Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Journal of Food Science and Technology ◽

10.1007/s13197-013-1218-1 ◽

2013 ◽

Vol 52 (4) ◽

pp. 2288-2295 ◽

Author(s):

Arun K. Verma ◽

Rituparna Banerjee ◽

Brahma Deo Sharma

Keyword(s):

Quality Characteristics ◽

Chicken Nuggets ◽

Low Fat ◽

Salt Substitute

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Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.5691 ◽

2012 ◽

Vol 92 (9) ◽

pp. 1848-1854 ◽

Author(s):

Arun Kumar Verma ◽

Brahma Deo Sharma ◽

Rituparna Banerjee

Keyword(s):

Quality Characteristics ◽

Bottle Gourd ◽

Common Salt ◽

Lagenaria Siceraria ◽

Chicken Nuggets ◽

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Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets

LWT ◽

10.1016/j.lwt.2009.12.006 ◽

2010 ◽

Vol 43 (4) ◽

pp. 715-719 ◽

Author(s):

Arun K. Verma ◽

B.D. Sharma ◽

Rituparna Banerjee

Keyword(s):

Sodium Chloride ◽

Sensory Properties ◽

Chicken Nuggets ◽

Low Fat ◽

Physico Chemical

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QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

Journal of Food Quality ◽

10.1111/j.1745-4557.2009.00279.x ◽

2009 ◽

Vol 32 (6) ◽

pp. 760-774 ◽

Author(s):

V. JACKSON ◽

M.W. SCHILLING ◽

S.M. FALKENBERG ◽

T.B. SCHMIDT ◽

P.C. COGGINS ◽

...

Keyword(s):

Storage Stability ◽

Quality Characteristics ◽

Chicken Nuggets ◽

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Comparison of quality characteristics of full fat and low fat paneer developed from yak milk

International Journal of Dairy Technology ◽

10.1111/j.1471-0307.2010.00632.x ◽

2010 ◽

Vol 64 (1) ◽

pp. 117-120 ◽

Author(s):

GURUNATHAN KANDEEPAN ◽

SUDHIR SANGMA

Keyword(s):

Quality Characteristics ◽

Low Fat ◽

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Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour

Meat Science ◽

10.1016/j.meatsci.2016.05.016 ◽

2016 ◽

Vol 121 ◽

pp. 40-46 ◽

Author(s):

Gulen Yildiz Turp

Keyword(s):

Quality Characteristics ◽

Cooking Methods ◽

Low Fat ◽

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Effects of Canola Oil and Persimmon Peel Addition on the Quality Characteristics of Low-Fat Pork Patty during Cold Storage

Korean Journal of Food and Cookery Science ◽

10.9724/kfcs.2019.35.5.471 ◽

2019 ◽

Vol 35 (05) ◽

pp. 471-479 ◽

Author(s):

Dong-Wook Sim

Keyword(s):

Cold Storage ◽

Quality Characteristics ◽

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Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs

Meat Science ◽

10.1016/j.meatsci.2003.10.012 ◽

2004 ◽

Vol 67 (2) ◽

pp. 245-249 ◽

Author(s):

Ismail Yılmaz

Keyword(s):

Fatty Acid Composition ◽

Acid Composition ◽

Quality Characteristics ◽

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Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

Meat Science ◽

10.1016/s0309-1740(02)00293-0 ◽

2003 ◽

Vol 65 (2) ◽

pp. 869-875 ◽

Author(s):

L.C. Hoffman ◽

F.D. Mellett

Keyword(s):

Corn Starch ◽

Quality Characteristics ◽

Low Fat ◽

Pork Lard ◽

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Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.2003.588 ◽

2003 ◽

Vol 16 (4) ◽

pp. 588-595 ◽

Author(s):

Manish Kumar ◽

B. D. Sharma

Keyword(s):

Quality Characteristics ◽

Low Fat ◽

Ground Pork ◽

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Physico-chemical, Sensory and Lipid Profile of Low-fat Chicken Nuggets Incorporated with Carrageenan as Fat Replacer

International Journal of Meat Science ◽

10.3923/ijmeat.2011.70.76 ◽

2010 ◽

Vol 1 (1) ◽

pp. 70-76 ◽

Author(s):

K. Sharma ◽

S.K. Mendiratta ◽

B.D. Sharma

Keyword(s):

Lipid Profile ◽

Chicken Nuggets ◽

Low Fat ◽

Fat Replacer ◽

Physico Chemical

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