Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts.

Mia Kurek,Maja Repajić,Mario Ščetar, Lea Radošević,Sandra Pedisić,Zdenka Pelaić,Branka Levaj,Kata Galić

Food technology and biotechnology（2022）

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摘要

The knowledge obtained in this study can be exploited for preparation of coatings with functional compounds used as a pre-treatment for fried food with favourable effect on fat and acrylamide content.

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关键词

acrylamide,edible coatings,minimally processed potato,nettle leaf extract,olive leaf extract,sensory evaluation

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