IIR document
EFFECT OF DIFFERENT BLANCHING CONDITIONS ON THE TEXTURE OF FROZEN VEGETABLES.
Author(s) : CHEN A. O., HWANG W. I., LEE S. C.
Summary
Among the areas dealt with is the quarantine treatment of imported fruit and vegetables. Main topics: - Maintaining post-harvest quality of fruit and vegetables through chilling or freezing (including blanching and enzymes, modelling and storage quality by variety) - Quarantine treatment - Transport - System modelling - Panels on CFCs. Papers: 55 (52 in english & 3 in french)
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Pages: 191-198
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Details
- Original title: EFFECT OF DIFFERENT BLANCHING CONDITIONS ON THE TEXTURE OF FROZEN VEGETABLES.
- Record ID : 1992-0661
- Languages: English
- Source: International Conference on Technical Innovations in Freezing and Refrigeration of Fruits and Vegetables.
- Publication date: 1989/07/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles from the proceedings (55)
See the conference proceedings
Indexing
- Themes: Vegetables
- Keywords: Blanching; Quality; Vegetable; Freezing; Calcium chloride
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Effect of low-temperature blanching on the text...
- Author(s) : QUINTERO-RAMOS A.
- Date : 2002/11/01
- Languages : English
- Source: J. Food Process. Preserv. - vol. 26 - n. 5
View record
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Effects of pretreatments on the texture and asc...
- Author(s) : GIAMI S. Y.
- Date : 1991
- Languages : English
- Source: J. Sci. Food Agric. - vol. 55 - n. 4
View record
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BLANCHIMENT ET QUALITE DES LEGUMES ET DES FRUIT...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A.
- Date : 1985
- Languages : French
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 1
- Formats : PDF
View record
-
Blanching influence on firmness quality of froz...
- Author(s) : GAROSI F., MENCARELLI F., ANELLI G.
- Date : 1996/02
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 345
View record
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THE EFFECT OF LIPID-DEGRADING ENZYME ACTIVITIES...
- Author(s) : BAARDSETH P., NAESSET E.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 32 - n. 1
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