Use of vacuum-frying in chicken nugget processing

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 482-489

  Teruel, M Rocío ^a   García Segovia, Purificación ^b   Martínez Monzó, Javier ^b   Linares, M Belén ^a   Garrido, M Dolores ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Chicken nuggets; Oil uptake; Sensory evaluation; Texture; Vacuum frying

Indexed keywords

ANIMALS; OILS AND FATS; TEMPERATURE; TEXTURES;

ALTERNATIVE PROCESS; CHICKEN NUGGETS; COMPOSITIONAL CHARACTERISTICS; CONSUMER PREFERENCES; FRUIT AND VEGETABLES; OIL UPTAKES; ORGANOLEPTIC CHARACTERISTICS; VACUUM FRYING;

SENSORY ANALYSIS;

EID: 84916204041     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.06.005     Document Type: Article

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