Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor
stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Increasing consumer demand for microbiologicallysafer foods, greater convenience, smaller
packages, and longer product shelf life is forcing the industry to develop new food …

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 fat frying process involves submerging a food in extremely hot oil until a safe minimum
internal temperature is attained. Deep fried foods are hot and crispy on the outside and …

Many food ingredients and additives can be used to improve fried food, but hydrocolloids
are the principal category of functional agents that have been used for the past forty years …

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 …

Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating
formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC …

With global fish production falling behind demand, the aquaculture of selected species has
become an effective method to augment fish availability. Unlike natural species, however …