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Juvvi P, Kumar R, Semwal AD. Recent studies on alternative technologies for deep-fat frying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1417-1427. [PMID: 38966790 PMCID: PMC11219732 DOI: 10.1007/s13197-023-05911-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/19/2023] [Accepted: 11/27/2023] [Indexed: 07/06/2024]
Abstract
Deep fat fried food products have been considered as a vital dietary contributor to certain chronic diseases, including the risk of atherosclerosis, cancer and hypertension. Hence, many food industries are focusing on low fat fried products to attract consumers. In general, oil is absorbed during deep fat frying, and this century old process is used for preparing various kinds of fried food products such as potato chips, banana chips, savory snacks, etc. Vacuum frying, electric field frying and two-stage frying technologies have been developed as an alternatives to traditional frying. These two technologies are suitable for most fried products; however, they may not be suitable for sugar based fruits as they can lead to the formation of browning reactions, which are generally considered unacceptable. This review aims to cover recent work done in the area of vacuum frying and two-stage frying, including the role of pre-treatment and post-treatment novel methods. Additionally, emphasis has been given on recent innovations to improve the quality of vacuum and two-stage frying, particularly concerning the reduction of oil uptake in fried food products.
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Affiliation(s)
- Praneeth Juvvi
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Mysore, Karnataka 570011 India
| | - Ranganathan Kumar
- Food Engineering and Packaging Technology Division, DRDO-Defence Food Research Laboratory (DFRL), Mysore, Karnataka 570011 India
| | - Anil Dutt Semwal
- DRDO-Defence Food Research Laboratory (DFRL), Mysore, 570011 India
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2
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Alikhani Chamgordani P, Soltani Firouz M, Omid M, Hadidi N, Farshbaf Aghajani P. Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips. ULTRASONICS SONOCHEMISTRY 2024; 103:106779. [PMID: 38262175 PMCID: PMC10832614 DOI: 10.1016/j.ultsonch.2024.106779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/16/2024] [Accepted: 01/19/2024] [Indexed: 01/25/2024]
Abstract
Potato chips are popular high-consuming ready-to-eat meals in all of the world which specially attract a lot of attention from youth and children. Reducing oil absorption and improving the quality of chips are major undertakings within the industry. This research aimed to find the best ultrasonic bath-based method by investigating the optimal ultrasonic pre-treatment and developing an ultrasound (US) assisted frying system (UAFS) to reduce the oil absorption of potato chips while maintaining an acceptable quality. Through this technique, the potato chips get sonicated during deep frying in hot oil. US-pretreatment at temperatures of 25 °C and 73 °C, along with US-assisted frying, resulted in the minimal amount of oil which may be due to the US creating potential pores during the pre-treatment phase, which then expand further during the subsequent sonication stage. UAFS in combination with US-pretreatment produced more crispy chips due to the fact that the texture of potato slices becomes more porous. UAFS resulted in a decrease in the moisture content of the fried chips attributed to an increase in the effective diffusion coefficient and mass. Pretreating the chips at 73 °C significantly reduce the color change producing brighter product by inactivation of enzymes such as polyphenol oxidase. Finally, the result of TOPSIS optimization based on potato chips properties confirms that US-pretreatment in 73 °C brine followed by frying using UAFS is the best approach. Scanning electron microscope (SEM) images of potato chips also support this issue.
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Affiliation(s)
| | - Mahmoud Soltani Firouz
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran.
| | - Mahmoud Omid
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran
| | - Nikoo Hadidi
- Department of Computer Science, Faculty of Mathematics, Shahrekord University, Shahrekord, Iran
| | - Pouya Farshbaf Aghajani
- Department of Agricultural Machinery Engineering, Faculty of Agriculture, University of Tehran, Karaj, Iran
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3
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Katsouli M, Dermesonlouoglou E, Dimopoulos G, Karafantalou E, Giannakourou M, Taoukis P. Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes. Foods 2024; 13:171. [PMID: 38201199 PMCID: PMC10779092 DOI: 10.3390/foods13010171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
From a quality standpoint, it is desirable to preserve the characteristics of fresh-cut potatoes at their peak. However, due to the mechanical tissue damage during the cutting process, potatoes are susceptible to enzymatic browning. This study pertains to the selection of the appropriate osmotic dehydration (OD), high pressure (HP), and pulsed electric fields (PEF) processing conditions leading to effective quality retention of potato cuts. PEF (0.5 kV/cm, 200 pulses) or HP (400 MPa, 1 min) treatments prior to OD (35 °C, 120 min) were found to promote the retention of the overall quality (texture and color) of the samples. The incorporation of anti-browning agents (ascorbic acid and papain) into the osmotic solution improved the color retention, especially when combined with PEF or HP due to increased solid uptake (during OD) as indicated by DEI index (2.30, 1.93, and 2.10 for OD treated 120 min, non-pre-treated, HP pre-treated, and PEF pre-treated samples, respectively). PEF and HP combined with OD and anti-browning agent enrichment are sought to improve the quality and microbial stability of fresh-cut potatoes during refrigerator storage. Untreated fresh-cut potatoes were characterized by color degradation from the 2nd day of storage at 4 °C, and presented microbial growth (total viable counts: 6 log (CFU)/g) at day 6, whereas pre-treated potato samples retained their color and microbiologically stability after 6 days of cold storage (total viable counts, <4 log(CFU)/g).
