Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah

Hydrocolloid-Based Coatings with Nanoparticles and Transglutaminase Crosslinker as Innovative Strategy to Produce Healthier Fried Kobbah

This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flour (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)—namely mesoporous silica NPs (MSN) or chitosan NPs (CH–NPs). Acrylamide content (ACR), wat...

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Bibliographic Details
Main Authors: Asmaa Al-Asmar, Concetta Valeria L. Giosafatto, Mohammed Sabbah, Loredana Mariniello
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
acrylamide
kobbah
transglutaminase
pectin
chitosan-nanoparticles
coatings
Online Access:https://www.mdpi.com/2304-8158/9/6/698

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