Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach-Reference-Cited by-同舟云学术

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

Published:2023-08-28 Issue:36 Volume:8 Page:32855-32866
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Gaurav Kumar¹,Mehta Naresh Kumar¹^ORCID,Majumdar Ranendra Kumar¹,Priyadarshini M. Bhargavi¹^ORCID,Pal Prasenjit²,Xavier K. A. Martin³^ORCID,Sharma Sanjeev¹

Affiliation:

1. Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India

2. Department of Extension and Social Sciences, College of Fisheries, Central Agricultural University, Lembucherra, 799210 Tripura, India

3. Department of Post Harvest Technology, ICAR- Central Institute of Fisheries Education”, Mumbai 400061, India

Funder

Department of Biotechnology, Ministry of Science and Technology, India

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c04072

Reference65 articles.

1. Recent developments in frying technologies applied to fresh foods

2. Modeling heat and mass transfer in immersion frying. I, model development

3. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality

4. Functionality of batters containing different gums for deep-fat frying of carrot slices

5. Mechanism and reduction of fat uptake in deep-fat fried foods

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