Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review
Potatoes are a widely consumed staple food and a key ingredient in numerous food
products such as French fries, chips, mashed potatoes and various snacks. The quality of …
products such as French fries, chips, mashed potatoes and various snacks. The quality of …
Bioactive Compounds and Sensory Quality in Chips of Native Potato Clones (Solanum tuberosum spp. andigena) Grown in the High Andean Region of PERU
CA Ligarda-Samanez, H Palomino-Rincón… - Foods, 2023 - mdpi.com
Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are
cultivated in Peru's high Andean regions; they are characterized by containing bioactive …
cultivated in Peru's high Andean regions; they are characterized by containing bioactive …
Potato slices drying: Pretreatment affects the three-dimensional appearance and quality attributes
JW Bai, Y Dai, YC Wang, JR Cai, L Zhang, XY Tian - Agriculture, 2022 - mdpi.com
In the current study, the effects of steam blanching, saline immersion, and ultrasound
pretreatment on the drying time, three-dimensional (3D) appearance, quality characteristics …
pretreatment on the drying time, three-dimensional (3D) appearance, quality characteristics …
The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties
Introduction Colored potatoes comprise many bioactive compounds that potentially support
human health. Polyphenols present in them have associated therapeutic benefits like …
human health. Polyphenols present in them have associated therapeutic benefits like …
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties
S Mowafy, J Guo, D Lei, Y Liu - Innovative Food Science & Emerging …, 2024 - Elsevier
This study delves into applying innovative blanching and drying technologies to preserve
potatoes as a staple crop. The potato slices were subjected to innovative high-humid hot-air …
potatoes as a staple crop. The potato slices were subjected to innovative high-humid hot-air …
Preserving potato perfection: Optimizing innovative drying techniques for maintaining physicochemical attributes and starch structure
S Mowafy, JT Tesisa, L Wei, JM Ahmed, Y Liu - Food and Bioproducts …, 2024 - Elsevier
To address the limitations of conventional hot air drying (HAD) for potato dehydration,
pulsed vacuum drying (PVD) and humidity-controlled HAD (HC-HAD) were proposed as …
pulsed vacuum drying (PVD) and humidity-controlled HAD (HC-HAD) were proposed as …
[HTML][HTML] Acrylamide Contamination, Shelf-Life and Sensory Properties of Puffed Potato Starch Chips Deep-Fried in Rapeseed Oil-Based Oleogels
S Onacik-Gür, S Ptasznik, A Zbikowska… - Applied Sciences, 2024 - mdpi.com
Featured Application The research results can be used to create a novel, innovative frying
medium that extends the shelf-life and analyzes the risk of acrylamide contamination of fried …
medium that extends the shelf-life and analyzes the risk of acrylamide contamination of fried …