The path to healthier potato chips Academic Article uri icon

abstract

  • The research work to make fried potato chips more tasty and beneficial for human health is discussed. The amount of oil absorbed by the chip during frying drives fat and calories up. Temperature and oil quality also play key roles. Research showed that the changes in the physical structure of the chip during frying affect the final product.

author list (cited authors)

  • Moreira, R.

publication date

  • May 2003