Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorDourado, Cátiapt_PT
dc.contributor.authorPinto, Carlospt_PT
dc.contributor.authorBarba, Francisco J.pt_PT
dc.contributor.authorLorenzo, Jose M.pt_PT
dc.contributor.authorDelgadillo, Ivonnept_PT
dc.contributor.authorSaraiva, Jorge A.pt_PT
dc.description.abstractBackground: Potatoes are important tubers for human consumption, providing an essential source of energy and great nutritional characteristics for human health. However, before consumption, potato tubers need to be stored and processed. As frying is the most common technique used in potato processing, fried potato is the most important processed potato product. Some food characteristics, provided by the frying process, are considered desirable, but others are harmful to human health and, thereby the main challenge is to reduce the formation of the undesirable characteristics, without compromising the sensorial attributes. Scope and approach: In this review, the origin, economic importance, morphology and composition of potato tubers are presented. Afterwards, some factors affecting potato tuber quality, not only for human consumption, but also for further processing are addressed. Then, potato processing is discussed with a focus on the frying process, including the textural, chemical and nutritional changes induced by frying and the main characteristics affecting the quality of fried potato products. Finally, a special focus is given to the novel emerging non-thermal technologies and a brief review of their effects on potato tuber and fried potato quality is provided. Key findings and conclusions: Irradiation, cold plasma, ultrasounds, pulsed electric fields and high pressure processing are innovative non-thermal technologies with potential to be an alternative for the traditional treatments of potato tubers and to be applied as a frying pre-treatment, improving time and energy for slicing and cooking, and creating improved and healthier fried potatoes. Further studies are needed to better understand the subjacent biochemical mechanisms.pt_PT
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PTpt_PT
dc.subjectPotato tuberpt_PT
dc.subjectFried potatoespt_PT
dc.subjectOil uptakept_PT
dc.subjectmergent technologiespt_PT
dc.subjectNon-thermal technologiespt_PT
dc.titleInnovative non-thermal technologies affecting potato tuber and fried potato qualitypt_PT
degois.publication.titleTrends in Food Science & Technologypt_PT
Appears in Collections:DQ - Artigos
QOPNA - Artigos
REQUIMTE - Artigos

Files in This Item:
File Description SizeFormat 
Innovative non-thermal technologies affecting potato tuber and fried potato quality.pdf1.83 MBAdobe PDFView/Open

Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.