Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar.

Abduh, Setya Budi Muhammad; Leong, Sze Ying; Zhao, Chun; Baldwin, Samantha; Burritt, David J; Agyei, Dominic; Oey, Indrawati.

Afiliação

Abduh SBM; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Leong SY; Department of Food Technology, Universitas Diponegoro, Semarang 50275, Indonesia.
Zhao C; Riddet Institute, Palmerston North 4442, New Zealand.
Baldwin S; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Burritt DJ; Riddet Institute, Palmerston North 4442, New Zealand.
Agyei D; Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Oey I; The New Zealand Institute for Plant and Food Research Limited, Lincoln 7608, New Zealand.

Foods ; 10(10)2021 Sep 28.

Article em En | MEDLINE | ID: mdl-34681356