Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying

The effect of structural alteration of potato tissues by using divalent ions on oil uptake, texture, and color of deep-fat fried potato chips. The structure modification was achieved by sonication-assisted vacuum impregnation (SVI), with varying sonication times and soaking concentrations of MgCl(2)...

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Detalles Bibliográficos
Autores principales: Zheng, Tianyan, Moreira, Rosana G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7776836/
https://www.ncbi.nlm.nih.gov/pubmed/33426337
http://dx.doi.org/10.1016/j.heliyon.2020.e05834

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7776836/
https://www.ncbi.nlm.nih.gov/pubmed/33426337
http://dx.doi.org/10.1016/j.heliyon.2020.e05834

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