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 …

Hydrocolloids are used in meat products to improve functional properties and compensate
undesirable effects of fat reduction, salt reduction and freeze/thaw process. In poultry …

There is growing consumer and food industry interest in plant protein-based foods.
However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied …

In response to recent demand of animal-meat alternatives, plant derived composites based
meat-analog is at the center of attention. This study investigated the impact of batters' solid …

Excessive consumption of high oil content deep-fried foods increases the risk of obesity and
cardiovascular disease. In this study, carboxymethylation was utilized to improve the …

Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-
to-eat product. Several frying techniques have been employed viz., deep fat, microwave …

The properties of moisture and starch in potatoes affect the quality and oil absorption of final
fried products. In this study, changes in moisture state, starch properties, and …

It is well known that edible oil consumption and saturated fat intake in high amount are
individually associated with important health problems such as obesity, coronary heart …

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and
crispness in the fried foods. In spite of an increase in the demand for fried foods by …

Post frying conditions play a very important role in consumer acceptability of French fries.
During post frying holding time, from when fried potatoes are removed from a fryer to when …