Water and Fat Transfer Properties of Polysaccharide Films on Fried Pastry Mix-Reference-Cited by-同舟云学术

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Water and Fat Transfer Properties of Polysaccharide Films on Fried Pastry Mix

Published:1999-11 Issue:7 Volume:32 Page:440-445
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Williams R,Mittal G.S

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Oil uptake during deep-fat frying: factors and mechanism;SAGUY;Food Technology,1995

2. A focus on gums;DZIEZAK;Food Technology,1991

3. Polysaccharides in foods;SANDERSON;Food Technology,1981

4. Edible films and coatings: characteristics, formation, definitions, and testing methods;DONHOWE,1994

5. The use of pectin as an oil barrier for deep-fat fried potatoes;GERRISH,1995

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2. Modeling of Moisture Transfer in Food Systems Packed in Polysaccharide-Based Films;Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications;2024

3. Reduction of oil uptake of fried food by coatings: A review;International Journal of Food Science & Technology;2021-07-26

4. Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time;Foods;2021-02-20

5. Effects of food gums and pre‐drying on fat content of fabricated fried chips;International Journal of Food Science & Technology;2020-09-08

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