3 results for “noodles”

Set a search alert

Research ArticleOpen accessEvery word in the titleMicrobial Growth, Sensory Characteristic and pH as Potential Spoilage Indicators of Chinese Yellow Wet Noodles from Commercial Processing PlantsSuwaibah Ghaffar, Abdulamir AS, Fatimah Abu Bakar et al.Problem statement: This study was conducted to evaluate the potential use of microbial growth, sensory characteristic (odour) and pH as potential spoilage indicators of Chinese yellow wet noodles. Approach: Samples were collected from 3 commercial processing plants namely, Automated Processing (AP), Semi-automated Processing (SP) and Manual Processing (MP). The samples were kept at ambient temperature (28±2 °C) and monitored microbiologically … …American Journal of Applied Sciences, Vol. 6, Issue 6 · 30 Jun 2009 · 8,575 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titleBoric Acid Levels in Fresh Noodles and Fish BallPang-Hung Yiu, Jian See, Amartalingam Rajan, Choon-Fah J. BongBoric acid (H3BO3) is detrimental to human health if consumed in excess. However, it continues to be used in the production of food especially noodles and some processed seafood such as fish ball. Five kinds of noodles and a type of fish ball were collected over a period of four weeks from a random sample of manufacturers in Bintulu, Sarawak, … …American Journal of Agricultural and Biological Sciences, Vol. 3, Issue 2 · 30 Jun 2008 · 10,609 accessesView PDF Cite

Research ArticleOpen accessIn the abstractRisk and Health Effect of Boric AcidAng Swi See, Abu Bakar Salleh, Fatimah Abu Bakar et al.Problem statement: Boric acid is a pesticide usually used to kill mites, fungi, plants and insect including fleas, termites, cockroaches and wood decay fungi. Besides, it was also used in many fields such as food preservative, in newborn baby’s nurseries and antiseptic. Many reports indicated that boric acid poisoning occurred due to the misuse of household product and illegal use … …American Journal of Applied Sciences, Vol. 7, Issue 5 · 31 May 2010 · 11,268 accessesView PDF Cite