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 …

Water soluble hydrocolloids (gums) are used for various applications such as packaging
films, coating agents, texture modifiers, thickeners, gelling agents, stabilizers and …

As a promising green and sustainable coating material, gum was extracted from durian seed
to produce eutectogel, which the properties were tunable using natural deep eutectic solvent …

This review concentrates on cutting‐edge pretreatments for deep‐fat frying that are meant to
lower energy costs and enhance product quality. Methods such as freezing, blanching …

The incorporation of plant‐derived stabilizers in food processing and preservation has
gained considerable industrial interest. The leaf extract of Neolitsea involucrate, Dawul …

ABSTRACT Purpose: Sri Lankan traditional sweetmeats occupy a special place in regular
consumption, festivities and religious offerings. Sweetmeats are popular food items since …

In the present study, the effect of Balangu gum (0, 0.25, and 0.5%) and cooking techniques
(deep frying, Infrared cooking, Infrared cooking-post frying (IR-PF) and pre frying-Infrared …