ShareSummary
EFFECT OF BLANCHING TIME (6 TO 10 MIN), DRYING TEMPERATURE 70 TO 90 DEG C AND STORAGE TEMPERATURE 4 OR 20 DEG C ON THE MORPHOLOGY OF REHYDRATED CARROT AND GREEN BEAN CELLS. CORRELATION BETWEEN THESE PARAMETERS AND THE CHANGES IN THE CELL STRUCTURE OF THESE VEGETABLES.
Details
- Original title: ELECTRON MICROSCOPIC MORPHOMETRY OF CELL WALL SWELLING IN REHYDRATED CARROTS AND GREEN BEANS: THE INFLUENCE OF VARIOUS BLANCHING, DRYING AND STORING PARAMETERS.
- Record ID : 1983-2177
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 175 - n. 3
- Publication date: 1982
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Indexing
- Themes: Vegetables
- Keywords: Structure; Cell; Carrot; Blanching; Drying; Vegetable; French bean
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RECENT ADVANCES ON BLANCHING OF SOME VEGETABLES...
- Author(s) : SENESI E., BERTOLO G., MAESTRELLI A.
- Date : 1987
- Languages : English
- Source: Atti IVTPA - vol. 10
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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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BLANCHING OF VEGETABLES FOR FREEZING.
- Author(s) : STEINBUCH I. E.
- Date : 1988
- Languages : English
- Source: In: Prog. Food Preserv. Process., Ceria - vol. 1
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INDICATOR ORGANISMS ON FROZEN BLANCHED VEGETABLES.
- Author(s) : SPLITTSTOESSER D. F.
- Date : 1983
- Languages : English
- Source: J. Food Technol. - vol. 37 - n. 6
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DETECTION AND INCIDENCE OF GEOTRICHUM CANDIDUM ...
- Author(s) : SPLITTSTOESSER D. F.
- Date : 1980/05
- Languages : English
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