Edible coatings for deep-fat frying of starchy products
- Author
- MALLIKARJUNAN, P1 ; CHINNAN, M. S1 ; BALASUBRAMANIAM, V. M2 ; PHILLIPS, R. D1
[1] Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223-1797, United States
[2] National Center for Food Safety and Technology, Illinois Institute of Technology, Summit-Argo, IL 60501-1933, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1997, Vol 30, Num 7, pp 709-714 ; ref : 29 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Cellulose(méthyl) Enrobage comestible Etude comparative Evaluation performance Friture en pleine huile Produit allégé lipide Produit amylacé Produit à base de pomme de terre Teneur eau Teneur huile Transfert masse Zéine Cellulose(hydroxypropyl méthyl)
- Keyword (en)
- Cellulose(methyl) Edible coating Comparative study Performance evaluation Deep-frying Low fat product Starchy product Potato product Water content Oil content Mass transfer Zein
- Keyword (es)
- Celulosa(metil) Recubrimiento comestible Estudio comparativo Evaluación prestación Freimiento lleno aceite Producto aligerado lípido Producto amyláceo Producto a base de patata Dosis agua Contenido aceite Transferencia masa Zeina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2065557
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
10.1006/fstl.1997.0263 
https://dx.doi.org/10.1006/fstl.1997.0263
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