EFFECT OF ULTRASOUND PRETREATED HYDROCOLLOID BATTERS ON QUALITY ATTRIBUTES OF FRIED CHICKEN NUGGETS DURING POST-FRY HOLDING

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding

In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets.Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and

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TOWARDS WELL-BEING, THROUGH EDUCATION AND CULTURAL INTEGRATION

The decision to emigrate is almost always preceded by a period of unhappiness, and those who leave their homeland rely on this major change to improve their well-being.The strategies used by immigrants to integrate socially in the host country differ depending on several factors, such as: age, education, marital status, religion, connection to pre-

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Effect of polythiophene thickness on hybrid sensor sensitivity

In recent years, hybrid structures have attracted wide consideration because they generate new very interesting properties.In this study, a hybrid gas sensor was developed using a simple fabrication process from the combination of porous silicon (PSi) and polythiophene (PTh).The study of the effect of electropolymerization rate and film thickness S

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