Concepedia

Effect of pre-drying and par-frying conditions on the crispness of French fries

Wil A. M. van Loon, Jendo E. Visser, J.P.H. Linssen, Derk Somsen, H. J. Klok, Alphons G. J. Voragen

European Food Research and Technology · 2006 · 40 citations · 26 references

DOI

Concepts

References

26

Mechanism and reduction of fat uptake in deep-fat fried foods

M. Mellema · Trends in Food Science & Technology · 2003 · 546 citations

, , +13

Effect of Water Activity on the Sensory Crispness and Mechanical Deformation of Snack Food Products

E. E. KATZ, T. P. LABUZA · Journal of Food Science · 1981 · 386 citations

, , +16

Modeling heat and mass transfer in immersion frying. I, model development

Brian E. Farkas, R. Paul Singh, T. R. Rumsey · Journal of Food Engineering · 1996 · 277 citations

, , +16

CRISPNESS AND CRUNCHINESS OF SELECTED LOW MOISTURE FOODS1

S. K. Seymour, D. D. HAM ANN · Journal of Texture Studies · 1988 · 145 citations

, , +5

Effect of pre-drying on quality of french fries

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis et al. · Journal of Food Engineering · 2001 · 129 citations · Full text

, , +6