Frying of Food: A Critical Review

References

• Adedeji, A.A., Ngadi, M.O., & Raghavan, G.S.V (2009). Kinetics of mass transfer in microwave precooked and deep fat fried chicken nuggets. International Journal of Food Engineering, 91(1), 146–153.
   Google Scholar
• Adel-Aal, M. H., & Karara, H. A. (1986). Changes in corn oil during deep-fat frying. Lebensmittel-Wissenschaft Und-Technologie, 19, 323–327.
   Google Scholar
• Allen, L., Nelson, A. I., Steinberg, M. P., & Mcgill, J. N. (1963). Edible corn-carbohydrate food coatings. Development and physical testing of starch-algin coating. Food Technology, 17, 1437–1442.
   Web of Science ®Google Scholar
• Ang, J. F. (1993). Reduction of fat in fried batter coatings with powdered cellulose. Journal of the American Oil Chemists’ Society, 70, 619–622. doi:10.1007/BF02545330
   Web of Science ®Google Scholar
• Ansarifar, E., Mohebbi, M., & Shahidi, F. (2012). Studying some physicochemical characteristics of crust coated with white egg and chitosan using a deep-fried model system. Food and Nutrition Sciences, 3, 685–692. doi:10.4236/fns.2012.35093
   Google Scholar
• Asghari, L., Zeynali, F., & Sahari, M. A. (2013). Effects of boiling, deep-frying, and microwave treatment on the proximate composition of rainbow trout fillets: Changes in fatty acids, total protein and minerals. Journal of Applied Ichthyology, 29, 847–853. doi:10.1111/jai.2013.29.issue-4
   Web of Science ®Google Scholar
• Barrera-Arellano, D., Ruiz-Méndez, M. V., Velasco, J., Márquez-Ruiz, G., & Dobarganes, M. C. (2002). Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in unsaturation degree and natural antioxidant content. Journal of Science and Food Agriculture, 82, 1696–1702. doi:10.1002/jsfa.1245
   Web of Science ®Google Scholar
• Bertolini Suarez, R., Campanone, L. A., Garcia, M. A., & Zaritzky, N. E. (2008). Comparison of the deep frying process in coated and uncoated dough systems. Journal of Food Engineering, 84, 383–393.
   Web of Science ®Google Scholar
• Bhagwan, K. S., Jyosna, B. B., Vitthalrao, D. P., & Suryabhan, L.S (2011). Effect of hydrocolloids incorporation in causing samosa on reduction of oil uptake. Journal of Food Science and Technology, 48(6), 769–772.
   PubMed Web of Science ®Google Scholar
• Bouchon, P., Aguilera, J. M., & Pyle, D. L. (2003). Structure oil-absorption relationships during deep-fat frying. Journal Of Food Science, 68(9), 2711–2716. doi:10.1111/j.1365-2621.2003.tb05793.x
   Web of Science ®Google Scholar
• Budžaki, S., & Šeruga, B. (2005). Moisture loss and oil uptake during deep fat frying of “Kroštula” dough. European Food Research and Technology, 220(1), 90–95. doi:10.1007/s00217-004-1058-3
   Web of Science ®Google Scholar
• Bunger, A., Moyano, P., & Rioseco, V. (2003). NaCl soaking treatment for improving the quality of french-fried potatoes. Food Research International, 36(2), 161–166. doi:10.1016/S0963-9969(02)00131-X
   Web of Science ®Google Scholar
• Campos, C. A., Gerschenson, L. N., & Flores, S. K. (2010). Development of edible films and coatings with antimicrobial activity. Review of Food Bioprocessing and Technology, 4, 849–875. doi:10.1007/s11947-010-0434-1
   Web of Science ®Google Scholar
• Choe, E., & Min, D. B. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72(5), R77–R86. doi:10.1111/jfds.2007.72.issue-5
   PubMed Web of Science ®Google Scholar
• Chung, J., Lee, J., & Choe, E. (2004). Oxidative stability of soybean during frying of flour dough. Journal of Food Science, 69, 574–8.
   Web of Science ®Google Scholar
• Costa, R. M., & Oliveira, F. A. R. (1999). Modelling the kinetics of water loss during potato frying with a compartmental dynamic model. Journal of Food Engineering, 41(3–4), 177–185. doi:10.1016/S0260-8774(99)00095-3
   Web of Science ®Google Scholar
• Cuesta, C., Sanchez-Muniz, F.J., Garrido-Polonio, C., Lopez-Varela, S., & Arroyo, R. (1993). Thermo-oxidative and hydrolytic changes in sunflower oil used in frying with a fact turnover of fresh oil. Journal of American Oil Chemist Society 70, 1069–1073.
