Background Due to the increasing trend in consumer habits to use healthy food products
with low fat content, reduction of oil uptake during different frying processes is necessary …

Deep frying resulting in high‐fat content is extensively used in the food industries and
domestic households, and becoming an integral diet globally. The physical and chemical …

During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes
influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there …

Nowadays, consumers are increasingly demanding processed food products with high
levels of beneficial components. Bitter melon and apple are both nutritious foods rich in …

Developing an adequate understanding of oil absorption helps in producing healthier fried
foods, however mechanism of oil absorption is required to be clarified. In this study …

Peach, which is one of the most critical garden products in Iran has a lot of postharvest
lesions. In this sense, processing the product would result in reducing the postharvest …

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-
temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure …

Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the
oldest food preservation methods used by the food processing industry. During dehydration …

Application of nondestructive techniques combined with image processing techniques has
been increasing in investigating the internal structure of food products. Magnetic resonance …

The porous structure of potato slices has a significant effect on the oil absorption of fried
potato chips. In this article X-ray micro-computed tomography and mercury intrusion method …