Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
9954425 | Trends in Food Science & Technology | 2018 | 33 Pages |
Abstract
Protein-based coatings have been explored as potential coating materials in fat-uptake reduction. Comparatively, proteins are able to form films with better mechanical and barrier properties than polysaccharides. Application of muscle food proteins (myofibrillar proteins) as coatings, which are rich in these proteins, is novel and could be product-friendly for deep-fried muscle foods.
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Authors
Daniel Ananey-Obiri, Lovie Matthews, Malak H. Azahrani, Salam A. Ibrahim, Charis M. Galanakis, Reza Tahergorabi,