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 …

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 …

Deep fat fried foods are very popular food because of their unique quality characteristics.
The process is based on the immersing food at high temperatures, depending on the raw …

In order to extend product shelf life while preserving the quality scientific attention focused to
biopolymers research that are base for edible films and coatings production. Another major …

Concerns regarding increased dietary oil uptake have prompted efforts to investigate the oil
absorption and distribution in fried starchy foods. In the present study, attenuated total …

The present work introduces the structure and physicomechanical properties of a novel
blend film made from binary solutions of gum tragacanth (GT) and locust bean gum (LBG) at …

Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

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 …

Deep frying resulting in high‐fat content is extensively used in the food industries and
domestic households, and becoming an integral diet globally. The physical and chemical …

The effects of active batter coatings containing quince seed gum (QSG) and carvacrol
microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and …