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I Would Make Her Well Again in an Instant

Written By الأربعاء، 18 مايو 2022 Add Comment Edit

Noodles sold in a precooked and dried cake with flavoring

Instant noodles
Mama instant noodle block.jpg

Instant noodle in typical block grade (dried)
Blazon Noodle
Place of origin Japan
Region or state Originally East Asia, Southeast Asia, and Southern asia,[1] now found in near parts of the world
Created by
Master ingredients Dried or precooked noodle, seasoning
  • Cookbook: Instant noodles
  • Media: Instant noodles

Instant noodles, or instant ramen, are noodles sold in a precooked and dried cake with flavoring pulverization and/or seasoning oil. Ramen, a Japanese adaptation of Chinese noodle soup,[two] is sometimes used as a descriptor for instant noodle flavors past some Japanese manufacturers. Information technology has go synonymous in the U.s.a. for all instant noodle products.

The main ingredients in instant noodles are flour, starch, h2o, salt and/or a salt substitute known every bit kansui (a type of alkaline mineral water containing sodium carbonate and normally potassium carbonate), and sometimes a pocket-sized amount of phosphoric acrid.[3] Specific types of noodles tin be made from a mix of wheat and other flour, such as buckwheat. There are variations to the ingredients used, depending on the country of origin, in terms of the salt and flour content.[ citation needed ] Common ingredients in the flavoring pulverization are common salt, monosodium glutamate, seasoning, and sugar. The flavoring is usually in a separate packet, although in the example of cup noodles, it is often loose in the cup. Some instant noodle products are seal-packed; these can be reheated or eaten straight from the packet/container. Stale noodle blocks are designed to be cooked or soaked in humid water before eating but can be consumed dry out. The dried noodle block was originally created by flash frying cooked noodles, and this is still the primary method used in Asian countries; air-dried noodle blocks are favored in Western countries.

Instant noodles were invented by Momofuku Ando of Nissin Foods in Japan. They were launched in 1958 under the brand proper noun Chikin Ramen. In 1971, Nissin introduced Loving cup Noodles, the first cup noodle product. Instant noodles are marketed worldwide nether many brand names.

Due to the versatility of instant noodles, they can be used as an alternative to typical long noodles. They are used to make dishes such every bit ramen, Korean army stew, and fifty-fifty grub mein.

History [edit]

Instant noodles on a shelf

The history of noodles in China dates dorsum many centuries, and there is evidence that a noodle that is boiled and then fried and served in a soup, similar to Yi noodle, dates to aboriginal China.[4] According to legend, during the Qing dynasty, a chef put already-cooked egg noodles in to eddy. To rescue them, he scooped them out and fried them in hot oil, serving them as a soup.[4] According to the Journal of Indigenous Foods, early instant noodle packaging was labelled "Yi noodles."[4]

Modern instant noodles were created by Momofuku Ando in Japan.[5] [half dozen] They were first marketed on 25 Baronial 1958 by Ando's company, Nissin, under the brand name Chikin Ramen.[7] Ando developed the unabridged product method of flash frying noodles from processes of noodle-making, steaming, seasoning, to dehydrating in oil heat, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, even exceeding that of frozen noodles. Each noodle block was pre-seasoned and sold for 35 yen. The instant noodles became set up to swallow in just two minutes past calculation boiling water. Due to their price and novelty, Chikin Ramen were considered a luxury item initially, as Japanese grocery stores typically sold fresh noodles for one-sixth of their toll.[eight] [9] Despite this, instant noodles eventually gained immense popularity, especially after being promoted by Mitsubishi Corporation.[ten] Initially gaining popularity across Eastern asia, South Asia, and Southeast Asia, where they are now firmly embedded within the local cultures of those regions, instant noodles eventually spread to and gained popularity across about other parts of the world.[1]

A carve up claim of origin for instant noodles comes from Pingtung County in Taiwan.[11] Zhang Guowen, a Pingtung local, filed a patent for instant noodles in 1956. On 16 August 1961, Zhang supposedly transferred the patent to Momofuku Ando for 23 million yen.[11]

With better quality control, manufacturers farther improved the gustation of instant noodles by adding flavoring powder in a split package. In 1971, Nissin introduced Nissin Cup Noodles, a cup noodle to which humid water is added to cook the noodles. A farther innovation added dried vegetables to the cup, creating a complete instant soup dish. The innovation combined the functions of packaging material, a container for boiling water, and a bowl to eat the noodles from. Heading off the contempo ascent in wellness consciousness, many manufacturers launched instant noodles with various healthy recipes: noodles with dietary fiber and collagen, depression-calorie noodles, and low-sodium noodles.[12]

