ShareEFFECT OF VARIOUS THERMAL TREATMENTS ON THE PRESERVATION OF FROZEN GREEN BEANS. CHANGES IN TEXTURE AND ENZYMATIC ACTIVITY.
[In Spanish. / En espagnol.]
Author(s) : PRESTAMO G., FUSTER C.
Type of article: Article
Summary
EXPERIMENT CARRIED OUT ON . BLANCHING IN BOILING WATER OR IN STEAM AT ATMOSPHERIC PRESSURE. MEASUREMENT OF THE ACTIVITY OF PEROXYDASE. OPTIMUM BLANCHING TIME. ORGANOLEPTIC APPRAISAL AFTER A 14-MONTH STORAGE. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1982-1586
- Languages: Spanish
- Source: Acta Alimentaria - vol. 18 - n. 123
- Publication date: 1981/06
- 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: Blanching; Organoleptic property; Peroxidase; French bean; Enzyme; Freezing
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THE FIRMNESS OF FROZEN GREEN AND WAX BEANS.
- Author(s) : STEINBUCH E.
- Date : 1986
- Languages : Dutch
- Source: Voedingsm. Technol./Koeltech., Sprenger Ed. - 1986.06.04; 19-22; 4 fig.; 3 tabl.; 15 ref.
View record
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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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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
View record
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BLANCHING OF VEGETABLES FOR FREEZING: WHICH IND...
- Author(s) : WILLIAMS D. C.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 40 - n. 6
View record
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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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