Advances in the quality characteristics of fried potato products with air frying technology: a mini review
José A. Téllez‐Morales, Abel Arce-Ortíz
Abstract
Hot air frying is a relatively new technology for producing fried foods, therefore, the objective of this review is to know the impact of this frying technology on the quality properties of fried potato products.
Topics & Concepts
Quality (philosophy)Food scienceAgricultural engineeringEngineeringChemistryPhysicsQuantum mechanicsPotato Plant ResearchEdible Oils Quality and AnalysisSesame and Sesamin Research