The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet
One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff. The presence of high amounts of fat is one of the negative consequences of this process. The...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2018-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67120_af6e8928559b84bbd0b8d41391cd4f1c.pdf |