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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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| Publicat a: | Foods |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | 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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