A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying-Reference-Cited by-同舟云学术

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

Published:2015-01-23 Issue:2 Volume:80 Page:E349-E358
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

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

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

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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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