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Found 3 from your keywords: subject="Chicken"
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Physicochemical, Microstructural, And Sensorial Properties Of Animal, Hybrid,…
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Angela Vonny Jonas

In recent years, meat consumption, particularly convenient products like chicken meatballs increased, driven by changing dietary habits. However, concerns linked to intensive meat production have prompted a shift towards plant-based meat alternatives (PBMAs) that aim to replicate the taste and texture of traditional meats. White button mushrooms (Agaricus bisporus) have become popular for t…

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FT 24-024
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Effects of High-Pressure Processing on the Physicochemical, Microstructural, …
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Chrisanta Charmenita

Negative effects on meat consumption have prompted the rise of protein alternatives. Although chicken is rich in protein, it has no dietary fibre. Hence, alternative fibre and protein-rich ingredients can be found in shiitake mushrooms with an umami flavour and tempeh with a dense texture. High-pressure processing (HPP) can improve the texture and technological functionalities of various foo…

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FT 24-025
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The Sensory Profiles Comparison of Chicken Seasoning on the Application of Ch…
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Gwenda Natalia

"This study aimed to develop chicken nuggets and chicken meatballs using different substitutions of chicken seasoning obtained from different suppliers. The availability of specific ingredients, long lead time, cost, and Minimum Order Quantity (MOQ) would impact the production process of the products. Consequently, the sensory properties of the products were examined. All the data shows no …

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FT 23-032