Understanding the Properties of Starch in Potatoes (Solanum tuberosum var. Agria) after Being Treated with Pulsed Electric Field Processing

The purpose of this study was to investigate the properties of starch in potatoes (Solanum tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7, 0.9 and 1.1 kV/cm....

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Detalles Bibliográficos
Autores principales: Abduh, Setya B.M., Leong, Sze Ying, Agyei, Dominic, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560427/
https://www.ncbi.nlm.nih.gov/pubmed/31083345
http://dx.doi.org/10.3390/foods8050159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560427/
https://www.ncbi.nlm.nih.gov/pubmed/31083345
http://dx.doi.org/10.3390/foods8050159

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