A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.

Mahmud, Niaz; Islam, Joinul; Oyom, William; Adrah, Kelvin; Adegoke, Samuel Chetachukwu; Tahergorabi, Reza

Mahmud, Niaz; Islam, Joinul; Oyom, William; Adrah, Kelvin; Adegoke, Samuel Chetachukwu; Tahergorabi, Reza.

Afiliación

Mahmud N; Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA.
Islam J; Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA.
Oyom W; Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA.
Adrah K; Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA.
Adegoke SC; Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA.
Tahergorabi R; Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA.

Heliyon ; 9(11): e21500, 2023 Nov.

Article en En | MEDLINE | ID: mdl-38027829

Palabras clave

Cooking oils; Deep-frying; Oil uptake; Oleogel; Oleogelator

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Heliyon Año: 2023 Tipo del documento: Article País de afiliación: Estados Unidos