The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles
| dc.contributor.author | Low Yan Kitt | |
| dc.date.accessioned | 2022-05-26T06:57:53Z | |
| dc.date.available | 2022-05-26T06:57:53Z | |
| dc.date.issued | 2020-11 | |
| dc.description.abstract | Fresh rice noodles have short shelf life of not more than 3 days due to microbial risk and starch retrogradation. In this study, the preservation of fresh rice noodles using glucono-delta lactone (GDL) as dipping bath acidulant and in-pack pasteurization was elucidated. It was hypothesized that when GDL solubilizes in water, a low pH system with mild tart flavour would be a good dipping bath acidulant for fresh rice noodles. Whereas in-pack pasteurization that involves vacuum packaging and thermal processing can further enhance the preservation effects on the fresh rice noodles. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/15308 | |
| dc.publisher | Universiti Sains Malaysia | en_US |
| dc.subject | The Effects Of Acid Dipping And In-Pack Pasteurization | en_US |
| dc.subject | The Safety And Quality Of Fresh Rice Noodles | en_US |
| dc.title | The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles | en_US |
| dc.type | Thesis | en_US |
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