Acronym
FAT-FRY-EXCHANGE
Code
179P070017
Duration
31 December 2016 → 31 December 2018
Funding
Regional and community funding: IWT/VLAIO
Promotor
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.