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Water barrier edible coatings of fried foods

机译：防水油炸食品涂料

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Porta Raffaele; Mariniello Loredana; Sorrentino Angela; Giosafatto Concetta Valeria Lucia; Rossi Marquez Giovanna; Esposito Marilena; Di Pierro Prospero;
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年度 2012
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正文语种 eng
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1. Water Barrier Edible Coatings of Fried Foods [J] . Raffaele Porta, Loredana Mariniello, Angela Sorrentino, Journal of Biotechnology & Biomaterials . 2012,第7期

机译：油炸食品的防水食品涂料
2. Application of transglutaminase-crosslinked whey protein/pectin films as water barrier coatings in fried and baked foods. [J] . Marquez G. R., Pierro P. di, Esposito M., Food and bioprocess technology . 2014,第2期

机译：转谷氨酰胺酶交联的乳清蛋白/果胶薄膜在油炸和烘焙食品中作为防水涂层的应用。
3. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins [J] . Daniel Ananey-Obiri, Lovie Matthews, Malak H. Azahrani, Trends in Food Science & Technology . 2018,第期

机译：蛋白质的可食用涂料在肌肉食物蛋白质强调深脂肪油炸食品中脂肪摄取涂层的应用
4. Crispness Enhancement Using Edible Coatings in Breaded Fried Foods [C] . Tameshia Ballard, Parameswarakumar Mallikarjunan AIChE annual meeting . 2003

机译：在面包屑油炸食品中使用可食用涂层增强脆性
5. Reducing fat absorption in fried foods using edible films. [D] . Williams, Robin Lynn. 1998

机译：使用可食用的薄膜减少油炸食品中的脂肪吸收。
6. Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional Foods [O] . Foteini Pavli, Chrysoula Tassou, George-John E. Nychas, 2018

机译：将益生菌掺入可食用的薄膜和涂料中：功能食品的生物活性溶液
7. Use of edible coatings to reduce fat absorption in frozen pre-fried structured cassava products [O] . Berbari, Shirley Aparecida Garcia, Prati, Patricia, Freitas, Daniela De Grandi Castro, 2015

机译：使用可食用涂料减少冷冻的预油炸结构木薯产品中的脂肪吸收
8. Edible Coatings for Dried and Compacted Foods: Part I [R] . Cole, M. S. 1966

机译：干燥和压实食品的食用涂料：第一部分

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