Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets-Reference-Cited by-同舟云学术

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Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets

Published:2024-06 Issue: Volume:16 Page:101196
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Faloye O.R.^ORCID,Sobukola O.P.,Shittu T.A.,Bakare H.A.,Omidiran A.T.^ORCID,Akinlade F.A.,Bamidele O.P.^ORCID

Funder

University of Venda

Publisher

Elsevier BV

Reference43 articles.

1. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods;Sivaranjani;Food Chem.,2024

2. Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures;Castro-López;Int. J. Gastron. Food Sci.,2023

3. Characterization of some quality attributes of vacuum fried, yellow‐fleshed cassava chips from different varieties using designed experiment;Sobukola;J. Food Process. Preserv.,2021

4. Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-alpha broilers;Faloye;SN Appl. Sci.,2021

5. Development of low-fat chicken nuggets using fish protein concentrate in batter formulation;Heydari;Iranian. Food Sci.Techn.Res.J.,2021

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