk addition on the quality of frozen-cooked noodles

Sign Up to like & get
recommendations!
1 Published in 2019 at "Food Hydrocolloids"

DOI: 10.1016/j.foodhyd.2018.07.048

Abstract: Abstract The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P read more here.

Keywords: addition quality; frozen cooked; effect soybean; cooked noodles ... See more keywords

Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods

Sign Up to like & get
recommendations!
0 Published in 2020 at "Journal of Food Engineering"

DOI: 10.1016/j.jfoodeng.2019.109765

Abstract: Abstract Microcomputed tomography (micro-CT) and proton NMR were applied to quantitatively characterize the structural changes of noodles depending on cooking times, and then compared with conventional methods. In the micro-CT analysis, the cooked and uncooked… read more here.

Keywords: proton nmr; water; methods micro; cooked noodles ... See more keywords

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Sign Up to like & get
recommendations!
2 Published in 2023 at "Foods"

DOI: 10.3390/foods12081686

Abstract: Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this… read more here.

Keywords: ternatea flowers; cooked noodles; noodles ctfe; clitoria ternatea ... See more keywords