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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)...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2020
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| 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 |