According to a Japanese poll in the twelvemonth 2000, "The Japanese believe that their best invention of the twentieth century was instant noodles".[thirteen] Every bit of 2018[update], approximately 103 billion servings of instant noodles are eaten worldwide every year. People's republic of china consumes twoscore billion packages of instant noodles per twelvemonth – 39% of world consumption; Indonesia – 12 billion; Republic of india – 6 billion; Japan – five.7 billion; Vietnam – 5.2 billion. The tiptop iii per-capita consuming nations are Republic of korea – 74.vi servings, Vietnam – 53.9 servings, and Nepal – 53 servings.[fourteen]

Composition [edit]

A model of cup instant noodle composition

In that location are 3 cardinal ingredients in wheat-based noodles: wheat flour, water, and common salt.[15] Other than the three main ingredients, USDA regulations allow instant noodles to comprise palm oil, seasoning, sodium phosphates, potato starches, gums, and other ingredients.[16]

Flour
Noodles can be made from different kinds of flours, such as wheat, rice, and buckwheat flour. For instant noodles, flours that accept 8.v–12.5% poly peptide are optimal considering noodles must be able to withstand the drying procedure without breaking apart, which requires a higher amount of protein in flour, and during frying, loftier protein content tin can help decrease the fat uptake.[fifteen] Gluten, which is fabricated up of glutenin and gliadin, is the well-nigh important wheat poly peptide that forms the continuous viscoelastic dough of noodles.
H2o
Water is the second most important raw material for making noodles, after flour. The hydration of dough determines the development of gluten structure, which affects the viscoelastic properties of dough. The water assimilation level for making noodles is nearly xxx%–38% of flour weight; if the water absorption level is likewise high, hydration of flour cannot exist completed, and if the water absorption level is also low, the dough will be too pasty to handle during processing.[xv] For instant noodles, dehydration is an important step after noodles are made because water can offer a hospitable surround for microorganisms. The USDA uses different regulations of moisture content, depending on dehydration method: for instant noodles dehydrated past frying, wet content cannot exceed 8%, and for those dehydrated past methods other than frying, moisture content cannot exceed 14.v%.[16]
Salt
Salt is added when making the flour dough to strengthen gluten structures and heighten the sheeting properties of dough, and it tin can make the noodles softer and more than elastic. Salt also offers the bones salty flavor of noodles and can comprehend some of the off-flavor generated by flour and processing. Some other function of salt is to tiresome down the activities of enzymes, such as proteolytic enzymes, which could interrupt the gluten structures and microbial growth. Element of group i salt, such every bit sodium and potassium carbonates, could exist added to noodle dough to enhance the yellow color of the product if needed because flavonoid pigments in flour turn yellowish at alkaline metal pH levels, and the increase of pH could too influence the behavior of gluten, which could make noodle dough fifty-fifty tougher and less extensible (for some noodles, such as Japanese ramen, this is wanted). For making fresh noodles, the amount of common salt added is one–3% of flour weight, but for instant noodles, due to the longer shelf life, it requires higher salt content.[fifteen] One pack of ramen contains well over half the daily recommended amount of sodium.[17]
Kansui
Kansui, an alkaline metal solution consisting usually of a 9:1 ratio of sodium carbonate to potassium carbonate, is added to the flour and water when making ramen to help develop several of its unique characteristics.[18] The addition of kansui aids in the gluten evolution of the noodle too equally promotion of gelatinization of starches, both of which contribute to the springiness and chewiness feature of ramen.[xix] Additionally, the addition of kansui enhances the yellowish color of ramen noodles by bringing almost a chromophoric shift of several compounds called flavonoids that are inherent in wheat flour.[eighteen]
Oil
Frying is a mutual aridity procedure for producing instant noodles. Therefore, oil becomes an important component of instant noodles. According to USDA regulations, oil-fried instant noodles should not take fatty content higher than 20% of total weight, which means theoretically, the corporeality of oil uptake during the frying process could go fifty-fifty higher. Palm oil is chosen every bit the frying oil for instant noodles due to its heat stability and low cost. However, overall, due to their high fat content and depression moisture content, instant noodles are highly susceptible to lipid oxidation, and relatively high amount of preservatives are added. Hence, to avoid the generation of off-flavors and wellness-risking compounds, some instant noodles are dehydrated by ways other than frying to reduce fat content. According to the USDA, non-fried instant noodles should have a fat content lower than 3%.[16]
Other ingredients
Potato starches are usually added to instant noodles to enhance the gelling properties and water-property capacities of noodles. Polyphosphate is used in instant noodles equally an additive to meliorate starch gelatinization during cooking (rehydration), to allow more water retentivity in the noodles. Hydrocolloids such as guar gum are widely used in instant noodle product to enhance water-binding capacity during rehydration and to shorten cooking time. Gums are dispersed in h2o earlier mixing and making of noodles dough.[xx]

