Browning prevention in rehydrated freeze-dried non-blanched potato slices by electrical treatment

Keyphrases

• Electrical Treatment 100%
• Browning Prevention 100%
• Potato Slices 100%
• Lyophilization 66%
• Rehydration 66%
• Fresh Tissue 66%
• Potato 66%
• Image Processing 33%
• Porosity 33%
• Stress-strain Curve 33%
• Without Heating 33%
• Dark Color 33%
• Freeze-drying 33%
• L-values 33%
• Oven Drying 33%
• Freeze-dried Product 33%
• Dry Specimen 33%
• Conventional Oven 33%
• Fresh Potato 33%

Food Science

• Potato Slices 100%
• Drying Oven 50%
• Dark Color 50%