Listar por tema "Vacuum frying"
Mostrando ítems 1-4 de 4
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Carotenoid absorption in rats fed with vacuum-fried papaya chips depends on processed food microstructure associated with saturated and unsaturated oils
(2021-04)Many studies indicate that food matrix microstructure and type of dietary oil or fat play a key role in carotenoid absorption. Therefore, this work was designed to highlight the relationship between processed food ... -
Impact of vacuum frying on a carotenoid-rich fruit: from the modeling of degradation kinetics during processing and storage to the in vivo evaluation of the health effect in rats
(2021)El objetivo de esta investigación fue diseñar un snack alternativo a partir de papaya (Carica papaya L.) que contenga carotenoides (β-caroteno, BC; β-criptoxantina, BCX; y licopeno, LYC) y ácidos grasos esenciales (ω-6 y ... -
A kinetic study of carotenoid degradation during storage of papaya chips obtained by vacuum frying with saturated and unsaturated oils
(2020)The aim of the study was to evaluate the degradation kinetics of carotenoids (CTs) in vacuum-fried papaya (Carica papaya L.) chips (PCs) during storage at four temperatures (15, 25, 35 and 45 °C) for 52 and 94 days for the ... -
Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice
(2016)Vacuum and atmospheric deep-frying were employed to obtain blackberry-based snacks using unripe papaya as matrix. Papaya slices were osmotically impregnated with blackberry juice and fried between 126°C and 154°C at ...