Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms

Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-c...

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Detalles Bibliográficos
Autores principales: Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394837/
https://www.ncbi.nlm.nih.gov/pubmed/34441470
http://dx.doi.org/10.3390/foods10081694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394837/
https://www.ncbi.nlm.nih.gov/pubmed/34441470
http://dx.doi.org/10.3390/foods10081694

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