Fat reduction and characteristic enhancement of edible composite coating (Pectin-Maltodextrin) on fried potato chips

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Natural Sciences, Materials Engineering, Materials Science +14

Mechanism and reduction of fat uptake in deep-fat fried foods

M. Mellema · Trends in Food Science & Technology · 2003 · 546 citations

Agriculture, Food Science, Nutritional Sciences +13

Natural Pectin Polysaccharides as Edible Coatings

Arantzazu Valdés, Nuria Burgos, Alfonso Jiménez · Coatings · 2015 · 227 citations · Full text

Agriculture, Food Science, Materials Science +17

Edible coatings from cellulose derivatives to reduce oil uptake in fried products

M. A. Garcı̀a, Cristina Ferrero, Nora Cristina Bértola et al. · Innovative Food Science & Emerging Technologies · 2002 · 200 citations · Full text

Agriculture, Food Science, Food Chemistry +16

Oil uptake and texture development in fried potato slices

Franco Pedreschi, Pedro Moyano · Journal of Food Engineering · 2004 · 176 citations · Full text

Agriculture, Food Science, Food Analysis +14