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 …

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 …

Background Consumption of edible oils and saturated fats in high amounts is linked with
numerous health issues. Consumer demand for high-quality, healthy foods has led to …

Many popular foods are prepared by battering and breading a substrate followed by deep‐
fat frying, also known as immersion frying. However, these foods are high in calories and fat …

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 …

Over the past 5 years growing demands for reducing fat content of fried foods have greatly
stimulated the amount of research spent on the issue of fat uptake during deep-fat frying …

The effect of different hydrocolloids as barrier agents on reduction of oil absorption in French
fries during deep fat frying, investigated. Among different gums that used in this study …

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and
crispness in the fried foods. In spite of an increase in the demand for fried foods by …

Highlights•Current frying research aims on oil uptake reduction and increasing oil
stability.•Alternate frying technologies are also strongly explored.•Vacuum frying has shown …