Effect of hydroxypropyl methylcellulose-based coating on the formation of polar compounds in French fries
Excessive oil uptake and formation of polar components during deep-frying pose potential risks to food quality and safety. Three hydroxypropyl methylcellulose (HPMC; E50, E1500, and E4000), with different degree of methyl and hydroxypropyl substitution, were coated on the surface of potato strips be...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/122711/1/122711.pdf http://psasir.upm.edu.my/id/eprint/122711/ https://linkinghub.elsevier.com/retrieve/pii/S0308814625038592 |
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