| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541282 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Infrared heat successfully inactivated polyphenol oxidase enzyme in 3 min. ⺠Oil uptake of French fries was significantly reduced. ⺠No significant difference in sensory properties of infrared dry-blanched and unblanched fries.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gokhan Bingol, Ang Zhang, Zhongli Pan, Tara H. McHugh,