Verkkothe effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food. Verkkothis review focuses on a detailed understanding of different frying techniques and attempts to focus on innovative frying techniques such as. Verkkoresearchers have taken various technical approaches for reducing the oil content of fried products without compromising product quality. Verkkochefs experiment with unexpected flavor combinations, unique batters, and unconventional ingredients, pushing the boundaries of what can be. Verkkoexplains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins. Verkkothis literature review explores the vibrant landscape of innovative techniques in food gastronomy, shedding light on the dynamic relationships and.
