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Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps
Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil (...
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| Publicado en: | Food Chem |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier Applied Science Publishers
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4725252/ https://ncbi.nlm.nih.gov/pubmed/26775947 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2015.11.136 |
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