Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field Processing

Understanding the Properties of Starch in Potatoes (<i>Solanum tuberosum</i> var. Agria) after Being Treated with Pulsed Electric Field Processing

The purpose of this study was to investigate the properties of starch in potatoes (<i>Solanum tuberosum</i> cv. Agria) after being treated with pulsed electric fields (PEF). Potatoes were treated at 50 and 150 kJ/kg specific energies with various electric field strengths of 0, 0.5, 0.7,...

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Bibliographic Details
Main Authors:	Setya B.M. Abduh, Sze Ying Leong, Dominic Agyei, Indrawati Oey
Format:	Article
Language:	English
Published:	MDPI AG 2019-05-01
Series:	Foods
Subjects:	potato starch pulsed electric fields birefringence thermal properties enzyme susceptibility
Online Access:	https://www.mdpi.com/2304-8158/8/5/159

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