Recent developments in frying technologies applied to fresh foods
Background Deep-fat frying is one of the most popular food processing methods worldwide.
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …
Evaluation of effect of vacuum frying on textural properties of food products
Vacuum frying (VF) is known as the most popular food processing method for the production
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …
A review and research trends in alternate frying technologies
Highlights•Current frying research aims on oil uptake reduction and increasing oil
stability.•Alternate frying technologies are also strongly explored.•Vacuum frying has shown …
stability.•Alternate frying technologies are also strongly explored.•Vacuum frying has shown …
[HTML][HTML] Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study
Color is a main factor in the perception of food product quality. Food surfaces are often not
homogenous at micro-, meso-, and macroscopic scales. This matrix can include a variety of …
homogenous at micro-, meso-, and macroscopic scales. This matrix can include a variety of …
[HTML][HTML] Effect of frying conditions on properties of vacuum fried banana bracts
Vacuum frying is one option for producing fried products. Banana blossom is a by-product
from banana production that has potential to be processed into food products due to its …
from banana production that has potential to be processed into food products due to its …
Effect of vacuum frying on quality attributes of fruits
Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying,
thereby improving quality attributes of the fried product, such as oil content, texture, retention …
thereby improving quality attributes of the fried product, such as oil content, texture, retention …
Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes
Frying is one of the most common units in food processing and catering worldwide, which
involves simultaneous physicochemical and structural changes. However, the problems of …
involves simultaneous physicochemical and structural changes. However, the problems of …
Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology
This study aimed at producing functional soymilk by optimizing the sprouting conditions of
soybeans using response surface methodology. Soaking (12–24 h) and germination times …
soybeans using response surface methodology. Soaking (12–24 h) and germination times …
Advances in vacuum frying: Recent developments and potential applications
S Manzoor, FA Masoodi, R Rashid… - Journal of Food …, 2023 - Wiley Online Library
Vacuum frying has proven to be the most feasible technique to obtain safe and nutritious
deep‐fried food without compromising its organoleptic and textural properties. This frying …
deep‐fried food without compromising its organoleptic and textural properties. This frying …
Chemistry of food fats, oils, and other lipids
Fats are important for humans, animals, and plants because of their high energy content,
which accounts for large amount of energy storage in the smallest amount of food material …
which accounts for large amount of energy storage in the smallest amount of food material …