Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

Hydrocolloid-Based Coatings are Effective at Reducing Acrylamide and Oil Content of French Fries

French fries are popular products worldwide. However, this product is a sufferable source of high acrylamide due to high temperature and low moisture. The main objective of this study was to evaluate the effect of grass pea flour (GPF), transglutaminase (TGase)-treated (GPF + TGase), chitosan (CH),...

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Bibliographic Details
Main Authors: Asmaa Al-Asmar, Daniele Naviglio, Concetta Valeria L. Giosafatto, Loredana Mariniello
Format: Article
Language:English
Published: MDPI AG 2018-04-01
Series:Coatings
Subjects:
French fries
acrylamide
hydrocolloid coating
transglutaminase
margin of exposure
Online Access:http://www.mdpi.com/2079-6412/8/4/147

Internet

http://www.mdpi.com/2079-6412/8/4/147

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