Production [edit]

Noodle production starts with dissolving the salt, starch, and flavoring in water to grade a mixture that is then added to the flour. The dough is and then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded. Later on information technology is kneaded, the dough is fabricated into two sheets compounded into i single noodle belt by existence put through 2 rotating rollers. This process is repeated to develop gluten more easily every bit the sheet is folded and passed through the rollers several times. This will create the stringy and chewy texture found in instant noodles. When the noodle belt is fabricated to the desired thickness past adjusting the gap in the rolls, it is and then cut correct away. Wavy noodles are made in a slow-paced conveyor chugalug and are hindered by metal weights when coming out of the slitter, which gives the noodle its wavy appearance. If the strands are to be molded into other shapes, liquid seasoning can exist added also. Once the noodles are shaped, they are ready to be steamed for one–5 minutes at 100 °C (212 °F) to better texture by gelatinizing the starch of the noodles. When steaming, the add-on of h2o and heat breaks up the helix structure and crystallinity of amylose. Amylose begins to lengthened out of the starch granule and forms a gel matrix around the granule.[21]

Noodles can be stale in one of two ways: by frying or by hot-air drying. Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140–160 °C (284–320 °F). The frying process decreases the moisture content from 30–50% to ii–5%. Common oils used for frying in N America include canola, cottonseed, and palm oil mixtures, while simply palm oil or palm olein are used in Asia.[ citation needed ] Air-dried noodles are dried for thirty–40 minutes in hot air at a temperature of 70–90 °C (158–194 °F), resulting in a moisture content of eight–12%. During the drying process, the rapid evaporation of water creates pores throughout the food matrix, which allows for brusque cooking times in the finished product. In the case of fried noodles, the creation of pores is direct related to the uptake of fat into the noodles.[22] More than 80% of instant noodles are fried as this creates more evenly dried noodles than hot-air drying, which can cause an undesired texture in finished noodles and as well takes longer to cook.[ citation needed ] However, with fried noodles, the oil content is near 15–xx% and decreases the shelf life of the noodles due to oxidation, whereas in hot-air dried noodles, oil content does not go above iii%.[20]

Seasoning sachets on instant noodles, the content of a Japanese instant yakisoba parcel

Before packaging with seasoning, the noodles are cooled after drying, and their wet, colour, and shape are checked. Packaging of the noodles includes films impermeable to air and h2o. At that place are two forms of packaged instant noodles: one with the provided seasoning in small sachets inside or in a cup with seasoning on top of the noodles. At that place are a variety of flavors to the noodles, depending on which ones are added to the seasoning. Such flavors include beef, chicken, pork, shrimp, etc. In instant noodle cups, soy protein and dehydrated vegetables and meats are often added for further flavor.[ citation needed ]

The shelf life of instant noodles ranges from four–12 months, depending on environmental factors. Their stability comes from the high sodium content with depression moisture, and low h2o activity. Instant noodles can exist served subsequently 1–2 minutes in boiled water or soaked in hot water for iii–4 minutes.[23]

Concrete backdrop [edit]

Although dry instant noodles may not appear rubberband, cooked instant noodles generally have higher elasticity than other types of noodles when they are cooked, and the unique wavy class likewise differentiates instant noodles from other common noodles, such equally udon or flat noodles. The wavy form of the noodles is created when noodle dough sheets are being cutting by rotation slitters. Due to the divergence in velocity between the conveyor belt and blade rotation, noodle dough sheets can be pressed by blades multiple times within a certain area, creating the unique wavy grade of instant noodles.[fifteen] During pressing past the heavy blades, the continuous gluten structure is ruptured at certain points and does not render to its original shape, but the remaining gluten structures are stiff enough to keep information technology hanging; therefore, wavy noodle strands are formed and maintained during processing. Other than the physical springiness, the selection of ingredients as well ensures high elasticity of instant noodles. Instant noodles require wheat flour with high protein content to ensure noodle strands are broken during processing,[fifteen] resulting in more than viscoelastic noodle dough and thus more elastic noodles. Furthermore, potato starch, a key ingredient in instant noodles, has the important characteristics of low gelatinization temperature, loftier viscosity, and rapid swelling.[15] Therefore, the addition of starch could farther increase the elasticity of noodles. High salt content in instant noodles also increases the elasticity of noodle strands every bit its dissolved ions strengthen the interaction betwixt gluten structures.[24]

