The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

QR Code

The ability of oyster mushroom in improving nutritional composition, β-glucan and textural properties of chicken frankfurter

This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of P...

Full description

Bibliographic Details
Main Authors:	Wan Rosli, W. I., Nor Maihiza, M. S., Raushan, M.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TX341-641 Nutrition. Foods and food supply
Online Access:	http://eprints.usm.my/31546/ http://eprints.usm.my/31546/1/IFRJ_WR_IJA_Raushan_2015_%2845%29.pdf

Similar Items

Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
by: Abdulhameed, Asmaa A., et al.
Published: (2016)

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
by: Wan Rosli, W. I., et al.
Published: (2014)

The effect of storage and different cooking methods on the nutritional quality of chicken breast
by: Shukri, Suzyelawati Mohd
Published: (2013)

IMK 104 - NUTRITION APRIL-MAY 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

Effect Of Rice Bran Wax-Rice Bran Oil Oleogel On The Rheology, Texture And Thermal Properties Of Butter Cake
by: Roslee, Siti Rafeeqah Sh
Published: (2021)

Effect of formulation with papaya sauce as fat replacer on butter cake texture
by: Eng, May Ang, et al.
Published: (2017)

Optimizing flavonoid-rich Quranic Mixed Food (QMF) formulation with simplex-centroid mixture design
by: N. M., Salbi, et al.
Published: (2021)

Honey-borne infant botulism in tahnik practice: an explanation of the risk and its solutions
by: Harun, Mohammad Amir Wan, et al.
Published: (2021)

IMG 103 - KIMIA MAKANAN MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 209 - SIFAT-SIFAT FIZIKAL MAKANAN APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMG 316-2 - PENILAIAN DERIA MAKANAN OKT-NOV 1993.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1993)

IMG 316-2 - PENILAIAN DERIA MAKANAN OKT-NOV 1993.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1993)

IMG 203-4 - ANALISIS MAKANAN I SEPT 1999.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)

IMG 203-4 - ANALISIS MAKANAN I SEPT-OKT 1997.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1997)

IMG 203 - ANALISIS KIMIA MAKANAN SEPT-OKT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

IMG 204-4 - ANALISIS MAKANAN II SEPT-OKT 1997.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1997)

IMG 204 - ANALISIS MAKANAN II SEPT 1999.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)

IMG 208 - BIOTEKNOLOGI MAKANAN FEB-MAC 04 (A).
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

Ethnic Differences in the Food Intake Patterns and Its Associated Factors of Adolescents in Kelantan, Malaysia
by: Abdullah, Nurul-Fadhilah, et al.
Published: (2016)

Trigonella Foenum-Graecum Seeds Lowers Postprandial Blood Glucose in Overweight and Obese Individuals
by: Sathyasurya, Daniel Robert, et al.
Published: (2014)

A web-based tailored diet management tool (DMT) in managing diabetes patients
by: Shamsudin, Juliana
Published: (2013)

IMG 103 - FOOD CHEMISTRY APRIL-MAY 06
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMG 306 - PENILAIAN DERIA DAN JAMINAN MUTU MAKANAN APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMK 307 - KESELAMATAN MAKANAN APRIL-MEI 06
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)

IMG 203 - ANALISIS KIMIA MAKANAN MEI 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

Determination Of Synthetic Phenolic Antioxidants In Food Items Using HPLC And Total Antioxidants Using FIA Approaches [TX553.A73 Y55 2007 f rb].
by: Yong, Yek Sing
Published: (2007)

IMG 103/3 - KIMIA MAKANAN FEB 04. [IMG 103/3 - FOOD CHEMISTRY]
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

IMG 306 - PENILAIAN DAN JAMINAN MUTU MAKANAN FEB 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

IMK 104/3 – PEMAKANAN FEB 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

IMK 208/3 - PENGAWETAN DAN PEMPROSESAN MAKANAN I FEB 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

IMK 307/3 - KESELAMATAN MAKANAN FEB 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)

IMG 203 - ANALISIS KIMIA MAKANAN SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

IMG 203 - ANALISIS KIMIA MAKANAN NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 204E - FOOD PRODUCT DEVELOPMENT MARCH 05 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMG 306 - PENILAIAN DAN JAMINAN MUTU MAKANAN MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

IMK 104 - PEMAKANAN MAC 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)

Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti
by: Ishak, Zuwariah
Published: (2006)

Validity and reproducibility of a food frequency questionnaire (FFQ) for dietary assessment in Malay adolescents in Malaysia
by: Abdullah, Nurul-Fadhilah, et al.
Published: (2012)

Influence of body composition, muscle strength, diet and physical activity on total body and forearm bone mass in Chinese adolescent girls
by: Leng, Huat Foo, et al.
Published: (2007)

The association between dietary protein intake and bone mass accretion in pubertal girls with low calcium intakes
by: Qian, Zhang, et al.
Published: (2010)