Blanch 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.
Links
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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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Effet du blanchiment à l'eau et à la vapeur sur...
- Author(s) : MAESTRELLI A., FORNI E., PONZIANI G., TURRA P.
- Date : 1995/08/20
- Languages : French
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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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
View record
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Temperature abuses on frozen broccoli: influenc...
- Author(s) : DESPRÉ B., MOLINARI A. F., SILVA C. L. M.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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ENERGY UTILIZATION DURING BLANCHING (WATER VS S...
- Author(s) : DRAKE S. R., SWANSON B. G.
- Date : 1986
- Languages : English
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