Technology for processing of potato chips impregnated with red rootbeet phenolic compounds

Journal of Food Engineering

Volumn 228, Issue , 2018, Pages 57-68

  Moreira, Rosana G ^a   Almohaimeed, Samar ^a  

^a Texas A M University   (United States)

Author keywords

Functional snacks; Quality; Traditional frying; Vacuum frying

Indexed keywords

ACTIVATION ENERGY; ATMOSPHERIC PRESSURE; IMAGE QUALITY; IMPREGNATION; MOISTURE; RESTORATION;

ACTIVATION ENERGIES (EA); FUNCTIONAL SNACKS; MOISTURE DIFFUSION COEFFICIENT; POTENTIAL TECHNOLOGIES; PREEXPONENTIAL FACTOR; TOTAL PHENOLIC CONTENT; TRADITIONAL FRYING; VACUUM FRYING;

DIFFUSION;

EID: 85042379216     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.02.010     Document Type: Article

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