EFFECT OF ULTRASOUND PRETREATED HYDROCOLLOID BATTERS ON QUALITY ATTRIBUTES OF FRIED CHICKEN NUGGETS DURING POST-FRY HOLDING

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding

In this study, batters formulated with different hydrocolloids (i.e., pectin, Home Fragrance Oils locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets.Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, mois

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Identification of Personalized Chemoresistance Genes in Subtypes of Basal-Like Breast Cancer Based on Functional Differences Using Pathway Analysis.

Breast cancer is a highly heterogeneous disease that is clinically classified into several subtypes.Among these subtypes, basal-like breast cancer largely overlaps with triple-negative breast cancer (TNBC), and these two groups are generally studied together as a single entity.Differences in the molecular makeup of breast cancers can result in diff

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