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Affiliation(s)
| | - Efimia Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens (NTUA), 9, Iroon Polytechniou Str, 15772 Zografou, Greece; (M.K.); (G.D.); (E.K.); (M.G.); (P.T.)
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Patra A, Prasath VA, Sutar PP, Pandian NKS, Pandiselvam R. Evaluation of effect of vacuum frying on textural properties of food products. Food Res Int 2022; 162:112074. [DOI: 10.1016/j.foodres.2022.112074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/10/2022] [Accepted: 10/18/2022] [Indexed: 11/28/2022]
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5
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Tiwari P, Thakur M, Joshi A, Raigond P, Arora B. Development of Iron fortified potato fries through Vacuum assisted processing strategies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4644-4652. [PMID: 36276554 PMCID: PMC9579250 DOI: 10.1007/s13197-022-05543-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/11/2022] [Accepted: 06/03/2022] [Indexed: 06/16/2023]
Abstract
Potato fries, a relatively an untapped food matrix for fortification, was fortified with iron using vacuum impregnation technique and impact of this fortification on quality attributes (structure, color, texture, flavor, acrylamide, sensory characteristics) of the product was assessed. Further, to reduce the dietary restraints of consumers for fried fries, fat reduction was achieved using vacuum frying. Ferrous ammonium sulphate hexahydrate was used as a fortificant to yield 3.15 mg iron from 30 g fries (RACC for snacks- Recommended Amount Customarily Consumed). Effect of iron fortificant level, blanching, vacuum and restoration time (independent variable) were evaluated on responses (iron impregnation level and firmness) of fries using box-behnken design of response surface methodology. Results showed that blanching time was the most significant variable affecting iron impregnation followed by iron concentration and vacuum time. Ferrous ammonium sulphate hexahydrate was found to be the most appropriate fortificant since reflecting the least colour and sensory changes in fries. A fortified raw potato fries when fried under vacuum, provided better retention of colour and reduced fat absorption (by 17.72%) with comparable crispiness (0.37 kg/sec vs 0.35 kg/sec), firmness (0.39 kg/sec vs 0.38 kg/sec), color (ΔE = 1.39) and sensory score (7.9 vs 8.1 on 9-point scale) with control fries.
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Affiliation(s)
- Pratibha Tiwari
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh 201303 India
| | - Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida, Uttar Pradesh 201303 India
| | - Alka Joshi
- Division of Food Science & Postharvest Technology, ICAR-IARI, New Delhi, 110012 India
| | - Pinky Raigond
- Dividsion of CPB & PHT, ICAR-CPRI, Shimla, HP-171001 India
| | - Bindvi Arora
- Division of Food Science & Postharvest Technology, ICAR-IARI, New Delhi, 110012 India
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Manzoor S, Masoodi FA, Rashid R, Wani SM, Naqash F, Ahmad M. Advances in vacuum frying: Recent developments and potential applications. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shaziya Manzoor
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Rubiya Rashid
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
| | - Mudasir Ahmad
- Department of Food Science and Technology University of Kashmir Srinagar Jammu & Kashmir India
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Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality. Foods 2022; 11:foods11213473. [PMID: 36360086 PMCID: PMC9655203 DOI: 10.3390/foods11213473] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer coefficient (h) first decreased and then increased significantly (p < 0.05). The water loss rate (kw) and water effective diffusion of fries increased with the increasing frying temperature. The kw of fries fried at 150−190 °C were 0.2391, 0.2414, 0.3205, 0.3998, and 0.3931, respectively. The oil uptake rate (ko) first increased and then decreased with increasing frying temperature, and the ko of samples fried at 150−190 °C were 0.2691, 0.2564, 0.4764, 0.3387, and 0.2522, respectively. There were significant differences in the a*, L*, ΔE, and BI between fries with different temperatures (p < 0.05), while there was no significant difference in the b* (p > 0.05). The hardness and crispness of fries increased with increased frying temperature. The highest overall acceptability scores of fries were fried at 170 °C. Therefore, the changes in color, texture overall acceptability, and oil content were due to the Maillard reaction and the formation of porous structure, which was induced by h and water evaporation of fries when they changed.
