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

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

SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce...

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Bibliographic Details
Main Authors: Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2022-01-01
Series:Food Technology and Biotechnology
Subjects:
minimally processed potato
edible coatings
nettle leaf extract
olive leaf extract
acrylamide
sensory evaluation
Online Access:https://hrcak.srce.hr/file/423908

Internet

https://hrcak.srce.hr/file/423908

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