Development and application of soy-protein films to reduce fat intake in deep-fried foods
- Author
- RAYNER, M1 ; CIOLFI, V1 ; MAVES, B1 ; STEDMAN, P1 ; MITTAL, G. S1
[1] School of Engineering, University of Guelph, Guelph, Ontario, N1G 2W1, Canada - Source
Journal of the science of food and agriculture. 2000, Vol 80, Num 6, pp 777-782 ; ref : 17 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Absorption Analyse sensorielle Enrobage comestible Formulation Friture Mise au point Perméabilité Produit allégé lipide Produit frit Propriété mécanique Protéine soja Teneur matière grasse Lipide Propriété physicochimique Protéine végétale
- Keyword (en)
- Absorption Sensory analysis Edible coating Formulation Frying Perfecting Permeability Low fat product Fried product Mechanical properties Soy protein Fat content Lipids Physicochemical properties Plant protein
- Keyword (es)
- Absorción Análisis sensorial Recubrimiento comestible Formulación Freimiento Puesta a punto Permeabilidad Producto aligerado lípido Producto frito Propiedad mecánica Proteína soja Contenido materia grasa Lípido Propiedad fisicoquímica Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1341723
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/(SICI)1097-0010(20000501)80:6<777::AID-JSFA625>3.0.CO;2-H 
https://dx.doi.org/10.1002/(SICI)1097-0010(20000501)80:6<777::AID-JSFA625>3.0.CO;2-H
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