Optimisation of vacuum frying of gold kiwifruit slices: Application of response surface methodology

International Journal of Food Science and Technology

Volumn 47, Issue 3, 2012, Pages 518-524

  Diamante, Lemuel M ^a   Savage, Geoffrey P ^a   Vanhanen, Leo ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Colour; Gold kiwifruit; Moisture; Response surface methodology; Texture; Vacuum frying

Indexed keywords

BREAKING FORCE; BROWNING INDEX; COLOUR CHANGE; FRYING TEMPERATURE; KIWIFRUITS; MALTODEXTRINS; OPTIMISATIONS; OPTIMISED CONDITIONS; RESPONSE SURFACE METHODOLOGY; TEXTURE PROPERTIES; VACUUM FRYING;

COLOR; GOLD; MOISTURE; SURFACE PROPERTIES; TEXTURES; VACUUM TECHNOLOGY;

VACUUM;

ACTINIDIA DELICIOSA;

EID: 84857055653     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02872.x     Document Type: Article

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