   Web of Science ®Google Scholar
• Czech, A., & Stachyra, K. (2013). Effect of processing treatments (frozen, frying) on contents of minerals in tissues of “frutti di mare.” International Journal of Food Science and Technology, 48, 238–245. doi:10.1111/j.1365-2621.2012.03179.x
   Web of Science ®Google Scholar
• Debnath, S., Bhat, K. K., & Rastogi, N. K. (2003). Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel-Wissenschaft Und-Technologie, 36(1), 91–98. doi:10.1016/S0023-6438(02)00186-X
   Web of Science ®Google Scholar
• Del Re, P. V., & Jorge, N. (2006). Behavior of vegetable oils for frying discontinuous frozen pre-fried products. Science Technology Aliment, 26, 56–63.
   Google Scholar
• Deman, J. M. (1999). Principles of food chemistry (3rd ed.). Gaithersburg, MD: Aspen Publishers, Inc.
   Google Scholar
• Dobarganes, C., Marquez-Ruiz, G., & Velasco, J. (2000). Interactions between fat and food during deep-frying. European Journal of Lipid Science and Technology, 102, 521–8.
   Web of Science ®Google Scholar
• Dogan, F. S., Sahin, S., & Sumnu, G. (2005). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71(1), 127–132. doi:10.1016/j.jfoodeng.2004.10.028
   Web of Science ®Google Scholar
• Dziezak, J. D. (1991). A focus on gums. Food Technology, 43(3), 116–132.
   Google Scholar
• Fan, L. L., & Arce, J. A. (1986). Preparation of fried food products with oil containing emulsifiers (Vol. 4, 608, 264). US Patent.
   Google Scholar
• Fellows, P. J. (2006). Food processing technology, principles and practice. Sao Paulo, Brazil: Artmed.
   Google Scholar
• Fillion, L., & Henry, C. J. K. (1998). Nutrient losses and gains during frying: A review. International Journal of Food Sciences and Nutrition, 49, 157–168. doi:10.3109/09637489809089395
   PubMed Web of Science ®Google Scholar
• Fiszman, S. M., & Salvador, A. (2003). Recent developments in coating batters. Trends in Food Science and Technology, 14(10), 399–407. doi:10.1016/S0924-2244(03)00153-5
   Web of Science ®Google Scholar
• Frankel, E.N., Smith, L.M., Hamblin, C.L., Creveling, R.K., & Clifford, A.J. (1984). Occurrence of cyclic fatty acid monomers in frying oils used for fast foods. Journal of American Oil Chemist Society, 61, 87–90.
   Web of Science ®Google Scholar
• Funami, T., Funami, M., Tawada, T., & Nakao, Y. (1999). Decreasing oil uptake of doughnuts during deep-fat frying using curdlan. Journal of Food Science, 64(5), 883–888. doi:10.1111/jfds.1999.64.issue-5
   Web of Science ®Google Scholar
• Gamble, M. H., & Rice, P. (1988). Effect of initial tuber solids content on final oil content of potato chips. Lebensmittel-Wissenschaft Und-Technologie, 21, 62–65.
   Google Scholar
• Gamble, M. H., Rice, P., & Selman, J. D. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from C. V. Record U.K. Tubers. International Journal of Food Science and Technology, 22(3), 233–241. doi:10.1111/j.1365-2621.1987.tb00483.x
   Web of Science ®Google Scholar
• Garcia, M. A., Ferrero, C., Bertola, N., Martino, M., & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3(4), 391–397. doi:10.1016/S1466-8564(02)00050-4
   Google Scholar
• Garmakhany, A. D., Mirzaei, H. O., Nejad, M. K., & Maghsudlo, Y. (2008). Study of oil uptake and some quality attributes of potato chips affected by hydrocolloids. European Journal of Lipid Science and Technology, 110(11), 1045–1049. doi:10.1002/ejlt.v110:11
   Web of Science ®Google Scholar
• Gennadios, A., Mchugh, T. H., Weller, G. L., & Krochta, J. M. (1994). Edible coatings and films based on proteins. In J. M. Krochta, E. A. Baldwin, & M. O. Nisperos-Carriedo (Eds.), Edible coatings and films to improve food quality (pp. 201–277). Lancaster, PA: Technomic Publishing Co., Inc.
