Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips
The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was t<sub>PEF</sub> = 0.2 s with an intensity of <i>E</i> = 1...
Spremljeno u:
| Glavni autori: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2023-05-01
|
| Serija: | Foods |
| Teme: | |
| Online pristup: | https://www.mdpi.com/2304-8158/12/11/2147 |
| Oznake: |
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|