Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips

LWT

Volumn 62, Issue 2, 2015, Pages 1220-1225

  Hua, Xiao ^a   Wang, Kun ^a   Yang, Ruijin ^a   Kang, Jiaqi ^a   Yang, Hui ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Edible coating; Fried potato chips; Lipid uptake; Sensory analysis; Sunflower head pectin

Indexed keywords

CHLORINE COMPOUNDS; FOOD ADDITIVES; FRACTURE MECHANICS; SENSORY ANALYSIS; TEXTURES;

EDIBLE COATING; FRIED POTATO; LIPID UPTAKES; METHYL CELLULOSE; NON-ENZYMATIC BROWNING; PECTIN CONCENTRATION; SUNFLOWER HEAD PECTIN; TEXTURE ANALYSIS;

COATINGS;

HELIANTHUS; SOLANUM TUBEROSUM;

EID: 84932114055     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.010     Document Type: Article

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