메뉴 건너뛰기




Volumn 25, Issue 8, 2011, Pages 1801-1812

Hydrocolloids in fried foods. A review

Author keywords

Adhesion properties; Batter; Crispness; Edible film; Fried food; Hydrocolloids; Oil content

Indexed keywords

COLLOIDS; OILS AND FATS;

EID: 79961023018     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.016     Document Type: Review
Times cited : (187)

References (102)
  • 1
    • 33644586170 scopus 로고    scopus 로고
    • Functionality of batters containing different gums for deep-fat frying of carrot slices
    • Akdeniz N., Sahin S., Sumnu G. Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering 2006, 75:522-526.
    • (2006) Journal of Food Engineering , vol.75 , pp. 522-526
    • Akdeniz, N.1    Sahin, S.2    Sumnu, G.3
  • 2
    • 60149098491 scopus 로고    scopus 로고
    • Adhesion in fried battered nuggets: performance of different hydrocolloids as predusts using three cooking procedures
    • Albert A., Perez-Munuera I., Quiles A., Salvador A., Fiszman S.M., Hernando I. Adhesion in fried battered nuggets: performance of different hydrocolloids as predusts using three cooking procedures. Food Hydrocolloids 2009, 23:1443-1448.
    • (2009) Food Hydrocolloids , vol.23 , pp. 1443-1448
    • Albert, A.1    Perez-Munuera, I.2    Quiles, A.3    Salvador, A.4    Fiszman, S.M.5    Hernando, I.6
  • 4
    • 0036226122 scopus 로고    scopus 로고
    • Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product
    • Albert S., Mittal G.S. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Research International 2002, 35:445-458.
    • (2002) Food Research International , vol.35 , pp. 445-458
    • Albert, S.1    Mittal, G.S.2
  • 5
    • 84856584677 scopus 로고    scopus 로고
    • Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters
    • Amboon W., Tulyathan V., Tattiyakul J. Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology 2010, 10.1007/s11947-010-0327-3.
    • (2010) Food and Bioprocess Technology
    • Amboon, W.1    Tulyathan, V.2    Tattiyakul, J.3
  • 6
    • 0027608976 scopus 로고
    • Reduction of fat in fried batter coatings with powdered cellulose
    • Ang J.F. Reduction of fat in fried batter coatings with powdered cellulose. Journal of the American Oil Chemists' Society 1993, 70(6):619-622.
    • (1993) Journal of the American Oil Chemists' Society , vol.70 , Issue.6 , pp. 619-622
    • Ang, J.F.1
  • 7
    • 0007264695 scopus 로고    scopus 로고
    • Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product
    • Annapure U.S., Singhal R.S., Kulkarni P.R. Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product. Lipids 1999, 101(6):217-221.
    • (1999) Lipids , vol.101 , Issue.6 , pp. 217-221
    • Annapure, U.S.1    Singhal, R.S.2    Kulkarni, P.R.3
  • 8
    • 0141736636 scopus 로고
    • Whey and cellulose team to make a better batter
    • Anonymous
    • Anonymous Whey and cellulose team to make a better batter. Food Engineering International 1980, 5(7/8):52-54.
    • (1980) Food Engineering International , vol.5 , Issue.7-8 , pp. 52-54
  • 9
    • 34249014677 scopus 로고    scopus 로고
    • Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying
    • Bajaj I., Singhal R. Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chemistry 2007, 104:1472-1477.
    • (2007) Food Chemistry , vol.104 , pp. 1472-1477
    • Bajaj, I.1    Singhal, R.2
  • 10
    • 0038834932 scopus 로고
    • Prebrowned fried chicken. II. Evaluation of predust materials
    • Baker R.C., Darfler J.M., Vadehra D.V. Prebrowned fried chicken. II. Evaluation of predust materials. Poultry Science 1972, 51:1220-1222.
    • (1972) Poultry Science , vol.51 , pp. 1220-1222
    • Baker, R.C.1    Darfler, J.M.2    Vadehra, D.V.3
  • 12
    • 33646350813 scopus 로고    scopus 로고
    • The effect of edible coatings and pressure frying using nitrogen gas on the quality of breaded fried chicken nuggets
    • Ballard T.S., Mallikarjunan P. The effect of edible coatings and pressure frying using nitrogen gas on the quality of breaded fried chicken nuggets. Journal of Food Science 2006, 71:259-264.
