ArticleFood science & nutrition2023
Development of chicken tender pops by utilizing pomegranate peel powder.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Evaluation of Alginate-Gum Arabic Coating and Pomegranate (Food science & nutrition · 2025Article
- Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources.Food science & nutrition · 2025Article
- Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review.Food science & nutrition · 2024Review
- Development of chicken tender pops by utilizing pomegranate peel powder.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
9 authors at 6 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation of PPP, and its effect on quality attributes and storage stability of the product were evaluated. The treatments were formulated using 0%, 3%, 6%, and 9% PPP in replacement of chicken. The physicochemical properties, texture profile, instrumental color, sensory attributes, and storage stability were assessed for 21 days at refrigeration temperature, at a regular interval of 7 days. The results indicated that the inclusion of PPP significantly (
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