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Keywords: Chicken
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Journal Articles
Effect of different fiber sources and tert-butylhydroquinone on the quality characteristics of chicken harrisa, a meat based product
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (6): 930–943.
Published: 09 November 2015
...Lokesh Kumar; Z. F. Bhat; Sunil Kumar Purpose – This paper aims to evaluate the effect of different fiber sources and tert-butylhydroquinone (TBHQ) on the quality characteristics of chicken harrisa. Design/methodology/approach – An attempt was made to develop fiber-enriched chicken...
Journal Articles
The quality and storage stability of chicken patties prepared with different additives
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (5): 728–739.
Published: 14 September 2015
...Achir Jamwal; Sunil Kumar; Z. F. Bhat; Arvind Kumar; Simranjeet Kaur Purpose – The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage. Design/methodology/approach...
Journal Articles
Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets
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Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (5): 793–807.
Published: 14 September 2015
...Simranjeet Kaur; Sunil Kumar; Z. F. Bhat Purpose – The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets. Design/methodology/approach – The study was designed to incorporate...
Journal Articles
Effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets
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Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (4): 583–594.
Published: 13 July 2015
...Simranjeet Kaur; Sunil Kumar; Z. F. Bhat; Arvind Kumar Purpose – The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage. Design/methodology/approach...
Journal Articles
Effect of Ocimum sanctum Linn (Tulsi) on the oxidative stability and storage quality of chicken sausages
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Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (4): 510–523.
Published: 13 July 2015
... for various oxidative stability and storage quality parameters. Design/methodology/approach – The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were...
