Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session C. Food Quality and Safety of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Susana Casal

Citation

Naresh Kumar Mehta, Kumar Gaurav, Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

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Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating

Kumar Gaurav ¹

Naresh Kumar Mehta ¹

1. Department of Fish Processing Technology & Engineering, College of Fisheries, Central Agricultural University (Imphal), Lembucherra, Tripura – 799210, India

Abstract

Keywords

Edible Coating

Fat Absorption

Frying

Egg white protein

Fish fillets