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Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil
Storage of nuts at a high oxygen concentration results in rancid nuts whereas storage at a low oxygen concentration results in fine-tasting nuts. During a 13 month experiment, packaging of walnuts with an oxygen absorber was compared to packaging in nitrogen or atmospheric air. At the same time, the