Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Shan, Jinhui;Chen, Jiwang*;Xie, Dan;Xia, Wenshui;Xu, Wei;...

通讯作者：

Chen, Jiwang;Xiong, Youling L.

作者机构：

[Xie, Dan; Xia, Wenshui; Shan, Jinhui; Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.

[Chen, Jiwang; Xu, Wei] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China.

[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

通讯机构：

[Chen, Jiwang] W

[Xiong, Youling L.] U

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Minist Educ, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

关键词：

bacterial polysaccharide;soybean oil;starch;xanthan;analysis;animal;carp;chemistry;cooking;dietary fiber;fat intake;fish;pharmacology;procedures;soybean;Animals;Carps;Cooking;Dietary Fats;Dietary Fiber;Fishes;Polysaccharides, Bacterial;Soybean Oil;Soybeans;Starch

期刊：

Journal of Food Science

ISSN：

0022-1147

年：

2018

卷：

期：

页码：

1832-1838

DOI：

10.1111/1750-3841.14199

基金类别：

This work was supported by grants from the National Natural Science Foundation of China (grant no. 31471612), China Agriculture Research System (grant no. CARS-46), and the Innovation Funds for Graduate Students of Wuhan Polytechnic Univ. (grant no. 2014cx014).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

Abstract: Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF blends (at ratios 1:3, 1:2, 1:1, 2:1, and 3:1 w/w), fried at 170 °C (40 s) followed by 190 °C (30 s), then evaluated for pickup, oil absorption, textural characteristics, and other quality attributes. Compared with the control (without the addition of XG and SF), fried BBFNs prepared with XD and SF had a significantly reduced ...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问