Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods.

Wang, Zun; Ng, Ken; Warner, Robyn Dorothy; Stockmann, Regine; Fang, Zhongxiang

Wang, Zun; Ng, Ken; Warner, Robyn Dorothy; Stockmann, Regine; Fang, Zhongxiang.

Afiliação

Wang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia.
Ng K; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia.
Warner RD; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia.
Stockmann R; CSIRO Agriculture and Food, Werribee, Victoria, Australia.
Fang Z; School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia.

Compr Rev Food Sci Food Saf ; 22(2): 1418-1437, 2023 03.

Article em En | MEDLINE | ID: mdl-36717375

Assuntos

Quitosana; Filmes Comestíveis; Hidrocarbonetos Policíclicos Aromáticos; Celulose; Alimentos; Hidrocarbonetos Policíclicos Aromáticos/análise; Carcinógenos/análise

Palavras-chave

acrylamide; cellulose; chitosan; deep-frying; edible coating; heterocyclic amines; oil uptake; polycyclic aromatic hydrocarbons

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrocarbonetos Policíclicos Aromáticos / Quitosana / Filmes Comestíveis Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Austrália

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google