ShareBLANCHING OF VEGETABLES FOR FREEZING.
Author(s) : STEINBUCH I. E.
Type of article: Book chapter
Summary
PRESENTATION OF VARIOUS BLANCHING SYSTEMS WITH PARTICULAR REFERENCE TO THEIR TECHNOLOGY, MATERIALS AND PERFORMANCE. THE ADVANTAGES AND DISADVANTAGES OF EXISTING METHODS ARE COMPARED. DETAILED STUDY OF THE EFFECT OF TEMPERATURE, DURATION AND PROCESS ON THE FIRMNESS, RESIDUAL ENZYMATIC ACTIVITY, COLOUR, FLAVOUR AND TEXTURE OF FROZEN GREEN BEANS. BRIEF DATA ON THE EFFECT OF BLANCHING ON THE QUALITY OF FROZEN MUSHROOMS.
Details
- Original title: BLANCHING OF VEGETABLES FOR FREEZING.
- Record ID : 1990-0639
- Languages: English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Vegetables
- Keywords: Mushroom; Blanching; Vegetable; French bean; Freezing
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THE CONSEQUENCES OF VARYING DEGREES OF BLANCHIN...
- Author(s) : KATSABOXAKIS K. Z., PAPANICOLAOU D. N.
- Date : 1984
- Languages : Greek
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DETECTION AND INCIDENCE OF GEOTRICHUM CANDIDUM ...
- Author(s) : SPLITTSTOESSER D. F.
- Date : 1980/05
- Languages : English
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ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEA...
- Author(s) : LEE C. Y., SMITH N. L., HAWBECKER D. E.
- Date : 1989
- Languages : English
- Source: J. Food Qual. - vol. 11 - n. 4
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GREEN VEGETABLE PROCESSING WASTE WATER CHARACTE...
- Author(s) : VIRARAGHAVAN T., COCCI A. A., LANDINE R. C.
- Date : 1983
- Languages : English
- Source: Agric. Wastes - vol. 6 - n. 2
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Sensory evaluations and changes in peroxidase a...
- Author(s) : APARICIO-CUESTA M. P., MATEOS-NOTARIO M. P., RIVAS-GONZALO J. C.
- Date : 1992/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 5
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