Effective pretreatment of microwave combined with acetic acid soaking on oil absorption and quality of fried potato chips.
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DOI: 10.1002/jsfa.13939
Abstract: BACKGROUND This study applied a combined pretreatment method involving microwave and acetic acid (AA) soaking to monitor oil absorption of fried potato chips based on texture and microstructure characteristics. RESULTS Results demonstrated that medium-low microwave… read more here.
Keywords: acid soaking; potato chips; acetic acid; fried potato ... See more keywords
Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization
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DOI: 10.3390/foods13030388
Abstract: Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through… read more here.
Keywords: spectroscopy; acid soaking; protein; organic acid ... See more keywords
Enhancing Functional Compounds in Sesame Oil through Acid-Soaking and Microwave-Heating of Sesame Seeds
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DOI: 10.3390/foods13182891
Abstract: This study investigated whether pre-treating sesame (Sesamum indicum L.) seeds with a combination of acid-soaking and microwave-heating could significantly enhance the quality of the resulting sesame oil, particularly by increasing its content of functional compounds… read more here.
Keywords: acid soaking; sesame seeds; sesame; soaking microwave ... See more keywords