The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips

The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips

This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples treated with cap showed significantly better physicoc...

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Bibliographic Details
Main Authors:	Leila Nateghi, Elahesadat Hosseini, Mohammad Ali Fakheri
Format:	Article
Language:	English
Published:	Elsevier 2024-03-01
Series:	Food Chemistry: X
Subjects:	Acrylamide Cold atmospheric plasma Fried potato strip Oil uptake Sensory features
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524000816

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