Microwave heating instead of blanching to produce low-fat French fries
Cheng Zhang, Xiaomei Lyu, Rana Muhammad Aadil, Yanjun Tong, Wei Zhao, Ruijin Yang
Topics & Concepts
BlanchingFrench friesFood scienceBrowningChemistryPolyphenol oxidaseMicrostructureNutrientBiochemistryPeroxidaseEnzymeOrganic chemistryCrystallographyEdible Oils Quality and AnalysisPotato Plant ResearchPhytochemicals and Antioxidant Activities