Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

Comparison of vacuum and atmospheric deep-fat frying of wheat starch and gluten based snacks

(2013) Olajide Philip Sobukola et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Two-stage frying process for high-quality sweet-potato chips

(2013) Yagmur Ravli et al.   JOURNAL OF FOOD ENGINEERING

Understanding the Effect of Vacuum Level in Structure Development and Oil Absorption in Vacuum-Fried Wheat Starch and Gluten-Based Snacks

(2012) O. P. Sobukola et al.   Food and Bioprocess Technology

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

(2009) V. Dueik et al.   FOOD CHEMISTRY

Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices

(2009) Elizabeth Troncoso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Vacuum frying of high-quality fruit and vegetable-based snacks

(2008) Paulo F. Da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of physical and sensory properties of pre-treated potato slices during vacuum and atmospheric frying

(2008) E. Troncoso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison between atmospheric and vacuum frying of apple slices

(2007) M. Mariscal et al.   FOOD CHEMISTRY