Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

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 paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mang...

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Detalles Bibliográficos
Autores principales: Ayustaningwarno, Fitriyono, van Ginkel, Elise, Vitorino, Joana, Dekker, Matthijs, Fogliano, Vincenzo, Verkerk, Ruud
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7380063/
https://www.ncbi.nlm.nih.gov/pubmed/32766271
http://dx.doi.org/10.3389/fnut.2020.00095

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7380063/
https://www.ncbi.nlm.nih.gov/pubmed/32766271
http://dx.doi.org/10.3389/fnut.2020.00095

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