The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage-Reference-Cited by-同舟云学术

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage

Published:2021 Issue:10 Volume:12 Page:4535-4543
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Agarwal Deepa¹²³⁴,Mui Lim⁵⁶⁷⁸,Aldridge Emma⁹¹⁰⁸,McKinney James⁹¹⁰⁸,Hewson Louise⁵⁶⁷⁸,Fisk Ian Denis⁵⁶⁷⁸¹¹^ORCID

Affiliation:

1. The New Zealand Institute of Plant and Food Research

2. Canterbury Agriculture & Science Centre

3. Lincoln

4. New Zealand

5. School of Bioscience

6. University of Nottingham

7. Loughborough

8. UK

9. Pipers Crisps Ltd

10. Lincolnshire

11. The University of Adelaide

Abstract

Lipid oxidation markers, degradation markers of β-carotene and changes in sensory properties were tracked in fried sliced sweet potatoes over shelf life and under different frying conditions.

Funder

Innovate UK

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03100C

Reference38 articles.

1. Mintel , Crisps, Savoury Snacks and Nuts – UK , 2017 . Available from: 431 http://academic.mintel.com [accessed: 04/11/2019]

2. β-carotene content in sweet potato varieties from China and the effect of preparation on β-carotene retention in the Yanshu No. 5

3. Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes

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