Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts

RESEARCH BACKGROUND: Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce. EXPER...

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Detalles Bibliográficos
Autores principales: Kurek, Mia, Repajić, Maja, Ščetar, Mario, Radošević, Lea, Pedisić, Sandra, Pelaić, Zdenka, Levaj, Branka, Galić, Kata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901339/
https://www.ncbi.nlm.nih.gov/pubmed/36816880
http://dx.doi.org/10.17113/ftb.60.04.22.7691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901339/
https://www.ncbi.nlm.nih.gov/pubmed/36816880
http://dx.doi.org/10.17113/ftb.60.04.22.7691

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