Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps

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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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Bibliographic Details
Main Authors:	Marasca, E., Greetham, D., Herring, S.D., Fisk, Ian D.
Format:	Article
Published:	Elsevier 2015
Subjects:	Crisps Sunflower Oil High Oleic Sunflower Oil Shelf-Life Tests Oxidation Products
Online Access:	https://eprints.nottingham.ac.uk/31228/

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