    • (2006) Journal of Food Science , vol.71 , pp. 259-264
    • Ballard, T.S.1    Mallikarjunan, P.2
  • 13
    • 21944443358 scopus 로고    scopus 로고
    • Physical properties of hydrocolloid wet glues
    • Ben-Zion O., Nussinovitch A. Physical properties of hydrocolloid wet glues. Food Hydrocolloids 1997, 11:429-442.
    • (1997) Food Hydrocolloids , vol.11 , pp. 429-442
    • Ben-Zion, O.1    Nussinovitch, A.2
  • 14
    • 0346335221 scopus 로고    scopus 로고
    • Effect of gum arabic on the rheology of corn flour doughs and fried product quality
    • Bhattacharya S., Narasimha H.V., Bhattacharya S. Effect of gum arabic on the rheology of corn flour doughs and fried product quality. Journal of Texture Studies 2003, 34:421-436.
    • (2003) Journal of Texture Studies , vol.34 , pp. 421-436
    • Bhattacharya, S.1    Narasimha, H.V.2    Bhattacharya, S.3
  • 15
    • 27844587764 scopus 로고    scopus 로고
    • Rheology of corn dough with gum arabic: stress relaxation and two-cycle compression testing and their relationship with sensory attributes
    • Bhattacharya S., Narasimha H.V., Bhattacharya S. Rheology of corn dough with gum arabic: stress relaxation and two-cycle compression testing and their relationship with sensory attributes. Journal of Food Engineering 2006, 74:89-95.
    • (2006) Journal of Food Engineering , vol.74 , pp. 89-95
    • Bhattacharya, S.1    Narasimha, H.V.2    Bhattacharya, S.3
  • 16
    • 79961029984 scopus 로고    scopus 로고
    • Incorporation of Bengal gram flour in development of enrobed pork patties
    • Biswas A.K., Keshri R.C. Incorporation of Bengal gram flour in development of enrobed pork patties. Journal of Veterinary Public Health 2003, 1:75-80.
    • (2003) Journal of Veterinary Public Health , vol.1 , pp. 75-80
    • Biswas, A.K.1    Keshri, R.C.2
  • 17
    • 0002381590 scopus 로고
    • A new look at the chemistry and physics of deep-fat frying
    • Blumenthal M.M. A new look at the chemistry and physics of deep-fat frying. Food Technology 1991, 45(2):68-71.
    • (1991) Food Technology , vol.45 , Issue.2 , pp. 68-71
    • Blumenthal, M.M.1
  • 18
    • 85168051048 scopus 로고    scopus 로고
    • (2001, March). Leavening systems. Presented at the Short course on batter and breading technology, American Association of Cereal Chemists, Leuven, Belgium.
    • Brock, C. (2001, March). Leavening systems. Presented at the Short course on batter and breading technology, American Association of Cereal Chemists, Leuven, Belgium.
    • Brock, C.1
  • 19
    • 0005575489 scopus 로고
    • Functionality of corn in food coatings
    • American Association of Cereal Chemists, St. Paul, MN, K. Kulp, R. Loewe (Eds.)
    • Burge R.M. Functionality of corn in food coatings. Batters and breadings in food processing 1990, 29-49. American Association of Cereal Chemists, St. Paul, MN. K. Kulp, R. Loewe (Eds.).
    • (1990) Batters and breadings in food processing , pp. 29-49
    • Burge, R.M.1
  • 20
    • 85168056165 scopus 로고
    • Process for preparing low-fat fried food. U.S. Patent 5,372,829. Assignee: Merck & Co., Inc.
    • Chalupa, W. F., & Sanderson, G. R. (1994). Process for preparing low-fat fried food. U.S. Patent 5,372,829. Assignee: Merck & Co., Inc.
    • (1994)
    • Chalupa, W.F.1    Sanderson, G.R.2
  • 22
    • 67949121850 scopus 로고    scopus 로고
    • Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets
    • Chen S.-D., Chen H.-H., Chao Y.-C., Lin R.-S. Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering 2009, 95:359-364.
    • (2009) Journal of Food Engineering , vol.95 , pp. 359-364
    • Chen, S.-D.1    Chen, H.-H.2    Chao, Y.-C.3    Lin, R.-S.4
  • 24
    • 0036797479 scopus 로고    scopus 로고
    • Perception of taste intensity in solutions of random-coil polysaccharides above and below c*
    • Cook D.J., Hollowood T.A., Linforth R.S.T., Taylor A.J. Perception of taste intensity in solutions of random-coil polysaccharides above and below c*. Food Quality and Preference 2002, 13:473-480.
