Accepted Manuscript Innovative non-thermal technologies affecting potato tuber and fried potato quality Cátia Dourado, Carlos Pinto, Francisco J. Barba, Jose M. Lorenzo, Ivonne Delgadillo, Jorge A. Saraiva PII: S0924-2244(19)30083-4 DOI: https://doi.org/10.1016/j.tifs.2019.03.015 Reference: TIFS 2475 To appear in: Trends in Food Science & Technology Received Date: 5 February 2019 Revised Date: 25 February 2019 Accepted Date: 18 March 2019 Please cite this article as: Dourado, C., Pinto, C., Barba, F.J., Lorenzo, J.M., Delgadillo, I., Saraiva, J.A., Innovative non-thermal technologies affecting potato tuber and fried potato quality, Trends in Food Science & Technology, https://doi.org/10.1016/j.tifs.2019.03.015. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.