Abstract Background Since 2006, Asian countries can benefit from protection of their food
products under the European scheme for Protected Designations of Origin (PDOs) and …

Noodles are flour-based processed products that are generally served as an alternative food
to carbohydrates dense products. Nowadays, carbohydrate-based processed products, such …

Cereal based foods, including Asian noodles which represent the end use of at least one-
eighth of global wheat production, are potentially good sources of thiamine. However, there …

Noodles play an important role as a potential alternative staple food in Indonesia. The
nutritious non-wheat noodles are potentially develop through utilizing Indonesia's abundant …

The production of good quality of instant mung bean vermicelli was investigated using
microwave vacuum drying (15, 22.5, or 30 W g− 1) and microwave continuous drying (70 …

Asian noodle products are a staple food in many countries, representing the end-use of
approximately one eighth of all wheat produced globally. Relatively little has been published …

Vitamins are chemically reactive components of foods and their retention can be influenced
by various factors during processing and storage. Reflecting their global significance as …

The purpose of this chapter is to provide a brief overview of the research program described
in this thesis on the role of various ingredients and processing variables in determining the …

All the quality attributes of wheat-flour noodles, including their texture, depend primarily on
the characteristics of the wheat flour used as a raw material. The wheat chosen for milling …

Asian noodles are a major end use of common wheat flour globally. A microbiological assay
protocol for the folate contents of flour and Asian noodles has been developed. Different …