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Pedro Bouchon - One of the best experts on this subject based on the ideXlab platform.

  • vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps
    Food Chemistry, 2010
    Co-Authors: V Dueik, Paz Robert, Pedro Bouchon
    Abstract:

    Recent Consumer Trends towards healthier and low fat products have had a significant impact on the snack industry. The objective of this study was to examine the most important quality parameters of vacuum and atmospheric fried carrot slices in order to identify the specific advantages of vacuum technology. Said parameters include oil uptake, colour changes, and trans a and b-carotene degradation. Equivalent thermal driving forces were used (DT =6 0C and 80 C) to compare the processes, maintaining a constant difference in temperature between the oil and the boiling point of water at the working pressure. The results showed that vacuum frying can reduce oil content by nearly 50% (d.b.) and preserve approximately 90% of trans a-carotene and 86% of trans b-carotene. This process also allowed for the raw carrot colour to be preserved, which was reflected by good correlations between a* and trans b-carotene content, b* and trans a-carotene content, and hue and total carotenoid content.

  • analysis of wheat gluten and starch matrices during deep fat frying
    Food Chemistry, 2009
    Co-Authors: A M Gazmuri, Pedro Bouchon
    Abstract:

    Abstract An important quality parameter of fried food is the amount of oil uptake, which is incompatible with recent Consumer Trends towards healthier food. The oil penetration mechanism is not fully understood but study of formulated products is a good way to elucidate the role of the food matrix in oil absorption. In this context, the oil absorption capacity of a restructured matrix, made with native wheat starch and vital wheat gluten, was examined. Four different product formulations were analysed, using 2 levels of gluten content (8% and 12% d.b.) and 2 levels of water content (38% and 44% w.b.). Dough was sheeted into 2 thicknesses (1 and 2 mm) and cut into discs that were either directly fried or fried after predrying with dry air (2 min at 150 °C). Results showed that gluten had a predominant role in the structure, making the dough more elastic and less permeable to oil absorption. High gluten content resulted in lower oil uptake in products with low moisture content. Overall, predried discs absorbed, on average, half of the oil of undried samples. Interestingly, even though predried products with high gluten content had a higher moisture content before frying, they absorbed a low amount of oil, suggesting that oil uptake is not clearly related to the amount of moisture lost but rather to product microstructure.

  • understanding oil absorption during deep fat frying
    Advances in food and nutrition research, 2009
    Co-Authors: Pedro Bouchon
    Abstract:

    Abstract One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent Consumer Trends toward healthier food and low‐fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into the structure can be minimized. To get such an understanding, this chapter briefly describes the frying process from technological and scientific perspectives. First, it gives a general overview of the frying process and describes the most important quality attributes of fried food. Thereafter, it centers on key nutritional aspects, particularly on the effect of excessive oil consumption on human health, oil degradation, and toxic compounds generation in fried food. Finally, this chapter discusses the most important factors affecting oil absorption, oil absorption kinetics, and different strategies that may be adopted to decrease oil content.

Roy Suddaby - One of the best experts on this subject based on the ideXlab platform.

Carol A Phillips - One of the best experts on this subject based on the ideXlab platform.

  • potential antimicrobial uses of essential oils in food is citrus the answer
    Trends in Food Science and Technology, 2008
    Co-Authors: Katie Fisher, Carol A Phillips
    Abstract:

    The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing demand from changes in legislation, Consumer Trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil both its requirements and those of the Consumer.

  • potential antimicrobial uses of essential oils in food is citrus the answer
    Trends in Food Science and Technology, 2008
    Co-Authors: Katie Fisher, Carol A Phillips
    Abstract:

    The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing demand from changes in legislation, Consumer Trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil both its requirements and those of the Consumer.

Katie Fisher - One of the best experts on this subject based on the ideXlab platform.

  • potential antimicrobial uses of essential oils in food is citrus the answer
    Trends in Food Science and Technology, 2008
    Co-Authors: Katie Fisher, Carol A Phillips
    Abstract:

    The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing demand from changes in legislation, Consumer Trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil both its requirements and those of the Consumer.

  • potential antimicrobial uses of essential oils in food is citrus the answer
    Trends in Food Science and Technology, 2008
    Co-Authors: Katie Fisher, Carol A Phillips
    Abstract:

    The antimicrobial properties of essential oils (EOs) have been recognised for centuries and, with growing demand from changes in legislation, Consumer Trends and increasing isolation of antibiotic resistant pathogens, alternatives to chemical-based bactericides need to be found. Citrus oils not only lend themselves to use in food but also are generally recognised as safe (GRAS) and have been found to be inhibitory both in direct oil and vapour form against a range of both Gram-positive and Gram-negative bacteria. This group of oils may provide the natural antimicrobials that the food industry requires to fulfil both its requirements and those of the Consumer.

A M Gazmuri - One of the best experts on this subject based on the ideXlab platform.

  • analysis of wheat gluten and starch matrices during deep fat frying
    Food Chemistry, 2009
    Co-Authors: A M Gazmuri, Pedro Bouchon
    Abstract:

    Abstract An important quality parameter of fried food is the amount of oil uptake, which is incompatible with recent Consumer Trends towards healthier food. The oil penetration mechanism is not fully understood but study of formulated products is a good way to elucidate the role of the food matrix in oil absorption. In this context, the oil absorption capacity of a restructured matrix, made with native wheat starch and vital wheat gluten, was examined. Four different product formulations were analysed, using 2 levels of gluten content (8% and 12% d.b.) and 2 levels of water content (38% and 44% w.b.). Dough was sheeted into 2 thicknesses (1 and 2 mm) and cut into discs that were either directly fried or fried after predrying with dry air (2 min at 150 °C). Results showed that gluten had a predominant role in the structure, making the dough more elastic and less permeable to oil absorption. High gluten content resulted in lower oil uptake in products with low moisture content. Overall, predried discs absorbed, on average, half of the oil of undried samples. Interestingly, even though predried products with high gluten content had a higher moisture content before frying, they absorbed a low amount of oil, suggesting that oil uptake is not clearly related to the amount of moisture lost but rather to product microstructure.