A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Author:

Teruel Maria del Rocio1,Gordon Michael2,Linares Maria Belen1,Garrido Maria Dolores1,Ahromrit Araya3,Niranjan Keshavan2

Affiliation:

1. Dept. of Food Technology, Nutrition and Bromatology, Veterinary Faculty; Univ. of Murcia; Espinardo 30071 Murcia Spain

2. Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights P.O. Box 226 Reading Berkshire RG6 6AP U.K

3. Dept. of Food Technology, Faculty of Technology; Khon Kaen Univ; Khon Kaen 40002 Thailand

Publisher

Wiley

Subject

Food Science

Reference49 articles.

1. Microstructural changes of potato cells and starch granules heated in oil;Aguilera;Food Res Intl,2001

2. Mass transfer and volume changes in French fries during air frying;Andrés;Food Bioprocess Technol,2013

3. Vacuum frying: an alternative to obtain high-quality dried products;Andrés-Bello;Food Engr Rev,2011

4. Determination and modeling of thermal properties of tofu;Baik;Intl J Food Prop,2003

5. Bello MO 2009 Procesamiento hidrotérmico de arroz cáscara: Efecto de las condiciones de hidratación y cocción en el remdimiento, textura y propiedades térmicas del grano elaborado

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