Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding

In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behav...

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Detalles Bibliográficos
Autores principales: Oloruntoba, Dare, Ampofo, Josephine, Ngadi, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703824/
https://www.ncbi.nlm.nih.gov/pubmed/36446157
http://dx.doi.org/10.1016/j.ultsonch.2022.106237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703824/
https://www.ncbi.nlm.nih.gov/pubmed/36446157
http://dx.doi.org/10.1016/j.ultsonch.2022.106237

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