Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review

2020 ◽  
Vol 44 (11) ◽  
Author(s):  
Fakhreddin Salehi
Keyword(s):  
Deep Fat Frying ◽  
Oil Uptake

Criterion for Oil Uptake during Deep-fat Frying

1993 ◽  
Vol 58 (1) ◽  
pp. 204-205 ◽  
Author(s):  
ELI J. PINTHUS ◽  
PNINA WEINBERG ◽  
ISRAEL SAM SAGUY
Keyword(s):  
Deep Fat Frying ◽  
Oil Uptake

Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying

2007 ◽  
Vol 104 (4) ◽  
pp. 1472-1477 ◽  
Author(s):  
I BAJAJ ◽  
R SINGHAL
Keyword(s):  
Gellan Gum ◽  
Deep Fat Frying ◽  
Oil Uptake

Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

2004 ◽  
Vol 220 (1) ◽  
pp. 90-95 ◽  
Author(s):  
Sandra Budžaki ◽  
Bernarda Šeruga
Keyword(s):  
Moisture Loss ◽  
Deep Fat Frying ◽  
Oil Uptake

scholarly journals EVALUATION OF THE MECHANISM OF OIL UPTAKE AND WATER LOSS DURING DEEP-FAT FRYING OF TORTILLA CHIPS

2019 ◽  
Vol 19 (1) ◽  
pp. 409-422
Author(s):  
A. Topete-Betancourt ◽  
◽  
J. De D. Figueroa-Cárdenas ◽  
E. Morales-Sánchez ◽  
G. Arámbula-Villa ◽  
...  
Keyword(s):  
Water Loss ◽  
Deep Fat Frying ◽  
Oil Uptake ◽  
Tortilla Chips

Moisture Content and Oil Uptake in Potatoes (Cultivar Satina) During Deep-Fat Frying

2018 ◽  
Vol 61 (3) ◽  
pp. 261-272 ◽  
Author(s):  
Sara Movahhed ◽  
Hossein Ahmadi Chenarbon
Keyword(s):  
Moisture Content ◽  
Deep Fat Frying ◽  
Oil Uptake
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