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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....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| 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 |