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Effect of pulsed electric field pretreatment on oil content of potato chips

  • Published:2021-01 Issue: Volume:135 Page:110198
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Zhang Cheng,Zhao Wei,Yan Wenxu,Wang Mingming,Tong Yanjun,Zhang Mi,Yang Ruijin

Funder

National First-Class Discipline Program of Food Science and Technology

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. The effect of frying on fat uptake and texture of fried potato products;Agnieszka;European Journal of Lipid Science & Technology,2014

2. Overview on mitigation of acrylamide in starchy fried and baked foods;Baskar;Journal of the Science of Food and Agriculture,2018

3. Current and future prospects for the use of pulsed electric field in the meat industry;Bhat;Critical Reviews in Food Science and Nutrition,2019

4. High pressure carbon dioxide treatment for fresh-cut carrot slices;Bi;Innovative Food Science & Emerging Technologies,2011

5. Effect of pulsed electrical fields on the structural properties that affect French fry texture during processing;Botero-Uribe;Trends in Food Science & Technology,2017
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