Cargando…

Effects of ultrasound treatment on the starch properties and oil absorption of potato chips

As a non-thermal processing method, the ultrasound treatment prior to the frying process has been demonstrated with great potential in reducing the oil absorption of fried food. This research aimed to evaluate the effect of ultrasound pretreatment on starch properties, water status, pore characteris...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jin, Yu, Peibin, Fan, Liuping, Sun, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786599/
https://www.ncbi.nlm.nih.gov/pubmed/32956936
http://dx.doi.org/10.1016/j.ultsonch.2020.105347