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Quality and Acceptability of Meat Nuggets with Fresh Aloe vera Gel
Physicochemical Property Texture Profile Analysis Fatty Acid Profile Sensory Characteristics
2016/5/20
Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability...
Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets
Sheep Meat Nuggets Guava Powder Antioxidant Dietary Fibre Meat Quality
2016/5/12
This study was conducted to explore the antioxidant potential and functional value of guava (Psidium guajava L.) powder in muscle foods. Guava powder was used as a source of antioxidant dietary fibre ...
Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour
Chicken Nuggets Physico-chemical Properties Textural Properties Chickpea Hull Flour
2016/5/9
While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different lev...
Beginning with a set of statements that many researchers and critics will find provocative, Mary Lu MacDonald furnishes findings based on archival research and alerting claims about them in terms of t...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Pork nuggets liquid whey microbial quality physico-chemical characteristics storage
2008/10/26
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Processing Shelf Life
2016/5/27
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...