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Impacts of Various Reheating Methods on Crispy Chicken: Physicochemical Properties, Oxidation and Flavor Profiles

In this study, the impacts of water-bath reheating (WR), steam reheating (SR), air-frying reheating (AR), roasting reheating (RR), and microwave reheating (MR) on the physicochemical properties, oxidation, and flavor profiles of crispy chicken (CC) were investigated. The results revealed that the pH...

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Principais autores: Xiaona Ren, Chun Wang, Xueqing Wang, Tingting Su, Yigang Yu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-04-01
Serier:Foods
Fag:
crispy chicken
reheating methods
physicochemical properties
oxidation
flavor characteristics
Online adgang:https://www.mdpi.com/2304-8158/14/9/1574
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