    • (2002) Food Quality and Preference , vol.13 , pp. 473-480
    • Cook, D.J.1    Hollowood, T.A.2    Linforth, R.S.T.3    Taylor, A.J.4
  • 25
    • 33846811002 scopus 로고    scopus 로고
    • Review: mechanism of oil uptake during deep-fat frying and the surfact effect - theory and myth
    • Dana D., Saguy S. Review: mechanism of oil uptake during deep-fat frying and the surfact effect - theory and myth. Advances in Colloid and Interface Science 2006, 128-130:267-272.
    • (2006) Advances in Colloid and Interface Science , pp. 267-272
    • Dana, D.1    Saguy, S.2
  • 26
    • 0347195646 scopus 로고
    • Batter and breading ingredients
    • Avi Publishing Company Inc., Westport, Connecticut, D.R. Suderman, F.E. Cunningham (Eds.)
    • Davis A. Batter and breading ingredients. Batter and breading 1983, 15-23. Avi Publishing Company Inc., Westport, Connecticut. D.R. Suderman, F.E. Cunningham (Eds.).
    • (1983) Batter and breading , pp. 15-23
    • Davis, A.1
  • 28
    • 19044366279 scopus 로고    scopus 로고
    • Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
    • Dogan S.F., Sahin S., Sumnu G. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering 2005, 71:127-132.
    • (2005) Journal of Food Engineering , vol.71 , pp. 127-132
    • Dogan, S.F.1    Sahin, S.2    Sumnu, G.3
  • 29
    • 85168054164 scopus 로고
    • Coated food product and method of making same. U.S. Patent 4,504,502.
    • Earle, R. D., & McKee, D. H. (1985). Coated food product and method of making same. U.S. Patent 4,504,502.
    • (1985)
    • Earle, R.D.1    McKee, D.H.2
  • 30
    • 84989036084 scopus 로고
    • Corn starch-xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions
    • Ferrero C., Martino M.N., Zaritzky N.E. Corn starch-xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions. Starch - Starke 1994, 46(8):300-308.
    • (1994) Starch - Starke , vol.46 , Issue.8 , pp. 300-308
    • Ferrero, C.1    Martino, M.N.2    Zaritzky, N.E.3
  • 33
    • 60149094217 scopus 로고    scopus 로고
    • Quality of battered or breaded products
    • CRC Press, Boca Raton, S. Sahin, S.G. Sunnu (Eds.)
    • Fiszman S.M. Quality of battered or breaded products. Advances in deep fat frying of foods 2008, 243-261. CRC Press, Boca Raton. S. Sahin, S.G. Sunnu (Eds.).
    • (2008) Advances in deep fat frying of foods , pp. 243-261
    • Fiszman, S.M.1
  • 35
    • 85168057342 scopus 로고    scopus 로고
    • Method of preparing a frozen, battered food product. U.S. Patent 7,531,200B2. Assignee: Alimentaria Adín SA.
    • Fiszman, S. M., Salvador, A., Sanz, T., Lluch, M. A., Castellano, J. V., Camps, J. L., et al. (2009). Method of preparing a frozen, battered food product. U.S. Patent 7,531,200B2. Assignee: Alimentaria Adín SA.
    • (2009)
    • Fiszman, S.M.1    Salvador, A.2    Sanz, T.3    Lluch, M.A.4    Castellano, J.V.5    Camps, J.L.6
  • 36
    • 4444220031 scopus 로고    scopus 로고
    • Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch
    • Funami T., Kataoka Y., Omoto T., Goto Y., Asai I., Nishinari K. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocolloids 2005, 19:1-13.
    • (2005) Food Hydrocolloids , vol.19 , pp. 1-13
    • Funami, T.1    Kataoka, Y.2    Omoto, T.3    Goto, Y.4    Asai, I.5    Nishinari, K.6
  • 37
    • 0032750879 scopus 로고    scopus 로고
    • Decreasing oil uptake of doughnuts during deep-fat frying using curdlan
    • Funami T., Tawada T., Nakao Y. Decreasing oil uptake of doughnuts during deep-fat frying using curdlan. Journal of Food Science 1999, 64(5):883-888.
