Zobrazeno 1 - 10
of 697
pro vyhledávání: '"chicken soup"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 332-341 (2024)
Traditional high-temperature sterilization of chicken soup can easily lead to adverse effects on product quality and result in a short storage period, which fails to meet the demands for modern convenience and nutritional consumption. In this study,
Externí odkaz:
https://doaj.org/article/049599574d7b4bd7b33d43805552069a
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101914- (2024)
To enhance both the quality and cooking efficiency of chicken soup, the effect of enzymatic pre-treatment of chicken on the quality of the chicken soup was investigated in this study. Results indicated that the application of enzymatic pre-treatment
Externí odkaz:
https://doaj.org/article/55a2db4d55184e06946eeb8b7d18bded
Autor:
Ling Wang, Guojin Li, Jie Gao, Jia Cheng, Zhengnan Yuan, Hongzhao Lu, Wenxian Zeng, Tao Zhang
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionBlack-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is st
Externí odkaz:
https://doaj.org/article/204b51addfc943059dc35cf91aabfe38
Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS),
Externí odkaz:
https://doaj.org/article/1304dd9c008a430186648982f6f7bcd2
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 1, Pp 26-40 (2024)
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/
Externí odkaz:
https://doaj.org/article/b38253b87f604dc980eae00fde3aa5a7
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 86-98 (2023)
With the aim of exploring the correlation between instrumental analysis and sensory evaluation of chicken soup umami-aroma characteristics, 110-day-old Xue Shan hens and 60-day-old 817 broilers were used as raw materials to prepare chicken soup, and
Externí odkaz:
https://doaj.org/article/8d12ab6523414e1e8fae6bc477ae7fe9
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken ca
Externí odkaz:
https://doaj.org/article/47484cea9a5e46f5a467daf47032fd9b
Autor:
Hailang Wang, Boxiao Wu, Jinyan Zhang, Yun Liu, Min Zhang, Lin Chen, Weiwei Zhao, Huan Kan, Changwei Cao
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101140- (2024)
The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor compo
Externí odkaz:
https://doaj.org/article/c07effef8e8846fc96490e2c66cc304d
Autor:
McGarvey, Robert
Publikováno v:
Entrepreneur. Oct95, Vol. 23 Issue 10, p144. 6p. 1 Color Photograph.
Autor:
Swerdlow, Michael1 michael@swerdlow.co.uk
Publikováno v:
Shemot (0969-2258). Dec2021, Vol. 29 Issue 3, p41-42. 2p.