OUTBREAK OF CONTAGIOUS ECTHYMA IN CAMELS (CAMELUS DROMEDARIUS AND CAMELUS BACTRIANUS) IN SOUTHWEST IRAN


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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