The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans

Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), th...

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Detalles Bibliográficos
Autores principales: Aravindakshan, Shruti, Nguyen, Thi Hoai An, Kyomugasho, Clare, Buvé, Carolien, Dewettinck, Koen, Van Loey, Ann, Hendrickx, Marc E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305296/
https://www.ncbi.nlm.nih.gov/pubmed/34359534
http://dx.doi.org/10.3390/foods10071665

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305296/
https://www.ncbi.nlm.nih.gov/pubmed/34359534
http://dx.doi.org/10.3390/foods10071665

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