Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken-Reference-Cited by-同舟云学术

Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

Published:2021-01-01 Issue:1 Volume:19 Page:440-447
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Adrah Kelvin¹,Ananey-Obiri Daniel²,Tahergorabi Reza¹^ORCID

Affiliation:

1. Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA

2. Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC, USA

Funder

National Institute for Food and Agriculture

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1914736

Reference44 articles.

1. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage

2. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins

3. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken

4. Film-forming Characteristics of Starches

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