Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Potato crisps Acrylamide Electroporation Mass transfer Colour Texture"'
Autor:
Jessica Genovese, Silvia Tappi, Sara Marziali, Wei Luo, Luigi Ragni, Silvia Marzocchi, Pietro Rocculi, Santina Romani, Urszula Tylewicz
Publikováno v:
Innovative Food Science & Emerging Technologies. 55:18-26
This preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps. Measuring the degree of cell disintegration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ec5cca5f958ee8957a760eb6866fc6e
https://doi.org/10.1016/j.ifset.2019.05.008
https://doi.org/10.1016/j.ifset.2019.05.008
