000151309 001__ 151309
000151309 005__ 20250307114715.0
000151309 0247_ $$2doi$$a10.3390/foods10081694
000151309 0248_ $$2sideral$$a126198
000151309 037__ $$aART-2021-126198
000151309 041__ $$aeng
000151309 100__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda M.$$uUniversidad de Zaragoza
000151309 245__ $$aFrying conditions, methyl cellulose, and k-carrageenan edible coatings: Useful strategies to reduce oil uptake in fried mushrooms
000151309 260__ $$c2021
000151309 5060_ $$aAccess copy available to the general public$$fUnrestricted
000151309 5203_ $$aDespite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10- 22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
000151309 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-20R$$9info:eu-repo/grantAgreement/ES/MICINN/AGL2007-64254 ALI
000151309 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000151309 590__ $$a5.561$$b2021
000151309 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000151309 592__ $$a0.726$$b2021
000151309 593__ $$aFood Science$$c2021$$dQ1
000151309 593__ $$aPlant Science$$c2021$$dQ1
000151309 593__ $$aMicrobiology$$c2021$$dQ1
000151309 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000151309 594__ $$a4.1$$b2021
000151309 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000151309 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz C.$$uUniversidad de Zaragoza
000151309 700__ $$0(orcid)0000-0002-6024-1450$$aVercet A.$$uUniversidad de Zaragoza
000151309 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000151309 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000151309 773__ $$g10, 8 (2021), 1694 [12 pp]$$pFoods$$tFoods$$x2304-8158
000151309 8564_ $$s3344048$$uhttps://zaguan.unizar.es/record/151309/files/texto_completo.pdf$$yVersión publicada
000151309 8564_ $$s2725194$$uhttps://zaguan.unizar.es/record/151309/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000151309 909CO $$ooai:zaguan.unizar.es:151309$$particulos$$pdriver
000151309 951__ $$a2025-03-07-09:31:52
000151309 980__ $$aARTICLE