   Google Scholar
• Giese, J. (1996). Fats, oils, and fat replacers. Food Technology, 50(4), 78–84.
   Web of Science ®Google Scholar
• Gokoglu, N., Yerlikaya, P., & Cengiz, E. (2004). Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemistry, 84, 19–22. doi:10.1016/S0308-8146(03)00161-4
   Web of Science ®Google Scholar
• Gowri, B. S., Begum, K., Saraswathi, G., & Prakash, J. (2008). Effect of additives on fat uptake and sensory quality of deep fried foods. Nutrition & Food Science, 38(3), 222–228. doi:10.1108/00346650810871902
   Google Scholar
• Guillaumin, R. (1988). Kinetics of fat penetration in food. In G. Varela, A. E. Bender, & I. T. Morton (Eds.), Frying of food principles, changes, new approaches (pp. 82–89). Chichester, UK: Ellis Horwood.
   Google Scholar
• Gupta, P., Shivhare, U. S., & Bawa, A. S. (2000). Studies on frying kinetics and quality of french fries. Drying technology. An International Journal, 18(1), 311–321.
   Google Scholar
• Henry, C. J. K. (1998). Impact of fried foods on macronutrient intake, with special reference to fat and protein. Fat and Oils, 49, 336–339.
   Google Scholar
• Ismail, A., & Ikram, E. H. K. (2004). Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes. Nutrition and Food Science, 34, 54–59. doi:10.1108/00346650410529005
   Google Scholar
• Jimenez-Monreal, A. M., Garcia-Diniz, M., Martinez- Tome, M., Marical, M., & Murcia, A. (2009). Influence of cooking methods on antioxidant activity of vegetables. Journal of Food Science, 74, 97–103. doi:10.1111/j.1750-3841.2009.01091.x
   PubMed Web of Science ®Google Scholar
• Kim, D. N., Lim, J., Bae, I. Y., Lee, H. G., & Lee, S. (2011). Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering, 102, 317–320. doi:10.1016/j.jfoodeng.2010.09.005
   Web of Science ®Google Scholar
• Koelsch, C. M., & Labuza, T. P. (1992). Functional, physical and morphological properties of methylcellulose and fatty acid based edible barriers. Lebensmittel Wissenschaft Und Technologie, 25, 404–411.
   Web of Science ®Google Scholar
• Kourimska, L., & Gordon, M. H. (1995). The effects of antioxidants on changes in oils during heating and deep frying. Journal of Science and Food Agriculture, 68, 347–353. doi:10.1002/jsfa.2740680314
   Web of Science ®Google Scholar
• Krochta, J. M., & Mulder-Johnston, C. D. (1997). Edible and biodegradable polymer films: Challenges and opportunities. Food Technology, 51, 61–74.
   Web of Science ®Google Scholar
• Krokida, M. K., Oreopoulou, V., & Maroulis, Z. B. (2000). Effect of frying conditions on shrinkage and porosity of fried potatoes. Journal of Food Engineering, 43(3), 147–154. doi:10.1016/S0260-8774(99)00143-0
   Web of Science ®Google Scholar
• Lee, J. H., Cho, A.-R., Hong, J. Y., Park, D.-J., & Lim, S.-T. (2012). Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation. Journal of Cereal Science, 56, 636–643. doi:10.1016/j.jcs.2012.08.011
   Web of Science ®Google Scholar
• Loewe, R. (1990). Ingredient selection for batter systems. In K. Kulp & R. Loewe (Eds.), Batters and breadings in food processing (pp. 11–28). St. Paul, MN: AACC International.
   Google Scholar
• Lulai, E., & Orr, P. (1979). Influence of potato specific gravity on yield and oil content of chips. American Journal of Potato Research, 56(8), 379–390. doi:10.1007/BF02855348
   Web of Science ®Google Scholar
• Mallikarjunan, P., Chinnan, M. S., Balasubra-Maniam, V. M., & Phillips, R. D. (1997). Edible coatings for deep-fat frying of starchy products. LWT-Food Science and Technology, 30(7), 709–714. doi:10.1006/fstl.1997.0263
   Web of Science ®Google Scholar
• Mallikarjunan, P. K., Ngadi, M. O., & Chinnan, M. S. (2010). Breaded fried foods. Boca Raton, FL: CRC Press.
   Google Scholar
• Manorama, R., & Rukmini, C. (1991). Nutritional evaluation of crude palm oil. Journal of Oil Technology Association, 22, 83–87.
