Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar

The current research aimed to investigate the effect of pulsed electric fields (1 kV/cm; 50 and 150 kJ/kg) followed by blanching (3 min., 100 °C) on the colour development of potato slices during frying on a kinetic basis. Four potato cultivars ‘Crop77’, ‘Moonlight’, ‘Nadine’, and ‘Russet Burbank’ w...

Descripción completa

Detalles Bibliográficos
Autores principales: Abduh, Setya Budi Muhammad, Leong, Sze Ying, Zhao, Chun, Baldwin, Samantha, Burritt, David J., Agyei, Dominic, Oey, Indrawati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535209/
https://www.ncbi.nlm.nih.gov/pubmed/34681356
http://dx.doi.org/10.3390/foods10102307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535209/
https://www.ncbi.nlm.nih.gov/pubmed/34681356
http://dx.doi.org/10.3390/foods10102307

Ejemplares similares