crta
Hrvatska znanstvena Sekcija img
bibliografija
3 gif
 Home
 About the project
 FAQ
 Contact
4 gif
Browsing
Basic search
Advanced search
Statistical data
Other bibliographies
Similar projects
 Catalogues and databases

Bibliographic record number: 876436

Journal

Authors: Kurek, Mia; Ščetar, Mario; Galić, Kata
Title: Edible coatings minimize fat uptake in deep fat fried products : A review
Source: Food hydrocolloids (0268-005X) 71 (2017); 225-235
Paper type: pregledni rad
Keywords: Deep fat frying, Edible coating, Fat reduction, Thermogelling
Abstract:
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 food industry sector in order to find the adequate formulation design, film forming polymer properties, components to improve adhesion and active properties. Hydrocolloid coatings can reduce the excessive oil uptake due to their interesting thermogelling properties and at the same time they are invisible and have no negative influence on the sensory attributes of fried foodstuff. Even more, fried products have low fat content with improved nutritional values, higher crispiness and better palatability. This article emphasizes the importance of adequate formulation design for a given product and its action mechanism. Different edible coating materials and their effectiveness on fried food are reviewed. Food items, such as potatoes, meat, fruit and vegetables are covered. Synergistic action with other pre-treatment technologies is also described. It is to expect that edible oil barrier coatings will become an essential strategy for launching healthier fried products and therefore they might be interesting for increasing the profit margins for snack industry.
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0268005X16309961
http://dx.doi.org/10.1016/j.foodhyd.2017.05.006
Broj citata:
Altmetric:
DOI: 10.1016/j.foodhyd.2017.05.006
URL cjelovitog rada:
Google Scholar: Edible coatings minimize fat uptake in deep fat fried products : A review
Contrib. to CROSBI by: Mario Ščetar (mscetar@pbf.hr), 22. Svi. 2017. u 11:44 sati



  Print version   za tiskati


upomoc
foot_4