NOODLES  AND SALAD  OPTIMISED

John Randall

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NOODLES AND SALAD OPTIMISED

机译：面条和沙拉经过优化

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Kanes Foods Ltd is one of the largest salad processors in Great Britain. Packaged, pre-washed "ready to eat" salads are one of their main areas of business which is complimented by prepared Stir-fry vegetables. Coleslaw and dressed salads. Sauces and dressings along with a Beansprout growing unit. The company employs 1,500 people across 5 separate business units based in Evesham. Further expansion is in the pipeline with the building of an ecologically based factory.

机译：Kanes Foods Ltd是英国最大的色拉加工商之一。包装好的，预洗的“即食”沙拉是其主要业务之一，辅以现成的炒蔬菜。凉拌卷心菜和沙拉。调味料和调味料以及Beansprout生长单元。该公司在伊夫舍姆的5个独立业务部门雇用1,500名员工。建立生态工厂的计划正在进一步扩展。

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《Food packer international》 |2011年第3期|p.16-17|共2页
作者
John Randall;
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机译：令人着迷的橙色牛肉/豆腐面条沙拉
2. Nutrient composition and contribution of noodles (abacha) and local salad from cassava (Manihot spp.) to nutrient intake of Nigerian consumers [J] . Adepoju, Oladejo Thomas, Nwangwu, African Journal of Food Science . 2010,第7期

机译：木薯（Manihot spp。）的面条（abacha）和当地沙拉的营养成分及其对尼日利亚消费者营养摄入的贡献
3. Asian Noodle Salad [J] . Foodservice director . 2009,第6期

机译：亚洲面条沙拉
4. Natural Antioxidant - Tea Polyphenols' application on Oil and Food. -- Study on Inhibiting the Deterioration of Salad Oil and Instant Noodles [C] . Yang Xiangqiang, Wang Yuefei, Xu Fei, '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：天然抗氧化剂-茶多酚在油脂和食品上的应用。 -抑制色拉油和方便面变质的研究
5. CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE). [D] . SHELKE, KANTHA. 1986

机译：中国湿面条：配方的优化，面条质量的评估；以及化学成分对面条粉（响应面）功能特性的影响。
6. Know Your Noodles! Assessing Variations in Sodium Content of Instant Noodles across Countries [O] . Clare Farrand, Karen Charlton, Michelle Crino, 2017

机译：知道你的面条！评估各国方便面的钠含量变化
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

NOODLES AND SALAD OPTIMISED

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