ShareEffects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca).
Author(s) : GIAMI S. Y.
Type of article: Article
Summary
After freezing-thawing, the microwave treatment gives a similar texture to that obtained by calcium chloride pretreatment before freezing. These two treatments are significantly better than water or vapour blanching. The microwave treatment improves ascorbic acid retention.
Details
- Original title: Effects of pretreatments on the texture and ascorbic acid content of frozen plantain pulp (Musa paradisiaca).
- Record ID : 1992-2793
- Languages: English
- Source: J. Sci. Food Agric. - vol. 55 - n. 4
- Publication date: 1991
Links
See the source
-
VITAMIN C IN FRUIT AND VEGETABLES. THE LOSS DUR...
- Author(s) : MEER M. A. van der
- Date : 1986
- Languages : Dutch
- Source: Voedingsm. Technol./Koeltech., Sprenger Ed. - 1986.06.04; 31-35; 1 fig.; 1 phot.; 3 tabl.; 37 ref.
View record
-
Preparation of high-consistency diced tomatoes ...
- Author(s) : CASTALDO D., VILLARI G., LARATTA B., IMPEMBO M., GIOVANE A., FASARANO G.
- Date : 1996
- Languages : English
- Source: J. agric. Food Chem. - vol. 44 - n. 9
View record
-
Effect of calcium pretreatments on the texture ...
- Author(s) : ALONSO J., RODRIGUEZ T., CANET W.
- Date : 1995
- Languages : English
- Source: J. agric. Food Chem. - vol. 43 - n. 4
View record
-
COMPARISON OF SEVERAL BLANCHING METHODS ON THE ...
- Author(s) : CANET W., HILL M. A.
- Date : 1987/06
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 22 - n. 3
View record
-
Effect of different postharvest treatments on t...
- Author(s) : MAHAJAN B. V. C., DHATT A. S., SANDHU K. S.
- Date : 2005/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4
View record