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The impact of the oil/fat type on the fatty acid composition of consumed French fries (en anglais)

Prof. dr. ir. Bruno De Meulenaer
Department of Food Technology, Safety and Health Faculty of Bioscience Engineering - Ghent University

During the par frying of pre-baked French fries, an exhange of lipids takes place due to which the original fatty acid composition may change drastically. Via a collective research project a model was developped which allows to predict the fatty acid composition of the finished product on basis of the frying conditions and the properties of the pre-baked product and frying oil.

 

 

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