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The objective of this study was to understand the microstructural and physicochemical changes of deep‐fried chickens due to the application of a chicken protein‐based edible coating, two types of oils (canola vs. corn oil), and frozen temperature (−18°C) over 60 days. The application of the edible coating was able to reduce the fat content and fat uptake significantly (p < .05). However, the fat...
The cuticles of insects and arthropods have some of the most diverse material properties observed in nature, so much so that it is difficult to imagine that all cutciles are primarily composed of the same two materials: a fibrous chitin network and a matrix composed of cuticle proteins. Various factors contribute to the mechanical and optical properties of an insect or arthropod cuticle including...
Insects have evolved numerous adaptations to survive a variety of environmental conditions. Given that the primary interface between insects and the environment is mediated through their skin or cuticle, many of these adaptations are found in extraordinary cuticle diversity both in morphology and structure. Not all of these adaptions manifest themselves in changes in the chemical composition of the...
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