We chose a chicken gumbo recipe and modified the type of fat content and sodium content to provide four different treatments. We conducted tests to determine viscosity between treatments, acceptance, and sensory attributes of the treatments. Our hypothesis was that participants would prefer the ...
chicken patesodium chloridereducing of the contentThe aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced ...
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Sodium content was analyzed using an AAS (Atomic Absorption Spectrometer). The average meal intakes of second and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school students was 401 g/meal. Boys tended to eat slightly more ...
Table 2. Participant characteristics and regression-adjusted nutritional content of daytime (12-3pm) purchases at quick service chain restaurants, NYC 2015. VariableN (%)N=935Sodium (mg)Calories (kcal) Empty Cell Empty CellMean95% CIp-value*Mean95% CIp-value* Gender (by observation) Male 530...
The amount of sodium is listed for a serving of the food, so be sure to check the serving size when looking at sodium content. Here are additional tips when using food labels to help you reduce sodium consumption. Choose foods with less than 5% of the daily value of sodium ...
METHODS: We analyzed the nutrient content of frequently ordered items from 3 US national fast-food chains: fried potatoes (large French fries), cheeseburgers (2-oz and 4-oz), and a grilled chicken sandwich. We used an archival website to obtain data on sodium, saturated fat, and trans ...
(8) Soups and stews containing soups with chicken broth, tomato or yogurt sauce, and lentil soup. (9) Side dishes such as zaatar, “Hummus”, “Fool”, “Msabaha”, avocado with lemon, “Flafel”, olive oil-fried egg, “Kubba”, tomato paste, and macaroni. Phase 2: content ...
Chicken egg white lysozyme (Sigma# L7651) Dithiothreitol (DTT) (Sigma# D0632) Ethylenediaminetetraacetic acid, EDTA (Sigma# E9884) Glacial Acetic Acid Glycerol HEPES (Sigma# H4034) Hydrochloric acid IPTG (EMD Millipore# 420322) Kanamycin sulfate from Streptomyces kanamyceticus (Sigma# K1377) ...
PURPOSE:To obtain an oyster sauce having low sodium content and stable salty taste, by substituting the whole or a part of salt in a seasoning such as oyster sauce, oyster extract, etc., with a peptide-type salting agent. CONSTITUTION:Salt in a seasoning containing a large amount of taurine...