Zobrazeno 1 - 5
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pro vyhledávání: '"Lovie Matthews"'
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 882-891 (2019)
In this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing by-products and replacement of corn starch in batter with swee
Externí odkaz:
https://doaj.org/article/0a2a20c342b64a9aade69e86ff650964
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 882-891 (2019)
espanolPara la realizacion del presente estudio se diseno una estrategia de dos vertices con el objetivo de reducir la absorcion de grasa en el pescado frito en abundante grasa, creando un recubrimiento comestible, sostenible y amigable con el produc
Autor:
Daniel Ananey-Obiri, Salam A. Ibrahim, Malak H. Azahrani, Reza Tahergorabi, Charis M. Galanakis, Lovie Matthews
Publikováno v:
Trends in Food Science & Technology. 80:167-174
Background Deep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a
Increasingly, fish processing industries globally are constrained, as they are overwhelmed with large quantities of fish processing by-products. These often discarded integral components of fish, nevertheless, present opportunities for recovering bot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::106e495ec23f1a00f40fd5e04ef6b1bd
https://doi.org/10.1016/b978-0-12-816695-6.00006-4
https://doi.org/10.1016/b978-0-12-816695-6.00006-4
Publikováno v:
Food Hydrocolloids. 101:105500
Chicken processing generates large quantities of by-products which can be used a source of protein for fat uptake reduction in fried chicken industry. This study investigated the use of edible coating prepared from chicken protein (CP) recovered usin