Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1143-1149

  Dueik, V ^a   Robert, P ^b   Bouchon, P ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b UNIVERSITY OF CHILE   (Chile)

Author keywords

Carotenoids; Carrot; Colour; Crisp; Frying; Oil uptake; Vacuum frying

Indexed keywords

ALPHA CAROTENE; BETA CAROTENE; OIL;

ARTICLE; CARROT; CONTROLLED STUDY; FOOD COLOR; FOOD HANDLING; FOOD QUALITY; FOOD TEXTURE; FRYING; MOISTURE; VACUUM;

DAUCUS CAROTA;

EID: 70449089884     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.027     Document Type: Article

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