Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins-Reference-Cited by-同舟云学术

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

Published:2018-10 Issue: Volume:80 Page:167-174
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Ananey-Obiri Daniel^ORCID,Matthews Lovie,Azahrani Malak H.,Ibrahim Salam A.^ORCID,Galanakis Charis M.^ORCID,Tahergorabi Reza

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference74 articles.

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3. Production of protein-coated low-fat potato chips;Aminlari;Food Science and Technology International,2005

4. Application of whey protein and whey protein isolate as edible coating films on potato pellets chips to reduce oil uptake during deep frying;Angor;Contemporing Engineering Science,2014

5. Reducing fat content of fried potato pellet chips using carboxymethyl cellulose and soy protein isolate solutions as coating films;Angor;Journal of Agricultural Science,2016

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