Shahriyar Valizadeh

Evaluation of the effects of sesame-based emulgels with natural and synthetic antioxidants on the physicochemical quality attributes of fried chicken nuggets

Deep-fat frying of chicken nuggets generates harmful lipid oxidation products and excessive oil uptake, compromising nutritional quality. This study investigated sesame-based emulgels (1% or 7% w/w), with or without antioxidants (0.2% rosemary extract and 0.02% tert-butylhydroqui...