ShareENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE.
Author(s) : LEE C. Y., SMITH N. L., HAWBECKER D. E.
Type of article: Article
Summary
STUDY OF THE EFFECTS OF BLANCHING CONDITIONS ON THE VARIATIONS IN RESIDUAL ENZYME ACTIVITY, ON THE TEXTURE AND ORGANOLEPTIC PROPERTIES OF GREEN BEANS STORED FOR 12 MONTHS AT 250 K (-23 DEG C). NO DIRECT RELATION IS FOUND BETWEEN QUALITY AND ENZYME ACTIVITY OF THE GREEN BEANS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-248383.
Details
- Original title: ENZYME ACTIVITY AND QUALITY OF FROZEN GREEN BEANS AS AFFECTED BY BLANCHING AND STORAGE.
- Record ID : 1990-0168
- Languages: English
- Source: J. Food Qual. - vol. 11 - n. 4
- Publication date: 1989
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Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Blanching; Organoleptic property; Vegetable; French bean; Freezing
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- Date : 1992/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 5
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- Date : 1994
- Languages : English
- Source: J. Food Qual. - vol. 17 - n. 3
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- 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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- Author(s) : ABBAS J.
- Date : 1988
- Languages : French
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