Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: Effect on flavor, color, and texture

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Mah, E ^a   Brannan, R G ^a  

^a OHIO UNIVERSITY   (United States)

Author keywords

Fat; Fried foods; Oil absorption; Sensory; Whey protein

Indexed keywords

CANOLA OIL; MILK PROTEIN; MONOUNSATURATED FATTY ACID; WHEY PROTEIN;

ADSORPTION; ANIMAL; ARTICLE; CHICKEN; CLINICAL TRIAL; COLOR; CONSUMER; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DOSE RESPONSE; FOOD; FOOD HANDLING; HUMAN; METHODOLOGY; PH; RANDOMIZED CONTROLLED TRIAL; STANDARD; TASTE;

ADSORPTION; ANIMALS; CHICKENS; COLOR; CONSUMER SATISFACTION; CROSS-OVER STUDIES; DOSE-RESPONSE RELATIONSHIP, DRUG; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; POULTRY PRODUCTS; TASTE;

EID: 58649122140     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00973.x     Document Type: Article

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