Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment

The reduction of oil uptake in vacuum-fried Pleurotus eryngii chips by ultrasound assisted pretreatment was investigated regarding the pore structure changes. Pore structure of P. eryngii chips with four pretreatments, such as blanching, blanching + osmosis, blanching + ultrasound and blanching + ul...

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Detalles Bibliográficos
Autores principales: Ren, Aiqing, Cao, Zhenzhen, Tang, Xiaoxian, Duan, Zhenhua, Duan, Xu, Meng, Xiangyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9682194/
https://www.ncbi.nlm.nih.gov/pubmed/36438777
http://dx.doi.org/10.3389/fnut.2022.1037652

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9682194/
https://www.ncbi.nlm.nih.gov/pubmed/36438777
http://dx.doi.org/10.3389/fnut.2022.1037652

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