ShareBlanch time and cultivar effects on quality of frozen and stored corn and broccoli.
Author(s) : BARRETT D. M., GARCIA E. L., RUSSELL G. F., et al.
Type of article: Article
Summary
Firmness increased significantly with blanching in both commodities, then declined. Short blanch treatments targeting lipoxygenase inactivation positively affected color and texture of both corn and broccoli. Changes in current industry practices are recommended.
Details
- Original title: Blanch time and cultivar effects on quality of frozen and stored corn and broccoli.
- Record ID : 2001-2302
- Languages: English
- Source: Ital. J. Food Sci. - vol. 65 - n. 3
- Publication date: 2000/04
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Time; Broccoli; Blanching; Quality; Frozen food; Corn; Vegetable
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Systematic application of time temperature inte...
- Author(s) : GIANNAKOUROU M. C., TAOUKIS P. S.
- Date : 2002/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
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MICROBIOLOGICAL QUALITY OF FROZEN CAULIFLOWER, ...
- Author(s) : BARNARD R.
- Date : 1982
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 44 - n. 1
View record
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THERMAL INACTIVATION OF PEROXIDASE IN RELATION ...
- Author(s) : RAMASWAMY H., RANGANNA S.
- Date : 1981
- Languages : English
- Source: J. Inst. can. Sci. Technol. aliment. - vol. 14 - n. 2
View record
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The influence of postharvest storage, temperatu...
- Author(s) : KIDMOSE U., HANSEN M.
- Date : 1999
- Languages : English
- Source: J. Food Qual. - vol. 22 - n. 2
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INFLUENCE OF THE THAWING TEMPERATURE ON THE MIC...
- Author(s) : SOTO T.
- Date : 1989
- Languages : Spanish
- Source: An. Bromatol. - vol. 41 - n. 2
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