Acroniem
FAT-FRY-EXCHANGE
Code
179P070017
Looptijd
31-12-2016 → 31-12-2018
Financiering
Regional and community funding: IWT/VLAIO
Promotor
Onderzoeksdisciplines
-
Natural sciences
- Other chemical sciences
-
Medical and health sciences
- Nutrition and dietetics
-
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology
Trefwoorden
aardappelproducten
vetuitwisseling
Projectomschrijving
This project aims to predict the fatty acid composition of baked potato products on the basis of the initial fatty acid composition of the pre-baked product and the fatty acid composition of the deep-frying medium used to bake the products.