Effective strategies for reduction of oil content in deep-fat fried foods: A review

JT Liberty, J Dehghannya, MO Ngadi - Trends in Food Science & …, 2019 - Elsevier
Background As demands for fried foods are increased by consumers, so is its health
concern. Food quality and safety specialists have been making efforts to provide healthy and …

Recent developments in frying technologies applied to fresh foods

X Zhang, M Zhang, B Adhikari - Trends in Food Science & Technology, 2020 - Elsevier
Background Deep-fat frying is one of the most popular food processing methods worldwide.
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …

The application of pretreatments for producing low-fat fried foods: A review

J Dehghannya, M Ngadi - Trends in Food Science & Technology, 2023 - Elsevier
Background Consumption of edible oils and saturated fats in high amounts is linked with
numerous health issues. Consumer demand for high-quality, healthy foods has led to …

Effect of the frying process on the properties of gluten protein of you-tiao

R Zhou, J Sun, H Qian, Y Li, H Zhang, X Qi, L Wang - Food chemistry, 2020 - Elsevier
Wheat is one of the most important grains in cereal products. Gluten protein is an important
component of wheat and plays an important role in the human diet. The variations of gluten …

A review and research trends in alternate frying technologies

SK Pankaj, KM Keener - Current Opinion in Food Science, 2017 - Elsevier
Highlights•Current frying research aims on oil uptake reduction and increasing oil
stability.•Alternate frying technologies are also strongly explored.•Vacuum frying has shown …

Oil–free potato chips produced by microwave multiflash drying

IMA Barreto, G Tribuzi, AM Junior, BAM Carciofi… - Journal of Food …, 2019 - Elsevier
The present work is about the production of oil-free potato snacks using successive cycles of
microwave heating-vacuum pulses and was therefore called microwave multiflash drying …

[HTML][HTML] Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

JD Torres, V Dueik, I Contardo, D Carré, P Bouchon - Food Chemistry: X, 2024 - Elsevier
Increased prevalence of diabetes prompts the development of foods with reduced starch
digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; …

Effect of the addition of soluble dietary fiber and green tea polyphenols on acrylamide formation and in vitro starch digestibility in baked starchy matrices

JD Torres, V Dueik, D Carré, P Bouchon - Molecules, 2019 - mdpi.com
Starch digestibility may be affected by food microstructural changes, as well as by specific
interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known …

Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack

OC Oginni, OP Sobukola, FO Henshaw, WAO Afolabi… - Food structure, 2015 - Elsevier
The effect of degree of starch gelatinization (DG) and vacuum frying conditions on structure
development and associated quality attributes of cassava starch–gluten based snack was …

Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols

V Dueik, P Bouchon - Food research international, 2016 - Elsevier
Polyphenols are very unstable and may be degraded when exposed to harsh conditions,
such as those found in frying. The inclusion of vacuum seems to be a reasonable solution to …