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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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Detalles Bibliográficos
Autores principales: Marasca, E., Greetham, D., Herring, S.D., Fisk, I.D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Applied Science Publishers 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4725252/
https://www.ncbi.nlm.nih.gov/pubmed/26775947
http://dx.doi.org/10.1016/j.foodchem.2015.11.136