Plasticized methylcellulose coating for reducing oil uptake in potato chips

Journal of the Science of Food and Agriculture

Volumn 92, Issue 7, 2012, Pages 1346-1353

  Tavera Quiroz, María José ^a   Urriza, Marina ^a   Pinotti, Adriana ^a,b   Bertola, Nora ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Coating; Deep fat frying; Glycerol; Methylcellulose; Potato chips; Sorbitol

Indexed keywords

GLYCEROL; METHYLCELLULOSE; PLASTICIZER; SORBITOL; SUGAR ALCOHOL; SUNFLOWER OIL; VEGETABLE OIL;

ABSORPTION; ARTICLE; CHEMISTRY; COLOR; CONSUMER; COOKING; DIET; FAT INTAKE; FOOD HANDLING; HUMAN; MECHANICAL STRESS; METHODOLOGY; PLANT TUBER; POTATO; TASTE;

ABSORPTION; COLOR; CONSUMER SATISFACTION; COOKING; DIET; DIETARY FATS; FOOD HANDLING; GLYCEROL; HUMANS; METHYLCELLULOSE; PLANT OILS; PLANT TUBERS; PLASTICIZERS; SOLANUM TUBEROSUM; SORBITOL; STRESS, MECHANICAL; SUGAR ALCOHOLS; TASTE;

SOLANUM TUBEROSUM;

EID: 84859431084     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4704     Document Type: Article

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