A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Moreno, M C ^a   Bouchon, P ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Deep fat frying; Oil uptake; Potato; Pretreatment; Surface oil

Indexed keywords

VEGETABLE OIL; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; COOKING; DESICCATION; FOOD HANDLING; FREEZE DRYING; HEAT; METHODOLOGY; OSMOSIS; POTATO; TIME;

ADSORPTION; COOKERY; DESICCATION; FOOD TECHNOLOGY; FREEZE DRYING; HEAT; OSMOSIS; PLANT OILS; SOLANUM TUBEROSUM; TIME FACTORS; WATER;

SOLANUM TUBEROSUM;

EID: 41749111778     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00669.x     Document Type: Article

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