Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products
Author:
Affiliation:
1. Nevsehir Hacı Bektas Veli University, Faculty of Engineering and Architecture, Department of Food Engineering
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/4/72_ess22365/_pdf
Reference46 articles.
1. 1) Berasategi, I.; Garcia-Iniguez de Ciriano, M.; Navarro-Blasco, I.; Calvo, M.I.; Cavero, R.Y. et al. Reduced-fat bologna sausages with improved lipid fraction. J. Sci. Food Agric. 94, 744-751 (2014).
2. 2) Liberty, J.T.; Dehghannya, J.; Ngadi, M.O. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci. Technol. 92, 172-183 (2019).
3. 3) Ananey-Obiri, D.; Matthews, L.; Azahrani, M.H.; Ibrahim, S.A.; Galanakis, C.M.; Tahergorabi, R. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends Food Sci. Technol. 80, 167-174 (2018).
4. 4) Parkash Kochhar, S.; Gertz, C. New theoretical and practical aspects of the frying process. Eur. J. Lipid Sci. Technol. 106, 722-727 (2004).
5. 5) Asokapandian, S.; Swamy, G.J.; Hajjul, H. Nutrition. Deep fat frying of foods: A critical review on process and product parameters. Crit. Rev. Food Sci. 60, 3400-3413 (2020).
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