Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA‐ANN and ANFIS for the prediction of drying time and moisture ratio

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Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review

(2020) Fakhreddin Salehi   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying

(2020) M. Kurek et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of solar drying methods on color kinetics and texture of dates

(2019) Seerangurayar T. et al.   FOOD AND BIOPRODUCTS PROCESSING

Color changes kinetics during deep fat frying of carrot slice

(2018) Fakhreddin Salehi   HEAT AND MASS TRANSFER

Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon)

(2017) Fakhreddin Salehi   Journal of Food Measurement and Characterization

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

(2016) Naimeh Khazaei et al.   CARBOHYDRATE POLYMERS

Feasibility of using almond gum as coating agent to improve the quality of fried potato chips: Evaluation of sensorial properties

(2016) Fatma Bouaziz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functionality of Coatings with Salep and Basil Seed Gum for Deep Fried Potato Strips

(2015) Nazgol Karimi et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods

(2013) Giovanna Rossi Marquez et al.   Food and Bioprocess Technology

Edible Coating Effects on Fried Potato Balls

(2011) Osman Kilincceker et al.   Food and Bioprocess Technology