- Feature Paper
- Article
Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips
- Henry Palomino-Rincón,
- Betsy S. Ramos-Pacheco,
- Dianeth Buleje Campos,
- Rodrigo J. Guzmán Gutiérrez,
- Evelin M. Yauris-Navez and
- Elizabeth Alarcón-Quispe
Frying native potato chips produces snacks that are widely accepted, although they are associated with high fat content and the formation of potentially undesirable compounds. This study evaluated the effect of pretreatment with ultrasound at 28 and...

