Microstructure investigation and its effects on moisture sorption in fried potato chips
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DOI: 10.1016/j.jfoodeng.2017.06.034
Abstract: Abstract It is important to understand the influence of processing conditions to design a desirable food product. The microstructure and water sorption capacity of three types of fried potato chips were evaluated in order to… read more here.
Keywords: water; fried potato; sorption; potato chips ... See more keywords
Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12020321
Abstract: Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea,… read more here.
Keywords: tea extracts; fried potato; harmful substances; green tea ... See more keywords