Resumen

CORONEL, Manuel. Vacuum Frying: A nutritional approach. Enfoque UTE [online]. 2014, vol.5, n.3, pp.15-24. ISSN 1390-6542.  https://doi.org/10.29019/enfoqueute.v5n3.41.

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.

Palabras clave : vacuum frying; snacks; deep frying; nutritional content..

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