Instant noodle technology

Cereal Foods World

Volumn 41, Issue 4, 1996, Pages 213-218

  Kim, S K ^a,b,c,d  

^a Dankook University   (South Korea)

^b Seoul National University   (South Korea)

^c UNIVERSITY OF HAWAII   (United States)

^d NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030559741     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

1. Kim, S. K., and Lee, A. R. Survey on consumption pattern of ramyon in Seoul area. Korean J. Diet. Culture 4:395, 1989.
2. Moss, R., Gore, P. J., and Murray, I. C. The influence of ingredients and processing variables on the quality and microstructure of Hokkien, Cantonese and instant noodles. Food Microstructure 6:63, 1987.
3. Cheigh, H. S., and Kwon, T. W. Stability of lipid in ramyon (deep fat fried instant noodle). II. Chemical changes of frying-fats during frying process in ramyon producing plant. Korean J. Food Sci. Technol. 5:36, 1973.
4. Yang, J. H., Chang, Y. S., and Shin, H. S. Relative effectiveness of some antioxidants on palm oil and beef tallow by AOM tests. Korean J. Food Sci. Technol. 20:563, 1988.
5. Rho, K. L., Seib, P. A., Chung, O. K., and Chung, D. S. Retardation of rancidity in deep-fried instant noodles (ramyon). JAOCS 63:251, 1986.
6. Mailhot, W. C., and Patton, J. C. Criteria of flour quality. Pages 60-90 in: Wheat Chemistry and Technology, Vol. 2, 3rd ed. Y. Pomeranz, Ed. AACC, St. Paul, MN, 1988.
7. Chung, G. S., and Kim, S. K. Effects of wheat flour protein contents on ramyon (deep fried instant noodle) quality. Korean J. Food Sci. Technol. 23:649, 1991.
8. Kim, S. K., and Lee, A. R. Effect of frying temperatures and times on cooking properties of ramyon. Korean J. Food Sci. Technol. 22:215, 1990.
9. Okada, Y. Studies on the storage of instant ramen (fried Chinese noodle). Part VII. On the cooking properties of instant ramens on the market. Jpn. J. Food Sci. Technol. 18:420, 1971.
10. Okada, Y. Studies on the storage of instant ramen (fried Chinese noodle). Part VI. Oxidative stability of instant ramens under various relative humidity. Jpn. J. Food Sci. Technol. 18:416, 1971.
11. Kim, B. S. Prediction of shelf-life of instant noodle by hexanal content. M.S. thesis. Dankook University, Seoul, Korea, 1991.
12. Yang, J. H., Chang, Y. S., and Shin, H. S. Relative effectiveness of some antioxidants on storage stability of instant noodle (ramyon) fried by palm oil and beef tallow. Korean J. Food Sci. Technol. 20:569, 1988.
13. Labuza, T. P. Shelf-life Dating of Foods. Food & Nutrition Press, Wesport, CT, 1982.
14. Okada, Y., and Ishida, K. Studies on the storage of instant ramen (fried Chinese noodle). Part II. Jpn. J. Food Sci. Technol. 15:140, 1968.