Zobrazeno 1 - 10
of 166
pro vyhledávání: '"Chicken nugget"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 112-119 (2024)
In order to investigate the effect of different hydrophilic polysaccharide colloids on the reduction of oil content and oil penetration of fried chicken nuggets, five hydrophilic polysaccharide colloids (carrageenan, xanthan gum, guar gum, sodium alg
Externí odkaz:
https://doaj.org/article/74a87dc48d9644c1b3a01f81c536abdc
Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 20, Iss 1, Pp 47-62 (2024)
IntroductionCeliac disease is one of the most common digestive disorder. Chicken nugget is one of the most popular instant and ready-to-eat foods, and wheat flour is one of its main coating ingredients, which contains approximately 60% gluten. Quinoa
Externí odkaz:
https://doaj.org/article/bc2faffcfb0442babe3acb874cfe0194
Autor:
O.R. Faloye, O.P. Sobukola, T.A. Shittu, H.A. Bakare, A.T. Omidiran, F.A. Akinlade, O.P. Bamidele
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101196- (2024)
The potential for reducing oil uptake by applying aided pre-drying techniques (microwave, infrared, and convective hot air) was studied on chicken nuggets. Convective hot air (60, 80, and 100 °C); microwave (20, 40, and 60 W); and infrared (150, 250
Externí odkaz:
https://doaj.org/article/938f5165b69c4cb6a3f99d8d0c1799f3
Publikováno v:
Journal of Applied Agricultural Science and Technology, Vol 7, Iss 1, Pp 36-44 (2023)
Chicken nuggets are ready-to-eat frozen processed meat products that are ground, steamed, molded, coated, frozen, and fried. Because chicken nuggets have a low calcium content, it must be done with the addition of chicken eggshells powder. Chicken eg
Externí odkaz:
https://doaj.org/article/3168c4376c5f46048c221eb59f144834
Autor:
Qurra-Tul Ain, Mohammad Arif, Fateha Akther Ema, Most. Shumi Akhter Shathi, Md. Ariful Islam, Mst. Minara Khatun
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 9, Iss 4, Pp 601-609 (2022)
Objective: This study was conducted to determine the colony forming units (CFU) to isolate, identify, and antibiotic sensitivity of Staphylococcus aureus from chicken nuggets (CN). Materials and Methods: Sixty CN samples from two brands were collecte
Externí odkaz:
https://doaj.org/article/b4c0f0e97d3a4ee193090938edc82d67
Autor:
Teo, Corine Sze Xuan, Yan, See Wan
Publikováno v:
British Food Journal, 2021, Vol. 123, Issue 12, pp. 3876-3887.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-09-2020-0823
Akademický článek
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Akademický článek
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Publikováno v:
Publishers Weekly. 6/5/2023, Vol. 270 Issue 23, p79-79. 1/5p. 1 Color Photograph.
Publikováno v:
Journal of Food and Bioprocess Engineering, Vol 4, Iss 1, Pp 26-36 (2020)
In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques (deep frying, Infrared cooking, Infrared cooking - post frying (IR-PF) and pre frying - Infrared cooking (PF-IR) on the moisture, fat content, color, weight lo
Externí odkaz:
https://doaj.org/article/8c6b88c5177441a3a38f2fd7344e4c29