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Blanching effect on carrots. Study on the lipid stability during the frozen conservation.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F., SENESI E., QUERRO O., GASPAROLI A.

Type of article: Article

Summary

The sliced carrots were blanched at 100 deg C for various times (10, 30, 60, 90 seconds), quick frozen and stored at -20 deg C up to 9 months. The results show that it is possible to reduce the heating treatment of enzymatic inactivation without decreasing the quality of the sliced frozen carrots. The best results were given by the blanching treatments of 30 and 60 seconds.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-3538
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 34 - n. 343
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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