Optimisation of pre-drying and deep-fat-frying conditions for production of low-fat fried carrot slices

Journal of the science of food and agriculture

Volumn 96, Issue 13, 2016, Pages 4603-4612

  Karacabey, Erkan ^a   Turan, Merve S ^a   Özçelik, Şehriban G ^a   Baltacıoğlu, Cem ^a   Küçüköner, Erdoğan ^a  

^a NIGDE UNIVERSITY   (Turkey)

Author keywords

breaking force; hot air drying; moisture content; oil content; response surface methodology

Indexed keywords

EDIBLE OIL; PIGMENT; SUNFLOWER OIL; VEGETABLE OIL; WATER;

ABSORPTION; ANALYSIS; CARROT; CHEMICAL MODEL; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; COOKING; FAST FOOD; FOOD HANDLING; FOOD QUALITY; HUMAN; LOW FAT DIET; MECHANICS; PLANT ROOT; POROSITY; SCANNING ELECTRON MICROSCOPY; STATISTICS; SURFACE PROPERTY; TURKEY; ULTRASTRUCTURE; VALIDATION STUDY;

ABSORPTION, PHYSICOCHEMICAL; CHEMICAL PHENOMENA; COOKING; DAUCUS CAROTA; DIET, FAT-RESTRICTED; DIETARY FATS, UNSATURATED; FAST FOODS; FOOD HANDLING; FOOD QUALITY; HUMANS; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; MODELS, CHEMICAL; PIGMENTS, BIOLOGICAL; PLANT OILS; PLANT ROOTS; POROSITY; STATISTICS AS TOPIC; SURFACE PROPERTIES; TURKEY; WATER;

EID: 84982102388     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7678     Document Type: Article

References (38)