How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
نویسندگان
چکیده
منابع مشابه
Production of breaded kilka (Clupeonella cultriventris) using two different batters and determination of chemical, microbial and sensory properties
This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen throu...
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As a multicellular animal’s tissues mature throughout embryogenesis, its cells must communicate with each another to determine their appropriate placement and physiological role. In some cases, this communication takes place through longrange, secreted signals; in others, through direct cell-cell contact. One example of the latter case is a process called lateral inhibition, wherein a developin...
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Several studies have reported low rates of allergic sensitization and allergies in children exposed to respiratory tract infections [1, 2] or a rural environment [3]. The role of immunity in controlling infections has been well explored in the past, but the longlasting effect of infections on immunity in health and disease is still largely unknown. It is, therefore, important to consider curren...
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The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...
متن کاملPhysical , chemical , technological and sensory characteristics of
Received 13/8/2010 Accepted 11/4/2012 (004985) 1 Polo Regional de Desenvolvimento Tecnológico dos Agronegócios – PDRTA, Alta Mogiana, CP 35, CEP 14770-000, Colina, SP, Brasil, e-mail: [email protected]; [email protected] 2 Meat Technology Center, Food Technology Institute – ITAL, CP 139, CEP 13070-178, Campinas, SP, Brasil *Corresponding author Physical, chemical, techno...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9050626