Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying

@inproceedings{Dueik2011DevelopmentOH,
  title={Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying},
  author={Ver{\'o}nica Dueik and Pedro Bouchon},
  year={2011}
}
Excess consumption of fat, a main component in fried food, is a key dietary contributor to coronary heart disease and perhaps some types of cancer. Although consumers are interested in healthier snacks, they are not willing to sacrifice organoleptic properties. Vacuum frying might be an alternative for the production of nutritious, healthy, palatable, and novel snacks. The objective of this review is to discuss the effect of atmospheric deep-fat frying on the main microstructural components and… CONTINUE READING

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