ShareEffect of low-temperature blanching on the texture of frozen carrots.
Author(s) : QUINTERO-RAMOS A.
Type of article: Article
Summary
The aim of this study was to evaluate the effect of low temperature blanching in calcium chloride solutions in order to increase firmness retention of frozen carrot slices and to determine optimum conditions to provide a final product with maximum firmness.
Details
- Original title: Effect of low-temperature blanching on the texture of frozen carrots.
- Record ID : 2004-0773
- Languages: English
- Source: J. Food Process. Preserv. - vol. 26 - n. 5
- Publication date: 2002/11/01
Links
See the source
Indexing
- Themes: Vegetables
- Keywords: Carrot; Blanching; Freezing; Calcium chloride
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