Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy-Reference-Cited by-同舟云学术

Direct observation of the surface structure of French fries by UV–VIS confocal laser scanning microscopy

Published:2010-01 Issue:1 Volume:43 Page:307-314
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Achir Nawel,Vitrac Olivier,Trystram Gilles

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Achir, N. (2007). Caractérisation des transformations d’un aliment au cours de l’opération de friture profonde en vue de l’optimisation de sa conduite. Thesis, Massy: AgroParisTech.

2. Heat and mass transfer during frying;Achir,2007

3. Microstructural changes of potato cells and starch granules heated in oil;Aguilera;Food Research International,2001

4. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes;Andrikopoulos;International Journal of Food Science and Nutrition,2002

5. Photodegradation of cassava and corn starches;Bertolini;Journal of Agricultural and Food Chemistry,2001

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