The impact of the oil/fat type on the fatty acid composition of consumed French fries (in het Engels)
Prof. dr. ir. Bruno De Meulenaer
Department of Food Technology, Safety and Health Faculty of Bioscience Engineering - Ghent University
During the par frying of pre-baked French fries, an exhange of lipids takes place due to which the original fatty acid composition may change drastically. Via a collective research project a model was developped which allows to predict the fatty acid composition of the finished product on basis of the frying conditions and the properties of the pre-baked product and frying oil.
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