Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties

Food Hydrocolloids

Volumn 24, Issue 8, 2010, Pages 702-708

  Primo Martin C ^a   Sanz, T ^b   Steringa, D W ^a,c   Salvador, A ^b   Fiszman, S M ^b   van Vliet, T ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c TNO   (Netherlands)

Author keywords

Batters; Cellulose derivatives; Crispness; Deep frying; Moisture; Oil reduction; Snacks; Sound

Indexed keywords

WATER CONTENT;

%MOISTURE; BATTER; CELLULOSE -DERIVATIVES; CRISPNESS; DEEP FRYING; OIL CONTENTS; OIL REDUCTION; PERFORMANCE; PROPERTY; SNACK;

CELLULOSE;

EID: 77955056858     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.04.013     Document Type: Article

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