Zobrazeno 1 - 10
of 2 424
pro vyhledávání: '"nuggets"'
Autor:
Muhammad Usman, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, Felix Kwashie Madilo
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 352-366 (2024)
The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven
Externí odkaz:
https://doaj.org/article/0403e4567bc24d98be1a2281306e1e29
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 117-124 (2024)
To explore the flavor changes of Gushi goose nuggets of Henan, Xinyang during processing, GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages, and a comparative study was conducted by com
Externí odkaz:
https://doaj.org/article/72ae6bc95d9b4fcb957ba4b65aec7ed7
Autor:
Nurhayati Nurhayati, Meisy Rian Parwati, Khusnul Khotimah, Heru Handoko, Nelwida Nelwida, Berliana Berliana
Publikováno v:
Jurnal Agripet, Vol 24, Iss 2, Pp 196-201 (2024)
This study aimed to assess the chemical quality (moisture content, protein, and fiber) and organoleptic properties of chicken nuggets with the addition of vegetables. The materials used included chicken breast, wheat flour, tapioca flour, bread crumb
Externí odkaz:
https://doaj.org/article/ccf457da3db541b0a3b8266d18d9b97c
Autor:
Md. Anisur Rahman Mazumder, Kanokwan Jongraksang, Kanyarat Kaewsiri, Supravee Keawnualborvornnij, Worranitcha Nenjatee, Lovedeep Kaur, Wanli Zhang, Suphat Phongthai, Saroat Rawdkuen
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100777- (2024)
The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative
Externí odkaz:
https://doaj.org/article/94e82b491ff74fd2b41ee868ec3b8f3f
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101364- (2024)
In this study, foam-structured hydroxypropyl methylcellulose was used to structure cod liver oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of chicken nuggets) were added to the oleogels and incorporated int
Externí odkaz:
https://doaj.org/article/8ef04e0684e0477d92b77f7b3f9fe2a4
Publikováno v:
Journal of Applied Food Technology, Vol 11, Iss 1, Pp 32-42 (2024)
Chicken nuggets with jack bean tempeh flour substitution are a type of perishable food, thus having a short shelf life. The shelf life of chicken nuggets with jack bean tempeh flour substitution and its quality were affected by the storage conditions
Externí odkaz:
https://doaj.org/article/45251ef09d9d45ef99258886bdea80bc
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 210-216 (2024)
This purpose of this study was to evaluate the effect of pre-drying on the oil penetration and texture characteristics of deep-fried battered and breaded fish nuggets. Battered breaded fish nuggets (BBFNs) were dried in a drying oven and dried at 40
Externí odkaz:
https://doaj.org/article/e7bb168ba8f04f07a126068a25338f17
Autor:
Shouchun Liu, Luyao Zhang, Yongjia Guo, Minjie Wang, Hongying Cai, Pengzhi Hong, Saiyi Zhong, Jiayong Lin
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e36528- (2024)
Deep-fried breaded tilapia nuggets (DFBTNs) have good market prospects as a tilapia deep-processed product. In this study, we used pre-optimized DFBTNs to simulate the mass change from storage to consumption and investigated the changes in storage sh
Externí odkaz:
https://doaj.org/article/dc37f2eb20c14d28be2cd9770e3cbfff
Autor:
Landry Ndriko Mayigane, Barbara Burmen, Armand Mbanya, Elliot Brennan, Candice Vente, Liviu Vedrasco, Stella Chungong
Publikováno v:
Frontiers in Public Health, Vol 12 (2024)
Externí odkaz:
https://doaj.org/article/3faaa5ce591240cd9c1024bcc78d168f
Autor:
Mazumder, Md. Anisur Rahman a, b, Jongraksang, Kanokwan a, Kaewsiri, Kanyarat a, Keawnualborvornnij, Supravee a, Nenjatee, Worranitcha a, Kaur, Lovedeep c, Zhang, Wanli d, Phongthai, Suphat e, Rawdkuen, Saroat a, f, ⁎
Publikováno v:
In Food Chemistry Advances December 2024 5