The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries-Reference-Cited by-同舟云学术

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The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries

Published:2015-05 Issue: Volume:29 Page:65-69
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ignat Alexandra,Manzocco Lara,Brunton Nigel P.,Nicoli Maria Cristina,Lyng James G.

Funder

Fondazioni in Rete per la Ricerca Agroalimentare, “AGER—Agroalimentare e Ricerca”

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference26 articles.

1. Approved methods of analysis;AACC (American Association of Cereal Chemists),2000

2. Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue;Amami;Drying Technology,2008

3. Effect of pre-heating on potato texture;Andersoon;Critical Reviews in Food Science and Nutrition,1994

4. Firming of potatoes: biochemical effects of preheating;Bartolome;Journal of Agricultural and Food Chemistry,1972

5. Comparison of water and infrared blanching methods for processing performance and final product quality of French fries;Bingol;Journal of Food Engineering,2014

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2. Reduction of Asparagine and Reducing Sugar Content, and Utilization of Alternative Food Processing Strategies in Mitigating Acrylamide Formation—A Review;Food and Bioprocess Technology;2024-09-02

3. Pulsed Electric Fields (PEF) Treatment Prior to Hot-Air and Microwave Drying of Yellow- and Purple-Fleshed Potatoes;Potato Research;2024-08-12

4. Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption;Journal of Food Process Engineering;2024-08

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