    • (1999) Journal of Food Science , vol.64 , Issue.5 , pp. 883-888
    • Funami, T.1    Tawada, T.2    Nakao, Y.3
  • 41
    • 85168052117 scopus 로고    scopus 로고
    • Method of making battered and/breaded food compositions using calcium pectins. U.S. Patent 5,601,861.
    • Gerrish, T., Higgins, C., & Kresl, K. (1997). Method of making battered and/breaded food compositions using calcium pectins. U.S. Patent 5,601,861.
    • (1997)
    • Gerrish, T.1    Higgins, C.2    Kresl, K.3
  • 42
    • 0000731802 scopus 로고
    • Barrier properties and surface characteristics of edible bilayer films
    • Greener I.K., Fennema O.R. Barrier properties and surface characteristics of edible bilayer films. Journal of Food Science 1989, 54:1393-1399.
    • (1989) Journal of Food Science , vol.54 , pp. 1393-1399
    • Greener, I.K.1    Fennema, O.R.2
  • 43
    • 0345934389 scopus 로고
    • Breaded fried chicken: effect of precooking, batter composition and temperature of parts before breading
    • Hale K.K., Goodwin T.L. Breaded fried chicken: effect of precooking, batter composition and temperature of parts before breading. Poultry Science 1968, 47:739-746.
    • (1968) Poultry Science , vol.47 , pp. 739-746
    • Hale, K.K.1    Goodwin, T.L.2
  • 44
    • 0141474248 scopus 로고
    • Adhesion of coatings on frozen fried chicken
    • Hanson H.L., Fletcher L.R. Adhesion of coatings on frozen fried chicken. Food Technology 1963, 17:115-118.
    • (1963) Food Technology , vol.17 , pp. 115-118
    • Hanson, H.L.1    Fletcher, L.R.2
  • 46
    • 0035110740 scopus 로고    scopus 로고
    • Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films
    • Holownia K.J., Erickson M.C., Chinnan M.S., Eitenmiller R.R. Tocopherol losses in peanut oil during pressure frying of marinated chicken strips coated with edible films. Food Research International 2001, 34:77-80.
    • (2001) Food Research International , vol.34 , pp. 77-80
    • Holownia, K.J.1    Erickson, M.C.2    Chinnan, M.S.3    Eitenmiller, R.R.4
  • 47
    • 84987367609 scopus 로고
    • Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids
    • 24
    • Hsia H.Y., Smith D.M., Steffe J.F. Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids. Journal of Food Science 1992, 57(1):16-18. 24.
    • (1992) Journal of Food Science , vol.57 , Issue.1 , pp. 16-18
    • Hsia, H.Y.1    Smith, D.M.2    Steffe, J.F.3
  • 49
    • 0002314075 scopus 로고
    • Edible films and coatings: a review
    • Kester J.J., Fennema O.R. Edible films and coatings: a review. Food Technology 1986, 40:47-59.
    • (1986) Food Technology , vol.40 , pp. 47-59
    • Kester, J.J.1    Fennema, O.R.2
  • 50
    • 84987280138 scopus 로고
    • An edible film of lipids and cellulose ethers: performance in a model frozen-food system
    • Kester J.J., Fennema O.R. An edible film of lipids and cellulose ethers: performance in a model frozen-food system. Journal of Food Science 1989, 54:1390-1406.
    • (1989) Journal of Food Science , vol.54 , pp. 1390-1406
    • Kester, J.J.1    Fennema, O.R.2
  • 51
    • 0005936204 scopus 로고
    • Building better fried foods
    • Kuntz L.A. Building better fried foods. Food Product Design 1995, 5:129-146.
    • (1995) Food Product Design , vol.5 , pp. 129-146
    • Kuntz, L.A.1
  • 52
    • 79961029707 scopus 로고    scopus 로고
    • Catching value in seafood
    • Kuntz L.A. Catching value in seafood. Food Product Design 1997, 7(9):71-82.
    • (1997) Food Product Design , vol.7 , Issue.9 , pp. 71-82
    • Kuntz, L.A.1
  • 53
  • 54
    • 33748347519 scopus 로고    scopus 로고
    • Functional characterization of steam jet-cooked β-glucan-rich barley flour as an oil barrier in frying batters
    • Lee S., Inglett G. Functional characterization of steam jet-cooked β-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science 2006, 71:308-313.
