ShareFROZEN NOODLES.
[In Japanese. / En japonais.]
Author(s) : MURACHI T., TAKAHASHI R.
Type of article: Article
Summary
THE PAPER INTRODUCES THE MANUFACTURING PROCESS FOR FROZEN NOODLES. DETERIORATION IN THE QUALITY OF FROZEN NOODLES IS CAUSED BY: THE HOMOGENEOUS INCREASE OF WATER CONTAINED IN BOILED NOODLES, THE RETROGRADATION OF STARCH AT LOW TEMPERATURES AND THE FORMATION OF LARGE ICE CRYSTALS CAUSED BY SLOW FREEZING. RAPID FREEZING SHOULD BE EMPLOYED TO OBTAIN BEST QUALITY BOILED NOODLES.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1989-0220
- Languages: Japanese
- Source: Refrigeration - vol. 63 - n. 723
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Precooked food - Keywords: Deterioration; Organoleptic property; Pasta; Freezing
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- Date : 1990
- Languages : English
- Source: In: Gums Stab. Food Ind., Oxford Univ. Press - 1990; 123-126; 3 ref.
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- Author(s) : CREMER M. L.
- Date : 1983
- Languages : English
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Packaging of fresh pasta under modified atmosph...
- Author(s) : CASTELVETRI F.
- Date : 1991
- Languages : Italian
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EFFECT OF TEMPERATURE ON THE QUALITY OF FROZEN ...
- Date : 1983
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 68 - n. 5
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DETERMINING THE SHELF LIFE OF FROZEN PIZZAS.
- Author(s) : CHILDERS A. B., KAYFUS T. J.
- Date : 1982
- Languages : English
- Source: J. Food Qual. - vol. 5 - n. 1
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