The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …

Color is one of the most important appearance attributes of food materials, since it influences
consumer acceptability. In this study the effects of combined infrared-vacuum drying on the …

Frying is one of the most popular and traditional processes used in the food industry and
food services to manufacture products that are high in quality and with unique sensory …

Highlights•Current frying research aims on oil uptake reduction and increasing oil
stability.•Alternate frying technologies are also strongly explored.•Vacuum frying has shown …

Heat and mass transfer phenomena take place during frying cause physicochemical
changes, which affect the colour and surface of the fried products. The effect of frying …

Kohlrabi is used for consumption in various regions of the world as, raw, cooked or fried.
Heat and mass transfer phenomena take place during frying cause physicochemical …

The utilization of herbal medicines for the management of diseases has provided admirable
results. Plant extracts are rich in like polyphenols, alkaloids, glycosides, flavonoids, and …

For the production of healthier fruit snacks, vacuum frying is a promising alternative for
atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This …

Jackfruit chips are very popular in South Asia; however, the quality of traditional hot air-dried
jackfruit chips is not desirable due to brown color and high hardness. The effects of three …