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 (...
| Main Authors: | , , , |
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| Format: | Article |
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Elsevier
2015
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/31228/ |