Quality attributes of vacuum fried fruits and vegetables: a review
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00403-6
Abstract: Foods, rich in oil content, have been found to be a key dietary contributor of certain chronic diseases such as cardio-vascular diseases, hypertension, cancer, etc. Therefore, the market trends are shifting towards low-fat containing foods.… read more here.
Keywords: vacuum frying; quality attributes; vacuum fried; fruits vegetables ... See more keywords
In vivo study on the slow release of glucose in vacuum fried matrices.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.10.118
Abstract: In vitro studies have shown that vacuum frying may be an effective process to reduce starch digestibility as it may limit gelatinization; this is significant as overconsumption of starchy foods contributes to obesity and type… read more here.
Keywords: study slow; vivo study; starch digestibility; slow release ... See more keywords
Instrumental texture and sensory preference of vacuum-fried shiitake crisps as affected by isomalto-oligosaccharide pretreatment
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2021.1938605
Abstract: Shiitake (Lentinula edodes) is well-known for its distinct flavor and texture as well as its medicinal and nutritional properties. Small good grade fresh shiitake mushrooms are highly perishable an... read more here.
Keywords: texture sensory; sensory preference; vacuum fried; texture ... See more keywords
Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16185
Abstract: Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process… read more here.
Keywords: vacuum; sweet potato; purple sweet; vacuum fried ... See more keywords
Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Quality"
DOI: 10.1155/2018/4510126
Abstract: The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and… read more here.
Keywords: osmotic dehydration; fried shiitake; vacuum fried; mushroom ... See more keywords