The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets-Reference-Cited by-同舟云学术

The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

Published:2016 Issue:6 Volume:7 Page:2736-2746
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Gonçalves Albuquerque Tânia¹²³⁴⁵,Oliveira M. Beatriz P. P.⁶⁷⁸⁵,Sanches-Silva Ana¹²³⁴⁵,Cristina Bento Ana¹²³⁴⁵,Costa Helena S.¹²³⁴⁵

Affiliation:

1. Research and Development Unit

2. Department of Food and Nutrition

3. National Institute of Health Dr. Ricardo Jorge

4. 1649-016 Lisbon

5. Portugal

6. REQUIMTE/LAQV

7. Faculdade de Farmácia da Universidade do Porto

8. 4050-313 Porto

Abstract

The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00353B

Reference31 articles.

1. Interactions between fat and food during deep-frying

2. Convenience breaded poultry meat products – New developments

3. Nutrient losses and gains during frying: a review

4. WHO/FAO, World Health Organization/Food and Agriculture Organization of the United Nations, 2003, Expert Report: Diet, nutrition and prevention of chronic diseases. Report of a Joint WHO/FAO Expert Consultation. WHO Technical Report Series 916, http://whqlibdoc.who.int/trs/who_trs_916.pdf

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