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Effects of PEF on Continuous and Kettle Style Root Vegetable Chips
Tauras Rimkus
,
Owen McDougal
, Priscila Santiago Mora
, Alyssa Hendricks
, Morgan Fong
, Mark Skinner
Chemistry Department
Food and Dairy Innovation Center
Boise State University
Research output
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Dive into the research topics of 'Effects of PEF on Continuous and Kettle Style Root Vegetable Chips'. Together they form a unique fingerprint.
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Food Science
Pulsed Electric Field
100%
Pulsed Electric Field Treatment
100%
Root Vegetable
100%
Food Industry
50%
Reducing Sugar
50%
Asparagine
50%
Glycation
50%
Potato Chip
25%
Acrylamide Content
25%
Pulsed Electric Field Technology
25%
Oil Content
25%