blog posts Scientists tackle our addiction to salt and fat by altering foods' pore size, number Jun 1, 2015 2:45 pm by Phyllis PicklesimerCampus Life Share on Facebook Tweet Email Images Researcher Pawan Takhar has found that meticulously managing pore pressure in foods during frying reduces oil uptake, which results in lower-fat snacks without sacrificing our predilection for fried foods’ texture and taste. Share on Facebook Tweet Email
