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Development of Healthy Low-Fat Snacks: Understanding the Mechanisms of Quality Changes During Atmospheric and Vacuum Frying

机译:健康低脂小吃的发展:了解常压和真空油炸过程中质量变化的机理

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摘要

Excess consumption of fat, a main component in fried food, is a key dietary contributor to coronary heart disease and perhaps some types of cancer. Although consumers are interested in healthier snacks, they are not willing to sacrifice organoleptic properties. Vacuum frying might be an alternative for the production of nutritious, healthy, palatable, and novel snacks. The objective of this review is to discuss the effect of atmospheric deep-fat frying on the main microstructural components and quality parameters of fried food, to understand how quality can be improved by lowering the operating pressure and, therefore, the processing temperature.
机译:油炸食品中主要成分脂肪的过量摄入是导致冠心病甚至某些类型癌症的重要饮食因素。尽管消费者对更健康的零食感兴趣,但他们不愿意牺牲感官特性。真空油炸可能是生产营养,健康,美味和新颖零食的替代方法。这篇综述的目的是讨论大气深层油炸对油炸食品的主要微观结构成分和质量参数的影响,以了解如何通过降低操作压力以及因此降低加工温度来改善质量。

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