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