The objective of this study was to understand the microstructural and physicochemical
changes of deep‐fried chickens due to the application of a chicken protein‐based edible …

Chicken processing generates large quantities of by-products which can be used a source
of protein for fat uptake reduction in fried chicken industry. This study investigated the use of …

In this study, edible coatings of various concentrations (5, 10, and 15%) were prepared from
chicken protein isolate using isoelectric solubilization/precipitation (ISP). A commercial …

Protein-based edible coatings with various concentrations (5, 10, and 15%) of chicken
protein were prepared from chicken protein isolates using isoelectric solubilization …

The meat lipid profile and flavour attributes of deep-fried breaded chicken breasts were
evaluated with alternative edible coatings. Four types of coatings (wheat flour, sweet potato …

Skinless, deboned chicken breast fillets were deep fat fried (190° C) with and without a
batter and breading coating system for up to 6min (internal temp 70° C). Non-coated …

Chicken meat is a popular food commodity that is widely consumed worldwide. However,
the shelf-life or quality maintenance of chicken meat is a major concern for industries …

Porosity and pore size distribution are very important microstructural properties of fried foods
needed in process optimization and product development. The objective of this study was to …

A study on batter formulation effect on microstructural and physicochemical properties of
deep-fat fried chicken nuggets coating was carried out. Two flour (wheat and rice) mixes at 5 …

In this study, the effects of onion skin powder (OSP)(0, 1.5, 3.0, and 6%) on some chemical
and physical properties of cooked chicken meat patties during refrigerated storage (30 days …