Effect of different types of potable water on nutrients of peas and snap beans. Food Res. 10 , 465–468.Lee, F., Whitcombe, J. 1945. Blanching of vegetables for freezing. Effect of different types of potable water on nutrients of peas and snap beans. Food Research. 10:289....
Microwave blanching of vegetables.Blanching of vegetables for freezing: which indicator enzyme to chooseEffect of blanching on the antioxidant properties of some tropical green leafy vegetablesBlanching and long‐term freezing affect various bioactive compounds of vegetables in different waysEffect of fruit ...
A process for blanching vegetables wherein the vegetables are subjected to a first blanching step for a period of from 1 to 30 seconds at a temperature from 90 DEG C. to 100 DEG C. in water or steam and then to a second blanching step for a period of from 1 to 60 minutes at a ...
Microwave blanching of vegetables. Blanching of vegetables for freezing: which indicator enzyme to choose Effect of blanching on the antioxidant properties of some tropical green leafy vegetables Blanching and long‐term freezing affect various bioactive compounds of vegetables in different ways ...
have freezer space, most vegetables freeze quite well. Some vegetable varieties do freeze better than others, and it's almost always best to use the youngest and most tender of your crop. Here are some basic instructions, along with preparation and freezing instructions for individual vegetables....
Effects of blanching and freezing on the structure of carrots cells and their implications for food processing Blanching and freezing effects are focused on the microscopic structure, whether the softening of frozen vegetables (carrots) is related to changes in pect... G Préstamo,C Fuster,MC Risue...
Rehydration Kinetics of Dehydrated Vegetables Pre-Treated By Ohmic-Blanching Dehydration is an irreversible process resulting in the loss of structural integrity and rehydration capacity (RC) of food products. Pretreatment methods a... Joshua Oheji Otugbeikwu,Philip A. Aligwe,J. Amove - Food Scie...
Peroxidase activity(PA)was determined and was compared in vegetables treated with sodium bisulfite (NaHSO3) and different kinds of chemical reagent or hot blanching. The treated vegetables were frozen quickly at -40℃ and then stored -18℃ for one year. In the meantime, peroxidase isozyme was se...
Presently, Peroxidase is employed as indicator forblanchingtreatments of vegetables. 目前蔬菜的热烫终点以过氧化物酶作为指示剂来确定. 互联网 First of all, stamping process is divided into the Perm andblanching. 首先, 烫金工艺分为冷烫和热烫. ...
, a leafy vegetables species widely grown in western European countries, has considera ble nutritional value and a distinctiv... Adamczewska-Sowińska, K.,Uklańska, C.M. - 《Acta Horticulturae》 被引量: 1发表: 2012年 Influence of Blanching on the Gene Expression Profile of Phenylpropanoid...