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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Detalles Bibliográficos
Autores principales: Al-Asmar, Asmaa, Giosafatto, Concetta Valeria L., Sabbah, Mohammed, Mariniello, Loredana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353631/
https://www.ncbi.nlm.nih.gov/pubmed/32492773
http://dx.doi.org/10.3390/foods9060698

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353631/
https://www.ncbi.nlm.nih.gov/pubmed/32492773
http://dx.doi.org/10.3390/foods9060698

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