Tastier and healthier alternatives to french fries

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Rommens, Caius M ^a   Shakya, Roshani ^a   Heap, Mark ^a   Fessenden, Kristi ^a  

^a J R SIMPLOT COMPANY   (United States)

Author keywords

Acrylamide; French fries; Nutritional quality; Oil absorption; Processing

Indexed keywords

ACRYLAMIDE; ANTIOXIDANT; ASCORBIC ACID; ASPARAGINE; CARBOHYDRATE; CHLOROGENIC ACID; WATER; CARBOHYDRATE DIET; FAT INTAKE; SALT INTAKE;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COMPARATIVE STUDY; COOKING; FAT INTAKE; GLYCATION; HUMAN; LOW FAT DIET; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT TUBER; POTATO; QUALITY CONTROL; SALT INTAKE; SENSATION; TASTE; ANALYSIS; PROCEDURES;

ACRYLAMIDE; ANTIOXIDANTS; ASCORBIC ACID; ASPARAGINE; CARBOHYDRATES; CHLOROGENIC ACID; COOKERY; DIET, FAT-RESTRICTED; DIETARY CARBOHYDRATES; DIETARY FATS; HUMANS; MAILLARD REACTION; PHYSICOCHEMICAL PHENOMENA; PLANT TUBERS; QUALITY CONTROL; SENSATION; SODIUM CHLORIDE, DIETARY; SOLANUM TUBEROSUM; TASTE; WATER; COOKING;

GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 77952913076     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01588.x     Document Type: Article

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