Reduction of oil uptake of fried food by coatings: A review
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang330047China
2. Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle AvenueXiaolan Economic Development Zone Nanchang330052China
Funder
National Natural Science Foundation of China
Postdoctoral Science Foundation of Jiangxi Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15266
Reference74 articles.
1. Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry
2. Oil Absorption During Frying of Frozen Parfried Potatoes
3. Application of Hydrocolloids as Coating Films to Reduce Oil Absorption in Fried Potato Chip-Based Pellets
4. Functionality of batters containing different gums for deep-fat frying of carrot slices
5. Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures
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