Partial and total replacement of meat by plant-based proteins in chicken sausage: Evaluation of mechanical, physico-chemical and sensory characteristics
The processed meats are classified in the first category of carcinogenic compounds due to
its numerous health issues. For this reason, there is a growing interest to utilize healthy …
its numerous health issues. For this reason, there is a growing interest to utilize healthy …
Application of pretreatment methods on agricultural products prior to frying: a review
Frying is one of the methods of processing foods, which imparts flavour, taste, colour and
crispness in the fried foods. In spite of an increase in the demand for fried foods by …
crispness in the fried foods. In spite of an increase in the demand for fried foods by …
Oil frying processes and alternative flour coatings: Physicochemical, nutritional, and sensory parameters of meat products
The frying process changes can be desirable and undesirable, involving the
physicochemical, nutritional, and sensory aspects, depending on the food and oil properties …
physicochemical, nutritional, and sensory aspects, depending on the food and oil properties …
A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies …
The present study aimed that the fat reduction in cookies without compromising the desired
properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8–363.4 nm were …
properties. Oil-loaded nanoemulsions (NEs) with a diameter of 169.8–363.4 nm were …
[PDF][PDF] The effects of cereal and legume flours on the quality characteristics of beef patties
The effects of cereal and legume flours (wheat, barley, oat, rye, rice, corn, soy, chickpea and
yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were …
yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were …
Integrated agronomical and technological approach for the quality maintenance of ready-to-fry potato sticks during refrigerated storage
The paper addresses the effect of nitrogen fertilization rate, storage time, packaging film and
locust bean gum (LBG)-based edible coating on the quality maintenance of fresh-cut ready …
locust bean gum (LBG)-based edible coating on the quality maintenance of fresh-cut ready …
Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips
The oil uptake and high‐fat/oil content problem associated with fried food products can be
decreased using polysaccharides (mucilages and gums) as edible coatings. In this study …
decreased using polysaccharides (mucilages and gums) as edible coatings. In this study …
[PDF][PDF] Effect of propolis coating on oil uptake and quality properties of fried potato (Solanum tuberosum) strips
The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this
research, the effects of propolis gum on the physicochemical properties of fried potato strip …
research, the effects of propolis gum on the physicochemical properties of fried potato strip …
The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage
To determine the potential values of yellow lentil flour (Y) and chickpea flour (C) as breading
materials the effects of yellow lentil and chickpea flours on the quality of fresh and frozen …
materials the effects of yellow lentil and chickpea flours on the quality of fresh and frozen …
Effect of Okra mucilage and CMC on the oil uptake and physicochemical properties of potato chips during deep-fat frying
R Ashrafi, N Gheybi - Iranian Journal of Biosystems Engineering, 2019 - ijbse.ut.ac.ir
In this study, the effect of carboxymethyl cellulose (CMC), okra mucilage and the mixture of
these two hydrocolloids as coatings (in 0.5, 1 and 1.5% levels) was investigated on the …
these two hydrocolloids as coatings (in 0.5, 1 and 1.5% levels) was investigated on the …