Recent developments in frying technologies applied to fresh foods
Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and ac...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zhang, Xiaotian [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Umfang: |
14 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors - LaBar, J.A. ELSEVIER, 2016transfer abstract, Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:98 ; year:2020 ; pages:68-81 ; extent:14 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.tifs.2020.02.007 |
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ELV049631721 |
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| 520 | |a Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. | ||
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10.1016/j.tifs.2020.02.007 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001245.pica (DE-627)ELV049631721 (ELSEVIER)S0924-2244(18)30608-3 DE-627 ger DE-627 rakwb eng 550 VZ 540 VZ 35.18 bkl Zhang, Xiaotian verfasserin aut Recent developments in frying technologies applied to fresh foods 2020 14 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. Oil absorption mechanism Elsevier Vacuum frying Elsevier Microwave Elsevier Post-frying Elsevier Pretreatment Elsevier Ultrasound Elsevier Zhang, Min oth Adhikari, Benu oth Enthalten in Elsevier Science LaBar, J.A. ELSEVIER Impact of NaSO4 dominated ionic strength on trace metal removal products in vertical flow bioreactors 2016transfer abstract Amsterdam [u.a.] (DE-627)ELV019504039 volume:98 year:2020 pages:68-81 extent:14 https://doi.org/10.1016/j.tifs.2020.02.007 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_11 GBV_ILN_70 GBV_ILN_2190 35.18 Kolloidchemie Grenzflächenchemie VZ AR 98 2020 68-81 14 |
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Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. |
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Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. |
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Deep-fat frying is one of the most popular food processing methods worldwide. It involves simultaneous transfer of heat and mass at high temperature. Typical fried products tend to have bright color, crisp texture and delicious taste. In fact, fried foods contain large amount of oil, calories and acrylamide which are burden to health. It is necessary to develop innovative frying technologies to reduce oil absorption during frying process, thus obtain healthier fried products with low oil content. |
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