Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying
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DOI: 10.1016/j.fbio.2020.100753
Abstract: Abstract Sonication and microwave treatments for vacuum frying (VF) were studied to achieve the optimal frying conditions and improve the quality of fried products. Button mushrooms were used as a raw material. VF, microwave-assisted vacuum… read more here.
Keywords: vacuum frying; mushroom chips; assisted vacuum; ultrasound assisted ... See more keywords