Vacuum Frying: A nutritional approach

Authors

  • Manuel Coronel Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v5n3.41

Keywords:

vacuum frying, snacks, deep frying, nutritional content

Abstract

(Received: 2014/08/07 - Accepted: 2014/09/22)

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.

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Published

2014-09-30

How to Cite

Coronel, M. (2014). Vacuum Frying: A nutritional approach. Enfoque UTE, 5(3), pp. 15 – 24. https://doi.org/10.29019/enfoqueute.v5n3.41

Issue

Vol. 5 No. 3 (2014)

Section

Miscellaneous

License

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