Study of a new energy efficient process for French fries production

European Food Research and Technology

Volumn 221, Issue 6, 2005, Pages 779-786

  Van Loon, Wil A M ^a   Linssen, Jozef P H ^a   Legger, Aagje ^a   Heijmans, Ruud M H ^b   Van Deventer, Henk C ^b   Burgering, Maurits J M ^c   Van Drooge, Bas L ^d   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TNO   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d TO and MMA ^*  (Netherlands)

Author keywords

Crispiness; CSLM; French fries; Process; Sensory analysis; Superheated steam; Vacuum cooling

Indexed keywords

SOLANUM TUBEROSUM;

EID: 29144454981     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0115-x     Document Type: Article

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