Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

Author:

Duarte-Correa Y.,Díaz-Osorio A.,Osorio-Arias J.,Sobral Paulo J.A.,Vega-Castro O.

Funder

BIOALI Research

Universidad de Antioquia

COLCIENCIAS

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference91 articles.

1. Temperature-controlled microwave-vacuum drying of lactic acid bacteria: Impact of drying conditions on process and product characteristics;Ambros;Journal of Food Engineering,2018

2. Andre, C., Ghislain, M., Bertin, P., Oufir, M., Herrera, M., Hoffmann, L., … Evers, D. (2007). Andean Potato Cultivars ( Solanum tuberosum L.) as a Source of Antioxidant and Mineral Micronutrients. Journal of Agricultural and Food Chemistry, 55(2), 366–378.

3. AOAC “Oficial Methods of Analysis.”;AOAC,2000

4. Assis, F. R., Rodrigues, L. G. G., Tribuzi, G., de Souza, P. G., Carciofi, B. A. M., & Laurindo, J. B. (2019). Fortified apple (Malus spp., var. Fuji) snacks by vacuum impregnation of calcium lactate and convective drying. Lwt, 113(June). https://doi.org/10.1016/j.lwt.2019.108298.

5. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks;Azzollini;Innovative Food Science and Emerging Technologies,2018

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