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Microstructure and digestibility of potato strips produced by conventional frying and air-frying: An in vitro study

  • Published:2017-10 Issue: Volume:14 Page:30-35
  • ISSN:2213-3291
  • Container-title:Food Structure
  • language:en
  • Short-container-title:Food Structure

Author:

Tian Jinhu,Chen Shiguo,Shi Join,Chen Jianchu,Liu Donghong,Cai Yidi,Ogawa Yukiharu,Ye Xingqian

Funder

National Science-technology Support Plan Projects of China

China Scholarship Council

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference29 articles.

1. Mass transfer and volume changes in French Fries during air frying;Andrés;Food and Bioprocess Technology,2013

2. Air frying a new technique for produce of healthy fried potato strips;Arafat;Journal of Food and Nutrition Sciences,2014

3. The role of cotyledon cell structure during in vitro digestion of starch in navy beans;Berg;Carbohydrate Polymers,2012

4. Gastric digestion in vivo and in vitro: How the structural aspects of food influence the digestion process;Bornhorst;Annual Review of Food Science and Technology,2014

5. Studying oil absorption in restructured potato chips;Bouchon;Journal of Food Science,2004

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