Research Explorer

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Project

FAT-FRY-EXCHANGE: Fat exchange during baking of pre-fried potato products

Outputs and Outcomes

Acronym

FAT-FRY-EXCHANGE

Code

179P070017

Duration

31 December 2016 → 31 December 2018

Funding

Regional and community funding: IWT/VLAIO

Promotor

Mia Eeckhout

Research disciplines

Natural sciences
- Other chemical sciences
Medical and health sciences
- Nutrition and dietetics
Agricultural and food sciences
- Agricultural animal production
- Food sciences and (bio)technology

Keywords

fat exchange potato products

Project description

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.

English

Dutch

English

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