Starchy foods are a major energy source of the human diet, their digestion is closely related
to human health. Most foods require lots of processing before eating, therefore, many factors …

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 …

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 …

Normal maize starch (NMS) with various water content was subjected to high temperature in
the oil phase to mimic the frying process. The structure and physicochemical properties of …

Frying is commonly used by consumers, restaurants, and industries around the globe to
cook and process foods. Compared to other food processing methods, frying has several …

Abstract The impact of Pulsed Electric Field (PEF) processing pre-treatment on the texture
and kinetics of in vitro starch digestibility of French fries made from two potato cultivars …

Starch is an important constituent in several deep-fried foods, however, the impact of starch
structural transformations on microstructure development during deep-frying is not well …

The aim of this work was to explore the effect of combining pulsed electric field (PEF) with
blanching pretreatment on the physiochemical properties of French fries. The effects of PEF …

The oil absorption behavior of food during deep-frying greatly affects the quality of the final
fried food. However, the research on oil absorption lacks comprehensive analysis and …

Blanching pretreatment is necessary for preparing French fries, but it causes water
consumption and nutrient outflow. This work was aimed to investigate the effects of …