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Abstract
Pectin in the potato cell wall plays an important role in strengthening connections of intercellular junctions during thermal processing through in‐situ acid‐induced gelation (in‐situ acid‐induced gelation [AIG]). Thus, the variation in the physicochemical and structural characteristics of potato pectin with in‐situ AIG was focused in this study. The intra‐ and intermolecular hydrogen bonding...
Abstract
Fresh‐cut potato slices are very popular in the service of hot‐pots. However, the gelatinized starch easily escaping from the potato cells during cooking causes the thickening of beef tallow or soup in the hot‐pot. Thus, acetic acid is considered for solving the problem of potato slices. Besides, the nutritional and quality characteristics of potato slices are also evaluated in this study...
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