On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products

Food Research International

Volumn 40, Issue 9, 2007, Pages 1122-1128

  van Vliet, Ton ^a,b   Visser, Jendo E ^a,b   Luyten, Hannemieke ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c FRIESLANDCAMPINA   (Netherlands)

Author keywords

Crispy; Crust; Fat oil uptake; Fried snacks; Sound emission

Indexed keywords

ACOUSTIC WAVE REFLECTION; ADHESION; AGING OF MATERIALS; COOLING; MOISTURE; OILS AND FATS;

ACOUSTIC ENERGY; CELLULAR SOLID CRISPY MATERIALS; CRUNCHY BEHAVIOR; FRIED PRODUCTS;

FOOD PRODUCTS;

EID: 34548618835     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.06.007     Document Type: Article

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