Evaluating the ability of different characterization parameters to describe the surface of fried foods

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Volumn 32, Issue 4, 2010, Pages 212-218

  Moreno, María Carolina ^a   Bouchon, Pedro ^a   Brown, Christopher A ^b  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^b Worcester Polytechnic Institute   (United States)

Author keywords

deep fat frying; food; fractal analysis; surface metrology

Indexed keywords

COEFFICIENT OF VARIATION; DEEP FAT FRYING; DIFFERENT SIZES; FOOD; FRACTAL ANALYSIS; FRIED FOODS; ROOT MEAN SQUARE ROUGHNESS; SCANNING LASERS; SURFACE METROLOGY; WHEAT GLUTEN; WHEAT STARCH;

PARAMETER ESTIMATION; PARTIAL DISCHARGES; SURFACE TOPOGRAPHY;

FRACTAL DIMENSION;

GLUTEN; STARCH;

ARTICLE; CONFOCAL LASER MICROSCOPY; FOOD ANALYSIS; FRACTAL ANALYSIS; FRYING; PHYSICAL PARAMETERS; POTATO; PRIORITY JOURNAL; SURFACE PROPERTY; WHEAT;

FOOD ANALYSIS; MICROSCOPY, CONFOCAL; SOLANUM TUBEROSUM; SURFACE PROPERTIES; TRITICUM;

EID: 78349243269     PISSN: 01610457     EISSN: 19328745     Source Type: Journal    
DOI: 10.1002/sca.20191     Document Type: Article

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