The initial purpose of inventing instant noodles was to shorten the cooking time of conventional noodles. Therefore, a short cooking fourth dimension tin can be regarded as the most decisive characteristic of instant noodles. Instant noodles are cooked in boiled h2o; therefore, enhancing water retention is the main method of shortening cooking time.[ citation needed ] Starch gelatinization is the near important feature in instant noodles that tin can enhance water memory during cooking. The two key steps that serve the function to trigger starch gelatinization are steaming and oil-frying. Starch gelatinization occurs when starch granules neat in h2o with rut, amyloses leak out of starch granules, and these can bind to water and increase the viscosity of the gluten matrix. Steaming offers an optimal condition for the gelatinization of irish potato starches. Later steaming, rapid oil-frying vaporizes the costless water, and gelatinization continues until all the costless water evaporates. During frying, h2o in noodle strands migrates from the central region outwards to replace the surface water that is evaporated during frying. Therefore, a porous sponge construction in the noodle is created due to vaporization. During its migration, the water carries thermal energy from oil to the surroundings, creating estrus for completing the starch gelatinization. Furthermore, the oestrus transfer during evaporation protects instant noodles from called-for or being overcooked during frying.[15] Moreover, as a common additive, guar mucilage can not only increment the elasticity and viscosity of noodles to enhance mouthfeel, it can also increase the water binding ability of noodles during cooking.

Health and nutrition [edit]

Instant noodles are often criticized as unhealthy or junk nutrient.[25] A unmarried serving of instant noodles is high in carbohydrates, salt, and fat, but depression in protein, fiber, vitamins, and essential minerals.[26] [27] [28]

Increased consumption of instant noodles has been associated with obesity and cardiometabolic syndrome in South korea, which has the highest per capita instant noodle consumption (74.1 servings of instant noodles per person in 2014)[29] worldwide. The study consisted of 3,397 college students (1,782 male person; 1,615 female) aged 18–29 years who participated in a health checkup. Statistical analysis using a general linear model that adapted for age, body mass alphabetize, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasma triglyceride levels, diastolic claret pressure, and fasting blood glucose levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (≤ ane/month), the odds ratio for hypertriglyceridemia in the group with an intake of ≥ 3/week was 2.639 [95% confidence interval (CI), i.393–five.000] for all subjects, while information technology was two.149 (95% CI, i.045–iv.419) and 5.992 (95% CI, 1.859–21.824) for male and female students, respectively.[30] Additionally, a study by researchers at Harvard University of 10,711 adults (54.5% women) 19–64 years of age reported a 68% college risk of metabolic syndrome among women who swallow instant noodles more oftentimes than twice a calendar week, but non in men.[31]

Lead contamination in Nestlé'due south Maggi brand instant noodles made headlines in India, with some seven times the immune limit; several Indian states banned the product, equally did Nepal.[32] On v June 2015, the Nutrient Safety and Standards Dominance of India (FSSAI) banned all nine approved variants of Maggi instant noodles from India, terming them "unsafe and hazardous" for human being consumption.[33]

Consumption [edit]

Instant noodles are a popular food in many parts of the globe, undergoing changes in flavor to fit local tastes. In 2018, the World Instant Noodles Clan (WINA) reported that 103,620 million servings were consumed worldwide. China (and Hong Kong) consumed forty,250 1000000 servings and Republic of indonesia consumed 12,540 1000000, the 3 areas dominating earth instant noodle consumption.[34] Southward Korea tops the globe in per capita consumption at 75 servings per year. Information technology is followed by Vietnam at 54 servings, and Nepal at 53.[35]

