Cold Plasma Technology for Shelf Life Extension of Value Added Mango Noodle

Noor Shazliana Aizee Abidin | Malaysia

Cold Plasma Technology for Shelf Life Extension of Value Added Mango Noodle

Noor Shazliana Aizee Abidin

Malaysia

Detail

A few works have already reported on the extension of the shelf-life of fresh noodle products, but most of them resulted to use various chemical preservatives. For developing a method to prolong the storage time of noodles at room temperature, the present study was took to investigate the effect of cold plasma on the shelf-life and microbiological analysis for mango flour incorporated noodle