Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage-Reference-Cited by-同舟云学术

Effects of methyl cellulose‐based coating on physiochemical properties and chemical hazards of Chinese fried dough cake during storage

Published:2021-06-22 Issue:9 Volume:56 Page:4770-4779
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Han Lipeng¹^ORCID,He Ye²,Wang Shujie²,Cheng Weiwei³,Ma Lukai⁴,Liu Guoqin²^ORCID,Han Dongxue¹,Niu Li¹

Affiliation:

1. Center for Advanced Analytical Science School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China

2. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China

3. Institute for Advanced Study Shenzhen University Shenzhen 518016 China

4. College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou 510225 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15056

Reference40 articles.

1. The hemoglobin adduct N-(2,3-dihydroxypropyl)-valine as biomarker of dietary exposure to glycidyl esters: a controlled exposure study in humans

2. The Effect of Transglutaminase to Improve the Quality of Either Traditional or Pectin-Coated Falafel (Fried Middle Eastern Food)

3. Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

4. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product

5. Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating. Acta scientiarum polonorum;Ali M.A.;Technologia Alimentaria,2019

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