Global need for instant noodles
State 2014 2015 2016 2017 2018 2019 2020
China 44.40 40.43 38.52 38.97 twoscore.25 41.45 46.35
Indonesia thirteen.43 xiii.20 13.01 12.62 12.54 12.52 12.64
India 5.34 iii.26 4.27 five.42 vi.06 6.73 vi.73
Nippon 5.l 5.54 5.66 5.66 5.78 five.63 5.97
Vietnam 5.00 4.80 4.92 five.06 5.20 5.43 seven.03
United states 4.28 4.08 4.10 four.xiii 4.40 four.63 5.05
Philippines 3.32 three.48 3.41 3.75 iii.98 3.85 4.47
South Korea iii.59 3.65 3.83 iii.74 3.82 three.xc 4.13
Thailand 3.07 iii.07 3.36 3.39 3.46 three.57 three.71
Brazil 2.37 two.37 2.35 two.23 2.37 2.45 two.72
Russia ane.94 ane.84 1.57 1.78 1.85 1.91 two.00
Nigeria 1.52 1.54 1.65 1.76 one.82 1.92 two.46
Nepal 1.11 1.19 one.34 1.48 1.57 one.64 1.54
Malaysia one.34 1.37 i.39 1.31 1.37 i.45 one.57
Mexico 0.ninety 0.85 0.89 0.96 1.18 one.17 1.16
In billion servings. Source: World Instant Noodles Association[36]

Encounter also [edit]

  • List of instant foods
  • List of noodle dishes
  • Momofuku Ando Instant Ramen Museum
  • List of Japanese soups and stews
  • List of ramen dishes
  • List of soups
  • Lo mein
  • Pot Noodle
  • Saimin
  • Shirataki noodles
  • Tsukemen

References [edit]

