Effects of oil volume on fried foods

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Annual Meeting of the Japan Society of Cookery Science, 2012

Session ID : 2D-a3

DOI https://doi.org/10.11402/ajscs.24.0.59.0

Conference information

Host: The Japan Society of Cookery Science

Oral Presentation

Effects of oil volume on fried foods

*Sayuri Tsuyuguchi, Tomoko Fujimura-Ito, Jun Imagi, Satomi Eguchi, Kaori Kubo Mukai, Hitoshi Takamura, Mayumi Nakahira, Tomoko Hara, Chie Mizuno, Chiho Myojin, Megumi Murakami, Tamako Nishiike-Wada

Author information

*Sayuri Tsuyuguchi
Heian Jogakuin(St.Agnes') College
Tomoko Fujimura-Ito
Osaka International University
Jun Imagi
J-OIL MILLS,INC.
Satomi Eguchi
University of Hyogo
Kaori Kubo Mukai
Shiga University
Hitoshi Takamura
Nara Woman's University
Mayumi Nakahira
Shiga Junior College
Tomoko Hara
Kobe Yamate College
Chie Mizuno
Koshien University
Chiho Myojin
Kinki University
Megumi Murakami
Doshisha Woman's College of Liberal Arts
Tamako Nishiike-Wada
Otemae College

Keywords: shallow-frying, deep-frying, fried food, oil absorption, dehydration, sensory evaluation

CONFERENCE PROCEEDINGS FREE ACCESS

Details

Abstract

[in Japanese]

Content from these authors

© 2012 The Japan Society of Cookery Science

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