文章基本信息

标题：Vacuum Frying: A nutritional approach
本地全文：下载
作者：Manuel Coronel
期刊名称：Enfoque UTE
印刷版ISSN：1390-9363
电子版ISSN：1390-6542
出版年度：2014
卷号：.5-N.3
期号：3311
页码：15-24
语种：
出版社：Universidad Tecnológica Equinoccial
摘要：One of the largest areas of the food industry is the production of snacks, but these have generally an inadequate nutritional profile in healthy eating. The vacuum frying technology is presented as a clear option processing for the development of new products and existing ones. This review article presents the advantages of using technology in Vacuum frying different types of food, especially in relation to the contents of some micronutrients and fat. They also mention the work done in Ecuador, especially in local products.