The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying.

Kurek, M; Repajic, M; Maric, M; Scetar, M; Trojic, P; Levaj, B; Galic, K.

Afiliación

Kurek M; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Repajic M; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Maric M; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Scetar M; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Trojic P; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Levaj B; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Galic K; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.

J Food Sci Technol ; 58(8): 3073-3085, 2021 Aug.

Article en En | MEDLINE | ID: mdl-34294970