Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah

This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flour (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)—namely mesoporous silica NPs (MSN) or chitosan NPs (CH–NPs). Acrylamide content (ACR), wat...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Al-Asmar, Asmaa, Giosafatto, Concetta Valeria L., Sabbah, Mohammed, Mariniello, Loredana
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2020
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7353631/
https://ncbi.nlm.nih.gov/pubmed/32492773
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9060698
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