The effects of oils and frying temperatures on the texture and fat content of potato crisps

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 1-5

  Kita, A ^a   Lisinska G ^a   Golubowska G ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Fat content; Frying fat; Frying temperature; Potato crisps; Texture

Indexed keywords

ARACHIS OIL; FAT; OLEIC ACID; OLIVE OIL; PALM OIL; RAPESEED OIL; SOYBEAN OIL; SUNFLOWER OIL; VEGETABLE OIL;

ANALYTIC METHOD; ARTICLE; FAT CONTENT; FOOD PROCESSING; FRYING; GAS CHROMATOGRAPHY; HARDNESS; HEAT; HYDROGENATION; LIPID ABSORPTION; MEASUREMENT; POTATO; TEMPERATURE;

ARACHIS HYPOGAEA; BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS; SOLANUM TUBEROSUM;

EID: 33751537073     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.038     Document Type: Article

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