The greatest challenge encountered by the food manufacturer is the loss of quality of food
products during storage, which eventually adds to the waste. Edible packaging is known as …

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 …

Edible films and coatings have recently received growing attention in the food packaging
sector due to their protective ability from the external environment and biodegradability …

The most fashionable trends in food packaging research are targeted towards improvements
in food quality and safety by increasing the use of environmentally-friendly materials, ideally …

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 …

In recent years, environmental problems, consumer health concerns, and economic
limitations associated with synthetic plastics have led to the application of renewable …

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 …

Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides
with high molecular weight hydrophilic long-chain molecules, which are widely employed in …

Background Natural materials-based edible coatings provide a promising approach for
enhancing quality and prolonging storability of food products. Since one single material …

Air-frying (AF) is a novel method of producing low-fat containing fried foods using hot-air.
This study investigated the effects of AF parameters on mass-transfer, texture, surface …