Reducing fat uptake in cassava product during deep-fat frying

Albert, 2002, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fat fried cereal product, Food Research International, 35, 445, 10.1016/S0963-9969(01)00139-9 ASTM, American Society for Testing and Material, 1995. Standard Test Methods for Water Vapor Transmission of Materials. ASTM E 96, West Conshohocken. Banker, 1966, Water vapor transmission properties of free polymer films, Journal of Pharmacy and Pharmacology, 18, 457, 10.1111/j.2042-7158.1966.tb07906.x Batista, 2005, Efeito da adição de ácidos graxos em filmes à base de pectina, Ciência e Tecnologia de Alimentos, 25, 781, 10.1590/S0101-20612005000400025 Berbari, S.A.C., 2001. Desenvolvimento de tecnologia para obtenção de produto formatado e congelado de mandioca (Manihot esculenta Crantz). Tese (Doutor em Tecnologia de Alimentos). Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, p.119. Donhowe, 1994, Edible films and coatings: characteristics, formation, definitions and testing methods Fakhouri, 2003, Desenvolvimento e Caracterização de Filmes Comestíveis de Gelatina, Triacetina e Ácidos Graxos, Brazilian Journal of Food Technology, 6, 301 Gennadios, 1994, Edible coatings and films based on proteins Gontard, 1992, Edible wheat gluten films: influence of the main process variables on film properties using response surface methodology, Journal of Food Science, 57, 190, 10.1111/j.1365-2621.1992.tb05453.x Horwitz, W., 2000. Official Methods of Analysis of Association of Analytical Chemists, 17th ed., vol. 2. AOAC, Gaithersburg, Maryland (Chapter 42) Institute, 1993 Instituto Adolfo Lutz, 2005. Normas Analíticas do Instituto Adolfo Lutz: métodos químicos e físicos para análise de alimentos, fourth ed., vol. 1. São Paulo. Khalil, 1999, Quality of French fried potatoes as influenced by coating with hydrocolloids, Food Chemistry, 66, 201, 10.1016/S0308-8146(99)00045-X Mallikarjunan, 1997, Edible coatings for deep-fat frying of starchy products, Lebensmittel-Wissenschaft und-Technologie, 30, 709, 10.1006/fstl.1997.0263 Mellema, 2003, Mechanism and reduction of fat uptake in deep-fat fried foods, Trends in Food Science and Technology, 14, 364, 10.1016/S0924-2244(03)00050-5 Park, 1995, Gas and water vapor barrier properties of edible films from protein and cellulosic materials, Journal of Food Engineering, 25, 497, 10.1016/0260-8774(94)00029-9 Salvador, 2005, Effect of the addiction of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step, Food Hydrocolloids, 19, 703, 10.1016/j.foodhyd.2004.07.003 Sobral, 1999, Propriedades funcionais de gelatina em função da espessura, Ciência e Engenharia (Science and Engineering Journal), 8, 60 Vitrac, 2000, Deep-fat frying of cassava: influence of raw material properties on chip quality, Journal of the Science of Food and Agriculture, 81, 227, 10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4 Vitrac, 2002, Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality, Journal of Food Engineering, 53, 161, 10.1016/S0260-8774(01)00153-4