Reducing fat uptake in cassava product during deep-fat frying
Authors:
- Daniela De Grandi Castro FreitasDFDaniela De Grandi Castro Freitas
- Shirley Aparecida Garcia BerbariSBShirley Aparecida Garcia Berbari
- Patricia PratiPPPatricia Prati
- Farayde Matta FakhouriFarayde Matta Fakhouri
- Fernanda Paula Collares QueirozFQFernanda Paula Collares Queiroz
- Eduardo VicenteEVEduardo Vicente
- 1 October 2009
- journal article
- research article
- Published by Elsevier in Journal of Food Engineering
- Vol. 94 (3-4) , 390-394
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Efeito da adição de ácidos graxos em filmes à base de pectinaFood Science and Technology, 2005
- Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying stepFood Hydrocolloids, 2005
- Mechanism and reduction of fat uptake in deep-fat fried foodsTrends in Food Science & Technology, 2003
- Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal productFood Research International, 2002
- Deep-fat frying of cassava: influence of raw material properties on chip qualityJournal of the Science of Food and Agriculture, 2000
- Quality of french fried potatoes as influenced by coating with hydrocolloidsFood Chemistry, 1999
- Edible Coatings for Deep-fat Frying of Starchy ProductsLWT, 1997
- Gas and water vapor barrier properties of edible films from protein and cellulosic materialsJournal of Food Engineering, 1995
- Edible Wheat Gluten Films: Influence of the Main Process Variables on Film Properties using Response Surface MethodologyJournal of Food Science, 1992
- Water vapour transmission properties of free polymer filmsJournal of Pharmacy and Pharmacology, 1966