Determination of Oil in Fried Potato Products by Differential Scanning Calorimetry
- 1 March 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (3) , 781-785
- https://doi.org/10.1021/jf960533k
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Mass and heat transfer during deep-fat frying of potato slices —I. Rate of drying and oil uptakeLwt - Food Science and Technology, 1995
- Thermal behaviour of foodsThermochimica Acta, 1991
- Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safetyCritical Reviews in Food Science and Nutrition, 1991
- DSC investigations of the thermal characterization of edible fats and oilsThermochimica Acta, 1989
- Distribution and Morphology of Oil Deposits in Some Deep Fried ProductsJournal of Food Science, 1987
- Determination of water in plant samples: a comparative thermogravimetric and nmr study on different species of seedsThermochimica Acta, 1986
- French-fried Potatoes: Palatability as Related to Microscopic Structure of Frozen Par-friesJournal of Food Science, 1961