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Use of vacuum-frying in chicken nugget processing

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Use of vacuum-frying in chicken nugget processing

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Teruel, MR.; García Segovia, P.; Martínez Monzó, J.; Linares, MB.; Garrido, MD. (2014). Use of vacuum-frying in chicken nugget processing. Innovative Food Science and Emerging Technologies. 26:482-489. doi:10.1016/j.ifset.2014.06.005

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77385

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Title: Use of vacuum-frying in chicken nugget processing
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The goal of this research was to test vacuum-frying as an alternative process in order to make fried chicken nuggets healthier. The compositional, textural and sensory properties of vacuum-fried chicken nuggets (130, 140 ...[+]
Subjects: Vacuum-frying , Chicken nuggets , Oil uptake , Sensory evaluation , Texture
Copyrigths: Cerrado
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2014.06.005
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.ifset.2014.06.005
Type: Artículo

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