Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Background Deep-fat frying is one of the most popular food processing methods worldwide.
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …

ZnO nanoparticles are nontoxic inorganic oxides that have been extensively used as a
supplement for zinc nutrients and antibacterial agents in the food industry, especially in …

In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in
deep fat fried food products. Significant interests is captured by the scientific society and the …

Background Deep-fat frying is a common cooking method where fat or oil is used as the heat
transfer medium, in direct contact with the food at a temperature above the boiling point of …

Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …

Potato starch (PS) was divided into three fractions: small granules (PS-S), medium granules
(PS-M), and large granules (PS-L) using a gravity sedimentation method. The chemical …

This book focuses on food, non-food, and industrial packaging applications of polymers,
blends, nanostructured materials, macro, micro and nanocomposites, and renewable and …

High‐fat content in fried products reduced its shelf life and causes a reduction in product
total acceptability to consumers. The oil uptake (OU) problem associated with fried products …

In this study, batters formulated with different hydrocolloids (ie, pectin, locust bean gum,
xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated …