Blar i SINTEF Open på forfatter "Khushboo, NN"
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Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs
Khushboo, NN; Kaushik, Nutan; Widell, Kristina Marianne Norne; Slizyte, Rasa; Kumari, Asha (Peer reviewed; Journal article, 2023)In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using ... -
Formulation of a Ready-to-Cook Soup Mix Using Microencapsulated Protein Hydrolysate Obtained from Pink Perch By-Product
Kumari, Asha; Kaushik, Nutan; Slizyte, Rasa; Khushboo, NN (Peer reviewed; Journal article, 2023)In fast-growing world, people have not enough time for the preparation of food and they have started depending on fast foods. However, consumption of fast foods causes malnutrition and nutrition-related diseases. Thus, ...