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 …

Food surface modulation by batter coating is a promising approach to reduce the presence
of oil in fried products. This review critically discussed the functionalities, mechanism of …

The inclusion of chitosan nanoparticles (CSNPs) into cellulose coatings and consequences
for the moisture retention and oil uptake in deep-fried meatballs was investigated. The …

In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-
uptake reduction and oxidative stability during deep-fat frying of chicken breast samples …

Deep-fat fried foods are a popular choice in the United States, known for their delicious taste
and affordability. However, they often absorb excessive amounts of oil during frying, leading …

The effects of potato starch (PS) coating containing amino acids (AAs) on the formation of 2‐
amino‐1‐methyl‐6‐phenylimidazo [4, 5‐b] pyridine (PhIP) in chicken breasts were …

Chicken processing by-products, such as meat left over on bones, skin, frames and
connective tissues, are great sources of functional proteins that offer significant potential for …

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi.
However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially …

Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to
evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with …

Surimi, a minced fish meat, is available in various forms, including deep-fried surimi.
However, deep-fried surimi tends to absorb high amounts of oil during frying, potentially …