Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning t...

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Detalles Bibliográficos
Autores principales: Xu, Zihan, Leong, Sze Ying, Farid, Mohammed, Silcock, Patrick, Bremer, Phil, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404407/
https://www.ncbi.nlm.nih.gov/pubmed/32709057
http://dx.doi.org/10.3390/foods9070949

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404407/
https://www.ncbi.nlm.nih.gov/pubmed/32709057
http://dx.doi.org/10.3390/foods9070949

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