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International Journal of Food Properties Volume 19, 2016 - Issue 7
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Original Articles

Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy

Ganesan ArchanaCentre for Biotechnology, A.C. Tech., Anna University, Chennai, India
,
Packirisamy Azhagu Saravana BabuCentre for Biotechnology, A.C. Tech., Anna University, Chennai, India
,
Kasirajan SudharsanCentre for Biotechnology, A.C. Tech., Anna University, Chennai, India
,
Kalleary SabinaCentre for Biotechnology, A.C. Tech., Anna University, Chennai, India
,
Ramachandran Palpandi RajaCentre for Biotechnology, A.C. Tech., Anna University, Chennai, India
,
Meenakshisundaram SivarajanChemical Engineering Division, Central Leather Research Institute, Chennai, India
&
Muthusamy SukumarCentre for Biotechnology, A.C. Tech., Anna University, Chennai, IndiaCorrespondence[email protected]
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Pages 1583-1592 | Received 17 Mar 2015, Accepted 20 Jun 2015, Published online: 05 Apr 2016

Citations (13)

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Doreen Dedo Adi, Ibok N Oduro & Charles Tortoe. (2021) Consumer Preference and Quality Expectations of Senescent Plantain Products. Journal of Culinary Science & Technology 19:1, pages 67-82.
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Articles from other publishers (12)

Mehdi Varidi, Saba Ahmadzadeh‐Hashemi & Majid Nooshkam. (2023) Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process . Food Science & Nutrition 11:4, pages 2027-2035.
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Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen & Wen-Chieh Sung. (2023) The effect of okra ( Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake . Food Science and Technology International, pages 108201322311621.
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Bushra Safdar, Zhihua Pang, Xinqi Liu, Mushtaque Ahmad Jatoi & Muhammad Tayyab Rashid. (2022) Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips. Journal of Food Science 87:5, pages 2058-2071.
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Montserrat Martínez-Pineda, Cristina Yagüe-Ruiz & Antonio Vercet. (2021) Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms. Foods 10:8, pages 1694.
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Yueyue He, Lei Pan, Tao Yang, Wei Wang, Cong Li, Bang Chen & Yehua Shen. (2021) Metabolomic and Confocal Laser Scanning Microscopy (CLSM) Analyses Reveal the Important Function of Flavonoids in Amygdalus pedunculata Pall Leaves With Temporal Changes. Frontiers in Plant Science 12.
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Abd Elmoneim O. Elkhalifa, Eyad Alshammari, Mohd Adnan, Jerold C. Alcantara, Amir Mahgoub Awadelkareem, Nagat Elzein Eltoum, Khalid Mehmood, Bibhu Prasad Panda & Syed Amir Ashraf. (2021) Okra (Abelmoschus Esculentus) as a Potential Dietary Medicine with Nutraceutical Importance for Sustainable Health Applications. Molecules 26:3, pages 696.
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Fakhreddin Salehi. (2020) Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review. Journal of Food Processing and Preservation 44:11.
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Hui Liu, Xuenan Li & Yuan Yuan. (2020) Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology. Journal of Food Science 85:8, pages 2615-2621.
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Heba Mostafa. (2020) Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation. Foods 9:5, pages 586.
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Jacob Tizhe Liberty, Jalal Dehghannya & Michael O. Ngadi. (2019) Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends in Food Science & Technology 92, pages 172-183.
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Kunli Wang, Mo Li, Xin Wen, Xiaosong Chen, Zhengyu He & Yuanying Ni. (2018) Optimization of ultrasound-assisted extraction of okra (Abelmoschus esculentus (L.) Moench) polysaccharides based on response surface methodology and antioxidant activity. International Journal of Biological Macromolecules 114, pages 1056-1063.
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Mia Kurek, Mario Ščetar & Kata Galić. (2017) Edible coatings minimize fat uptake in deep fat fried products: A review. Food Hydrocolloids 71, pages 225-235.
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