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 RADIANT RASPBERRY 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, moistu

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A prognostic nomogram for the cancer-specific survival of white patients with invasive melanoma at BANS sites based on the Surveillance, Epidemiology, and End Results database

ObjectiveThe purpose of this study was to develop a comprehensive nomogram for the cancer-specific survival (CSS) of white patients with invasive melanoma at back, posterior arm, posterior neck, and posterior scalp (BANS) sites and to determine the validity of the nomogram by comparing it with the conventional American Joint Committee on Cancer (AJ

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