Mitigating quality degradation of deep-fat fried foods
A recent work focuses on enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings. Deep-fat fried foods are a popular choice in many parts of the world. However, they often absorb excessive amounts of oil during frying, leading to accelerated lipid oxidation and reduced shelf …
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