The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips

This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicoc...

書目詳細資料
發表在:	Food Chemistry: X
Main Authors:	Leila Nateghi, Elahesadat Hosseini, Mohammad Ali Fakheri
格式:	Article
語言:	英语
出版:	Elsevier 2024-03-01
主題:	Acrylamide Cold atmospheric plasma Fried potato strip Oil uptake Sensory features
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S2590157524000816

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