WP1 Development of innovative processing technologies for processed potato products to prevent enzymatic browning
Objective: To develop innovative processing technologies for processed potato products to prevent enzymatic browning
Actions:
1.1 Application of osmotic treatment to sliced potato products
1.2 Application of pulsed electric fields to sliced potato products
1.3 Application of ultra-high pressure to sliced potato products
1.4 Application of resistive heating to sliced potato products
1.5 Effect of processing technologies on quality and organoleptic characteristics and microbial stability of sliced potato products.
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