    • (2006) Journal of Food Science , vol.71 , pp. 308-313
    • Lee, S.1    Inglett, G.2
  • 55
    • 8644280470 scopus 로고    scopus 로고
    • Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step
    • Llorca E., Hernando I., Perez-Munuera I., Quiles A., Larrea V., Fiszman S.M., et al. Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step. Food Hydrocolloids 2005, 19:297-302.
    • (2005) Food Hydrocolloids , vol.19 , pp. 297-302
    • Llorca, E.1    Hernando, I.2    Perez-Munuera, I.3    Quiles, A.4    Larrea, V.5    Fiszman, S.M.6
  • 56
    • 0002701656 scopus 로고
    • Ingredient selection for batter systems
    • American Association of Cereal Chemists, Inc, San Pablo, Minnesota, K. Kulp, R. Loewe (Eds.)
    • Loewe R. Ingredient selection for batter systems. Batters and breadings in food processing 1990, 11-28. American Association of Cereal Chemists, Inc, San Pablo, Minnesota. K. Kulp, R. Loewe (Eds.).
    • (1990) Batters and breadings in food processing , pp. 11-28
    • Loewe, R.1
  • 57
    • 21344491739 scopus 로고
    • Role of ingredients in batter systems
    • Loewe R. Role of ingredients in batter systems. Cereal Foods World 1993, 38(9):673-677.
    • (1993) Cereal Foods World , vol.38 , Issue.9 , pp. 673-677
    • Loewe, R.1
  • 59
    • 0141625121 scopus 로고    scopus 로고
    • Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release
    • Malone M.E., Appelqvist I.A.M., Norton I.T. Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocolloids 2003, 17:775-784.
    • (2003) Food Hydrocolloids , vol.17 , pp. 775-784
    • Malone, M.E.1    Appelqvist, I.A.M.2    Norton, I.T.3
  • 60
    • 25444440892 scopus 로고    scopus 로고
    • The performance of a methyl cellulose-treated coating during the frying of a poultry product
    • Maskat M.Y., Yip H.H., Mahali H.M. The performance of a methyl cellulose-treated coating during the frying of a poultry product. International Journal of Food Science & Technology 2005, 40:811-816.
    • (2005) International Journal of Food Science & Technology , vol.40 , pp. 811-816
    • Maskat, M.Y.1    Yip, H.H.2    Mahali, H.M.3
  • 61
    • 0041913010 scopus 로고    scopus 로고
    • Mechanism and reduction of fat uptake in deep-fat fried foods
    • Mellema M. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science & Technology 2003, 14:364-373.
    • (2003) Trends in Food Science & Technology , vol.14 , pp. 364-373
    • Mellema, M.1
  • 62
    • 84992986666 scopus 로고
    • Functionality of hydrocolloids in batter coating systems
    • Am. Assoc. Cereal Chem., St. Paul, MN, K. Kulp, R. Loewe (Eds.)
    • Meyers M.A. Functionality of hydrocolloids in batter coating systems. Batters and breadings in food processing 1990, 117-141. Am. Assoc. Cereal Chem., St. Paul, MN. K. Kulp, R. Loewe (Eds.).
    • (1990) Batters and breadings in food processing , pp. 117-141
    • Meyers, M.A.1
  • 63
    • 85168053888 scopus 로고
    • Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose. U.S. Patent 4,900,573. Assignee: The Dow Chemical Company.
    • Meyers, M. A., & Conklin, J. R. (1990). Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose. U.S. Patent 4,900,573. Assignee: The Dow Chemical Company.
    • (1990)
    • Meyers, M.A.1    Conklin, J.R.2
  • 64
    • 47749105323 scopus 로고    scopus 로고
    • Perception of starch and hydrocolloid thickened foods: why mixing in the mouth is key
    • Mitchell J. Perception of starch and hydrocolloid thickened foods: why mixing in the mouth is key. Agro Food Industry Hi-Tech 2008, 19(3):48-49.
    • (2008) Agro Food Industry Hi-Tech , vol.19 , Issue.3 , pp. 48-49
    • Mitchell, J.1
  • 65
    • 77955473337 scopus 로고    scopus 로고
    • Effect of food surface roughness on oil uptake by deep-fat fried products
    • Moreno M.C., Brown C.A., Bouchon P. Effect of food surface roughness on oil uptake by deep-fat fried products. Journal of Food Engineering 2010, 101:179-186.
