Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s44187-024-00154-z.pdf
Reference68 articles.
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2. Kurek M, Ščetar M, Galić K. Edible coatings minimize fat uptake in deep fat fried products: a review. Food Hydrocoll. 2017;71:225–323. https://doi.org/10.1016/j.foodhyd.2017.05.006.
3. Lim J, Jeong S, Oh IK, Lee S. Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles. LWT-Food Sci Technol. 2017;84:788–94. https://doi.org/10.1016/j.lwt.2017.06.054.
4. Chauhan DS, Khare A, Lal AB, Bebartta RP. Utilising oleogel as a frying medium for deep fried Indian traditional product (Mathri) to reduce oil uptake. J Indian Chem Soc. 2022;99(3):100378. https://doi.org/10.1016/j.jics.2022.100378.
5. Hwang HS. A critical review on structures, health effects, oxidative stability, and sensory properties of oleogels. Biocatal Agric Biotechnol. 2020. https://doi.org/10.1016/j.bcab.2020.101657.
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