Litcius/Paper detail

Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying

Mohammad Jouki, Naimeh Khazaei

2021Journal of Food Science and Technology49 citationsDOIOpen Access PDF

Topics & Concepts

CarvacrolChemistryFood scienceOrganolepticThiobarbituric acidPeroxide valueDPPHLipid oxidationPeroxideAntioxidantMoistureChewinessEssential oilOrganic chemistryLipid peroxidationEdible Oils Quality and AnalysisPhytochemicals and Antioxidant ActivitiesNuts composition and effects
Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying | Litcius