Fat uptake during deep-fat frying of coated and uncoated foods Batters but not breadings markedly retarded fat movement into the fish.doi:10.1016/0889-1575(87)90017-2J.H. MakinsonH. Greenfield... JH Makinson,H Greenfield,ML Wong,... - 《Journal of Food Composition & Analysis》 被引量:...
A foodstuff, such as fish pieces, is provided with a bakeable batter coating by making an oil-in-water emulsion, mixing the emulsion with solid batter-forming ingredients including flour, coating the foodstuff with the mixture, and partially cooking the mixture for example by pre-frying so that...
Both MC and HPMC have the ability to form gelatinous coatings after thermal processes, which give the opportunity to be used to prevent oil absorption in frying foodstuff [31]. Regarding their use as probiotic carriers in edible films and coatings, several studies are available [37,38,39,40...