    • (2010) Journal of Food Engineering , vol.101 , pp. 179-186
    • Moreno, M.C.1    Brown, C.A.2    Bouchon, P.3
  • 66
    • 0035403892 scopus 로고    scopus 로고
    • Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks
    • Mukprasirt A., Herald T.J., Boyle D.L., Boyle E.A.E. Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks. Poultry Science 2001, 80:988-996.
    • (2001) Poultry Science , vol.80 , pp. 988-996
    • Mukprasirt, A.1    Herald, T.J.2    Boyle, D.L.3    Boyle, E.A.E.4
  • 67
    • 0034277424 scopus 로고    scopus 로고
    • Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis
    • Mukprasirt A., Herald T.J., Boyle D.L., Rausch K.D. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis. Poultry Science 2000, 79:1356-1363.
    • (2000) Poultry Science , vol.79 , pp. 1356-1363
    • Mukprasirt, A.1    Herald, T.J.2    Boyle, D.L.3    Rausch, K.D.4
  • 68
    • 0034473845 scopus 로고    scopus 로고
    • Rheological characterization of rice flour-based batters
    • Mukprasirt A., Herald T.J., Flores R. Rheological characterization of rice flour-based batters. Journal of Food Science 2000, 65(7):1194-1199.
    • (2000) Journal of Food Science , vol.65 , Issue.7 , pp. 1194-1199
    • Mukprasirt, A.1    Herald, T.J.2    Flores, R.3
  • 70
    • 84859428652 scopus 로고    scopus 로고
    • Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets
    • Nasiri F.D., Mohebbi M., Yazdi F.T., Khodaparast M.H.H. Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food and Bioprocess Technology 2010, 10.1007/s11947-010-0423-4.
    • (2010) Food and Bioprocess Technology
    • Nasiri, F.D.1    Mohebbi, M.2    Yazdi, F.T.3    Khodaparast, M.H.H.4
  • 72
    • 85168050521 scopus 로고
    • Microwavable coatings based on starch and cellulose. W.O. Patent 9,303,634. Assignee: Novus Investments Ltd.
    • Pickford, K. G. (1993). Microwavable coatings based on starch and cellulose. W.O. Patent 9,303,634. Assignee: Novus Investments Ltd.
    • (1993)
    • Pickford, K.G.1
  • 73
    • 84987357432 scopus 로고
    • Gel-strength in restructured potato products affects oil uptake during deep-fat frying
    • Pinthus E.J., Weinberg P., Saguy I.S. Gel-strength in restructured potato products affects oil uptake during deep-fat frying. Journal of Food Science 1992, 57:1359-1360.
    • (1992) Journal of Food Science , vol.57 , pp. 1359-1360
    • Pinthus, E.J.1    Weinberg, P.2    Saguy, I.S.3
  • 76
    • 0030114129 scopus 로고    scopus 로고
    • Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis
    • Priya R., Singhal R.S., Kulkarni P.R. Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis. Carbohydrate Polymers 1996, 29:333-335.
    • (1996) Carbohydrate Polymers , vol.29 , pp. 333-335
    • Priya, R.1    Singhal, R.S.2    Kulkarni, P.R.3
  • 77
    • 0344980111 scopus 로고    scopus 로고
    • Use of rapid viscoanalyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives
    • Ravi R., Sai Manohar R., Haridas Rao P. Use of rapid viscoanalyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives. Journal of the Science of Food and Agriculture 1999, 79:1571-1576.
    • (1999) Journal of the Science of Food and Agriculture , vol.79 , pp. 1571-1576
    • Ravi, R.1    Sai Manohar, R.2    Haridas Rao, P.3
  • 80
    • 27144537133 scopus 로고    scopus 로고
    • Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggts
    • Sahin S., Sumnu G., Altunakar B. Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggts. Journal of the Science of Food and Agriculture 2005, 85:2375-2379.
    • (2005) Journal of the Science of Food and Agriculture , vol.85 , pp. 2375-2379
    • Sahin, S.1    Sumnu, G.2    Altunakar, B.3
  • 81
    • 4444246741 scopus 로고    scopus 로고
    • Thermogelation properties of methylcellulose (MC) and their effect on a batter formula
    • Sanz T., Fernández M.A., Salvador A., Muñoz J., Fiszman S.M. Thermogelation properties of methylcellulose (MC) and their effect on a batter formula. Food Hydrocolloids 2005, 19:141-147.
