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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Veröffentlicht in:Foods
Hauptverfasser: Al-Asmar, Asmaa, Giosafatto, Concetta Valeria L., Sabbah, Mohammed, Mariniello, Loredana
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2020
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Article
Online Zugang: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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