Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage
Mohammad Jouki, Mohammad Javad Shakouri, Naimeh Khazaei
Topics & Concepts
ChewinessFood sciencePectinTBARSChemistryDeep fryingThiobarbituric acidOrganolepticLipid oxidationTastePeroxide valueAntioxidantBiochemistryLipid peroxidationFood Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality