Effect of Blanching, Ultrasonication and Pulsed Electric Field as Pretreatment on Acrylamide Mitigation and Overall Quality of Jackfruit Chips
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DOI: 10.1111/jfpe.70055
Abstract: In this study, blanching, ultrasonication, and pulsed electric field were used as pretreatment prior to frying to mitigate acrylamide formation in jackfruit chips. Application of pretreatments effectively reduced acrylamide and its precursor content in chips.… read more here.
Keywords: jackfruit; pulsed electric; ultrasonication pulsed; electric field ... See more keywords
Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments
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DOI: 10.3390/foods13030376
Abstract: The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting their applications.… read more here.
Keywords: pulsed electric; fava bean; ultrasonication pulsed; protein ... See more keywords