バイオテクノロジーとバイオマテリアル

抽象的な

Water Barrier Edible Coatings of Fried Foods

Raffaele Porta, Loredana Mariniello, Prospero Di Pierro, Angela Sorrentino, Valeria C. Giosafatto, Giovanna Rossi Marquez and Marilena Esposito

Frying is known as one of the oldest food cooking processes dating back as early as sixteen centuries B.C., being still widespread utilized today at both domestic and industrial scale, because of its ability to enhance flavour and texture of numerous foods. Fried products are appreciated everywhere because of their improved palatability [1], consumers generally like eating foods with soft core and crispy surface-even though significant geographical differences exist due to the different raw material availability and the multiple cultural habits. Nowadays, they occur in the traditional cuisines of practically every part of the world. Furthermore, also several mass consumption products have fried versions, and worldwide fast food companies provide every day literally tons of fried foods, such as french fries, doughnuts, chicken, onion rings, etc.