Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
William Oyom, Niaz Mahmud, Joinul Islam, Shahriyar Valizadeh, Ruth Boahemaah Awuku, Salam A. Ibrahim, Reza Tahergorabi
Topics & Concepts
Food scienceTasteLipid oxidationCoatingShelf lifeDeep fryingMoistureSensory systemSensory analysisChemistryMaterials scienceAntioxidantBiologyOrganic chemistryNeuroscienceFood Chemistry and Fat AnalysisMeat and Animal Product QualityAntioxidant Activity and Oxidative Stress