Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13116
Abstract: Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings… read more here.
Keywords: chitosan based; based edible; safety; cellulose chitosan ... See more keywords
Utilization of plant extracts to control the safety and quality of fried foods-A review.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13148
Abstract: Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl… read more here.
Keywords: safety; safety quality; quality fried; plant extracts ... See more keywords