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International Journal of Food Properties Volume 17, 2014 - Issue 4
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Original Articles

Influence of Outer Layer Formulation on the Sensory Properties of Microwaved Breaded Nuggets

Á. Albert Instituto de Agroquímica y Tecnología de Alimentos, Paterna, Valencia, Spain
,
A. Salvador Instituto de Agroquímica y Tecnología de Alimentos, Paterna, Valencia, SpainCorrespondence[email protected]
,
G. Hough Comisión de Investigaciones Científicas de la Provincia Buenos Aires, Nueve de Julio, Argentina
&
S. Fiszman Instituto de Agroquímica y Tecnología de Alimentos, Paterna, Valencia, Spain
Pages 829-841 | Received 26 Apr 2011, Accepted 09 Jul 2011, Published online: 21 Nov 2013

Citations (14)

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Ganesan Archana, Packirisamy Azhagu Saravana Babu, Kasirajan Sudharsan, Kalleary Sabina, Ramachandran Palpandi Raja, Meenakshisundaram Sivarajan & Muthusamy Sukumar. (2016) Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy. International Journal of Food Properties 19:7, pages 1583-1592.
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Elhamalsadat Shekarforoush, Hamed Mirhosseini, Bahareh Tabatabaee Amid, Hasanah Ghazali, Kharidah Muhammad, Md Zaidul Islam Sarker & Maryam Paykary. (2016) Rheological Properties and Emulsifying Activity of Gum Karaya (Sterculia Urens) in Aqueous System and Oil in Water Emulsion: Heat Treatment and Microwave Modification. International Journal of Food Properties 19:3, pages 662-679.
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Elif Aykın, Sultan Arslan, Atike N. Durak & Mustafa Erbas. (2016) Effect of Bicarbonate Salts and Sequential Using of Frying Oil on Acrylamide and 5-Hydroxymethylfurfural Contents in Coated Fried Chicken Meat. International Journal of Food Properties 19:1, pages 222-232.
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Xiao Li, Guanghong Zhou, Yinji Chen, Xinglian Xu, Baocai Xu & Chunbao Li. (2015) A New Method for Characterizing Mechanical Properties of Meat Product under Stress-Relaxation Based on Gaussian Curve-Fitting. International Journal of Food Properties 18:11, pages 2571-2583.
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Articles from other publishers (10)

Xiangcun Wang, Long Chen, David Julian McClements & Zhengyu Jin. (2023) Recent advances in crispness retention of microwaveable frozen pre-fried foods. Trends in Food Science & Technology 132, pages 54-64.
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Marta Mesías, Francisca Holgado & Francisco J. Morales. (2023) Formation of process contaminants in commercial and homemade deep-fried breadcrumbs. Food Research International 164, pages 112357.
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Siti Hajar Othman, Nazirah Mohd Rosli, Norhazirah Nordin & Masturina Abdul Aziz. (2022) Formulation of crispy chicken burger patty batter: Properties and storage qualities. AIMS Agriculture and Food 7:2, pages 426-443.
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Norma Bautista & Christian Franco-Crespo. (2020) Evaluación de una Mezcla Empanizadora, con Inclusión de Almidón Modificado, para su Aplicación en Carnes. Revista Politécnica 46:2, pages 63-70.
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Marta Mesias, Cristina Delgado-Andrade & Francisco J. Morales. (2020) Process contaminants in battered and breaded foods prepared at public food service establishments. Food Control 114, pages 107217.
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Yi Cao, Gangcheng Wu, Fei Zhang, Lirong Xu, Qingzhe Jin, Jianhua Huang & Xingguo Wang. (2020) A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. Journal of the American Oil Chemists' Society 97:8, pages 901-913.
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A. Tarrega, A. Rizo & S. Fiszman. (2017) Sensory space of battered surimi rings: Key features determined by Flash Profiling. Journal of Sensory Studies 32:4, pages e12274.
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Ece Cagdas & Seher Kumcuoglu. (2015) Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters. International Journal of Food Engineering 11:2, pages 185-197.
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Sarah Purcell, Ya-Jane Wang & Han-Seok Seo. (2014) Application of Oxidized Starch in Bake-Only Chicken Nuggets. Journal of Food Science 79:5, pages C810-C815.
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Sarah Purcell, Ya-Jane Wang & Han-Seok Seo. (2014) Enzyme-Modified Starch as an Oil Delivery System for Bake-Only Chicken Nuggets. Journal of Food Science 79:5, pages C802-C809.
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