Vacuum Frying as a Route to Produce Novel Snacks with Desired Quality Attributes According to New Health Trends

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Dueik, V ^a   Bouchon, P ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Antioxidant capacity; Ascorbic acid; Carotenoids; Nonenzymatic browning; Oil uptake; Vacuum frying

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAROTENOID; MELANOIDIN POLYMERS; POLYMER;

APPLE; ARTICLE; CARROT; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; FAST FOOD; FOOD HANDLING; GLYCATION; HEAT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; POTATO; PRODUCT SAFETY; QUALITY CONTROL; VACUUM;

ANTIOXIDANTS; ASCORBIC ACID; CAROTENOIDS; COLOR; CONSUMER PRODUCT SAFETY; COOKING; DAUCUS CAROTA; FAST FOODS; FOOD TECHNOLOGY; HOT TEMPERATURE; MAILLARD REACTION; MALUS; NUTRITIVE VALUE; OXIDATION-REDUCTION; POLYMERS; QUALITY CONTROL; SOLANUM TUBEROSUM; VACUUM;

DAUCUS CAROTA; MALUS X DOMESTICA; SOLANUM TUBEROSUM;

EID: 79952101807     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01976.x     Document Type: Article

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