Optimisation of the quality of yellow alkaline noodles using a combination of microwave and pulsed-uv technologies.

• Main Authors: Karim, Roselina, Anissa Soraya,, Syed Muhammad, Sharifah Kharidah, Mohamad Ghazali, Farinazleen, Mat Hashim, Dzulkifly, Mohd Adzahan, Noranizan
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/27292/1/ID%2027292.pdf; http://psasir.upm.edu.my/id/eprint/27292/

This research was conducted to find the optimum treatment using a combination of microwave and pulsed-UV technologies for reducing the initial microorganism load of VAN, and to study the effect of the combination of microwave and pulsed-UV technologies on the textural properties, of YAN. The textura...