The use of power ultrasound treatment in dry red kidney beans as a means to reduce the rehydration step during canning production while maintaining high nutritional value.

Emma Maguire, Craig Leadley, Anastasios Koidis

Research output: Contribution to conferencePosterpeer-review

Abstract

The use of power ultrasound treatment in dry red kidney beans as a means to reduce the rehydration step during canning production while maintaining high nutritional value. IFT Annual Meeting. Chicago, 13-16/7/2013. (Poster
Original languageEnglish
Publication statusPublished - 2012
EventIFT Annual Meeting - Chicago, United States
Duration: 13 Jun 201216 Jun 2012

Conference

ConferenceIFT Annual Meeting
CountryUnited States
CityChicago
Period13/06/201216/06/2012

Fingerprint Dive into the research topics of 'The use of power ultrasound treatment in dry red kidney beans as a means to reduce the rehydration step during canning production while maintaining high nutritional value.'. Together they form a unique fingerprint.

Cite this