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Generation of garlic flavor after frying by infusing alliin into potato strips using pulsed electric field and assisted infusion methods.
Li, Jieying; Dadmohammadi, Younas; Li, Peilong; Madarshahian, Sara; Abbaspourrad, Alireza.
Afiliación
  • Li J; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
  • Dadmohammadi Y; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
  • Li P; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
  • Madarshahian S; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA.
  • Abbaspourrad A; Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, NY, USA. Electronic address: alireza@cornell.edu.
Food Chem ; 396: 133643, 2022 Dec 01.
Article en En | MEDLINE | ID: mdl-35841679
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solanum tuberosum / Ajo Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Solanum tuberosum / Ajo Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article País de afiliación: Estados Unidos Pais de publicación: Reino Unido