ShareEFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES.
Author(s) : STONE M. B., YOUNG C. M.
Type of article: Article
Summary
TWO GREEN BEAN CULTIVARS WERE ANALYSED. THE EFFECTS OF BLANCHING AND COOKING WITH WATER, STEAM OR MICROWAVES ON THE FIRMNESS, COLOUR ANDORGANOLEPTIC PROPERTIES OF BEANS WERE STUDIED. MICROWAVE COOKING IMPROVES THE COLOUR AND FIRMNESS OF GREEN BEANS. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-202320.
Details
- Original title: EFFECTS OF CULTIVARS, BLANCHING TECHNIQUES, AND COOKING METHODS ON QUALITY OF FROZEN GREEN BEANS AS MEASURED BY PHYSICAL AND SENSORY ATTRIBUTES.
- Record ID : 1986-0218
- Languages: English
- Source: J. Food Qual. - vol. 7 - n. 4
- Publication date: 1985
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Microwave; Blanching; Variety; Organoleptic property; French bean; Firmness; Cooking; Colour; Freezing
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- Languages : English
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TEXTURE CHANGES OF DEEP-FROZEN GREEN BEANS: EFF...
- Author(s) : ROUWEN F. M., BIELIG H. J., EMSCHERMANN B.
- Date : 1981
- Languages : German
- Source: Ind. Obst- Gemüseverwert. - vol. 66 - n. 22
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CHLOROPHYLLES DE HARICOTS VERTS (PHASEOLUS VULG...
- Author(s) : ABBAS J.
- Date : 1988
- Languages : French
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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.
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HARICOTS MANGE-TOUT CONGELES SANS BLANCHIMENT P...
- Author(s) : PHILIPPON J., ROUET-MAYER M. A., ABBAS J.
- Date : 1984
- Languages : French
- Source: In: Therm. Process. Qual. Foods, Elsevier - 729-734; 5 fig.; 10 ref.
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