Microstructural analysis of frying potatoes

@inproceedings{Bouchon2001MicrostructuralAO,
  title={Microstructural analysis of frying potatoes},
  author={Pedro Bouchon and Jos{\'e}M. Aguilera},
  year={2001}
}
Summary Frying induces major structural changes in the surface of foods influencing oil uptake. Thiswork discusses the use of several di•erent methods of microscopy as well as techniques ofimage analysis to study frying at the microstructural level. Hot-stage video microscopy wasinstrumental in assessing geometrical changes in cells of potato tissue and in starch in realtime. The swelling of starches inside cells appeared to be retarded compared with that instarch suspensions. Confocal laser… CONTINUE READING

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