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...

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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303181/
https://www.ncbi.nlm.nih.gov/pubmed/34359406
http://dx.doi.org/10.3390/foods10071536

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303181/
https://www.ncbi.nlm.nih.gov/pubmed/34359406
http://dx.doi.org/10.3390/foods10071536

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