The Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodles

dc.contributor.authorLow Yan Kitt
dc.date.accessioned2022-05-26T06:57:53Z
dc.date.available2022-05-26T06:57:53Z
dc.date.issued2020-11
dc.description.abstractFresh 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.urihttp://hdl.handle.net/123456789/15308
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectThe Effects Of Acid Dipping And In-Pack Pasteurizationen_US
dc.subjectThe Safety And Quality Of Fresh Rice Noodlesen_US
dc.titleThe Effects Of Acid Dipping And In-Pack Pasteurization On The Safety And Quality Of Fresh Rice Noodlesen_US
dc.typeThesisen_US
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