Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …

Modified starches have been developed for a very long time and it applications in food
industry are really significant nowadays. This paper will elaborate more about the definition …

The present study highlights the fabrication of novel food-grade hydrogel particles based on
pectin and starch for probiotic colon delivery. Lactobacillus plantarum ATCC: 13643 (L …

Featuring twenty new chapters reflecting current interest and updating safety and quality
standards and regulations, this second edition of an industry reference covers state of the art …

Background The consumption of microwaveable frozen pre-fried foods is growing due to
their convenience, affordability, and short cooking time. Crispness is one of the most …

Battered fried foods consistently remain in high demand despite concerns about their health
aspects, prompting food processors to develop new methods and alternative oils and batters …

The effects of addition of different hydrocolloids such as hydroxypropyl methylcellulose
(HPMC), guar gum, xanthan gum and guar–xanthan gum combination to the batter …

The objective of this study was to investigate the effect of substitution of wheat flour with
amaranth flour in batter, chicken paste and all layers of chicken nuggets at 0, 50 and 100 …

The crust qualities of fish nuggets by either 5min deep-fat frying or 3.5 min microwave frying
were evaluated by moisture content, oil content, texture, and color. The basic batter formulas …

Use of microwave frying for food products may be considered as a new way of improving the
quality of the fried foods. In this study, the effects of microwaves on quality of fried potatoes …