- -

Evolution of mechanical and optical properties of french fries obtained by hot air-frying

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Evolution of mechanical and optical properties of french fries obtained by hot air-frying

Show full item record

Heredia Gutiérrez, AB.; Castelló Gómez, ML.; Argüelles Foix, AL.; Andrés Grau, AM. (2014). Evolution of mechanical and optical properties of french fries obtained by hot air-frying. LWT - Food Science and Technology. 57(2):755-760. doi:10.1016/j.lwt.2014.02.038

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77200

Files in this item

Item Metadata

Title: Evolution of mechanical and optical properties of french fries obtained by hot air-frying
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
The aim of this study was to analyse the influence of frying technique (air-frying and deep oil-frying) and type of pre-treatment (freezing and blanching) on the evolution of mechanical and optical properties of French ...[+]
Subjects: Air-frying , French fries , Texture , Colour
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
LWT - Food Science and Technology. (issn: 0023-6438 ) (eissn: 1096-1127 )
DOI: 10.1016/j.lwt.2014.02.038
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.lwt.2014.02.038
Thanks:
Authors would like to thank to the Universitat Politecnica de Valencia (PAID-06-09-2876) for the financial support given to this investigation.
Type: Artículo

This item appears in the following Collection(s)

Show full item record