    • (2005) Food Hydrocolloids , vol.19 , pp. 141-147
    • Sanz, T.1    Fernández, M.A.2    Salvador, A.3    Muñoz, J.4    Fiszman, S.M.5
  • 82
    • 0344876457 scopus 로고    scopus 로고
    • Effect of concentration and temperature on properties of methylcellulose-added batters. Application to battered, fried seafood
    • Sanz T., Salvador A., Fiszman S.M. Effect of concentration and temperature on properties of methylcellulose-added batters. Application to battered, fried seafood. Food Hydrocolloids 2004, 18:127-131.
    • (2004) Food Hydrocolloids , vol.18 , pp. 127-131
    • Sanz, T.1    Salvador, A.2    Fiszman, S.M.3
  • 83
    • 1042289449 scopus 로고    scopus 로고
    • Innovative method for preparing a frozen, battered food without a prefrying step
    • Sanz T., Salvador A., Fiszman S.M. Innovative method for preparing a frozen, battered food without a prefrying step. Food Hydrocolloids 2004, 18:227-231.
    • (2004) Food Hydrocolloids , vol.18 , pp. 227-231
    • Sanz, T.1    Salvador, A.2    Fiszman, S.M.3
  • 84
    • 0018504052 scopus 로고
    • Thermal gelation properties of methyl and hydroxypropyl methylcellulose
    • Sarkar N. Thermal gelation properties of methyl and hydroxypropyl methylcellulose. Journal of Applied Polymer Science 1979, 24:1073-1087.
    • (1979) Journal of Applied Polymer Science , vol.24 , pp. 1073-1087
    • Sarkar, N.1
  • 87
    • 39549085117 scopus 로고    scopus 로고
    • Binary hydrocolloids from starches 591 and xanthan gum
    • Sikora M., Kowalski S., Tomasik P. Binary hydrocolloids from starches 591 and xanthan gum. Food Hydrocolloids 2008, 22:943-952.
    • (2008) Food Hydrocolloids , vol.22 , pp. 943-952
    • Sikora, M.1    Kowalski, S.2    Tomasik, P.3
  • 88
    • 64849095741 scopus 로고    scopus 로고
    • Using hydrocolloids to decrease absorption in banana chips
    • Singthong J., Thongkaew C. Using hydrocolloids to decrease absorption in banana chips. LWT - Food Science and Technology 2009, 42:1199-1203.
    • (2009) LWT - Food Science and Technology , vol.42 , pp. 1199-1203
    • Singthong, J.1    Thongkaew, C.2
  • 90
    • 84985278772 scopus 로고
    • Factors affecting adhesion of coating to poultry skin. Effect of age, method of chilling, and scald temperature on poultry skin ultrastructure
    • Suderman D.R., Cunningham F.E. Factors affecting adhesion of coating to poultry skin. Effect of age, method of chilling, and scald temperature on poultry skin ultrastructure. Journal of Food Science 1980, 45:444-449.
    • (1980) Journal of Food Science , vol.45 , pp. 444-449
    • Suderman, D.R.1    Cunningham, F.E.2
  • 91
    • 84985292798 scopus 로고
    • Factors affecting adhesion of coating to poultry skin: effects of various protein and gum sources in the coating composition
    • Suderman D.R., Wiker J., Cunningham F.E. Factors affecting adhesion of coating to poultry skin: effects of various protein and gum sources in the coating composition. Journal of Food Science 1981, 46:1010-1011.
    • (1981) Journal of Food Science , vol.46 , pp. 1010-1011
    • Suderman, D.R.1    Wiker, J.2    Cunningham, F.E.3
  • 92
    • 63849186263 scopus 로고    scopus 로고
    • Influence of hydroxypropyl methylcellulose on the rheological and microstructural characteristics of whole wheat flour dough and quality of puri
    • Sudha M.L., Rao G.V. Influence of hydroxypropyl methylcellulose on the rheological and microstructural characteristics of whole wheat flour dough and quality of puri. Journal of Texture Studies 2009, 40:172-191.
