Effect of Blanch Temperature on Kinetics of Thermal Softening of Carrots and Green Beans

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|52|3|667-668

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.52, Iss.3, 1987-05, pp. : 667-668

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CHLORIDE SOLUTIONS AT DIFFERENT HOLDING TIMES ON TEXTURE OF FROZEN CARROTS

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 26, Iss. 5, 2002-11 ,pp. : 361-374

John Wiley & Sons Inc

Access to resources Recommend Favorite

MODELING OF REHYDRATION KINETICS OF GREEN BELL PEPPERS

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 907-913

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 2, 2018-02 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of low water potential on phytochrome-induced germination, endosperm softening and cell-wall mannan degradation in Datura ferox seeds

By  

Seed Science Research, Vol. 12, Iss. 3, 2002-09 ,pp. : 155-163

Cambridge University Press

Access to resources Recommend Favorite

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 3, 2015-03 ,pp. : 840-848

John Wiley & Sons Inc

Access to resources Recommend Favorite