Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices-Reference-Cited by-同舟云学术

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Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices

Published:2020-10 Issue: Volume:132 Page:109873
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Jiaheng,Shi Jiyong,Huang Xiaowei,Wang Tingting,Zou Xiaobo,Li Zhihua,Zhang Di,Zhang Wen,Xu Yiwei

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Effects of pulsed electric fields on cell membranes in real food systems;Angersbach;Innovative Food Science & Emerging Technologies,2000

2. Oil uptake by potato chips or French fries: A review;Arslan;European Journal of Lipid Science and Technology,2018

3. Kinetic modelling of acrylamide formation during the finish-frying of French fries with variable maltose content;Balagiannis;Food Chemistry,2019

4. Optimisation of pulsed electric field strength for electroplasmolysis of vegetable tissues;Bazhal;Biosystems Engineering,2003

5. Textural changes in apple tissue during pulsed electric field treatment;Bazhal;Journal of Food Science,2003

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