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...
Farhoosh, R., & Tavassoli-Kafrani, M. H. (2010). Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying.Food Chemistry,122(1), 381–385.https://doi.org/10.1016/j.foodchem.2010.02...
Other studies have also found similar results in shrimp samples treated with green tea extract [46] and fish fillets treated with microalgal exopolysaccharides and red seaweed extract [52]. The use of NP-ALG enriched with LPE as an active edible coating is a promising solution for maintaining ...
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...
UST is made by soaking tofu cubes in special stinky brines for 4–6 h. The tofu cubes aren't fermented before soaking. The stinky brine is prepared by letting various ingredients, such as amaranth leaves, bamboo shoots, winter melon, fish, shrimp, etc., in the brine carry out a natural...