Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability

Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple food among South East Asians that is easily perishable, without...

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Bibliographic Details
Main Authors: Anissa Soraya, Chay, Shyan Yea, Shukri, Radhiah, Mohamad Ghazali, Farinazleen, Muhammad, Kharidah, Mohd Adzahan, Noranizan, Karim, Roselina
Format: Article
Language:English
Published: Springer 2019
Online Access:http://psasir.upm.edu.my/id/eprint/81951/1/Reduction%20of%20microbial%20load%20in%20yellow%20alkaline%20noodle%20using%20optimized%20microwave%20and%20pulsed-UV%20treatment%20to%20improve%20storage%20stability.pdf
http://psasir.upm.edu.my/id/eprint/81951/
https://link.springer.com/article/10.1007/s13197-019-03624-w
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Institution: Universiti Putra Malaysia
Language: English

Internet

http://psasir.upm.edu.my/id/eprint/81951/1/Reduction%20of%20microbial%20load%20in%20yellow%20alkaline%20noodle%20using%20optimized%20microwave%20and%20pulsed-UV%20treatment%20to%20improve%20storage%20stability.pdf
http://psasir.upm.edu.my/id/eprint/81951/
https://link.springer.com/article/10.1007/s13197-019-03624-w

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