HIGHLIGHTS
- who: Xu Duan and Xiangyong Meng from the Jiangsu University, China have published the Article: Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment, in the Journal: (JOURNAL)
- what: The aim of this study was to investigate the effect of the pore characteristics on the oil absorption of vacuum fried P. eryngii chips by analyzing the pore characteristics of ultrasound pretreatment and ultrasound assisted osmosis, which is expected to provide a valuable basic theory for controlling the oil content of vacuum fried fruit and vegetable chips.
- how: The . . .
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