Improvement of color and limpness of fried potatoes by in situ pectinesterase activation
作者： Antonio Aguilera-Carbó , Julio César Montañez , Antonio Anzaldúa-Morales , María Luz Reyes , J. Contreras-Esquivel
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摘要: Low-temperature, long-time blanching (LT–LT blanching) was performed on potato strips prior to frying. Application of this treatment actived the pectinesterase enzyme in situ resulting a decrease limpness fried potatoes; likewise, an improvement color obtained as result reducing sugar content. LT–LT at 65 °C for 45 min gave greatest and french fries.
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sci-hub.se 参考文章(2)
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