   Google Scholar
• Martin, M. L. & Davis, A. B. (1986). Effects of soyflour on fat absorption by cake donuts. Cereal Chemistry, 63, 252–255.
   Google Scholar
• Mchugh, T. H., & Senesi, E. (2000). Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples. Journal of Food Science 65, 480–485. doi:10.1111/j.1365-2621.2000.tb16032.x
   Web of Science ®Google Scholar
• Mehta, U., & Swinburn, B. (2001). A review of factors affecting fat absorption in hot chips. Critical Reviews in Food Science and Nutrition, 41(2), 133–154. doi:10.1080/20014091091788
   PubMed Web of Science ®Google Scholar
• Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Science and Technology, 14, 364–373. doi:10.1016/S0924-2244(03)00050-5
   Web of Science ®Google Scholar
• Meyers, M. A., & Grazela, A. A. (1990). Functionality of hydrocolloids in batter coating systems. In K. Kulp & R. Loewe (Eds.), Batters and breading in food processing (pp. 117–138). St. Paul, MN: American Association of Cereal Chemists Inc.
   Google Scholar
• Mittelman, N., Mizrahi, S., & Berk, Z. (1982). Heat and mass transfer in frying. In B. M. Mckeena (Ed.), Engineering and foods (pp. 109–166). London, UK: Elsevier.
   Google Scholar
• Mohammed, S., Lajis, S. M. M., & Ilamid, N. A. (1995). Effects of protein from different sources on the characteristics of sponge cakes, rice cakes, doughnuts and frying batter. Journal of Food Science and Food Agriculture, 68, 271–277.
   Web of Science ®Google Scholar
• Moreira, R. G., Castell-Perez, M. E., & Barrufet, M. A. (1999). Deep-fat frying: Fundamentals and applications. Gaithersburg, MD: Aspen Publishers, Inc.
   Google Scholar
• Moreira, R. G., Sun, X., & Chen, Y. (1997). Factors affecting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31(4), 485–498. doi:10.1016/S0260-8774(96)00088-X
   Web of Science ®Google Scholar
• Moyano, P. C., Rioseco, V. K., & Gonzalez, P. A. (2002). Kinetics of crust color changes during deep-fat frying of impregnated French fries. Journal of Food Engineering, 54(3), 249–255. doi:10.1016/S0260-8774(01)00211-4
   Web of Science ®Google Scholar
• Nawar, W.W. (1985). Chemistry of thermal oxidation. In D.B. Min, & T.H. Smouse (Eds.), Flavour chemistry of fats and oils (pp. 39–60). Champaign, IL: American Oil Chemists Society.
   Google Scholar
• Nelson, K. L., & Fennema, O. R. (1991). Methylcellulose films to prevent lipid migration in confectionary products. Journal of Food Science, 56, 504–509. doi:10.1111/j.1365-2621.1991.tb05314.x
   Web of Science ®Google Scholar
• Ngadi, M., & Xue, J. (2009). Food frying: Modifying the functional properties of batters. In J. Ahmed, H. S. Ramaswamy, S. Kasapis, & J. I. B. Boye (Eds), Novel food processing: Effects on rheological and functional properties (pp. 437–457). Boca Raton, FL: CRC Press.
   Google Scholar
• Norizzah, A. R., Junaida, A. R., & Maryam Afifah, A. L. (2016). Effect of repeated frying and hydrocolloids on the oil absorption and acceptability of banana (Musa acuminate) fritters. International Food Research Journal, 23(2), 694–699.
   Web of Science ®Google Scholar
• Oluwaniyi, O. O., Dosumu, O. O., & Awolola, G. V. (2010). Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry, 123, 1000–1006. doi:10.1016/j.foodchem.2010.05.051
   Web of Science ®Google Scholar
• Ozeren, A. & Ersoy, B. (2009). The effect of cooking method on mineral and vitamin contents of African catfish. Food Chemistry, 115, 419–422.
   Web of Science ®Google Scholar
• Parang, Y., Babak, G. T., & Maryam, G. (2015). Effect of some hydrocolloids on reducing oil uptake and quality factors of fermented donots. Journal of Biodiversity and Environmental Sciences, 6(2), 233–241.
   Google Scholar
• Peers, K.E. & Swoboda, P.A.T. (1982). Determination of sunflower seed oil under simulated frying conditions and during small scale frying of potato chips. Journal of Science and Food Agriculture, 33, 389–395.
