Background Potatoes are important tubers for human consumption, providing an essential
source of energy and great nutritional characteristics for human health. However, before …

Background The french-fry manufacturing process via frozen partially-prepared fries
involves a series of heat treatments in which the structural properties of a potato (starch …

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 this study, we performed the pulsed electric field (PEF)-assisted aqueous extraction of
betalains from fresh red beetroot, simultaneously evaluating a disintegration degree of red …

The purpose of this study was to investigate the properties of starch in potatoes (Solanum
tuberosum cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were …

Frying is one of the most common units in food processing and catering worldwide, which
involves simultaneous physicochemical and structural changes. However, the problems of …

Potato chips are a popular snack, well-liked because of their texture-flavor combination.
Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture …

Abstract Effects of pulsed electric field (PEF) technology on physicochemical properties of
raw Panax ginseng roots were investigated in this study. PEF treatment was conducted with …

Background Fried products are popular all over the world, while the high oil content is
always worried by consumers. Hence in recent years, researchers have been committed to …

Phenolic compounds extracted from the solid parts of the grapes during the maceration-
fermentation stage define many of the sensory attributes of red wine such as color, bitterness …