A review of factors affecting fat absorption in hot chips

Critical Reviews in Food Science and Nutrition

Volumn 41, Issue 2, 2001, Pages 133-154

  Mehta, Urmil ^a   Swinburn, Boyd ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Deep frying; Degradation; Fat absorption; Fats and oils; Frying practices; Hot chips

Indexed keywords

EDIBLE OIL;

ABSORPTION; CHEMISTRY; COOKING; FAT INTAKE; FOOD HANDLING; FREEZING; HUMIDITY; METABOLISM; METHODOLOGY; POTATO; REVIEW; TASTE; TEMPERATURE;

ABSORPTION; COOKERY; DIETARY FATS; DIETARY FATS, UNSATURATED; FOOD HANDLING; FREEZING; HUMIDITY; SOLANUM TUBEROSUM; TASTE; TEMPERATURE;

EID: 0035134565     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/20014091091788     Document Type: Review

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