   Web of Science ®Google Scholar
• Pinthus, E. J., & Saguy, I. S. (1994). Initial interfacial tension and oil uptake by deep-fat fried foods. Journal of Food Science, 59(4), 804–807. doi:10.1111/jfds.1994.59.issue-4
   Web of Science ®Google Scholar
• Pinthus, E. J., Weinberg, P., & Saguy, I. S. (1995). Oil uptake in deep fat frying as affected by porosity. Journal of Food Science, 60(4), 767–769. doi:10.1111/jfds.1995.60.issue-4
   Web of Science ®Google Scholar
• Pinthus, E. J., Weinberg, P., & Saguy, I. S. (1992). Gel strength in restructured potato products affects oil uptake during deep-fat frying. Journal of Food Science, 57(6), 1359–1360.
   Web of Science ®Google Scholar
• Pokorny, J. (1999). Changes in nutrients at frying temperatures. In D. Boskou & I. Elmadfa (Eds), Frying of food. Boca Raton, FL: CRC Press.
   Google Scholar
• Prosise, W. E. (1990). Process for preparing reduced fat donuts having a uniform texture. U.S. Patent and Trademark Office, 4, 937,086.
   Google Scholar
• Reda, S. Y. (2004) Comparative study of vegetable oils subjected to the thermal stress (Master Dissertation). Universidade Estadual De Ponta, Grossa, Brazil.
   Google Scholar
• Rice, P., & Gamble, M. H. (1989). Modelling moisture loss during potato slice frying. International Journal of Food Science and Technology, 24, 183–187. doi:10.1111/j.1365-2621.1989.tb00632.x
   Web of Science ®Google Scholar
• Rimac-Brncic, S., Lelas, V., Rade, D., & Simundic, B. (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering, 64(2), 237–241. doi:10.1016/j.jfoodeng.2003.10.006
   Web of Science ®Google Scholar
• Saguy, I. S. & Pinthus, E. J. (1995). Oil uptake during deep –fat frying: Factors and Mechanism. Food Technology, 49(4), 142–145, 152.
   Web of Science ®Google Scholar
• Sanibal, E. A. A., & Filho, J. M. (2002). Physical, chemical and nutritional oils subjected to the frying process. Food Ingredient South America, 18(3), 64–71.
   Google Scholar
• Sanchez-Muniz, F.J., Cuesta, C., Lopez-Varela, M.C, Garrido-Polonio, M.C., & Arroyo, R. (1993a). Evaluation of the thermal oxidation rate of sunflower oil using various frying methods. In T.H. Applewhite (Ed.), Proceedings of World Conference on Oilseed and Technology and Utilization (pp. 448–452). Champaign, IL: American Oil Chemists Society.
   Google Scholar
• Sanchez-Muniz, F.J., Cuesta, C., & Garrido-Polonio, C. (1993b). Sunflower oil used for frying combination of column, gas and high-performance size-exclusion chromatography for its evaluation. Journal of American Oil Chemist Society, 70, 235–40.
   Web of Science ®Google Scholar
• Shih, F. F., Daigle, K. W., & Clawson, E. L. (2001). Development of low oil-uptake doughnuts. Journal of Food Science, 66, 141–144. doi:10.1111/j.1365-2621.2001.tb15596.x
   Web of Science ®Google Scholar
• Smith, S., Geeson, J., & Stow, J. (1987). Production of modified atmospheres in deciduous fruits by the use of films and coatings. Horticulture Science, 22, 772–776.
   Google Scholar
• Somsub, W., Kongkachuichai, R., Sungpuag, P., & Charoensiri, R. (2008). Effects of three conventional cooking methods on vitamin C, tannin and myo-inositiol phosphates contents in selected thai vegetables. Journal of Food Comprehensive Anal, 21, 187–197. doi:10.1016/j.jfca.2007.08.002
   Web of Science ®Google Scholar
• Southern, C. R., Chen, X. D., Farid, M. M., Howard, B., & Eyres, L. (2000). Determining internal oil uptake and water content of fried thin potato crisps. Food and Bioproducts Processing, 78, 119–125.
   Web of Science ®Google Scholar
• Souza, B. W. S., Cerqueira, M. A., Teixeira, J. A., & Vicente, A. A. (2010). The use of electric fields for edible coatings and films development and production: A review. Food Engineering Review, 2, 244–255. doi:10.1007/s12393-010-9029-x
   Web of Science ®Google Scholar
• Speek, A. J., Speek-Saichua, S., & Schreurs, W. H. P. (1998). Total carotenoid and β-carotene of Thai vegetables and effect of processing. Food Chemistry, 27, 245–257.