    • (2009) Journal of Texture Studies , vol.40 , pp. 172-191
    • Sudha, M.L.1    Rao, G.V.2
  • 93
    • 0013422631 scopus 로고    scopus 로고
    • Steady flow and viscoelastic behaviour of crosslinked waxy corn starch-κ-carrageenan pastes and gels
    • Tecante A., Doublier J.L. Steady flow and viscoelastic behaviour of crosslinked waxy corn starch-κ-carrageenan pastes and gels. Carbohydrate Polymers 1999, 40:221-231.
    • (1999) Carbohydrate Polymers , vol.40 , pp. 221-231
    • Tecante, A.1    Doublier, J.L.2
  • 94
    • 0344151589 scopus 로고
    • Fried foods stabilizer keeps moisture in, fat out. Food development
    • March, The Dow Chemical Co.
    • The Dow Chemical Co. Fried foods stabilizer keeps moisture in, fat out. Food development. Prepared Foods 1991, (March):61.
    • (1991) Prepared Foods , pp. 61
  • 95
    • 85168055029 scopus 로고    scopus 로고
    • The Dow Chemical Co. (1996). A Food technologist's guide to METHOCEL food grade gums.
    • The Dow Chemical Co. (1996). A Food technologist's guide to METHOCEL food grade gums.
  • 96
    • 85168056747 scopus 로고    scopus 로고
    • Effects of type and level of edible coating ingredient incorporated in predusting mix on fat and moisture content of fried breaded potato. In 2004 IFT annual meeting, session 33A, carbohydrate: general. Las Vegas, NV.
    • Usawakesmanee, W., Chinnan, M. S., Wuttijumnong, P., Jangchud, A., & Raksakulthai, N. (2004). Effects of type and level of edible coating ingredient incorporated in predusting mix on fat and moisture content of fried breaded potato. In 2004 IFT annual meeting, session 33A, carbohydrate: general. Las Vegas, NV.
    • (2004)
    • Usawakesmanee, W.1    Chinnan, M.S.2    Wuttijumnong, P.3    Jangchud, A.4    Raksakulthai, N.5
  • 97
    • 43649108378 scopus 로고    scopus 로고
    • Gelatinization and rheological properties of rice starch/xanthan mixtures: effects of molecular weight of xanthan and different salts
    • Viturawong Y., Achayuthakan P., Suphantharika M. Gelatinization and rheological properties of rice starch/xanthan mixtures: effects of molecular weight of xanthan and different salts. Food Chemistry 2008, 111:106-114.
    • (2008) Food Chemistry , vol.111 , pp. 106-114
    • Viturawong, Y.1    Achayuthakan, P.2    Suphantharika, M.3
  • 98
    • 0000283229 scopus 로고    scopus 로고
    • Water and fat transfer properties of polysaccharide films on fried pastry mix
    • Williams R., Mittal G.S. Water and fat transfer properties of polysaccharide films on fried pastry mix. LWT - Food Science and Technology 1999, 32:440-445.
    • (1999) LWT - Food Science and Technology , vol.32 , pp. 440-445
    • Williams, R.1    Mittal, G.S.2
  • 99
  • 100
    • 34248221612 scopus 로고    scopus 로고
    • Rheological properties of batter systems containing different combinations of flours and hydrocolloids
    • Xue J., Ngadi M. Rheological properties of batter systems containing different combinations of flours and hydrocolloids. Journal of the Science of Food and Agriculture 2007, 87:1292-1300.
    • (2007) Journal of the Science of Food and Agriculture , vol.87 , pp. 1292-1300
    • Xue, J.1    Ngadi, M.2
  • 101
    • 84985225744 scopus 로고
    • Yields of deep-fat fried chicken parts as affected by preparation, frying conditions and shortening
    • Yang C.S., Chen T.C. Yields of deep-fat fried chicken parts as affected by preparation, frying conditions and shortening. Journal of Food Science 1979, 44:1074-1092.
    • (1979) Journal of Food Science , vol.44 , pp. 1074-1092
    • Yang, C.S.1    Chen, T.C.2
  • 102
    • 76749084730 scopus 로고    scopus 로고
    • Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips
    • Zeng X., Cheng K.-W., Du Y., Kong R., Lo C., Chu I.K., et al. Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips. Food Chemistry 2010, 21:424-428.
    • (2010) Food Chemistry , vol.21 , pp. 424-428
    • Zeng, X.1    Cheng, K.-W.2    Du, Y.3    Kong, R.4    Lo, C.5    Chu, I.K.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.