Protein-based edible coatings for fried foods

Irina Antonova, R. Kumar Mallikarjunan, Manjeet S. Chinnan

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

THE film-forming properties of several proteins have been utilized in devel-oping edible, protective films and coatings (Gennadios et al., 1994). Currently, edible coatings formed by proteins are being investigated for applications on a broad range of food products (e.g., processed meats, seafood, nuts, confections, fruits, vegetables, and eggs). Due to their film-forming ability, cohesiveness, adhesiveness, and lipid barrier ability, proteins form coating layers that can preserve and improve the quality of food products. Potential advantages of using protein-based edible films and coatings on deep-fat fried foods are discussed in this chapter.

Original languageEnglish (US)
Title of host publicationProtein-Based Films and Coatings
PublisherCRC Press
Pages517-525
Number of pages9
ISBN (Electronic)9781420031980
ISBN (Print)9781587161070
StatePublished - Jan 1 2002
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2002 by Taylor & Francis Group, LLC.

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