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Preservation of flavor in freeze dried green beansBefore freeze drying, green beans are heated to point at which their cell structure is altered. Beans freeze dried with altered cell structure have improved rehydration properties and retain color, flavor, and texture.
Document ID
19730000092
Acquisition Source
Legacy CDMS
Document Type
Other - NASA Tech Brief
Authors
Huber, C. S. (Technol, Inc.)
Heidelbaugh, N. D. (Technol, Inc.)
Davis, D. (Technol, Inc.)
Date Acquired
August 7, 2013
Publication Date
March 1, 1973
Subject Category
Life Sciences
Report/Patent Number
MSC-14149
Report Number: MSC-14149
Accession Number
73B10092
Distribution Limits
Public
Copyright
Work of the US Gov. Public Use Permitted.

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