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 …

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 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 …

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 …

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 …

Twenty animal and plant foods (1.5-cm cubes) were deep-fat fried for varying times and their
fat contents were determined. Sixteen of the foods absorbed frying fat (6.1 to 86.3 g/100 g …

Referee: Professor David Roberts, Department of Nutrition, University of Newcastle,
Newcastle, NSW, Australia Consumption of hot chips is a convenience food in most …

The recent trend in reducing the fat content in fried foods is leading to the development of
low‐fat products using batter and breading formulations from protein and other …

The effectiveness in moisture retention and reduction of fat uptake of different edible
coatings on a fat-free starchy product was determined. Mashed potato balls of 47 mm …

Eleven hydrocolloid materials including gelatine, gellan gum, κ-carrageenan-konjac-blend,
locust bean gum, methyl cellulose (MC), microcrystalline cellulose, pectin (three types) …