Development of polyphenol-enriched vacuum and atmospheric fried matrices: Evaluation of quality parameters and in vitro bioavailability of polyphenols
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- 作者：V. Dueik ; vpdueik@uc.cl" class="auth_mail" title="E-mail the corresponding author ; P. Bouchon
- 关键词：Polyphenols ; Agroindustrial wastes ; Oil absorption ; Vacuum frying
- 刊名：Food Research International
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：88
- 期：part_PA
- 页码：166-172
- 全文大小：690 K
文摘
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Olive-leaf polyphenol extract inclusion in laminated dough during frying is analyzed.
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Pre-gelatinized starch addition reduces oil content in vacuum fried matrices.
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Polyphenols significantly reduce oil content in vacuum fried matrices.
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Vacuum frying preserves over 70% of added polyphenols.
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Bioavailability of polyphenols was higher than 15% in vacuum fried matrices.