Reviewing the effects of vacuum frying on frying medium and fried foods properties-Reference-Cited by-同舟云学术

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Published:2022-02-03 Issue:6 Volume:57 Page:3278-3291
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Sosa‐Morales María Elena¹^ORCID,Solares‐Alvarado Ana Paola¹,Aguilera‐Bocanegra Sandra Paola¹,Muñoz‐Roa José Fernando¹,Cardoso‐Ugarte Gabriel Abraham²^ORCID

Affiliation:

1. División de Ciencias de la Vida Departamento de Alimentos Universidad de Guanajuato Campus Irapuato‐Salamanca Irapuato Guanajuato 36500 Mexico

2. Facultad de Gastronomía Universidad Popular Autónoma del Estado de Puebla 21 Sur No. 1103, Barrio Santiago Puebla Puebla 72410 Mexico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15572

Reference69 articles.

1. The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

2. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

3. Improving the texture of healthy apple snacks by combining processing and technology (high pressure and vacuum frying)

4. Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

5. Ayustaningwarno F.&Ananingsih K.(2007).Vacuum frying usage on increasing food diversity. In Proceedings of the International Agricultural Engineering Conference Bangkok Thailand 3‐6 December 2007. Cutting edge technologies and innovations on sustainable resources for world food sufficiency. Asian Association for Agricultural Engineering.

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