| [1] |
Garcimartín A, Macho-González A, Caso G, Benedí J, Bastida S, et al. 2020. Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foods. In The Mediterranean Diet (Second Edition), eds. Preedy VR, Watson RR. New York, NY: Academic Press. pp. 191–207 doi: 10.1016/B978-0-12-818649-7.00019-9 |
| [2] |
Lumanlan JC, Fernando WMADB, Jayasena V. 2019. Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. |
| [3] |
Liberty JT, Dehghannya J, Ngadi MO. 2019. Effective strategies for reduction of oil content in deep-fat fried foods: a review. |
| [4] |
Santos CSP, Cunha SC, Casal S. 2017. Deep or air frying? A comparative study with different vegetable oils. |
| [5] |
Gouyo T, Mestres C, Maraval I, Fontez B, Hofleitner C, et al. 2020. Assessment of acoustic-mechanical measurements for texture of French fries: comparison of deep-fat frying and air frying. |
| [6] |
Yu X, Li L, Xue J, Wang J, Song G, et al. 2020. Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. |
| [7] |
Ngobese NZ, Workneh TS. 2018. Potato (Solanum tuberosum L.) nutritional changes associated with French fry processing: comparison of low-temperature long-time and high-temperature short-time blanching and frying treatments. |
| [8] |
Arshad RN, Abdul-Malek Z, Roobab U, Munir MA, Naderipour A, et al. 2021. Pulsed electric field: a potential alternative towards a sustainable food processing. |
| [9] |
Li J, Zhao N, Huang X, Wang X, Bao T, et al. 2025. Distribution characteristics and formation mechanism of acrylamide in air-fried potato strips. |
| [10] |
Alkanan ZT, Altemimi AB, Younis MI, Ali MR, Cacciola F, Abedelmaksoud TG. 2024. Trends, recent advances, and application of pulsed electric field in food processing: a review. |
| [11] |
Schouten MA, Genovese J, Tappi S, Di Francesco A, Baraldi E, et al. 2020. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips. |
| [12] |
Zhang C, Zhao W, Yan W, Wang M, Tong Y, et al. 2021. Effect of pulsed electric field pretreatment on oil content of potato chips. |
| [13] |
Li J, Shi J, Huang X, Wang T, Zou X, et al. 2020. Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices. |
| [14] |
Liu T, Dodds E, Leong SY, Eyres GT, Burritt DJ, et al. 2017. Effect of pulsed electric fields on the structure and frying quality of "kumara" sweet potato tubers. |
| [15] |
Zhang C, Ye J, Lyu X, Zhao W, Mao J, et al. 2022. Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips. |
| [16] |
Li Q, Wu QY, Jiang W, Qian JY, Zhang L, et al. 2019. Effect of pulsed electric field on structural properties and digestibility of starches with different crystalline type in solid state. |
| [17] |
Cahayadi J, Leong SY, Oey I, Peng M. 2020. Textural effects on perceived satiation and ad libitum intake of potato chips in males and females. |
| [18] |
Zheng Y, Tian J, Kong X, Yang W, Yin X, et al. 2020. Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes. |
| [19] |
Tian J, Chen J, Ye X, Chen S. 2016. Health benefits of the potato affected by domestic cooking: a review. |
| [20] |
Wang B, Chen S, Huang C, Lin Y, Liang Y, et al. 2022. Comparative study on the structural and in vitro digestion properties of starch within potato parenchyma cells under different cooking methods. |
| [21] |
Dong L, Qiu CY, Wang RC, Zhang Y, Wang J, et al. 2022. Effects of air frying on french fries: the indication role of physicochemical properties on the formation of maillard hazards, and the changes of starch digestibility. |
| [22] |
Singh A, Raigond P, Lal MK, Singh B, Thakur N, et al. 2020. Effect of cooking methods on glycemic index and in vitro bioaccessibility of potato (Solanum tuberosum L.) carbohydrates. |
| [23] |
Photinam R, Moongngarm A. 2023. Effect of adding vegetable oils to starches from different botanical origins on physicochemical and digestive properties and amylose–lipid complex formation. |
| [24] |
Chen X, Wang W. 2024. The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies. |
| [25] |
Tian J, Chen S, Shi J, Chen J, Liu D, et al. 2017. Microstructure and digestibility of potato strips produced by conventional frying and air-frying: an in vitro study. |
| [26] |
Andersson A, Gekas V, Lind I, Oliveira F, Oste R, et al. 1994. Effect of preheating on potato texture. |
| [27] |
Botero-Uribe M, Fitzgerald M, Gilbert RG, Midgley J. 2017. Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing. |
| [28] |
Ignat A, Manzocco L, Brunton NP, Nicoli MC, Lyng JG. 2015. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. |
| [29] |
Liu C, Grimi N, Lebovka N, Vorobiev E. 2018. Effects of preliminary treatment by pulsed electric fields and convective air-drying on characteristics of fried potato. |
| [30] |
Lee SH, Shahbaz HM, Jeong SH, Hong SY, Lee DU. 2022. Effect of pulsed electric field treatment on cell-membrane permeabilization of potato tissue and the quality of French fries. |
| [31] |
Wang X, McClements DJ, Xu Z, Meng M, Qiu C, et al. 2023. Recent advances in the optimization of the sensory attributes of fried foods: appearance, flavor, and texture. |
| [32] |
Verma V, Yadav N. 2022. Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index. |
| [33] |
Zhang Y, Kahl DHW, Bizimungu B, Lu ZX. 2018. Effects of blanching treatments on acrylamide, asparagine, reducing sugars and colour in potato chips. |
| [34] |
Zailani MA, Kamilah H, Husaini A, Awang Seruji AZR, Sarbini SR. 2022. Functional and digestibility properties of sago (Metroxylon sagu) starch modified by microwave heat treatment. |
| [35] |
Fauster T, Schlossnikl D, Rath F, Ostermeier R, Teufel F, et al. 2018. Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. |
| [36] |
Liu Y, Tian J, Hu B, Yu P, Fan L. 2021. Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process. |
| [37] |
Li P, Wu G, Yang D, Zhang H, Qi X, et al. 2020. Analysis of quality and microstructure of freshly potato strips fried with different oils. |
| [38] |
Lu H, Ma R, Chang R, Tian Y. 2021. Evaluation of starch retrogradation by infrared spectroscopy. |
| [39] |
Alvarez-Ramirez J, Vernon-Carter EJ, Carrillo-Navas H, Meraz M. 2018. Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux. |
| [40] |
Xiao Y, Wu X, Zhang B, Luo F, Lin Q, et al. 2021. Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency. |
| [41] |
Yang D, Wu G, Li P, Qi X, Zhang H, et al. 2020. Effect of microwave heating and vacuum oven drying of potato strips on oil uptake during deep-fat frying. |
| [42] |
Zhang C, Lyu X, Zhao W, Yan W, Wang M, et al. 2021. Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries. |
| [43] |
Andrés A, Arguelles Á, Castelló ML, Heredia A. 2013. Mass transfer and volume changes in French fries during air frying. |
| [44] |
Richter Reis F. 2017. Effect of blanching on food physical, chemical, and sensory quality. In New Perspectives on Food Blanching, ed. Richter Reis F. Cham: Springer. pp. 7–48 doi: 10.1007/978-3-319-48665-9_2 |