Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips

Author:

Santiago-Mora PriscilaORCID,Skinner MarkORCID,Hendricks Alyssa,Rimkus Tauras,Meyer Brian,Gratzek Jim,Pu ShinORCID,Woodbury LukeORCID,Bond Laura,McDougal OwenORCID

Funder

National Science Foundation

BOISE STATE UNIVERSITY

North Dakota Department of Commerce

National Institutes of Health

National Institute of General Medical Sciences

M.J. Murdock Charitable Trust

Idaho State Board of Education

Publisher

Elsevier BV

Reference62 articles.

1. Regulatory update on acrylamide—state, federal, and international oversight;Garvin,2017

2. Quality Evaluation of Potato Cultivars for Processing;Gould,1985

3. Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices;Troncoso;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2009

4. Quality parameters of potato chips from different potato cultivars: effect of prior storage and frying temperatures;Kaur;Int. J. Food Prop.,2008

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