نتائج البحث

Investigating potato flour processing methods and ratios for noodle production.

• Authors : Buzera, Ariel^1,2 (AUTHOR) ; Gikundi, Evelyne² (AUTHOR); Kajunju, Napoleon³ (AUTHOR)

• Source: Food Science & Nutrition. Jun2024, Vol. 12 Issue 6, p4005-4018. 14p.

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Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.

• Authors : Cao, Zhongwen^1,2 (AUTHOR) ; Zhou, Lingchen³ (AUTHOR); Gao, Sumin^1,4 (AUTHOR)

Subjects: *NOODLES; *DIGESTIVE enzymes; *ESSENTIAL amino acids

• Source: Food Science & Nutrition. May2024, Vol. 12 Issue 5, p3433-3442. 10p.

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Anti-Diabetic Effect of Okara Noodles on Streptozotocin-Nicotinamide Induced Diabetic Rats.

• Authors : Lesa, Kaisun Nesa^1,2,3; Ahmad, Nazir⁴; Mayangsari, Yunika¹

• Source: Trends in Sciences. May2024, Vol. 21 Issue 5, p1-12. 12p.

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Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder.

• Authors : Wannasupchue, W.¹ ; Wongthahan, P.²

Subjects: *GRYLLUS bimaculatus; *CHEMICAL properties; *AMINO acids

• Source: International Food Research Journal. Apr2024, Vol. 31 Issue 2, p368-377. 10p.

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Assessment The Effects of Psyllium And Hydrocolloids in Gluten-Free Noodle.

• Authors : Aktaş, Kübra¹ ; Erten, Tayyibe²

Subjects: *PSYLLIUM (Plants); *HYDROCOLLOIDS; *GLUTEN-free foods

• Source: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Apr2024, Vol. 38 Issue 1, p95-103. 9p.

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Physical, cooking and textural properties of composite flour noodles using indigenous food grain of North-East, India.

• Authors : Bidyalakshmi, Thingujam¹ ; Bembem, Khwairakpam¹; Chanu, Sanjarambam Nirupama²

• Source: Agricultural Engineering International: CIGR Journal. Mar2024, Vol. 26 Issue 1, p249-258. 10p.

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Ultrasound‐modified whey protein‐enriched instant noodles: Enhancement in functional, rheological, cooking, and structural attributes.

• Authors : Khatkar, Anju Boora^1,2 (AUTHOR); Kaur, Amarjeet¹ (AUTHOR) ; Dhull, Sanju Bala³ (AUTHOR)

Subjects: *NOODLES; *WHEY proteins; *WHEY

• Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p851-859. 9p.

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Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts.

• Authors : Zamankhani, Mahshid¹ (AUTHOR); Moeini, Sohrab¹ (AUTHOR) ; Mahasti Shotorbani, Peyman² (AUTHOR)

Subjects: *NOODLES; *ODORS; *ZETA potential

• Source: Food Science & Nutrition. Jan2024, Vol. 12 Issue 1, p508-525. 18p.

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Exposure or pandemic effect: Export boom in instant noodles from South Korea during COVID‐19.

• Authors : Quan, Yin‐Hua¹ (AUTHOR); Im, Jeong‐Bin^1,2 (AUTHOR)

Subjects: *COVID-19 pandemic; *NOODLES; *PANDEMICSSOUTH Korea

• Source: Food Science & Nutrition. Dec2023, Vol. 11 Issue 12, p8043-8059. 17p.

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Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles.

• Authors : Gao, W.¹ ; Li, L.¹; Xue, Y. C.²

Subjects: *NOODLES; *FOOD safety; *SYSTEM safetyWUHAN (China)

• Source: International Food Research Journal. Dec2023, Vol. 30 Issue 6, p1392-1400. 9p.

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