Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips-Reference-Cited by-同舟云学术

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Effects of infrared blanching and dehydrating pretreatment on oil content of fried potato chips

Published:2017-11-10 Issue:3 Volume:42 Page:e13531
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wu Bengang¹^ORCID,Wang Juan¹,Guo Yiting¹,Pan Zhongli²³,Ma Haile¹

Affiliation:

1. School of Food and Biological Engineering; Jiangsu University, 301 Xuefu Road; Zhenjiang Jiangsu 212013 China

2. Healthy Processed Foods Research Unit West Regional Research Center USDA-ARS, 800 Buchanan Street; Albany CA 94710

3. Department of Biological and Agricultural Engineering; University of California Davis, One Shields Avenue; Davis CA 95616

Funder

Natural Science Foundation of Jiangxi Province

Senior Professional Research Start-up Fund of Jiangsu University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13531/fullpdf

Reference28 articles.

1. The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices;Al-Khusaibi;Food and Bioprocess Technology,2012

2. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes;Anthon;Journal of Agricultural and Food Chemistry,2002

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

4. Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment;Bingol;Food Chemistry,2012

5. Study on control of oil uptake for fried foods;Chen;Food Technology,2000

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1. Research progress in the application of catalytic infrared technology in fruit and vegetable processing;Comprehensive Reviews in Food Science and Food Safety;2024-01

2. The application of pretreatments for producing low-fat fried foods: A review;Trends in Food Science & Technology;2023-10

3. A Catalytic Infrared System as a Hot Water Replacement Strategy: A Future Approach for Blanching Fruits and Vegetables to Save Energy and Water;Food Reviews International;2023-03-16

4. Microwave heating instead of blanching to produce low-fat French fries;Innovative Food Science & Emerging Technologies;2023-03

5. Recent advances in crispness retention of microwaveable frozen pre-fried foods;Trends in Food Science & Technology;2023-02

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