Deep fat fried foods are very popular food because of their unique quality characteristics.
The process is based on the immersing food at high temperatures, depending on the raw …

Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic
amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep‐frying are a …

The aim of this research was to know the influence of lesser yamflour addition into tuna fish
nugget toward chemical characteristics (water content, ash, protein, fat, and carbohydrate) …

Abstract Technique for Order Performance by Similarity to Ideal Solution (TOPSIS) method
was used to comprehensively evaluate physicochemical properties of fried cheese nuggets …

Wheat flour replacement by rice flour is a key strategy in gluten-free batter production. Rice
flour needs hydrocolloids to offset the development of the network of the mix. In this context …

In this research, the effects of frying time (0, 1.5, 3, 4.5 and 6 min) and different batter
formulations were investigated on the quality of deep-fried crusts (DFCs) through a DFC …

The potential of chitosan to mitigate acrylamide formation has been already demonstrated.
The two main objectives of this study were: 1) to select the most adequate degree of …

Abstract Effect of different temperatures (5, 25 and 45° C) and Lepidium perfoliatum seed
gum (LPSG) concentration (0.5 and 1%) on flow properties, pickup, and fat and moisture …

The present study evaluated different single and composite flours from wheat, millet,
sorghum and soybean as breading agents in deep frying of chicken breast. The proximate …

Purpose–The aim of the paper is to shed light on the use of chitosans and
chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and …