Recent studies on alternative technologies for deep-fat frying
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05911-z.pdf
Reference60 articles.
1. Albertos I, Martin-Diana AB, Sanz MA, Barat JM, Diez AM, Jaime I, Rico D (2016) Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. Innov Food Sci Emerg Technol 33:115–122. https://doi.org/10.1016/j.ifset.2015.11.004
2. Aydinkaptan E, Mazi BG, Barutçu Mazi I (2017) Microwave heating of sunflower oil at frying temperatures: effect of power levels on physicochemical properties. J Food Process Eng 40:e12402. https://doi.org/10.1111/jfpe.12402
3. Bassama J, Achir N, Trystram G, Collignan A, Bohuon P (2015) The deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/ LIM scores. J Food Eng 149:204–213. https://doi.org/10.1016/j.jfoodeng.2014.10.017
4. Botero-Uribe M, Fitzgerald M, Gilbert RG, Midgley J (2017) Effect of pulsed electrical fields on the structural properties that affect French fry texture during processing. Trends Food Sci Technol 67:1–11. https://doi.org/10.1016/j.tifs.2017.05.016
5. Caiyun L, Grimi N, Lebovka N, Vorobiev E (2020) Impacts of preliminary vacuum drying and pulsed electric field treatment on characteristics of fried potatoes. J Food Eng 276:109898–109898. https://doi.org/10.1016/j.jfoodeng.2019.109898
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