Physical Pretreatments to Enhance Purple-Fleshed Potatoes Drying: Effects of Blanching, Ohmic Heating and Ultrasound Pretreatments on Quality Attributes
Erkan Karacabey, Merve Seçil Bardakçı, Hande Baltacıoğlu
Topics & Concepts
BlanchingChemistryDPPHABTSFood scienceJoule heatingAnthocyaninAgaricus bisporusDehydrationBoilingSteamingWater contentAntioxidantMaterials scienceBiochemistryComposite materialMushroomEngineeringOrganic chemistryGeotechnical engineeringMicrobial Inactivation MethodsFood Drying and ModelingMicroencapsulation and Drying Processes