  1. ^ a b Burmon, Andrew (11 June 2015). "Instant Noodles Volition Either Save the Earth or Ruin Information technology". Inverse. Retrieved 22 Feb 2018.
  2. ^ https://www.raumen.co.jp/english language/
  3. ^ "How Instant Noodles are fabricated". recipes.timesofindia. {{cite web}}: CS1 maint: url-condition (link)
  4. ^ a b c Zhang, Na; Ma, Guansheng (1 September 2016). "Noodles, traditionally and today". Journal of Indigenous Foods. 3 (iii): 209–212. doi:10.1016/j.jef.2016.08.003. ISSN 2352-6181.
  5. ^ Wallace, Bruce (8 January 2007). "Entrepreneur Momofuku Ando, 96". The Washington Post.
  6. ^ "Inventor of instant noodles dies" BBC News. 6 January 2007
  7. ^ Celia Hatton (28 September 2018). "The Eternal Life of the Instant Noodle". BBC. Retrieved 10 March 2020.
  8. ^ Beech, Hannah (thirteen November 2006). "Momofuku Ando". Time. Archived from the original on 29 August 2008.
  9. ^ "Nissin Foods – Near Us". 22 November 2018. Archived from the original on 24 October 2007.
  10. ^ "Inventor of the Calendar week Annal: Momofuku Ando". MIT. Archived from the original on 26 Dec 2007.
  11. ^ a b "劉黎兒觀點》泡麵是日本人發明的？日媒還台灣雞絲麵發明者一個公道" ["Liu Lier'south View" Instant Noodles Were Invented by the Japanese? Japanese Media Also Gave Credit to the Inventor of Taiwanese Chicken Noodles]. newtalk.tw (in Chinese). 29 March 2019. Retrieved 29 June 2021.
  12. ^ "History of instant noodles". World instant noodles association . Retrieved 7 March 2019.
  13. ^ "Japan votes noodle the tops". BBC News. 12 December 2000. Retrieved 25 April 2007. BBC News
  14. ^ "Global Demand for Instant Noodles". World Instant Noodles Association (WINA). Retrieved 9 May 2019.
  15. ^ a b c d e f g h Fu, Binxiao (2007). "Asian noodles: History, classification, raw materials, and processing". Food Enquiry International. 41 (9): 888–902. doi:10.1016/j.foodres.2007.11.007 – via Elsevier Scientific discipline Direct.
  16. ^ a b c USDA (6 November 2010). "Commercial Detail Description Soup, Noodle, Ramen, Instant" (PDF). USDA. Retrieved 16 December 2016.
  17. ^ "vii Fast Facts About Instant Ramen". Spoon University. two April 2015. Retrieved fifteen Nov 2017.
  18. ^ a b Hou, Gary G. (26 Oct 2010). Asian noodles : science, technology, and processing. Hou, Gary Grand. Hoboken, N.J. ISBN9780470179222. OCLC 907642187.
  19. ^ Li, Man; Sun, Qing-Jie; Han, Chuan-Wu; Chen, Hai-Hua; Tang, Wen-Ting (2018). "Comparative written report of the quality characteristics of fresh noodles with regular table salt and brine and the underlying mechanisms". Food Chemistry. 246: 335–342. doi:10.1016/j.foodchem.2017.11.020. PMID 29291858.
  20. ^ a b Gulia, Neelam; Dhaka, Vandana; Khatkar, B. S. (one January 2014). "Instant Noodles: Processing, Quality, and Nutritional Aspects". Critical Reviews in Food Science and Nutrition. 54 (10): 1386–1399. doi:10.1080/10408398.2011.638227. ISSN 1040-8398. PMID 24564594. S2CID 20751842.
  21. ^ Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (15 January 2009). Food Chemistry. Springer Scientific discipline & Business Media. ISBN9783540699330.
  22. ^ Mellema, K. (2003). "Mechanism and reduction of fat uptake in deep-fat fried foods". Trends in Food Scientific discipline & Engineering. 14 (9): 364–373. doi:10.1016/s0924-2244(03)00050-five.
  23. ^ USAID. Fortification Basis. Instant Noodles: A Potential Vehicle for Micronutrient Fortification. Retrieved from http://www.dsm.com/en_US/nip/public/home/downloads/noodles.pdf
  24. ^ Rombouts, Ine; Jansens, Koen J.A.; Lagrain, Bert; Delcour, Jan A.; Zhu, Ke-Xue (2014). "The touch on of salt and alkali on gluten polymerization and quality of fresh wheat noodles". Periodical of Cereal Scientific discipline. 60 (3): 507–513. doi:10.1016/j.jcs.2014.09.003.
  25. ^ "Stay away from instant noodles to keep healthy". Consumers Association of Penang. Retrieved seven December 2012.
  26. ^ "Instant ramen noodles are depression in fiber, vitamins and minerals and high in carbohydrates. The package comes consummate with seasonings that are typically very salty. Ramen Noodles and Chronic Disease; accessed ???
  27. ^ Instant noodles are a highly candy food which lack nutritive value. Instant noodles are high in carbohydrates, sodium and other food additives, but low on essential elements such as cobweb, vitamins and minerals. Stay Away from Instant Noodles to KeepHealthy; accessed ???
  28. ^ Hope Ngo (23 February 2001). "CNN.com – Instant noodles a health take chances: report – Feb 23, 2001". CNN. Retrieved 7 November 2012.
  29. ^ Korea Bizwire (thirteen September 2014). "Republic of korea ranked No.1 in instant noodle consumption". Korea Bizwire. Retrieved xi April 2020.
  30. ^ In Sil Huh, Hyesook Kim, Hee Kyung Jo, Chun Soo Lim, Jong Seung Kim, Soo Jin Kim, Oran Kwon,Bumjo Oh, and Namsoo Chang (24 May 2017). "Instant noodle consumption is associated with cardiometabolic adventure factors amongst college students in Seoul". Nutrition Research and Practice. eleven (3): 232–239. doi:10.4162/nrp.2017.11.three.232. PMC5449380. PMID 28584580. {{cite periodical}}: CS1 maint: multiple names: authors list (link)
  31. ^ Shin HJ, Cho E, Lee HJ, Fung TT, Rimm E, Rosner B, Manson JE, Wheelan Thou, Hu FB. (25 June 2014). "Instant noodle intake and dietary patterns are associated with distinct cardiometabolic hazard factors in Korea". The Journal of Nutrition. 144 (viii): 1247–55. doi:10.3945/jn.113.188441. PMID 24966409. Archived from the original on 11 April 2020. Retrieved 11 Apr 2020. {{cite periodical}}: CS1 maint: multiple names: authors listing (link)
  32. ^ "The Kathmandu Mail service :: Maggi noodles banned in Nepal". Archived from the original on 10 August 2015. Retrieved four June 2015.
  33. ^ "FSSAI orders recall of all 9 variants of Maggi noodles from India". FirstPost. five June 2015. Retrieved 5 June 2015.
  34. ^ "Global Demand for Instant Noodles". World Instant Noodles Clan (WINA). 9 May 2019. Retrieved 4 June 2019.
  35. ^ Parpart, Erich (iii June 2019). "Next-Level Noodles". Bangkok Mail service . Retrieved 4 June 2019.
  36. ^ "Global Demand, World Instant Noodles Association". instantnoodles.org . Retrieved 16 Oct 2020.

External links [edit]

  • Instant Ramen Abode Folio (by the Japan Convenience Foods Industry Association)
  • Globe Instant Noodles Association (WINA)

thompsonknines.blogspot.com

Source: https://en.wikipedia.org/wiki/Instant_noodles

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