Literatura académica sobre el tema "Chicken cutlets"
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Artículos de revistas sobre el tema "Chicken cutlets"
SIVAKUMAR, P. y AYYAVOO PREAMNATH MANOHARAN AND DHARANI MUTHUSAMY. "Effect on Some Physicochemical Qualities of the Minced Chicken Meat Cutlet Mixed With Raw Banana Peel Powder". JOURNAL OF ENVIRONMENT AND BIO-SCIENCE 38, n.º 01 (junio de 2024): 65. http://dx.doi.org/10.59467/jebs.2024.38.65.
Texto completoKumar, Yogesh, Vinay Kumar Tanwar, Anurag Pandey, Prateek Shukla y Vikas Sharma. "Development and quality assessment of chicken cutlets enrobed with bread crumbs vis-à-vis dried carrot pomace". Nutrition & Food Science 47, n.º 5 (11 de septiembre de 2017): 700–709. http://dx.doi.org/10.1108/nfs-06-2016-0082.
Texto completoTomar, Serlene, Geeta Chauhan, Annada Das y Somesh Meshram. "Optimization of Ready-to-Cook Chicken Cutlet Mix Using Different Levels of Antioxidant Dietary Fiber Enriched Dehydrated Vegetable Mix". International Journal of Bio-resource and Stress Management 14, Aug, 8 (26 de agosto de 2023): 1196–203. http://dx.doi.org/10.23910/1.2023.3587b.
Texto completoZhumanova, Gulnar, Maksim Rebezov, Bakhytkul Assenova y Eleonora Okuskhan. "Prospects of Using Poultry by-Products in the Technology of Chopped Semi-Finished Products". International Journal of Engineering & Technology 7, n.º 3.34 (1 de septiembre de 2018): 495. http://dx.doi.org/10.14419/ijet.v7i3.34.19367.
Texto completoAbsalimova, Mamura, Aigul Tayeva, Lyazzat Baybolova, Irina Glotova, Nadezhda Galochkina y Sergey Shakhov. "The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets". Potravinarstvo Slovak Journal of Food Sciences 17 (27 de octubre de 2023): 816–32. http://dx.doi.org/10.5219/1916.
Texto completoGrishin, V. S., P. S. Andreev-Chadaev, J. D. Grebennikova y E. Y. Lazareva. "Study of the effect of calcium citrate on the physical and chemical parameters and amino acid composition of chopped cutlets". Agrarian-And-Food Innovations 19 (10 de mayo de 2023): 77–86. http://dx.doi.org/10.31208/2618-7353-2022-19-77-86.
Texto completoAnandh, M. Anna. "Quality and acceptability of chicken meat cutlets incorporated with chicken meat emulsion". FOOD SCIENCE RESEARCH JOURNAL 10, n.º 1 (15 de abril de 2019): 31–36. http://dx.doi.org/10.15740/has/fsrj/10.1/31-36.
Texto completoYakubova, Lola y Nadezhda Velichko. "POSSIBILITY OF USING PURSLANE (PORTULACA OLERACEA L.) TO ENRICH CUT MEAT PRODUCTS". Bulletin of KSAU, n.º 3 (5 de marzo de 2024): 262–68. http://dx.doi.org/10.36718/1819-4036-2024-3-262-268.
Texto completoFeng, Zhang, Tatyana Stepanova, Tetiana Golovko, Mykola Golovko, Ihor Mazurenko, Olha Vasylenko y Vladyslav Prymenko. "TECHNOLOGY OF MINCED POULTRY PRODUCTS WITH INCREASED DIETARY FIBER CONTENT". Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies, n.º 1(15) (5 de mayo de 2023): 68–75. http://dx.doi.org/10.20998/2413-4295.2023.01.09.
Texto completoKumari, Kanchan. "Microbiological Analysis of Chicken Meat Cutlets Incorporated with Functional Ingredients". Indian Journal of Pure & Applied Biosciences 8, n.º 3 (30 de junio de 2020): 311–16. http://dx.doi.org/10.18782/2582-2845.8001.
Texto completoTesis sobre el tema "Chicken cutlets"
Huang, Ying-Che y 黃英哲. "Effect of chia seed on the quality improvement and preservability of frozen deboned batter chicken cutlet". Thesis, 2016. http://ndltd.ncl.edu.tw/handle/94229001798113343783.
Texto completo國立屏東科技大學
動物科學與畜產系所
104
In meat processing industry, the artificial antioxidants were usually used for keeping the quality of the meat products. However, these artificial additives are not much acceptable for the consumer recently. The chia seed contain high amount of ω-3 fatty acids, dietary fibers and phenolic compounds which could become a natural source of antioxidant to enhance the quality of meat products. The aim of this study was to evaluate the effect of chia seed on the quality, digestibility, antioxidant and sensory property of chicken cutlet during 18-week frozen storage. This study was divided into the three stages; the first stage was to the evaluate effect of different forms of chia seed (whole grain, seed powder) on the sensory property of chicken cutlet; the second stage was to evaluate the effect of different levels of chia seed (0.0-6.0%) and water (30-40%) on the physiochemical property of the chicken cutlet; the third stage was to evaluated the effect of chia seed on the digestibility and unsaturated fatty acid content of the cutlet. The result of sensory evaluation in the first experiment showed that the chicken cutlet made with whole grain chia seed had higher sensory score than with power seed one, The whole grain chia seed was better suited for the cutlet. With different level of whole grain chia seed in the cutlet, the higher seed content cutlet showed lower sensory score, especially at color, flavor, hardness and chewiness, so the cutlet with 0%, 2%, 4% and 6% seed content would be better treatments for experiment 2. In the second experiment, the ash content of cutlet increased with the chia seed content, but the seed had no effect on the water, protein and fat content of the cutlet. In 30% water treatment for cutlet showed higher protein and fat content than the cutlet with 35% and 40% water content. During 18-week and -20°C storage, the total bacterial count of the cutlet has no change, but the 6% chia seed group showed higher bacterial count than others. In sensory evaluation, the cutlet made with 2% chia seed and 35% water showed the highest acceptability score, and 6% seed cutlet showed the lowest score at color, aroma and acceptability. As theses result in experiment 2, the 0%, 2%, 4% chia seed with 35% water content of the cutlet would be adopted for the total phenolic content (TP), DPPH scavenging capacity (DPPH) and 2-thiobabituric acid reactant substance (TBARS) as the antioxidant evaluation. The result showed the TP and DPPH of the cutlet increase with the chia seed content, but time had no effect on both results. On contrary, the TBARS rose with the storage time but the chia seed content. In experiment 3, the digestibility of the cutlet was effect by the storage time. At ninth week storage, the total digestibility of the cutlet increase from 60% at the beginning to 66%; The linoleic and linolenic acid content of the cutlet increased with chia seed content, but time had no effect on these fatty acid content. As these result, the chia seed can promote the antioxidant and prevent the oxidative cleavage of unsaturated fatty acid of the chicken cutlet to develop the high functional processing meat product.
Libros sobre el tema "Chicken cutlets"
Istorii︠a︡ pozharskikh kotlet. Tverʹ: TO "Knizhnyĭ klub", 2014.
Buscar texto completoActas de conferencias sobre el tema "Chicken cutlets"
Absalimova, M. A., L. K. Baybolova, A. M. Taeva y I. A. Glotova. "METHOD FOR PRODUCING DIETARY CUTLETS WITH DIETARY FIBERS". En I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-3.
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