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 …

Vacuum frying (VF) is known as the most popular food processing method for the production
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …

In present study, total oil (TO), surface oil (SO), structural oil (STO), penetrated surface oil
(PSO), and oil distribution during frying were analyzed. Results showed STO (53.10 …

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 …

Vacuum frying is a reasonably new technology which uses lower pressure and temperature
rather than atmospheric deep-fat frying to improve the quality attributes of food products …

During frying process, whether and how moisture content in materials affects oil absorption
remain unclear. Herein, we provided direct evidence suggesting that although the initial …

Olive leaves extract (OLE) was microencapsulated with inulin (OLE-IN) by spray-drying
using a central composite design. Oleuropein encapsulation efficiency and recovery values …

Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, ΔE) during
deep fat frying of yellow fleshed cassava root slices (TMS 01/1371) were investigated. Slices …

A three-level Box–Behnken design was employed to study the effects and optimize the
process parameters for vacuum frying of yellow fleshed sweetpotato (YFSP) slices for the …

As an important research aspect in food industry, fried products possessing both low oil
content and good appearance still poses a challenge. The processing parameters of …