Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips

Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches

Anil Gunaratne · Carbohydrate Polymers · 2002 · 882 citations

Agriculture, Food Science, Horticultural Sciences +15

Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours

Choong Choung Teow, Van‐Den Truong, Roger F. McFeeters et al. · Food Chemistry · 2006 · 649 citations

Agriculture, Biochemistry, Food Science +10

Vacuum frying of potato chips

Jagoba Garayo, Rosana G. Moreira · Journal of Food Engineering · 2002 · 397 citations

Agriculture, Food Science, Food Engineering +6

Colour changes during deep fat frying

Magdalini Krokida, Vassiliki Oreopoulou, Z.B. Maroulis et al. · Journal of Food Engineering · 2001 · 188 citations · Full text

Agriculture, Food Science, Nutritional Sciences +14

Oil uptake and texture development in fried potato slices

Franco Pedreschi, Pedro Moyano · Journal of Food Engineering · 2004 · 176 citations · Full text

Agriculture, Food Science, Food Analysis +14