Quality evaluation of edible film-coated chicken strips and frying oils

Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 1087-1090

  Holownia, K I ^a   Chinnan, M S ^a   Erickson, M C ^a   Mallikarjunan, P ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b State University   (United States)

Author keywords

Edible films; Free fatty acids; Fried food; Oil quality retention

Indexed keywords

EID: 0033765451     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2000.tb09423.x     Document Type: Article

References (18)

1. Deep-fat frying of edible film coated products: Experimentation and modeling
2. The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product
3. A new look at the chemistry and physics of deep-fat frying
4. Changes in dielectric constant as a measure of frying oil deterioration
5. Portable instrument rapidly measures quality of frying fat in food service operations
6. Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations
7. The recovery of used frying oils with various adsorbents
8. Edible coatings for deep-fat frying of starchy products
9. Care of food service frying oils
10. Evaluation of used frying oil
11. Dynamics of frying
12. Enhancement of frying oil stability by a natural antioxidative ingredient in the coating system of fried meat nuggets
13. Impact of vinegar acetic acid on hydrolysis and oxidation of lipids in tissues of the oyster, Crassostrea gigas, at 37°C
14. Methods for measuring changes in deep-fat frying oils