Edible coatings minimize fat uptake in deep fat fried products: A review

Author:

Kurek Mia,Ščetar Mario,Galić Kata

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference91 articles.

1. Reduction of oil uptake in deep fat fried falafel;Abdullah;Journal of Nutritional Health and Food Engineering,2015

2. The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology;Abtahi;Journal of Culinary Science & Technology,2016

3. Functionality of batters containing different gums for deep-fat frying of carrot slices;Akdeniz;Journal of Food Engineering,2006

4. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product;Albert;Food Research International,2002

5. Production of protein-coated low-fat potato chips;Aminlari;Food Science and Techology International,2005

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