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Academic Journal

The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles.

Authors : Ahmad, Zulfiqar¹ (AUTHOR); Ilyas, Muhammad¹ (AUTHOR); Ameer, Kashif² (AUTHOR)

Subjects: *NOODLES; *FENUGREEK; *FLOUR

Source: Journal of Food Quality. 9/16/2022, p1-10. 10p.

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Academic Journal

Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle "Erişte" Formulated with Oat and Quinoa Flours.

Authors : Çalışkan Koç, Gülşah¹ (AUTHOR); Pandiselvam, Ravi² (AUTHOR)

Subjects: *QUINOA; *OATS; *FLOUR

Source: Journal of Food Quality. 8/29/2022, p1-7. 7p.

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Academic Journal

Study of Noodle Quality Based on Protein Properties of Three Wheat Varieties.

Authors : Zhou, Chenxia¹ (AUTHOR); Sun, Yu¹ (AUTHOR); Yao, Yaya¹ (AUTHOR)

Subjects: *EXTRACELLULAR matrix proteins; *NOODLES; *WHEAT proteins

Source: Journal of Food Quality. 7/22/2022, p1-13. 13p.

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Academic Journal

Seaweed as a Source of Natural Antioxidants: Therapeutic Activity and Food Applications.

Authors : Kumar, Yogesh¹ (AUTHOR); Tarafdar, Ayon^2,3 (AUTHOR); Badgujar, Prarabdh C.¹ (AUTHOR)

Subjects: *BIOACTIVE compounds; *FUNCTIONAL foods; *ESSENTIAL fatty acids

Source: Journal of Food Quality. 6/28/2021, p1-17. 17p.

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Academic Journal

Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles.

Authors : Zhang, Ying-Quan^1,2 (AUTHOR); Hui, Ying^1,2 (AUTHOR); Wang, Yuan² (AUTHOR)

Subjects: *HUMIDITY; *NOODLES; *TEMPERATURE effectCANADA

Source: Journal of Food Quality. 12/31/2020, Vol. 2020, p1-9. 9p.

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Academic Journal

Quality, Textural, and Sensory Properties of Yellow Alkaline Noodles Formulated with Salted Duck Egg White.

Authors : Tan, Thuan-Chew¹; Phatthanawiboon, Tanyong²; Mat Easa, Azhar¹

Subjects: *NOODLES; *FOOD quality; *FOOD texture

Source: Journal of Food Quality. Aug2016, Vol. 39 Issue 4, p342-350. 9p.

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Academic Journal

Effect of Processing Variables on the Oil Uptake, Textural Properties and Cooking Quality of Instant Fried Noodles.

Authors : Gulia, Neelam¹; Khatkar, Bhupendar Singh¹

Subjects: *NOODLES; *DOUGH; *FOOD texture

Source: Journal of Food Quality. Jun2013, Vol. 36 Issue 3, p181-189. 9p.

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Academic Journal

EFFECT OF THE AMOUNT AND PARTICLE SIZE OF WHEAT FIBER ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF RAW, DRIED AND COOKED NOODLES.

Authors : SHIAU, SY-YU¹; WU, TIEN-TSO¹; LIU, YAO-LING²

Subjects: *WHEAT; *PARTICLE size determination; *RHEOLOGY

Source: Journal of Food Quality. Jun2012, Vol. 35 Issue 3, p207-216. 10p.

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Academic Journal

EFFECT OF LUPIN FLOUR SUBSTITUTION ON THE QUALITY AND SENSORY ACCEPTABILITY OF INSTANT NOODLES.

Authors : JAYASENA, VIJAY^1,2; LEUNG, PEGGY P.Y.¹; NASAR-ABBAS, SYED M.^1,2

Subjects: *LUPINES as food; *FLOUR; *INGREDIENT substitutions (Cooking)

Source: Journal of Food Quality. Dec2010, Vol. 33 Issue 6, p709-727. 19p.

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Academic Journal

ALKALINE NOODLES AND FLOUR/GEL PROPERTIES OF HARD RED AND WHITE WINTER WHEAT.

Authors : RAYAS-DUARTE, P.¹ ; FRANCISCO, C.^1,2; PAYTON, M. E.²

Subjects: *NOODLES; *FLOUR; *WHEAT

Source: Journal of Food Quality. Oct2009, Vol. 32 Issue 5, p627-643. 17p. 2 Charts, 1 Graph.

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