Effect of pre-drying and par-frying conditions on the crispness of French fries

European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 929-935

  Van Loon, Wil A M ^a   Visser, Jendo E ^b   Linssen, Jozef P H ^a   Somsen, Derk J ^c   Jan Klok, H ^d   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c Aviko bv   (Netherlands)

^d NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Confocal scanning laser microscopy; Crispness; French fries; Frying; Sensory analysis; Texture analyser

Indexed keywords

CELLS; DRYING; FOOD PRODUCTS; MICROSCOPIC EXAMINATION; MOISTURE; SENSORS;

CRISPNESS; FRENCH FRIES; SENSORY ANALYSIS; TEXTURE ANALYSER; WEIGHT LOSS;

FOOD PROCESSING;

EID: 34547581411     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0463-1     Document Type: Article

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