   Google Scholar
• Steiner-Asiedu, M., Asiedu, D., & Njaa, L. R. (1991). Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part 2—Amino acids and protein quality. Journal of Food Chemistry, 41, 227–236. doi:10.1016/0308-8146(91)90045-P
   Web of Science ®Google Scholar
• Stevenson, S. G., Vaisey- Genser, M., & Eskin, N. A. M. (1984). Quality control in the use of deep frying oils. Journal of the American Oil Chemists Society, 61, 1102–1108. doi:10.1007/BF02636232
   Web of Science ®Google Scholar
• Tabibloghmany, F., Hojjatoleslamy, M., Farhadian, F., & Ehsandoost, E. (2013). Effect of linseed (Linum Usitatissimum L.) hydrocolloid as edible coating on decreasing oil absorption in potato chips during deep-fat frying. International Journal of Agriculture and Crop Sciences, 6(2), 63–69.
   Google Scholar
• Takeoka, G. R., Full, G. H., & Dao, L. T. (1997). Effect of heating on the characteristics and chemical composition of selected frying oil and fat. Journal of Agriculture and Food Chemistry, 45, 3244–3249.
   Web of Science ®Google Scholar
• Tompkins, C. & Perkins, E. G. (2000). Frying performance of low-linolenic acid soybean oil. Journal of American Oil Chemist Society, 77, 223–229.
   Web of Science ®Google Scholar
• Ufheil, G., & Escher, F. (1996). Dynamics of oil uptake during deep-fat frying of potato slices. Lebensmittel-Wissenschaft Und-Technologie, 29(7), 640–644. doi:10.1006/fstl.1996.0097
   Web of Science ®Google Scholar
• Usawakesmanee, W., Chinnan, M. S., Wuttijumnong, P., Jangchud, A., & Raksakulthai, N. (2008). Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product. Songklanakarin Journal of Science and Technology, 30(Suppl.1), 25–34.
   Google Scholar
• USDA. (2013). United States department of agriculture. Retrieved from http://ndb.nal.usda.gov/ndb/foods/show/6572
   Google Scholar
• Varela, G. (1988). Current fact about the frying of foods. In G. Vesrala, A.E. Bender, & I.D. Morton (Eds.), Frying of food, principle, changes, New Approaches (pp. 9–25). Chichester, U.K: Ellis Horwood Ltd.
   Google Scholar
• Varela Moreiras, O., & Ruis-Rosso Varela G. (1988). Effects of frying on the nutritional value of foods. In G. Valera, A. E. Bender, & I. D. Morton (Eds), Frying of food. Chichester, UK: Ellis Horwood Ltd.
   Google Scholar
• Vergas, M., Pastor, C., Chiralt, A., Mcclements, D. J., & Gonzalez-Martinez, C. (2008). Recent advances in edible coatings for fresh and minimally processed fruits. Critical Review Food Science, 48, 496–511.
   PubMed Web of Science ®Google Scholar
• Williams, R., & Mittal, G. S. (1999). Low fat fried foods with edible coatings: Modeling and simulation. Journal of Food Science, 64, 317–322. doi:10.1111/jfds.1999.64.issue-2
   Web of Science ®Google Scholar
• Wong, K. C. (1977). Oxidation of some components of palm oil. In W. Newall, & D. A. Earp (Eds.), International developments (pp. 187–202). Kuala Lumpur: Incorporated Society of Planters.
   Google Scholar
• Xue, J., & Ngadi, M. (2006). Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering, 77(2), 334–341. doi:10.1016/j.jfoodeng.2005.06.039
   Web of Science ®Google Scholar
• Zhang, J., Wu, D., Liu, D., Fang, Z., Chen, J., Hu, Y., & Ye, X. (2013). Effect of cooking styles on the lipid oxidation and fatty acid composition of grass carp (Ctenopharynyodon idellus) fillet. Journal of Food Biochemistry, 37, 212–219. doi:10.1111/jfbc.2013.37.issue-2
   Web of Science ®Google Scholar
• Ziaiifar, A. M., Achir, N., Courtois, F., Trezzani, I., & Trystram, G. (2008). Review of mechanisms conditions and factors involved in the oil uptake phenomenon during the deep fat frying process. International Journal of Food Science and Technology, 43, 1410–1423. doi:10.1111/j.1365-2621.2007.01664.x
   Web of Science ®Google Scholar