Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time-Reference-Cited by-同舟云学术

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Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

Published:2020-07-17 Issue: Volume:7 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Ayustaningwarno Fitriyono,van Ginkel Elise,Vitorino Joana,Dekker Matthijs,Fogliano Vincenzo,Verkerk Ruud

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Reference46 articles.

1. Vacuum frying versus conventional frying - An overview;Moreira;Eur J Lipid Sci Technol,2014

2. Food deep-fat frying;Bouchon,2011

3. Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips;Sothornvit;J Food Eng.,2011

4. Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric and vacuum frying;Dueik;Food Rev Int,2011

5. Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends;Dueik;J Food Sci,2011

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