Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms [PDF]
Foods, 2021 Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched.
Montserrat Martínez-Pineda +2 more
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Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment [PDF]
Frontiers in Nutrition, 2022 The reduction of oil uptake in vacuum-fried Pleurotus eryngii chips by ultrasound assisted pretreatment was investigated regarding the pore structure changes. Pore structure of P.
Aiqing Ren +5 more
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Physical Evidence of Oil Uptake and Toxicity Assessment of Amphiphilic Grafted Nanoparticles Used as Oil Dispersants. [PDF]
Environ Sci Technol, 2022 Herein, we report the toxicity evaluation of a new prototype dispersant system, silicon dioxide nanoparticles (NPs) functionalized with (3-glycidoxypropyl)triethoxysilane (GPS) and grafted poly(ε-caprolactone)-block-poly[oligo(ethylene glycol)methyl methacrylate mono-methyl ether] (NP-PCL-POEGMA).
Keller CB +3 more
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Effect of basil seed gum coating and ultrasound pretreatment on frying time, oil uptake, hardness, color indexes, and sensory properties of potato slices [PDF]
Ultrasonics SonochemistryFried food products have low oil content with improved nutritional quality, higher crispiness, and better sensory attributes. Edible coatings can decrease the excessive oil uptake in deep-fat fried food products.
Fakhreddin Salehi +2 more
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High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods [PDF]
Nature CommunicationsOil serves as both the high-temperature heating medium during deep-frying unit operations and a contributor to the organoleptic properties of deep-fried foods.
U. Verma +6 more
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Oil uptake and texture development in fried potato slices
Journal of Food Engineering, 2005 Abstract The objective of this work was to study oil absorption and the kinetics of texture development of fried potato slices during frying. Prior to frying, potato slices were blanched in hot water at 85 °C for 3.5 min. Unblanched slices were used as the control.
Franco Pedreschi, Pedro Moyano
exaly +4 more sources
The Effect of Chitosan and Okra Mucilage Edible Coatings on the Physico-chemical Properties of Fried Potato Strips [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2023 Introduction Potato strips are one of the most widely consumed products, and due to their high oil content, they have caused public health concerns. Therefore, efforts to reduce oil absorption can alleviate these concerns to some extent.
A. Farazmand, H. Jalali, A. Najafi
doaj +1 more source
Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2021 Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil.
Hassan Sabbaghi
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Comparison of vegetable oils on the uptake of lutein and zeaxanthin by ARPE-19 cells [PDF]
International Journal of Ophthalmology, 2023 AIM: To compare the effect of vegetable oils on the uptake of lutein and zeaxanthin by adult retinal pigment epithelial (ARPE)-19 cells in vitro. METHODS: ARPE-19 cells were cultured in Dulbecco's Modified Eagle Medium-F-12 supplemented with 10% foetal ...
Jeonghun Baek +3 more
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Influence of steam singlet method on oil quality during deep fat frying on a modified fryer [PDF]
Archives of Agriculture Sciences Journal, 2019 Nowadays, consumer trends towards healthier and low fat products have a significant impact on the deep fat frying industry. The objective of this study was to design a modified deep fat fryer (MDF) to have a smaller surface area relative to height, with ...
M. Hassan, E. El-Naggar
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