Improvement of the color of potato chips from cold‐stored tubers by pretreatment with ultrasonication
The present study revealed that ultrasonication could be considered as a pretreatment for production of chips from cold-stored tubers. However, it is necessary to validate the feasibility of this application in an upscaled process. © 2024 Society of Chemical Industry.
Authors
- Elke Pawelzik (ORCID: https://orcid.org/0000-0001-9329-4375)
- Inga Smit (ORCID: https://orcid.org/0000-0002-0343-0095)
- Condro Wibowo (ORCID: https://orcid.org/0000-0003-3712-1108)
Institutions
- Jenderal Soedirman University (ID)
- University of Göttingen (DE)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-06
- DOI
- https://doi.org/10.1002/jsfa.14006
- Citations
- 2
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 0.70