Improved Shelf-Life and Consumer Acceptance of Fresh-Cut and Fried Potato Strips by an Edible Coating of Garden Cress Seed Mucilage

Coatings that reduce the fat content of fried food are an alternate option to reach both health concerns and consumer demand. Mucilage of garden cress (Lepidium sativum) seed extract (MSE) was modified into an edible coating with or without ascorbic acid (AA) to coat fresh-cut potato strips during c...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Foods
Main Authors: Ali, Marwa R., Parmar, Aditya, Niedbała, Gniewko, Wojciechowski, Tomasz, Abou El-Yazied, Ahmed, El-Gawad, Hany G. Abd, Nahhas, Nihal E., Ibrahim, Mohamed F. M., El-Mogy, Mohamed M.
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8303181/
https://ncbi.nlm.nih.gov/pubmed/34359406
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071536
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados