Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

Food Research International

Volumn 40, Issue 1, 2007, Pages 63-70

  Sanz, T ^a   Primo Martin C ^b   van Vliet, T ^a,b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Acoustic properties; Crispness; Fracture properties; French fries; Frying; Moisture; Texture

Indexed keywords

ACOUSTIC PROPERTIES; CHARACTERIZATION; COMPUTER SIMULATION; FRACTURE; MOISTURE; TEXTURES;

CRISPNESS; FRACTURE PROPERTIES; FRENCH FRIES; FRYING;

FOOD PRODUCTS;

EID: 33750960995     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.013     Document Type: Article

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