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Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
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Pandiselvam R, Tak Y, Olum E, Sujayasree OJ, Tekgül Y, Çalışkan Koç G, Kaur M, Nayi P, Kothakota A, Kumar M. Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. J Texture Stud 2022; 53:737-762. [PMID: 34743330 DOI: 10.1111/jtxs.12643] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 12/30/2022]
Abstract
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water molecules from the food move to an osmo-active solution and the solutes from the solution migrate into the food. Advanced osmotic dehydration techniques such as electric field pulse treatment, ultrasonic and microwave-assisted dehydration, pulsed vacuum, and osmodehydrofreezing can improve the nutritional quality (bioactive) and sensory properties (color, texture, aroma, flavor) of fresh and cut-fruits without changing their reliability. Emerging osmotic dehydration technologies can preserve the structure of fruit tissue by forming microscopic channels and increasing effective water diffusivity. However, it is important to analyze the effect of advanced osmotic dehydration techniques on the quality of food products to understand the industrial scalability of these techniques. The present paper discusses the impact of recent osmotic dehydration techniques on bioactive, antioxidant capacity, color, and sensory profile of food.
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Affiliation(s)
- Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Yamini Tak
- Department of Biochemistry, Agriculture University, Kota, Rajasthan, India
| | - Emine Olum
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Design and Architecture, Istanbul Medipol University, Istanbul, Turkey
| | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Yeliz Tekgül
- Food Processing Department, Kösk Vocational School, Aydın Adnan Menderes University, Aydin, Turkey
| | - Gülşah Çalışkan Koç
- Food Technology Program, Eşme Vocational High School, Uşak University, Uşak, Turkey
| | - Manpreet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Pratik Nayi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 1 Shuefu Road, Neipu, Pingtung, Taiwan
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
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Ganjloo A, Bimakr M, Nazari P. Process optimization for low‐fat deep‐fried zucchini slices preparation: Effect of
aloe vera
gel coating concentration, frying temperature and frying time. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ali Ganjloo
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Mandana Bimakr
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Parisa Nazari
- Department of Food Science and Engineering, Faculty of Agriculture University of Zanjan Zanjan Iran
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Monteiro Cordeiro de Azeredo H, Carvalho de Matos M, Madazio Niro C. Something to chew on: technological aspects for novel snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2191-2198. [PMID: 34859443 DOI: 10.1002/jsfa.11701] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 09/30/2021] [Accepted: 12/03/2021] [Indexed: 06/13/2023]
Abstract
Snacks have accompanied people for a long time, meeting our needs for something fast and filling between meals. Societies and technologies have changed, and so have snacks, adapting to people's daily lives, concerns, and demands. Although traditional snacks, such as potato chips, are still ubiquitous and popular worldwide, there is not unanimity around them anymore, since many people have been looking for healthier snacks. Studies have been carried out to propose healthier snack options by changing their composition and/or techniques to produce them, minimizing contents of energy-dense components and/or maximizing the retention or bioavailability of nutrients. This mini-review presents the main trends on development of snacks and future perspectives. © 2021 Society of Chemical Industry.
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Affiliation(s)
| | - Matheus Carvalho de Matos
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
| | - Carolina Madazio Niro
- Postgraduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos, Brazil
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12
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Xu D, Guan W, Wu F, Jin Y, Yang N, Jin Z, Xu X. Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113043] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01132-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Jiménez-Muñoz LM, Hernández-Carrión M, Hernando I, Filomena-Ambrosio A. Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.2002227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Luis M Jiménez-Muñoz
- Research Group in Procesos Agroindustriales. GIPA, Universidad de La Sabana, Chía, Colombia
| | - María Hernández-Carrión
- Products and Processes Design Group (Ppdg), Department of Chemical and Food Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Isabel Hernando
- Research Group of Food Microstructure and Chemistry. Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Annamaria Filomena-Ambrosio
- Research Group in Procesos Agroindustriales. GIPA, Universidad de La Sabana, Chía, Colombia
- Research Group in Alimentación, Gestión de Procesos Y Servicio. EICEA, Universidad de La Sabana, Chía, Colombia
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